Sunday's Cabrito y Machitos (baby goat and fried offals)

InfectedDAS

I'm doing my first Cabrito and Machitos so I though in sharing with you.

I brine the Cabrito and Machitos for 3 hours in water with garlic, onion, oregano, rosemary, salt, pepper and sugar. I added the sugar as it was brine in water instead of milk for getting that glossy finish.

After the brine I seasoned them with a rub of oregano, comino, salt, pepper, garlic and onion:



Then onto the Egg @300 indirect setup, 2 Machitos where foiled the last one was naked:



I need a circular pan.

The Cen-Tex Smoker

Wow! That is a cool cook. Eyeballs, brains, and guts. Well played 

Biggreenpharmacist

@sgh is gonna love this. He might make up a new seal of approval for that. Have a bad feeling what the picture might be though. 

Gulfcoastguy

You know what SGH is going to ask if you cooked, anus.

InfectedDAS

So everything went smooth:



All was served in a plate:


This is what's left, I ate one of the foil Machitos and the naked one was eaten just the halve of it:


Lessons learned:
-Always cook foil machito to ensure a juicy and tender appetizer

Things to try next time:
-Cook @250-275
-Foil the head
-Foil the part where the kidneys are

InfectedDAS

@Gulfcoastguy well it definitely doesn't have anus per se, thought it has the intestine, liver, heart, and lung.

InfectedDAS

@The Cen-Tex Smoker the head and the machito are the best parts if you ask me.

Thought bad for the cholesterol rating.

Gulfcoastguy

You're kidding right? (1,2,3,4..)

InfectedDAS

Unfortunately or fortunately is true and with the head you get to eat the tongue, eyes and brain 

caliking

Very nice!!

Never had goat cooked like that. Usually braised in curry or seared/grilled. What's the texture like? 

InfectedDAS

@calikingsorry for the late response, had (have) a lot of work. The meat texture is somewhat like chicken and the skin texture depends on the way it was cooked, it can be soft or it can be crunchy, though the flavor is the same and quite unique.