Humble Hills Homestead

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Dilliner, PA

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Bottled and labeled some wine today.

I made smoked goat loin chops last night for dinner 🤤 The goat was local from Thornton, WV, and the potatoes, veggies, and herbs and spices were all from the homestead. The loin chops were dry brined with rosemary, smoked pepper and garlic flakes, and kosher salt on an uncovered plate the fridge for six to eight hours. It was brought to room temp for roughly an hour while smoke box was prepped on the grill. I smoked the chops at around 200 degrees for about an hour and a half before searing them on the grill for 2-3 minutes on each side. The flavor, moisture, and tenderness of the meat was so good. If it was beef, I’d rank it in the top ten best steaks I’ve ever had.

Four years later and she still cleans up soooo good. Thanks @ryno284 for always taking care of the subie.

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