"A big part of barbecue culture in the U.S. involves talking about tradition, but even the most history-conscious scenes sometimes see old-school dishes disappear. Tastes change, new ingredients get introduced, and meats get cheaper or more expensive. That's why we don't see things like frogs legs on barbecue menus as much anymore. However, sometimes traditions that get displaced have qualities that still make them worth recommending. One old-school barbecue meat that deserves a comeback in the U.S. is goat. It's not only highly flavorful,"
"To understand how goat meat gained popularity in the first place, we have to go back several centuries. Barbecue traditions came from a few different sources in the United States, and one of the big contributors were the diverse early residents of Texas. That area of the country is so big that Lone Star State has its own regional barbecue cultures. One of the first came in the form of Spanish-American cowboys in the 1600s when shepherds from Northern Mexico started herding in South Texas"
Barbecue culture often emphasizes tradition, yet some historic dishes fade as tastes and ingredient availability change. Goat became a common barbecue meat in Texas through early Spanish and Northern Mexican livestock and shepherding influences. Spanish culinary contributions included spit-roasting and introduction of goats and sheep as livestock. Goats thrived in dry West Texas and Northern Mexico because they can subsist on brush that cattle and pigs cannot. Goat remained part of Texas and Western barbecue until relatively recently and continues to be popular in Mexico. The meat’s flavor and environmental suitability support a case for its revival in U.S. barbecue.
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