Mongolian Boodog Goat Meat!
Well, probably a cultural difference, but I don’t see how you would want to eat a Mongolian Boodog…
They don’t call it “Outer Mongolia” for nothing. Nomads, sans stainless steel gourmet kitchens, ages ago found more ingenious ways to cook a whole goat, sometimes marmot (but they may have fleas that host bubonic plague, so goat may be a better choice)—from the inside out, after you’ve hung it upside down, bled it and broken its legs. The stuffing is a bit non-Western, too: smooth hot stones crammed into every cavity imaginable and even up under the leg skin where you would have yanked the broken the bones out. Blowtorch the beast ‘til desired doneness; it can also be roasted over an open fire. That’s authentic Mongolian barbecued meat, Boodog.
Tags: barbecued meat, blowtorch, bones, cavity, cultural difference, fleas, goat meat, gourmet kitchens, hot stones, legs, mongolian, open fire, outer mongolia, stainless steel
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