Barbecued Cabrito Recipe
Ingredients
| Garlic | 5 Clove (25 gm), chopped | |
| Vegetable oil | 4 Cup (64 tbs) | |
| Cider vinegar | 4 Cup (64 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Worcestershire sauce | 1 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Lemons | 2 , halved | |
| Seasoning salt | 3 Tablespoon | |
| Pepper | 3 Tablespoon | |
| Paprika | 1 Tablespoon | |
| Goat loin | 10 Pound, split | |
| Goat hindquarter | 10 Pound |
Nutrition Facts
Serving size
Calories 1918 Calories from Fat 1056
% Daily Value*
Total Fat 119 g182.8%
Saturated Fat 23.2 g115.9%
Trans Fat 0 g
Cholesterol 621.4 mg207.1%
Sodium 2635.3 mg109.8%
Total Carbohydrates 10 g3.2%
Dietary Fiber 1.4 g5.4%
Sugars 3.5 g
Protein 190 g380.3%
Vitamin A 16.6% Vitamin C 24.1%
Calcium 18% Iron 128.3%
*Based on a 2000 Calorie diet
Directions
Squeeze lemons, add juice and lemon halves to mixture.
Set marinade aside.
Combine seasoning salt, pepper, and paprika; rub into goat, and place goat in a large shallow container.
Add marinade.
Cover and refrigerate 8 hours, turning meat once.
Place 2 pieces of oak (each the length of the grill) at front and back of grill.
Place charcoal in middle.
Start fire, and let burn until coals are white.
Remove goat from marinade, reserving marinade.
Rake coals to one end of grill; place goat at opposite end with bone side down.
Cover with lid, and cook over indirect heat 4 hours or until meat starts to shrink from bone, basting with marinade and turning every 20 minutes.
Chef
