Festival of Life 2006 Part 1

Those of you in the know are aware of JT's annual Hillman City Festival of Life, a.k.a. The Goat Roast, taking place this Saturday. It starts as a neighborhod block party and backyard BBQ/Roast and usually devolves into ultimate players giving mohawks and doing keg-stands. The kegs are (you guessed it) the Tastiest Darn Beer in town - Manny's Pale Ale from Seattle's Georgetown Brewing Company. In past years, Justin has enlisted me in helping prepare the seasoning for the animal. I'm looking forward to making a contribution again this year.

Above: 2005 Festival of Life featuring, from left, Dave, Jeff, Jeremy, Justin, and Russ. These are my boyz from the ultimate Ultimate team - Daah Possums.

BACKGROUND

Justin was inspired by a scene in a book about some people roasting a whole goat in a pit in their yard and having a party. The first year, we broke ground with a young goat that Justin picked out himself from a farm near Auburn. That year's seasoning consisted of soy sauce, garlic, cayenne, brown sugar, and salt and pepper. It marinated about 4 hours, but I don't think it was enough time. In the end, Senor Cabrito was wrapped in banana leaves and burlap, and thrown into the pit for 10 hours. He was a little "gamey" and stringy, yet tender. Many objected to the banana leaf flavor. Now goat is usually curried in many cultures, from India to Jamaica to Vietnam. Last year we rubbed the headless Senor Cabrito II, obtained from Columbia City Butcher Shop, with a Panang curry paste. The meat was much better this time, but again he was stringy and dry.

THIS YEAR'S GOAT PREPARATION

With two years to think about recipes, I've decided to heed the wisdom of those Indian/Jamaican/Vietnamese curry experts. I am going to make a huge pot of vegetarian curry stew and rice, and Senor Cabrito III will get added after he is exumed from Justin's backyard. I invite comments on the results of Van's Festival of Life Goat-optional Curry. More to come next week!