What’d You Do Last Weekend?
Fall into fall with cozy mousse.
BBQ Goat Ribs
It's over 80 outside. To me, this means two things: cold salads and cooking on the grill. We did both today, making a German-style potato salad from our little garden spuds and throwing a large rack of goat ribs on to cook.
Todd tried his hand as pit master, mopping a tangy vinegar love onto the ribs and keeping 
the temperature pretty steady. The goat ribs were a lot like venison ribs - really thin - but they had a good bit of fat and meat and were long like beef ribs. There was a flap of meat at one end end and it turned out to be a lot like skirt meat. Todd cut that from the rack and chopped it up like chopped beef brisket. Should do good for a sandwich later this weekend.
The potato salad was pretty simple too. I boiled the potatoes that Todd dug up this morning and tossed them with a lemon/sweet onion vinaigrette. In went chopped cornichons, more Walla Walla onions, and herbs from the garden.
