How To make Barbecued Texas Cabrito
5 pounds Goat
Hind Quarter
1/2 cup mustard :
any kind
Rub 1/2 cup lemon pepper
1/2 cup chili powder
2 tablespoons granulated garlic
1 teaspoon 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 ounces beer
2 cups corn oil
1/2 cup Worcestershire sauce
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
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.
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I bought a pack of Machitos awhile back from the local HEB Grocery Store and decided to show y'all how I BBQ them. If you are wondering what machitos are here's the definition from Wikipedia:
The Machitos are a type of food served in Mexico , especially in Monterrey and Guadalajara . It is made with the sensitive or reproductive parts and intestines of the kid, which must be 28 days old to have the true flavor of the dish, typical of the state of Nuevo León and Birria in the state of Jalisco., located in the northeast and west respectively of the Mexican territory. In Monterrey it is roasted over charcoal and served accompanied by lettuce, tomato and sliced onion, tortillas and molcajeteada sauce. Historians consider that the dish is of Sephardic origin. In Guadalajara, it is braided and browned and it is one of the types of meat that is served in the dish called Birria .
Grilled Baby Goat at El Ranchito | Cabrito al Horno
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El Ranchito
610 West Jefferson Boulevard
Dallas, Texas 75208
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Hours
Monday -- Thursday 11:00am -- 10:00pm
Friday 11:00am -- 11:30pm
Saturday 10:00am -- 11:30pm
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Monday -- Saturday 7:30 pm - close
Sunday 2:00 pm - close
In 1983, after the success of La Calle Doce, Oscar and Laura Sanchez wanted to open another restaurant but they didn’t want to duplicate their previous success nor did they want to open just another Tex-Mex restaurant. Oscar wanted something that wasn’t found in Dallas, something that reminded him of home. Since both Oscar and Laura are from Monterrey, Nuevo Leon in Northern Mexico, they decided to open a restaurant that specialized in Comida Norteño (northern food) and Tex-Mex featuring dishes such as cabrito, mollejas, and asado de puerco.
Today El Ranchito is known for it’s authentic Mexican food, freshly made tortillas and festive atmosphere where mariachis play daily. These elements – the food, the music and the friendly staff – have helped El Ranchito achieve it’s ultimate goal of creating an atmosphere where the customer feels as if they are back home in Monterrey.
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BBQ Goat - A different beast with an amazing taste
Our take on an underrated piece of meat. BBQ Goat is delicious and our cooking method really brings out the great barbecue flavour and natural juiciness of the meat.
Have fun and let us know what you think of the recipe below!
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Cabrito BBQ
Bought some cabrito from HEB and smoked it with mesquite wood.
Cabrito or Baby Goat Asador Style | Al Frugoni - Open Fire Cooking
Cabrito Tacos with Salsa Verde ???? Grilled Asador Style
Cabrito or Baby Goat is a young, milk-fed goat, typically less than 3 months old. The meat is tender, delicate in flavor, and quite lean compared to older goats or other meats. This is very traditional in South Texas and Northern Mexico ???????? ! In open fire cooking, slow-roasting a whole cabrito is a show-stopper – it’s all about that crispy skin and tender, juicy meat. Have you tried it?
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