𝗕𝗕𝗤 𝗺𝗲𝗮𝘁

One lesser-known barbecue meat is goat. While beef, pork, and chicken dominate most barbecue scenes, goat meat (also called chevon or cabrito) is a hidden gem in many cultures.

Why Goat Meat?

1. Flavor – Goat has a rich, slightly gamey taste that absorbs smoke and seasoning beautifully.

2. Leanness – It’s lower in fat than beef or pork, making it a healthier option.

3. Cultural Significance – Popular in Caribbean, African, Middle Eastern, and Mexican barbecue traditions.

How It’s Cooked

Slow-Smoked – Like brisket, it benefits from low and slow cooking to break down the tough fibers.

Spiced and Grilled – In Jamaican jerk barbecue, goat is often marinated in bold spices and grilled over pimento wood.

Pit-Roasted – In Mexican barbacoa, whole goat is wrapped in maguey leaves and slow-cooked in an underground pit.

Have you ever tried barbecued goat?