A friend just dropped off a half of a goat, fresh from the butcher. Tomorrow
she will show me how to cut it up, but after that "it's up to me." It
doesn't look like there's much fat on it, any suggestions? I was planning on
doing the ribs on the grill, and possibly roast the hind leg, but am up for
suggestions on the rest of it.

T. L. Hicks

Kabobs. Either using an Afghani style onion marinade or any Indian
style marinade for lamb. In that part of the world lamb is lamb, but
mutton is actually goat.

T. L. Hicks wrote:
A friend just dropped off a half of a goat, fresh from the butcher.
Tomorrow she will show me how to cut it up, but after that "it's up
to me." It doesn't look like there's much fat on it, any
suggestions?
I was planning on doing the ribs on the grill, and possibly roast
the
hind leg, but am up for suggestions on the rest of it.

Here's how I do mine -

BBQ Cabrito Texas Style



5 pounds Goat -- Hind Quarter

1/2 cup mustard -- any kind



Rub

1/2 cup lemon pepper

1/2 cup chili powder

2 tablespoons granulated garlic

1 teaspoon cayenne pepper



Mop

1 cup butter

5 large garlic cloves -- peeled and crushed

2 large bay leaves

3 large lemon -- quartered

1 large lime -- quartered

1 medium onion -- peeled and sliced

12 ounces beer

2 cups corn oil

1/2 cup Worcestershire sauce

2 tablespoons chili powder

1/2 teaspoon cayenne pepper



Rub the meat completely with the mustard. Coat with the rub and wrap
in plastic wrap. Refrigerate overnight.



In a saucepan melt the butter. Saute the onions and garlic for five
minutes then add the lemons, limes and beer. When the foam subsides,
add remaining ingredients and simmer for 20-25 minutes.



Smoke for 2-3 hours or until internal temperature reaches 185°F,
basting with the mop every 30 minutes. When done, let the meat cool
for 20 minutes prior to slicing.



Serve the sauce on the side.




--
-frohe
Life is too short to be in a hurry

"T. L. Hicks" wrote:
A friend just dropped off a half of a goat, fresh from the butcher.
Tomorrow she will show me how to cut it up, but after that "it's up to
me." It doesn't look like there's much fat on it, any suggestions? I was
planning on doing the ribs on the grill, and possibly roast the hind leg,
but am up for suggestions on the rest of it.

You lucky *******! I did some cabrito a few years ago, but don't remember
how. Anything that ya don't know how ta cook, mail ta me for
experimentation. I'll send ya a report, of course. g

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

"frohe" wrote:
[]
Here's how I do mine -

BBQ Cabrito Texas Style
[ . . . ]
That sounds good, frohe, although a bit more complicated than I remember.
I'll hafta be sober when I try it!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

wrote:
That sounds good, frohe, although a bit more complicated than I
remember. I'll hafta be sober when I try it!

Yeah, it's a bit of work but with the short cook time and the mop
schedule about the only thing ya can do is sit out there and drink
lots of beer. g
--
-frohe
Life is too short to be in a hurry

Thanks for the ideas, I just finished cutting it: Leg, ribs, shoulder, and a
few odds and ends (probably kabobs???) Will try to post pics. as I get it
cooked.

T. L. Hicks

It was a matter of Quid pro quo. Last month when the temp hit 80 I gave my
"old" AC (I got central air last year) to my new neighbor and ever since
she's been extra nice to me. She's from Portugal and whenever she makes a
dish from "the old country" she brings some over. This week she was getting
a goat and dropped off half yesterday.
If I thought it would survive the trip, I would send you some to experiment
with, but I wouldn't want it to spoil in-transit. Thank you for your
concern.

T. L. Hicks

wrote in message
...

You lucky *******! I did some cabrito a few years ago, but don't remember
how. Anything that ya don't know how ta cook, mail ta me for
experimentation. I'll send ya a report, of course. g