The Old Folks Home

[perchie.girl]

Yeah, some long marinating in something acidic might soften the goat up a bit too.

Store bought marinades? You guys are adorable...

My basic BBQ marinade is a dash of oil and chopped up garlic, lightly sautéd, then add lots of ketchup, brown sugar, white wine vinegar or ACV, scotch or bourbon (I tend to use a cheap Jim Beam's), and of course salt, pepper, cayenne, chili, oregano and paprika. Cajun spice mix works too. And dried coriander. I cook it until I get a nice consistency, works well as both a BBQ sauce and a marinade. Best with pork or chicken, but I've used it with all sorts of stuff.

Something that could work with goat is coffee, many people marinate lamb with coffee and garlic, maybe some fresh rosemary or cilantro. And salt.

Actually I would marinate goat with white wine Garlic lemon juice and rosemary GOOD olive oil.... not a fan of oregano but mint and lemon Zest.....works for me.... Mediterranean style ingredients that can be roasted or braised along with the meat.


For what its worth Chris and Pitts has an awesome flavor profile.... Good with beef or chicken - though its not a marinade. In order to use it for a marinade it needs to be mixed with wine about fifty fifty But by itself it has too much sugar. When Grilled it burns. Its best used sparingly in the last minutes of Grilling.

Barbeque is low and slow cooking I dont have a Barbeque... I have a grill it cooks too hot.

deb

 

[vehve]

Deb, have you tried indirect heat in the grill? Stack the to one side, and keep the meat on the other side. You get a lot more of the taste into the meat, and you don't end up with a burnt to a crisp unidentifiable hunk of meat that's a bloody mess in the middle. High heat is really only good for chicken filéts or steaks.

 

[perchie.girl]

Deb, have you tried indirect heat in the grill? Stack the to one side, and keep the meat on the other side. You get a lot more of the taste into the meat, and you don't end up with a burnt to a crisp unidentifiable hunk of meat that's a bloody mess in the middle. High heat is really only good for chicken filéts or steaks.

Mine is a cheap gas grill. Its either on or off. Two sides. If i turn one side off and try to cook on the other.... Just doesnt work.

The best cooker I have is a true barbeque.... its a Green egg. All Ceramic and it uises either briquets or wood. shut the vents down and it slow cooks for a very long time.

Unfortunately its at my house. I need a new grate riser for it... The old one was fire hardened wood. IT crackde in have about twenty years ago..



Very much older version than this one above but a bout the same size. It has no side shelves and the base is much shorter ... Wheels are rusted locked.

The old riser was wood they make them out of ceramic now.


There is a grate in the bottom that holds the charcoal the riser sits ontop of the grate to raise up the cooking surface. It looks to me like most of them use two of these now.

I may have to improvise if my grill is too old to get replacement parts. I am sure I could figure it out.

deb

 

[chickadoodles]

To me dales is way to salty and strong.

I prefer to use coke or a carbonated drink or pineapple juice with other seasonings and then Sweet Baby Rays BBQ sauce. I use sodas on beef and pork and pineapple on chicken and pork.

 

[Bunnylady]

I have to steer clear of commercial BBQ sauces - my stomach really doesn't like them. I'm not sure why, though I think it may be the artificial smoke flavor that so many have in them.

But mentioning smoke, we had smoke and falling ash all day yesterday. It seems crazy - things are finally starting to dry out around here, just in time for






wait for it








fire season.

The source in this case was controlled burns in the next county. I know they were trying to get it done before the risk of accidental fire gets too great, but someone should have checked the wind forecast. Somehow, I don't think ash falling 20 miles away and spot fires within the Wilmington city limits was really part of the game plan.

 

[Beer can]

'Sweet Baby Ray' I just love saying it. Best thing with that stuff is it's sold at Aldi's cheap. I add extra brown sugar, does work awesome for a marinade, soaked for a couple days in a london broil, or a venison roast, cook on the grill low and slow and frequently baste.
Vehve, I actually do make my own marinade; One packet of Good Season dry salad dressing mix garlic and herb, and a packet of zesty italian, double the vinegar and a little xtra water. Lol!
Stuff is over a dollar a packet in the store, I get it through food orders at work $3 for a box of 24, tells you how much the mark up is.
That Salimida marinade stuff I don't buy often, it's a little expensive, but it's the bomb! I don't know what they put in it but their State Fair chicken and Spedie marinades are awesome! Where it's made, Binghamton NY, the birthplace of the spedie, Italian I believe, has a spedie fest and ballon rally every yr, live bands etc, Link; http://tinyurl.com/jbmc7w6
There's another there also 'Lupo's', I prefer Salimidas though.
Buffalo NY was the birthplace of the hot wings 'buffalo wings'.

 

[ronott1]

Comic strip:

 

[ronott1]

Ok, here is another one:

 

[Alaskan]

 

[1kluckychik]

Sorry dude, dales can't compare to ours. http://spiedie.com/ We are traveling south to FL end of April, maybe we should have a cookoff, marinade get together? Would love to "marinade"" with you.

Sounds like a plan