I am PEA-GREEN with envy!!! I LOVE goat burgers!!! We have a local organic meat producer around the corner from us who used to raise goats for meat & sell it at both his farm store & the local farmers markets. He consistently sold out within an hour!! Then, for whatever reason, last year his entire operation started going down the tubes, & while he still has goats on the property (his primary livestock is bison), he no longer butchers & sells it. But while he did, goat burgers were my all-time favorite way of preparing ground goat. Now I just have to content myself with local organic lamb burgers, which are certainly no slouch, but somehow not the same.

Yesterday it was just the two of us, so our BBQ grill meal was fairly basic: chicken parts marinated all day in Kraft Zesty Italian Dressing & then grilled, accompanied by my own recipe for "Red, White, & Blue Potato Salad", a green salad, & some really wonderful white sweet corn on the cob.

Tonight will be wild game sausage smoked over apple wood (gift from neighbor) along with some marinated yellow squash grilled with the sausage, steamed chard with garlic chives, green salad and fresh French bread.
Thanks to all who recommended Swiss chard! We can't get enough!

I've never had goat burgers. Hubby and all my Mexican inlaws might like it (nephew likes burgers--we just won't tell him it's "chivo_ ). I have had birria de chivo, and I will willingly eat goat, although I draw the line at "cabeza."

--J--

I've made this 3 times so far this summer and it's terrific: Fresh Silver Queen corn, slathered in virgin coconut oil and rolled in smoked sea salt, lime zest, pepper and a dash of cayenne. Wrap in foil, grill until done, sprinkle with minced fresh cilantro and green onion, squirt of lime juice and serve.

I also want to try something I just saw in a magazine: grilled okra. It was skewered, like you would shrimp, lightly coated w/ olive oil and char-grilled. Can't wait to try it with the first pickings from my okra patch.