Devonviolet Acres

[Southern by choice]

I don't believe in the figure 8's. I really don't think they work any better- you just burn them much more and ya still get scurs usually.
Bucks generally need done before does. It is more about the "feel". I want to feel those nubbies (buds) under the skin-
Bucks can be born with tips just breaking through.
It isn't a particular day- it is about the feel, experience, and individual goat.

Yeah, 5 seconds is good to check but you may need to do 8... then go to other side... ice.... repeat. It is really done by eye.
Some goats burn faster than others.

 

[Devonviolet]

Tonight we had our 3rd meal of goat meat. It was very good!

The first time we had chops (ala' lamb chops). DH cooked them on the grill, at 250°F, in the middle section, with the outer burners. He left them on too long, because they were well done and tough.

Next we put a leg roast in the crock pot, with carrots, celery & onions. That was very good. It reminded me of a beef roast.

Tonight, DH did chops again, after marinating the chops for 40 hours. He cooked them at a slightly lower temp and for 10 minutes. They came out medium-rare & very tender.

 

[CntryBoy777]

So, what kind of marinade was used?....looks scrumptious!!

 

[Devonviolet]

DH made the marinade.

1/4 cup Apple Cider Vinegar (ACV)
3 Tbsp Grape Seed Oil
1 tsp granulated Garlic
1 heaping tsp Southwest Mesquite seasoning
1/8 tsp salt

Add all ingredients in a bag, shake to mix. Add vinegar and oil. Mix again and add meat. Squeeze air out of the bag. Every 12 hours turn the bag, to make sure the meat is coated. (Personally, I would have used lemon juice in place of the ACV, and would have added dry Parsley, Sage, Rosemary, and Thyme, to the dry ingredients. But, that's just my preference.) It was still good, but the ACV gave it a sweetness, that the lemon juice wouldn't have.

 

[Mike CHS]

I have begun to believe that Apple Cider Vinegar is one of the best tenderizers made. A little Apple Juice works wonders also.

 

[Baymule]

Looks yummy! We'll have to do a goat/lamb swap!

We went to the grocery store yesterday and bought a spiral ham and got a free turkey. It felt weird to buy meat at the store. I wanted a turkey and the free turkey was the best deal, so we bought the ham. I haven't bought chicken in I don't know how long! Never buy pork any more and bought half a beef from friends that is grass fed. Picked mustard greens today, had with cornbread, raised the corn and milled the cornmeal. Had a salad of a shredded zucchini, sliced bell pepper, diced tomato, with an ACV/honey/garlic dressing. I'm thinking the theme song to that old sit-com Green Acres.....LOL

 

[CntryBoy777]

But all Lisa could attempt to cook was lead-lined pancakes....

 

[Devonviolet]

I know what you mean. We haven't bought meat, since forever. Well, maybe some of the new deli meats, that are GMO free and no nitrates, for sandwiches. We did buy a turkey for Thanksgiving. Next Summer I plan to raise some turkeys, so we can cook it for Thanksgiving and Christmas.

Your salad sounds yummy. And of course, you know I love your mustard greens and cornbread. I'm really going to have to grow mustard greens next Summer!

Green Acres, that's the place for me . . .

 

[Bruce]

Pretty weird that the spiral ham costs less than a turkey. $0.39/lb for turkey, how much for the ham?

 

[Baymule]

Spiral sliced ham was $15, there were more that cost more.