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’RANCHER RAMBLINGS


Smoked goat meat — perfect for reunions and wedding receptions


Growing up on a goat ranch, it was normal for us to occa- sionally have goat meat on the table. Usually, it was for special oc- casions — holidays and family reunions — because our extended family came to expect Dad to bring his specialty: smoked goat. My favorite was a tossed salad with chopped smoked goat meat. When available, that’s what I fixed for my lunch. I loved the smoked goat so much, I had Dad prepare two goats to serve at my wedding reception. It was a hit. We had platters of chopped meat, flour tortillas and all the fixings for goat meat tacos. There wasn’t a bite left when the day was over.


I asked Dad the other day what was his secret to smoking goat meat. He said it was a simple recipe that he got from a friend, Rusty Fleming in Texas. (Dad said that was Bronc’s dad and most of you would know who that was!)


Just rub the goat legs and rumps with salt and pepper. Put them on the smoker for a couple hours to get that smokey flavor all the way through, he said. Then he wraps the meat tightly in aluminum foil to hold in the moisture while it finishes cooking — either in the smoker or in an oven at 200 degrees for another couple of hours. That’s it. Slow cooking. Good eating! n


BY LINDLEY HANKINS DANIEL Managing Editor


At this stage the meat is ready to be wrapped in aluminum foil to hold in the moisture while it finishes cooking.


October 2020 | Goat Rancher


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