In April, the impact of Covid 19 dramatically hit as restaurants shut down for forty nine days.
Chefs Meg and Joe Romano rallied with friends in the hospitality industry to feed those in need.
Meg and Joe had never met the Boyers, owners of Farm 51, before the Boyers generously donated 50 pounds of ground goat meat to their efforts of “Food for Families”, which provided approximately 300 “to go” meals daily for anyone affected by the pandemic.
Goat is a main dish for festive occasions in many parts of the world so the Romanos thought it to be a tasty, truly local option for the upcoming holiday season.
The chefs recently reconnected with the Boyers to visit Farm 51 to experience their farm and family of goats. Their attention to detail and love for what they do translates directly to the flavorful final product.
Having worked with goat only once before, the Romano’s chose to apply a spiced rub and then smoke the goat for 12 hours. It was a fun experiment with a very flavorful result that was enjoyed at Nina’s Tacos and Tequila in tacos, loaded nachos, burritos, you name it, they found a tasty spot for it.
Whole Smoked Goat with Spiced Chili Rub
4 lbs brown sugar
2 oz cumin
3 oz salt
2 oz black pepper
3 oz garlic powder
2 oz smoked paprika
2 oz Hungarian paprika
2 oz sriracha
2 oz onion powder
2 c mirin vinegar (place in squirt bottle)
Method
Using gloves, mix all the above ingredients together.
Cover the goat with the rub, pressing over the entire goat.
Place the goat on the smoker and cover for 12 hours.
Every 2 hours, mist the goat with the mirin vinegar to enhance infusion of all the seasoning. Remove the goat from the smoker and simply pull the meat using gloves when cool enough to handle. The meat is moist, full of flavor and a very versatile option.