My dad's coming up on his 80th birthday, and he and I received a Caja China for a birthday gift this month. He recalls from his youth that during the one time per year they'd get much meat to eat, hog slaughtering season, that there'd be a big barbeque. This would begin with cutting down a hickory tree and digging a pit in the ground, and culminate with barbequed pig and goat.
He recalls that the goat was always the first to run out. I would like to take a stab at this in the new cooker. Does anyone have any ideas on what a southern Arkansas goat barbeque preparation from sixty or seventy years ago might look like?