mexican grilling

[efrain]

has any one ever heard of the the mexican way of grilling Cabrito al pastor. it is traditionally done on a spit on a 45 dgr angle over mesquite wood.it is traditional in nuevo leon and jalisco, mexico.if any one has any advice on making the cross grill for this please let me know.thanks,and i hope this link gets people interested in mexican q'grilling.
http://farm4.static.flickr.com/3187/...1a2416c613.jpg
http://en.wikipedia.org/wiki/Cabrito
also check out barbacoa and this link for argentine asado

 

[rivet]

I have eaten exactly that in both Jalisco and Monterrey, and let me tell you meat doesn't get any better than that. Lucky for us here we have our source for local goat and get them fresh off the farm, but I just grill them over mesquite in the barbecue grill. I wouldn't think that the cross-spit grill thing would be too hard to make, just get a spit or two and something to lean them on thats pretty much fireproof and you're good to go. I have seen two spits wired together- actually apart, but joined at the tip- to "butterfly" the whole animal and that is pretty neat too.

 

[meat hunter]

I have seen it made while living in El Paso. The downtown street vendors would cook it up. Oh yeah, its goooood. Would go on midnight runs with my buddy to get some of that, some Carnita's and Tripita's. MMMmmmm. The setup I seen there was not a 45 degree one, but rather a 90 degree. Basically a verticle rotisorie. Goat on a turning stick and they carved off the meat as your ordered it.

 

[got14u]

my father in law which is from cuernavaca morelos which is way down south in mexico used to cook meat on a upright spit. a layer of meat and a layer of onions. and keep repeating. sorta like the way the gyros are made...that is some taste stuff..i would say it rivals any smoked meat.. he was a vendor their for awhile or restaurant owner..i have learned a lot from him. and gotten some good chile seeds also....