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Bought some more goat today.

cadmancadman Home of the Gators Posts: 32,579 AG
edited March 2019 in Off Topic #1
bought some more goat at Wards today. Going to make some Curry Goat this time. 

While I was there, I noticed they had burnt skin goat there and I had never heard of this. I assume it is meat with the skin on from what I could google. It seems like it would be tough. 

Has anyone ever tried burnt skin goat or heard of it before? Is it any good?


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Replies

  • mplspugmplspug Palmetto FloridaPosts: 12,548 AG
    Gas station owner buys goat meat for curry.  Surprising. :)

    What time will it be done so I know when to stop by?

    Captain Todd Approves

  • tjensentjensen Posts: 359 Deckhand
    Yum! Are you making your own Garam Masala and ghee?
  • cadmancadman Home of the Gators Posts: 32,579 AG
    edited March 2019 #4
    no, think Jamaican.

    https://cooklikeajamaican.com/amp/new-recipe-curry-goat-video/

    Got it from the last topic on goat.

    https://forums.floridasportsman.com/discussion/262618/good-goat-recipe/p1

    The question was, has anyone ever heard of burnt skin goat or tried it. 







    Mini Mart Magnate

    I am just here for my amusement. 

  • conchydongconchydong Pompano BeachPosts: 7,038 Admiral
    I imagine it is just goat with the skin on and they burned it to remove the hair. Never had it but the only mammal that I like the skin on is domestic hog. I prefer to skin everything else including wild hog. It is probably a bit gamier than skinless.

    “Everyone behaves badly--given the chance.”
    ― Ernest Hemingway

  • tjensentjensen Posts: 359 Deckhand
    Oh sorry my craving of Indian goat curry interfered with reality again.
  • 2amigo2amigo Posts: 5,856 Admiral
    Had curry goat and black rice last night from a Caribbean restaurant. Dam it was good

  • dragon baitdragon bait Posts: 9,113 Admiral
    Never tried it, we skin ours. we have one headed to freezer camp in about 6 weeks or so
  • stc1993stc1993 Albany, GA Carrabelle, FLPosts: 7,540 Admiral
    Never heard of black rice.  I've ate black beans and rice.

    The Jamaican goat curry sounds good.

    Ive ate bbq goat a few times.
  • WaVeCrAzEdWaVeCrAzEd Posts: 594 Officer
    I like the philliine recipe called caldareta. Garlic and ginger is good.

  • tjensentjensen Posts: 359 Deckhand
    They sell the burnt goat here as well. I think our African immigrants ( Nigerians) are the predominant buyers.
  • mindyabinessmindyabiness Posts: 6,408 Admiral
    Sounds like something African to me. Primitive, aboriginal......African.
    They eat bats too.
    Curried bat anyone?
    Arguing with idiots is like playing chess with a pigeon... No matter how good you are, the bird is going to crap on the board and strut around like it won anyway.
  • mplspugmplspug Palmetto FloridaPosts: 12,548 AG
    Depends on how good the curry is.  

    Captain Todd Approves

  • dragon baitdragon bait Posts: 9,113 Admiral
    Sounds like something African to me. Primitive, aboriginal......African.
    They eat bats too.
    Curried bat anyone?
    Not just Africans eat bats, in Asia/Philippines they fly sabikis on kites at sundown to catch them
  • SaltygatorvetSaltygatorvet TallahasseePosts: 5,808 Admiral
    Sounds like something African to me. Primitive, aboriginal......African.
    They eat bats too.
    Curried bat anyone?
    It is exactly the way we get our whole hog in the south 
    You should have been here yesterday
  • mplspugmplspug Palmetto FloridaPosts: 12,548 AG
    Got some pork rinds today.  Keto friendly.  #winning

    Captain Todd Approves

  • cadmancadman Home of the Gators Posts: 32,579 AG
    edited March 2019 #17
    The goat is delicious, but a little tough. I think I cooked it too fast. Need to use a slow cooker or turn the heat down and let it cook longer. 

    Mini Mart Magnate

    I am just here for my amusement. 

  • mindyabinessmindyabiness Posts: 6,408 Admiral
    edited March 2019 #18
    Sounds like something African to me. Primitive, aboriginal......African.
    They eat bats too.
    Curried bat anyone?
    It is exactly the way we get our whole hog in the south 
    Most white people scald the hair off....have any good bat recipes?
    Have a great day
    Signed: author
    Arguing with idiots is like playing chess with a pigeon... No matter how good you are, the bird is going to crap on the board and strut around like it won anyway.
  • conchydongconchydong Pompano BeachPosts: 7,038 Admiral
    cadman said:
    The goat is delicious, but a little tough. I think I cooked it too fast. Need to use a slow cooker or turn the heat down and let it cook longer. 

    Yes, you need to cook it for a long time either in the oven. a slow cooker or a very slow simmer for 2 to 3 hours depending on size of cut like oxtails, neckbones, lamb shanks, pig feet or short ribs. 

    “Everyone behaves badly--given the chance.”
    ― Ernest Hemingway

  • jcbcpajcbcpa Posts: 1,930 Captain
    edited July 2019 #20
    https://youtu.be/8-2a3al8pm0
    Here's how you do it. 
    (Sorry, I guess I don't know how to embed the video)
    I can't give you a sure-fire formula for success, but I can give you a formula for failure: try to please everybody all the time.
    Herbert Bayard Swope
    US editor & journalist (1882 - 1958)
  • johnpowersjohnpowers BayPosts: 2,898 Captain
    Getting goat hair on the meat will ruin the taste. When you skin a goat the most important thing is to keep the hair away. 
     Cabrito (spelling) I believe they called it in Mexico , my favorite dish. 
  • surfmansurfman WC FLPosts: 5,982 Admiral
    Never heard of it, you should try it and let us know. Seems to me that goat skin would be basically leather.
    Tight Lines, Steve
    My posts are my opinion only.

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  • dave44dave44 Posts: 11,536 AG
    Getting goat hair on the meat will ruin the taste. When you skin a goat the most important thing is to keep the hair away. 
     Cabrito (spelling) I believe they called it in Mexico , my favorite dish. 
    That’s right.  Cooked in the ground . Mmmm.
  • Soda PopinskiSoda Popinski GrovelandPosts: 13,241 AG
    the curry goat we had at  Boma was out of this world.   They had several stews there that were fantastic.    
    Like is like a Helicopter.  I do not know how to operate a Helicopter  
  • mplspugmplspug Palmetto FloridaPosts: 12,548 AG
    edited July 2019 #25
    Curry is probably my favorite sauce.  I am not sure I have ever had goat.  

    I haven't had lamb in a while.  I should grill up some lamb chops this weekend.  **** those things are tasty. 

    Are goat and lamb similar?

    Captain Todd Approves

  • Soda PopinskiSoda Popinski GrovelandPosts: 13,241 AG
    @mplspug
    I've had leg of lamb at Christmas and it's phenomenal when cooked right.  But curry goat is also fantastic, it's hard to say if they're similar though being prepared totally different ways.   I'm sure goat is probably a little tougher if roasted like lamb but the way i had it was very tender. 
    Like is like a Helicopter.  I do not know how to operate a Helicopter  
  • mplspugmplspug Palmetto FloridaPosts: 12,548 AG
    I am not sure I have ever had leg of lamb either, but I have had all the other cuts.  Chops, Shoulders, rack,"pressed", etc.  Outback used to have a lamb rack with mint sauce that was very good.

    Captain Todd Approves

  • Soda PopinskiSoda Popinski GrovelandPosts: 13,241 AG
    edited July 2019 #28
    Their cab sauce was awesome too, I used to make it.   when we ate there my go to meal was medium rack of lamb, add lobster tail, add 5 grilled shrimp, and a sweet potato.    And the bleu cheese chopped salad.    that meal was glorious. 
    Like is like a Helicopter.  I do not know how to operate a Helicopter  
  • red owlred owl Posts: 671 Officer
    They BBQ goat a lot in Texas and get a lot for it.  
  • bicyclistbicyclist FlardaPosts: 1,654 Captain
    mplspug said:
    Curry is probably my favorite sauce.  I am not sure I have ever had goat.  

    I haven't had lamb in a while.  I should grill up some lamb chops this weekend.  **** those things are tasty. 

    Are goat and lamb similar?

    Very good for premade Thai curries. One even has Cobia as the first ingredient.  Some hotter than others. One can mixed with 1 or 2 cans of good coconut milk and veggies, chicken, fish etc. Great meal with rice in 30 minutes.

  • bicyclistbicyclist FlardaPosts: 1,654 Captain
    By the way, goat is great!

    Also for the sauce lovers try this.

    AMAZING SAUCE AND REAL EASY.

    One ¾-lb tomato (or a collection of smaller tomatoes)

    One large head of garlic, separated into cloves and peeled

    1 cup olive oil

    1 cup almonds (or half a cup of almonds and a slice of toast)

    2 tablespoons red chile powder (a variety, or mix, that delivers a heat level you can handle)

    2 tablespoons red wine vinegar

    ½ teaspoon salt

    Optional: a piece of white bread

    Turn the oven to broil. Cut an X on the top of the tomatoes, with the stem scab right in the middle, and place them six inches below the flame. Leave there until you smell something faintly starting to burn, about 10-15 minutes — start paying close attention after 10. When the peels start to dry and even char, turn the tomatoes over and cook similarly.

    While the tomatoes are broiling, pour ½ cup of the olive oil into a small baking dish and add garlic cloves. When the tomatoes are charred on both sides, remove them, turn the oven temperature to 300 degrees on bake setting, and put the pan of garlic and oil in the oven. Bake at 300 for 20 minutes. Turn off the heat and leave in the oven to cool.

    While the garlic roasts, toast the almonds in a dry, thick-bottomed pan on medium-high. Just a few nearly burnt almonds gives the sauce a rustic flavor, but it should not taste burnt. If using bread, pan-fry it in olive oil to slightly brown.

    Add all of the roasted, toasted ingredients — all but the last ½ cup of olive oil — to the blender or food processor. Blend on low for 30 seconds, until the almonds are roughly chopped in half. Add the last ½ cup of oil and blend on high for about 5 seconds, or until the almond chunks are 3 millimeters or smaller.

    Serve at room temperature with anything savory, like grilled or roasted vegetables, scrambled eggs, and/or that crusty, oily piece of bread.





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