I Kid You Not Bbq Cabrito Sallye Recipes

QUEALY WATSON'S CABRITO

Steps:

• Light a charcoal grill or smoker, or heat oven to 250. If goat is too large for your grill, smoker or oven, cut it in half across the backbone at the top of its rear legs to create two halves.
• Season the meat aggressively with salt and pepper. If smoking, place the goat on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill, and place goat on the other, away from the direct flame, then cover the grill. If oven-roasting, put goat on a sheet pan and place in the oven.
• Cook the goat for 2 hours or so, until it has taken on some color, then remove from the heat and place on a large sheet of aluminum foil. Scatter the avocado leaves across the meat, and wrap the goat in the foil, using another sheet of foil if necessary.
• Place the covered goat on a sheet pan, and put in the oven to continue cooking for 3 or 4 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.

I KID YOU NOT, BBQ CABRITO (SALLYE)

Steps:

• Preheat oven to 350º Clean meat, removing as much fat as possible Prepare a clay pot or heavy roasting pan by inserting cooking rack or crumpling up foil for meat to rest on.
• Rub salt and pepper into meat vigorously to make sure it penetrates Place garlic, cumin, rosemary and BBQ sauce in food processor and pulse until smooth paste is formed (if too thick, add 1 tablespoon red wine vinegar at a time until of desired consistency)
• Cut small slits in meat Rub BBQ sauce into meat, making sure to rub into the slits. Place meat in clay pot or roasting pan on the rack or foil
• Cook in preheated 350º oven for approximately 1-1/2 hours Turn and brush with BBQ sauce every 15 minutes. When meat thermometer shows 155º remove from oven and allow to set for at least 15 minutes before cutting.
• NOTE: If you use a commercial BBQ sauce rather than make your own, I suggest Sweet Baby Rays Mesquite Sauce, although any good sauce will work. If you don't have a good Mexican market, you may have to have your butcher special order the goat. This same sauce can be used on a leg of lamb for delicious results.

GOAT IN CHILE MARINADE, PIT-BARBECUE STYLE

Steps:

• Wash and griddle-dry the chiles by the directions below. Place in a deep bowl and cover generously with boiling water. Let soak for at least 20 minutes.
• Grind the cumin, cloves, allspice, oregano, and dried thyme (if using) together in an electric coffee or spice grinder or with a mortar and pestle.
• Drain the soaked chiles. Working in batches as necessary, place them in a blender with the ground herbs and spices (add fresh thyme at this point if using), garlic, onion, vinegar, salt, and about 1/2 cup water (or enough to facilitate the action of the blades). Process to a smooth purée (about 3 minutes on high), stopping occasionally to scrape down the sides with a rubber spatula. With a wooden spoon or pusher, for the purée through a medium-mesh sieve into a bowl. It should have the consistency of a thick but still moist paste.
• Season the pieces of goat or lamb with salt and pepper. Slather the seasoning paste all over the meat. Arrange in a large bowl (or any non-reactive container that's large enough), cover tightly with plastic wrap, and refrigerate overnight or for at least 4 hours. Remove from the refrigerator about 2 hours before beginning the cooking, to let the meat come to room temperature.
• Preheat the oven to 325°F.
• Choose a deep roasting pan or baking dish large enough to hold the meat snugly. Scatter half of the avocado leaves across the bottom of the pan and arrange the meat on them. Scatter the remaining leaves over the meat. Cover the pan (wrapping very tightly with several layers of foil if there is no lid) and bake 6 to 7 hours (4 to 4 1/2 hours for the lamb). The meat should be almost falling off the bone.