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Barbecued Texas Cabrito

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Saved in 3 recipe boxes and 4 cookbooks
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. Prep
10 min.
Cook
1 hrs
Ready In
1 hrs
6 servings
Trans-fat Free
 
Metric measurements

Ingredients

5pounds goat *
1/2cup prepared mustard
1/2cup lemon pepper *
1/2cup chili powder *
2tablespoons garlicVideo
1teaspoon cayenne pepperVideo
1cup butterVideo
5large garlic clovesVideo peeled, crushed*
2large bay leaves *
3large lemon quartered*
1large lime quartered
1medium onion sliced
12ounces beer
2cups corn oil
1/2cup worcestershire sauce
2tablespoons chili powder
1/2teaspoon cayenne pepperVideo *
* not incl. in nutrient facts

Directions

Rub the meat completely with the mustard.

And spices to a large zip-lok bag, seal and shake until mixed.

Place meat in bag and coat with the rub.

Refrigerate overnight.

In a two quart saucepan melt butter, add the onions and garlic.

Saute for five minutes then add lemons, limes and beer.

When the foam subsides add remaining ingredients and simmer for 20-25 minutes.

Prepare the grill for the indirect heat method and remove the meat from the bag and place on the grid.

Smoke for 25 minutes at 250 degrees and start basting with the sop every 25 minutes.

Smoke for 2-3 hours or until internal temperature reaches 155 degrees, then wrap in foil and finish cooking until internal temperature reaches 185 degrees.

Remove from grill and let meat cool for 20 minutes prior to slicing.

Serve BBQ sauce on the side.

First published: last updated: 2014-12-16

 
 
 
 
 
 
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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 98995% of calories from fat
 % Daily Value *
Total Fat 105g 161%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 705mg 29%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 36% Vitamin C 17%
Calcium 7% Iron 11%
* based on a 2,000 calorie diet How is this calculated?