Barbecued Texas Cabrito Recipe

Mexican Recipes To-Go

Mexican Cabrito Recipes

Ingredients:

5 lb Goat, Hind Quarter
1/2 cup mustard, any kind

RUB

1/2 cup lemon pepper
1/2 cup chili powder
2 tbsp granulated garlic
1 tsp cayenne pepper

SOP

1 cup butter
5 large garlic cloves, peeled and crushed
2 large bay leaves
3 large lemon, quartered
1 large lime, quartered
1 medium onion, peeled and sliced
12 oz beer
2 cup corn oil
1/2 cup Worcestershire sauce
2 tbsp chili powder
1/2 tsp cayenne pepper

Instructions:

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.

Recipe by: Lola Rice

Converted by MM_Buster v2.0n.


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Per Serving (excluding unknown items): 8855 Calories; 694g Fat (70.0%
calories from fat); 501g Protein; 168g Carbohydrate; 38g Dietary Fiber;
1791mg Cholesterol; 15366mg Sodium. Exchanges: 5 1/2 Grain(Starch); 69
Lean Meat; 2 1/2 Vegetable; 1 1/2 Fruit; 127 1/2 Fat; 2 Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 1

 

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