Goat (Cabrito)

Roadkill · December 2005

Has anyone successfully cooked a goat (aka cabrito) on the BGE? If so, can you share a recipe or point me to a good one? I think I know where I can find the meat, needed to know which part(s) is(are) better, how to cook it (lo & slo?) and what type of smoke,thinking mesquite might be best???

Woody · December 2005

RoadKill,[p]Never actually done it, but have eaten it in Mexico done low and slow. Tasted superb. They were baby goats, however. Honest.[p]Woody

fishlessman · December 2005

<p />RoadKill,
i did this last winter to see what would happen. used a big red lamb leg and slow cooked it until 180, then wrapped in foil with some garlic vinegar hot sauce and selzter and continued cooking until it hit about 205/210 and then pulled. the shoulder would be better for this but i cooked what i had. very strong mutton flavor, not what i like for lamb, but some do. i think there is a recipe on the dizzy site

DTM · December 2005

<p />RoadKill,
I really like the cabrito at the El Rey Del Cabrito restaurant in Monterrey, Mexico. Now these guys know how to do it. The loin section (riñonada) I always order is incredible, juicy with just the right smoke level. The large marble sized kidney and its fatty sheath still attached. I talked to the chef at some length and he explained the general process.
The night before the carcasses are rubbed down with lime juice. The carcasses are stuck onto 3’ lengths of rebar and the rod is stuck into holes in a frame around the fire pit at about a 60 degree angle to the coals. The fire pit is about 20’ long and fired with well aged mesquite. The wood is mostly pre-fired and hot coals are added as needed. The cooks throw large handfuls of sliced Spanish onions onto the coals every few minutes. The carcasses are rotated 90 degrees every 15 minutes or so. When one approaches done it is moved back behind 2 others, touching so the rendered fat bastes all 3. The only added spice is an occasional basting with salt water. They serve the meat sections on top of a bed of sliced onions on a hammered steel plate that is kept in the fire so the table presentation arrives sizzling in a wooden platter. The cabrito are cooked from 2½ to 4 hours depending on the crowd.
A sizzling platter of cabrito; on the side- charred serrano chilies, onion and tomato slices, shredded lettuce, two fresh table salsas, hot tortillas, the best charro beans I have ever even imagined (proprietary said the chef) and lime wedges. Washed down with ice cold Bohemia cervezas, that’s the good life.
DTM[p]

Goat (Cabrito)

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