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.
How To make Barbecued Texas Cabrito's Videos
Grilled Baby Goat at El Ranchito | Cabrito al Horno
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El Ranchito
610 West Jefferson Boulevard
Dallas, Texas 75208
Telephone 214.946.4238
Hours
Monday -- Thursday 11:00am -- 10:00pm
Friday 11:00am -- 11:30pm
Saturday 10:00am -- 11:30pm
Sunday 10:00am -- 10:00pm
Mariachis
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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Episode 26 - Pellet Smoker Christmas Cabrito
My very first Cabrito, why not on my Camp Chef pellet smoker? “Hell yes!” #LetsGo
*** I own the rights to this music “You Be You” by POLICE ICE from the Sound Cloud album Tour to Stop the Violence. ***
#faith #family #fishinglife #foodielife #smokingmeats #formahabit #fighttolive #NoFearJustGod #donatelife #TransplantWarrior #MiracleInside #backtheblue #thinblueline #tensevenoutdoors #TOPCOPS #reinventyourself #actorsclearinghouse #heronotzeroproductions #gilnationfoundation #mirandagilmusic #philanthropy #influencer #findthegood #gilbuddy #mercyskitchen #fisherofmen #ijustmovedthespoon #IamMercysKitchen
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PARRILLADA TEJANA | How to Grill a Texas Size Carne Asada Feast
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A parrillada is a very popular dish across Latin cuisine. It’s a mixture of grilled meats, served on a huge plate with sides and IT. IS. AMAZING.
Almost every parrillada has at least three beef proteins. Today ours are center cut ribs/finger ribs, cross cut ribs (big tablitas), and fajitas. Chicken and sausage is also a must.
A parrillada basically means a bunch of grilled meats, served on a platon, for you and your family and friends to enjoy. Let’s get fired up, get these meats seasoned and start cooking!
Tacos de cabrito al estilo centro de Texas| Cocinando con Fuego | Food Network Latinoamérica
Roger prueba los famosos tacos de cabrito con ensalada de maíz mexicano de Grant Pinkerton, chef y dueño del restaurante Pinkerton´s Barbecue en Texas.
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