My Brother, Dad and myself slaughtered some goats last week. I got about 100 lbs in my freezer.

I did some today in "birria de chivo." Birria is a Southern Mexican style of barbacoa traditionally made on a underground pit, although that was mostly before propane became commonly available. It has chile guajillo or another dried chile for color and flavor and has more of the juices, called "consomé," which can be served on the side. The beef barbacoa I've posted before is actually more like birria (birria can be goat of beef.)

It was pretty good! 😊

 

I love birria and am extremely jealous

 

My wife brought like 20 lbs of pork chops, some chicken breasts and veggies...🤷

 

Burgers for the family 😋. It's kinda cold here.

My thermometer says 45F...

 

WOW!!! there is a ton of deliciousness on here, here are a couple of ducks i did for thanksgiving a couple weeks ago.


Those dove poppers looked like fire. That is my favorite way to cook dove.

 

Fish counts too, right? ☺️

I had given up grilling fish because it always seemed to stick no matter what I tried.

Today I experimented with parchment paper. It worked except at the very end it caught fire. Next time I'll remove the paper after I flip the fish.

The large fish are drum fish and the little ones are perch, both marinated with chile guajillo. I actually prefer the perch because it has a better flavor. The drum fish is very mild, probably good for most folks.

Provecho.

 

I have some wagyu ribs and dino ribs rolling right now. Maybe I won't forget to take a picture before diving in this time.

 

Here is some rib action.

 

 

Beginnings of a breakfast bacon log.