If you ever get hungry, and I mean REALLY hungry, make shure you drop by at the Waldgeist in Hofheim. What you see is what you get: 30cm burger, 1.2 kilo rumpsteak and – last not least – the “Bembel des Todes”, eight liter of bacardi and cola.
I just quit another job. From June 1st I will be working here in a team with this homie. Sounds sad to the cologne – but nice to me ;)
We had a great barbecue during the easter weekend: A whole goat! Very tasty – very shiny: A great experience if you like barbecueing.
Instructions:
Marinate the goat in a big bucket of milk and sweet herbs for about 24 hours. Fill the stomach with herbs and olive oil, add fruits or vegetables if you like. Be sure to suture the stomach after filling to prevent the meat from becoming dry like an old piece of bread. Prepare a sauce to rub the goat while being on fire: Olive oil, lemonjuice, salt, pepper, fresh oregano and thyme.
Spear the goat an put it on a well temperated grill. Keep it rotating for three to five hours and keep it moistured with your prepared sauce.
I serve it with greek salad and pita bread.
