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Quote from: teesquare on July 02, 2016, 08:15:46 AMStill... I think it depends on how receptive you are to the flavor and smell of goat. And - how old the goat was..... Some people are o.k. with it, and some are not.Thus the evolution - thru the ages - of buttermilk brines. It is chemistry and it works. Personally - I would never cook goat without brining - but, that is my sense of smell and taste. And - goat does have a tendency to be dry and "stringy" if not dealt with in a brine or tenderizer. Your mileage will vary based on what you can smell and taste - and what your personal preferences are.Here is some good information about it: https://naturalsciencecitizen.wordpress.com/the-kitchen/venison-tenderizing-marinade/You can ask ACW3 about he goat that I made . He came and helped me hand out case to 1000 samples of various smoked and grilled meats that day.The NUMBER ONE item people kept coming back for - was the goat. Again - the buttermilk tenderizes, and - tames the flavor/aroma profile to make it far more acceptable to a large group. That was my incentive for this method.Buttermilk with its lactic acid does help to mellow the smell of certain meats. However so does a long and slow cook do the same thing. I would use buttermilk if I had time to marinade, but if you don't my ideas above will help skirt that. I have deceived people before with cooks, and I can tell you the goat burger was cooked low and slow by TentHunter when he did it at our gathering for me since I don't yet own a cooker. If so inclined Teesquare is not wrong and his suggestion if followed will modify the taste of any strong smelling meat.
Still... I think it depends on how receptive you are to the flavor and smell of goat. And - how old the goat was..... Some people are o.k. with it, and some are not.Thus the evolution - thru the ages - of buttermilk brines. It is chemistry and it works. Personally - I would never cook goat without brining - but, that is my sense of smell and taste. And - goat does have a tendency to be dry and "stringy" if not dealt with in a brine or tenderizer. Your mileage will vary based on what you can smell and taste - and what your personal preferences are.Here is some good information about it: https://naturalsciencecitizen.wordpress.com/the-kitchen/venison-tenderizing-marinade/You can ask ACW3 about he goat that I made . He came and helped me hand out case to 1000 samples of various smoked and grilled meats that day.The NUMBER ONE item people kept coming back for - was the goat. Again - the buttermilk tenderizes, and - tames the flavor/aroma profile to make it far more acceptable to a large group. That was my incentive for this method.
Steady Tee. We've all seen that show
