The G.O.A.T.

No, really: this is a post about goat! 

Saturday morning, I had the VERY Dominican experience of buying and seasoning it for a coworker who'd later grill it as the main dish for the May iteration of the DR team's monthly meeting > Bible study > English worship service > potluck. 

Casa del Chivo is just around the corner from one of the grocery stores I frequent. The place was hopping!

I ordered 5 lbs. of male goat meat, cut into pieces more or less the size of my palm. 

You can see the camera back up at the end when a bone chip came flying at me!

Step 1: lemon juice, salt, and pepper. 

Step 2: spice rub (chicken bouillon, garlic powder, onion powder, curry, ginger, and thyme). Then: into the fridge to marinate for ~48 hours. 

The Stigdons kindly lent their built-in, outdoor grill and had even just made some timely improvements to better trap the heat of the coals. 

Taste test: predictably a bit chewier than goat that's been guisado (braised in a flavorful sauce), but the flavor was on point. 

My ribs were *chef's kiss* even after being reheated the next day, and the coconut rice I made was the perfect compliment. I dug in before remembering to take a picture!

Until next time, blessings in Christ!