Let’s roast a goat

I’d like to say that I’m an adventurous eater.

My boyfriend may disagree with that, but I’d say that I am open to trying anything once. So when my friend (and local chef) Brian invited me to a goat roast that he was having, I knew I had to go, despite never having tried goat (or cabrito, as he called it) in my 25 years. Now, I’ll be honest – part of me was hesitant. I love me a good burger or venison chili, but other red meats are typically not high on my list (I didn’t grow up with a meat adventurous family unlike aforementioned boyfriend). But like I said, I will try anything once, and knowing that Brian has worked as a chef at some of Austin’s culinary hot spots – like this one – helped cement the fact that if I was going to try cabrito, it might as well have been with him because it was DEFINITELY going to be done right.

The BBQ started around 4, though it’s important to note that the goat had been roasting over an open-fire spit for hours previous to that. I should mention, I have another weird thing about meat – I understand where meat comes from, but I kind of prefer to see it when it no longer resembles the animal that it previously was. So, you can imagine how I reacted to a goat roasting over a spit (not great). To help myself temporarily forget about that small piece of information, I kept busy chatting it up with friends (both new and old), challenging people to games of cornhole, or stuffing my mouth with Sour Patch Kids, my new favorite bad habit.

Even without food, this would have been an awesome BBQ; but then we got to eat. Remember when I said that Brian is a chef? Well apparently he is also a grillmaster. I haven’t the slightest idea of what a roasted goat, or any goat for that matter, should taste like, but my expectations are now set fairly high. Looking back, I’m not sure I could even describe the flavor of the meat, but I do remember how delicious the char and smokiness tasted, and how perfectly it all paired with the taco fixings that Brian had at the ready.

But it wasn’t all about the goat. If you come from the South, you know that no BBQ is complete without some slow-smoked brisket – this one was no exception. And y’all, I’ve had my fair share of brisket from some of the top-rated smokehouses in Texas, and Brian’s version was up there with the best of ’em. The meat had enough fat around the edges to hold in the moisture and flavor, but was lean enough to appeal to freaks like me who cut off every bit of fat on their meat before eating it. And again, the smokiness – spot on. Oh, and it basically melted in your mouth, which is EXACTLY how I like it. To be honest, I ate my brisket plain; that’s right, no sauce. But y’all, us Texas folks will tell you that that’s the way brisket should be eaten, and anyone who tells you otherwise is just plan wrong.

It was a great day overall – good friends, good games, and good food, which is really all I can ask for. Now, I just need to convince Brian to invite me to every single home-style culinary creation festival he ever has in the future…

This slideshow requires JavaScript.