Young goat, or "Cabrito" as it is called in the SouthWest and in Mexico, is traditionally cooked over wood. It's a tasty meat that goes goes hand in hand with tortillas, salsas, guacamole and icy-cold "cerveza". Goat is sometimes hard to find. If you can locate a farmer, get in good with them, it's worth it! Around here, there are plenty of folks who raise Boers for meat. Here's the hind leg for today Mrs. Rivet cleaned out the kitchen's freezer and found a pair of salmon filets and chicken breasts to grill as well. The leg was covered in CBP only. The salmon and chicken in olive oil and lemon pepper. Here they are over mesquite chunks smelling nice. The salmon and chicken cooked off fast. The leg continued to barbecue offset from the heat. Tossed in a couple jalapenos to snack on. The neighbours dogs were going loopy. Meanwhile, the sides and sauces were being made. Here we have homemade salsa, guacamole, canned pickled jalapenos, chopped cilantro, Modelo beer for me and a South African Shyraz for Mrs. Rivet. Once done, onto the chopping block to get cut up for the fajitas. Foiled for about 20 min to let it rest first.... The limes were put on the grill about 15 minutes before pulling off the leg. Here's a flour tortilla, meat, salsa and guacamole.... And here's the full-monty on a corn tortilla~ All the way with everything....including shredded lettuce. All I was missing was frijoles refritos! Thanks for taking the time to look at my cooking! Hope you enjoyed it and may the TBS follow you wherever you go, friend.