Got a Qusetion about Goat ( Cabrito )

[txbbqman]

Ok, so here's the deal. My dad is turning 64 next weekend. Since I have a new pit, I was thinking of doing a BBQ for him. Well one of his best friends called last night and said they wanted to all ( all of dads friends ) go to the lake for the weekend for his birthday and wanted to know if I would drag my pit over and cook for them. So I say no problem and then he throws out there that he has a whole goat and wants me to cook it. It is still at the Butchers and I can have it cut however I want, leave it whole, half it, quarter it...... whatever I want.

Problem is.....I have never cooked goat before.Sp I wanted to ask the collective if anyone had any ideas for goat.

Appreciate any help

 

[mkl]

Do you know how much it weighs? Wondering if it is a baby or youngster or full grown, that would make a difference in the cooking.

This is a tradition typically in the Texas area and in latin america. Searching for "cabrito al horno" might work to find some recipes and strategies, but instead of the "horno" you'll use the smoker.

 

[travcoman45]

The feller ya wanna ask them questions of is Daryl goes by goat on here. He ain't been round much, but I bet if yall sen't him a email (ya can find it in the members list) he'd give ya some good advice on it.

 

[ecto1]

My family does a lot of goat especialy around Easter. Most of the time we cook it like as a guiso which is a Mexican stew. Usualy this is done using the blood of the goat as the stock for the stew. It is delicious and my favorite way to eat goat. We BBQ them also but never like a smoke more old cowboy style directly under the coals with the grate far enough from the coals that the meat does not burn. You could use an SFB I think it would come out great using post oak or mesquite. We just use fajita seasoning and cook on a bed of sliced onions. Cut it up when done and eat inside a corn or flour tortilla. Cook to 160 for medium and 175 for well done. This is how they do it @ the goat cookoff in Brady Texas as well.

My Brother found this in a Texas Monthly and he likes it I perfer my goat with no sauce.

Barney McBee’s Texas Goat Sauce
Makes about 7 cups

1/2 cup vegetable oil
2 onions, chopped
1 clove garlic, mashed
1 32-ounce bottle ketchup
3 tablespoons yellow mustard
2 cups black coffee
1 cup distilled vinegar
1 lemon, cut in half
6 tablespoons chili powder
3 good taps Worcestershire sauce
Salt and pepper to taste
Heat oil over medium-low in a large saucepan. Add onions and garlic and sauté until tender but not brown. Whisk together ketchup and mustard in a large bowl and add to ingredients in saucepan. Add remaining ingredients. Simmer over low heat for 1 hour. Refrigerate unused sauce up to several weeks.
While this sauce is meant for goat, it has an earthy flavor (probably from the coffee) that goes nicely with beef or mutton.

 

[ecto1]

Just saw you are in Texasgo to HEB and get this it is what we use for Fajitas, Mollejas (sweetbreads), Tripas, and cabrito.

http://www.fiestaspices.com/?page=fajitaseasoning

 

[txbbqman]

Yep, Already got that in my cabinet, would not have thought to use it on goat. Thanks