Pulled out a front quarter from the deepfreeze. You all who want to try goat, notice how lean and spare the front quarter is. This was from a 75 pound cabrito- live weight. Underneath that ribcage is nothing but concave air. Very little meat, all of it concentrated on what you see on the front shoulder. Lots of bone, but then again....lots of flavor!
I threw in a chuck steak for good measure. Gave the cabrito a rubbing of olive oil, then each a whiff of coarse ground black pepper.
Barbecuing over hardwood briquettes and mesquite chunks. Here I seared the chuck steak first-
Foiled most of the ribcage of the goat. Very thin and would burn long before the meat was done. Afterwards these crispy ribs were fine snackin' and gnawin'!
Little over two hours in at 350F, they are looking good~
A bit over three hours in and they are ready!
Wrapped each in foil again and let rest 20 minutes as I heated up flour and corn tortillas. Also served homemade salsa, guacamole, canned frijoles refritos with melty cheese and chips. Once rested, I cut up the meat and the taco/fajita feast took place. Here's a sample- flour tortilla, cabrito, guacamole, salsa, and a bit of refried beans and cheese on top. YUM!
Thanks for checking out my barbecue today....I appreciate that!