I never had BBQ goat. It sounds pretty good. I do like a good stewed curry goat served over rice.
I do, too. There's a Subcontinental eatery down in Fullerton that serves up a good goat curry with basmati rice and garlic naan.
Deep pit BBQ goat is great. My relatives used to make it. We had a huge party where we had deep-pitted beef, lamb, goat, and pork. All were raised and slaughtered there, where they ate premium food, got to graze, etc. After cooking, the meat was separated in pulled-pork style.
We didn't even think to tell the guests what the different meats were, we just let them pick. The chevon was everyone's favorite by a huge margin and ran out way before anything else. It had a nice, red color, plus better grain and flavor than the other meats.
Some people asked what it was because it was the runaway favorite at the BBQ. When we told them it was chevon, and further explained what "chevon" was to them, a lot looked horrified and acted like we had just fed them dog.
A friend used to raise them and have a party each summer.
One unfortunate summer as he was slowly roasting the goat at zero dark thirty a gust of wind blew some embers from the BBQ pit into the empty pen setting the straw on fire and leaping next to the garage!
His screaming brought his wife out who wanted to call the fire department.
NO!NO!NO! He said, “THEY WILL DRINK ALL THE BEER!”
The garage was nicely toasted but the tubs of iced beer were saved by the garden hose.