WetLeather Motorcycle Rider Information

By Martin Golding

Thanks to JZ and Mark's Meats, getting the goat was a painless process. Carol picked it up neatly dressed and ready for marinating Friday afternoon. Hanging weight was reported as 24 pounds.

[Live weight was 50 pounds even. I sell meat goats by offering to deliver them to a local reputable processor I know to be USDA inspected and humane. - JZ]

I used a Jamaican jerk dry rub on the hindquarters, and marinated the rest using a Cajun recipe we dug up. I covered it with plastic and tossed some ice bags on, and left it overnight. The spit-roasting technique was straight out of "Outdoor Cooking" from the Time/Life series of cookbooks. It called for 2 hours plus 4 minutes per pound, so Saturday at noon we started the charcoal.