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Goat Chops (rack of goat)

reinhart36
reinhart36 Posts: 253
edited December 2018 in EggHead Forum
In the Detroit Metro area there are a number of excellent Halal Meat stores who keep goat in the case all the time.
We've been into doing sous vide, then BGE seared rack of goat lately.  Sometimes just salted and peppered, and sometimes served on top of a balsamic vinegar reduction drizzle.  I'd hesitate to do a wine sauce, etc., because it'd mask the fantastic flavor of the meat.
Anyway, for those who haven't gotten into goat yet, I highly recommend it.  I'd describe it as lamb chops but more tender and more flavorful.  Only challenge is the size of the racks.  A full 8-bone rack is typically between 1.5-2.0 lbs, bones included.  A person might want 3-4 chops for a serving, depending on sides.  They'd make a good "goat pop" appetizer too.  At $10/pound, it's very reasonable though.
For those who happen to be in the Detroit area, this store is my go-to:  http://www.jounimeat.com/   Super nice people running the place and always have a good stock of meat at excellent prices.
I'll try to remember to post a pic of tonight's goat chops later this evening..
Anyway, just a tidbit, for what it's worth.


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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Dude, pics!!! :angry:

    defimitely wouldnt fly at my house, but I’d give it a shot. 
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,335
    That is half of what rack of lamb is going for locally.
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    When I got overseas I ate at least one meal every day with the locals. Goat, every time. 

    In the governors mansion it was great, then I got out in the boonies and it got funky fast. A few rounds of food poisoning and it turned me off.

    But I think I’d try that balsamic reduction on a pop. 

    (Your prices are way high though. I bought a whole goat and a case of Mountain Dew for $20USD  ;) )

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • reinhart36
    reinhart36 Posts: 253
    edited December 2018
    Yeah, it's tough to eat something after it made you sick.  You could just pretend it's an extra tasty lamb chop.  ;-)
    There's a Syrian meat store across the street from Jouni's.  The meat in the case their looks like food poisoning waiting to happen..
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  • gdenby
    gdenby Posts: 6,239
    Great lookin chops. The market looks like a really good source for meats. Mostly very good reviews. Wish it wasn't 4 - 5 hours from me.
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  • Yno
    Yno Posts: 529
    I have had a LOT of non mainstream meats, but I don't recall ever having goat. I will have to look up a source. You say it is more tender than lamb, which seems counter-intuitive. Is that the sous vide? But it sure looks good.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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  • caliking
    caliking Posts: 19,780
    That looks righteous!! Home run! 

    We eat a fair bit of goat, but have never cooked a rack like that. I need to rectify that. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,589
    caliking said:
    That looks righteous!! Home run! 

    We eat a fair bit of goat, but have never cooked a rack like that. I need to rectify that. 
    That’s what I like about this forum - it’s an endless stream of inspiration. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Looks great! 
    Keepin' It Weird in The ATX FBTX
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    edited January 2019
    That all looks awesome!! I’d have to sneak that cook without my wife knowing - she considers goats as pets :):):)
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • gdenby
    gdenby Posts: 6,239
    Yno said:
    I have had a LOT of non mainstream meats, but I don't recall ever having goat. I will have to look up a source. You say it is more tender than lamb, which seems counter-intuitive. Is that the sous vide? But it sure looks good.
    The standard goat available where I live is never fresh, always frozen, and probably a long time at that. My wife and younger daughter told me I was not to try and serve it to them again after a few times.

    I mentioned this to a friend who has relatives who raise them. He said they had to be really young, and the flesh really fresh.

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  • Matt86m
    Matt86m Posts: 471
    I'd tear into that goat!!!!! Ill have to look for some close to home.
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • smokingal
    smokingal Posts: 1,025
    The goat plate looks very tasty, but I gotta say that the cheese fondue has me shook.  Mmmmmm...liquid cheeeeeezzzz.  🤤
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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