In my family, we used to put on a méchoui once in a while - which is a middle eastern BBQ of a whole goat or sheep roasted long and slow on a spit over a pit of embers. It’s an Arabic thing, usually served up with couscous and other side dishes, complemented with a hot sauce that would make the most hardened Mexican beg for mercy. I believe the hot sauce is made from ground up barbed wire, black powder, magma, broken glass, LSD, and a little bit of red dye #2. It explains a LOT of what goes on in the Middle East.PriestTheRunner wrote:Buy live and take to a deer processor. Same thing with sheep.
It brings the costs up, but your only other option is to go to the Middle-East/Near East sections of town and (sometimes) buy there.
But if you leave the traditional Arabic hot sauce off of your food like any rational person would do, and maybe substitute something a little less corrosive to human tissues, a méchoui is a thing of beauty, and I think it is a lot like cabrito. The meat is beautifully tender, juicy, and just falls off the bone, with just enough of the wonderfully carmelized burnt bits of “meat candy” on the ends to bring tears of gratitude to your eyes. Served up with that couscous, it is an amazing and memorable meal.
Here is what a méchoui looks like:
