--- title: How to Grill (and Kill) a Goat | TIME description: TIME's Nathan Thornburgh learns the hard way about the reality of goat in America: it’s a delicious meat, but sometimes you have to kill it yourself canonical: https://time.com/video/svQ50w7s/ og:title: How to Grill (and Kill) a Goat og:description: TIME's Nathan Thornburgh learns the hard way about the reality of goat in America: it’s a delicious meat, but sometimes you have to kill it yourself og:url: https://time.com/video/svQ50w7s/ og:image: https://cdn.jwplayer.com/v2/media/svQ50w7s/poster.jpg?width=720 og:type: video.other twitter:card: summary_large_image twitter:title: How to Grill (and Kill) a Goat twitter:description: TIME's Nathan Thornburgh learns the hard way about the reality of goat in America: it’s a delicious meat, but sometimes you have to kill it yourself twitter:image: https://cdn.jwplayer.com/v2/media/svQ50w7s/poster.jpg?width=720 --- # How to Grill (and Kill) a Goat > Sponsored content. 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They are at time.com/newsletters and are separate from a paid subscription. ## Video: How to Grill (and Kill) a Goat [Watch (HLS stream): How to Grill (and Kill) a Goat](https://cdn.jwplayer.com/manifests/svQ50w7s.m3u8) (2:51)  _Published 2008-07-17. TIME's Nathan Thornburgh learns the hard way about the reality of goat in America: it’s a delicious meat, but sometimes you have to kill it yourself_ --- Jul 27, 2023 12:54 PM UTC --- ## More From This Series [All Videos](https://time.com/video/) [Goats Run Loose in a Town on Coronavirus Lockdown](/video/7d8A1mSp/) ### Goats Run Loose in a Town on Coronavirus Lockdown [A Significant Number of Goats Just Casually Took Over an Idaho Neighborhood](/video/1B8nydy1/) ### A Significant Number of Goats Just Casually Took Over an Idaho Neighborhood [City Goats: Barnyard Animals in Backyards](/video/N7iIZit1/) ### City Goats: Barnyard Animals in Backyards --- ## Transcript It's been a tough [ unk ] for the goat. First off, there's the Bible, which is all full of goat sacrifices and parables about how sheep go to heaven that goats go to hell. Then there's the whole thing about Satan taking the form of a goat when he's on earth. And, of course, there's the scapegoat, the Israeli placed all their sins on one of their goats and just sent the poor guy into the desert. The disrespect carried on into American kitchens. It's one of the most popular meats in the world. But in the US, nobody seemed all that interested in goat, even as meat fads like e- moo and ostrich came and went. By making a whole massive, delicious dishes out of goat with the help of super chef Michael Psilakis, who owns Anthos and several other New York restaurants. I was hoping in my own little way to rehabilitate the lonely goat. But first, I had to kill it. You see, goat isn't like cows or hogs. You won't find it in the grocery stores, not just yet, anyhow. And there aren't big slaughter houses who process them. So a lot of goat in this country is slaughtered on the farms themselves often by the customer. The immigrant groups said that the biggest consumer of goat seemed to prefer at this way. They can butcher it [ unk ] and get their own cuts just like they want them. I was driven more by curiosity, I guess. Three decades of eating meet and I've never actually killed anything I'd eaten. I think now I know why. Slaughtering one of God's creature is kind of piteous thing even when it's done as humanely as possible. I'll spare the details but just know that there's a lot of goat fear and a lot of goat blood involved. And yet, almost as soon as my uncle who raises the goats in Central Jersey and I had skinned it. I was back to being a carnivore. Here's why. This meat looks delicious. No antibiotics, no being frozen and shipped across the country. We just hung the goat for a day to let the meet aged and then we cooked it. Now, in the honor of the ethnic enthusiasms for goat, we made a Mexican Birria and Indian Curry and Italian Capretto and sort of Greek Pate that was kind of amazing. But it was the whole goat roasted for six hours over a charcoal on a spit that was the crowning achievement. Chef Psilakis, a Greek- American, who grew up roasting whole animals sort of a genius. But I think I'll be able to do pretty well on my own the next time. Just secure the thing with u- clamps and heavy gauge wire from Home Depot and base it constantly with a mixture of lemon, olive oil, salt and oregano. It was good. So good, in fact, that if goats really go to hell with all that slow roasting and fire, I might just wanna join them there. 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