2012 World Championship BBQ Goat Cook-Off (Yup. Really)

Looking for something different to do on Labour Day Weekend, we planned a road trip to the heart of Texas. Or, at any rate, that’s what the town of Brady calls itself.

We started the long weekend off with some goat meat at the 39th International Goat BBQ Cook-Off at Richards Park in Brady. Right off the bat we were offered samples of goat sausage wraps by one the competing teams. The food was very tasty and the team members were very friendly. Actually, everyone we met was extremely friendly: people waved hello, struck up conversations with us and gushed over Sean’s British accent, which never fails to enchant people.


This team’s smoker had the Texas Tech logo and a picture of Raider Red. I noticed he was very popular in the Hill Country. Or maybe the deer hunters reminded me of him.

The air smelled of barbeque and summer, smoke and fried food. There were many teams huddled over the smokers, tasting their food, rectifying the seasoning and graduating the heat. Most team members wore matching t-shirts or button down shirts and hats.

A team in action

We sat down to eat some goat. We had a piece of neck, which was tough as old boots and inedible, and goat wraps. The meat was stringy but at least we were able to eat it (though we wished we’d brought some toothpicks).

The judges’ tables were on a trailer bed along with the trophies. On each table were pen and paper, toothpicks and a bottle of TUMS (a popular antacid). The judges wore matching powder blue button-down shirts with the competition’s logo and cowboy hats. We didn’t stay for the judging but I felt kind of sorry for the old boys judging the “Mystery Meat” competition.

The judges’ table (no, Tom Colicchio and Padma weren’t there)

I also noticed that while most teams were flying the Lone Star flag (the official flag of the State of Texas), a handful also had the Confederate flag alongside.  I guess this sentiment still runs deep.

Flags over Texas

PS: I still haven’t figured out why it’s called “world” championship.

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Hi, I'm Ana. I'm originally from Argentina but I'm currently living in Dallas (USA) with my British husband. I'd like to share my experiences as an expat and as a traveller.

13 thoughts on “2012 World Championship BBQ Goat Cook-Off (Yup. Really)”

  1. I had goat once before at a Mexican restaurant in Philly. It was OK, but I prefer pork, or even lamb, over goat. Were there a lot of people there (aside from the competitors)? Is goat a big thing in Texas?


    1. It was packed!
      As far as I know, goat isn’t very popular here, or I should say in the city. I think you can find goat at some Indian or Caribbean restaurants and that’s it. I’m definitely not looking forward to eating it again.


    1. Sophie, while I agree that calling the championship “The World Series” is a bit much, we are not the only country in the world that plays baseball. There are also Canadian teams that form part of Major League Baseball. Also, many American teams recruit players from places like Japan, Cuba, the Dominican Republic and Venezuela, where baseball enjoys popularity.


  2. Ok, before you get burned at the stake by Texans (me), that top smoker is not an Aggie logo, nor is that Elmer Fudd. The Double T on the hat is for Texas Tech and the guy is Raider Red. He is the secondary mascot of the Texas Tech Red Raiders, which happens to be my alma mater: http://leahtravels.com/site/things/college-football-tour/lubbock-texas-welcome-to-the-wild-west

    The Goat Cook-Off is a great event and so much fun. I’m glad you were able to attend.


  3. Hahaha! I just saw a confederate flag this morning on a motorcycle. Cracks me up! And also… “Go Tech!”. Doesn’t he look fun, our Raider Red? Also…. while it sounds kind of strange at first, I would looooove to try some goat BBQ. Must be delicious!


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