Cabrito
Goat has a wonderful affinity with fire, in many cultures around the world where they cook goat, they mostly cook over fire. James Whetlor from Cabrito Goat Meat is a good friend of UK BBQ Mag, and we were really excited to hear about his new project, a book.
Goat is really taking off as a meat source, ethical and sustainable as a by product of the goat dairy industry. But best of all it tastes damn good, especially when cooked over fire. This is something the team at Neil Rankin's Temper restaurant and a growing number of others are really recognising.
It wasn't long before the book became something more solid. It's out in the UK on 5th April
Now don't be a Silly Billy go out and buy yourself a copy... Click on the link below to pre-order Goat
A few words from James himself..
"Its about time someone put some work into goats PR! They’ve been written off as food and have a terrible reputation as farm animals. Its great to be able to set the record straight. They are utterly delicious and have played a crucial role in the development of farming and agriculture.
The book has 70 recipes with an entire section of cooking over fire. It also has an acknowledgement, a little nod, to the online BBQ community who have been so enthusiastic and supportive of us, especially in the last few years.
Its hard to pick out a favourite recipe or technique in the book but I really do enjoy the asado. It's pure theatre, people gather round, wood fire. Doesn’t get much better."
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