Gator Pit of Texas Dual Stacker
Ritch shows off the features of Gator Pit's Dual Stacker, a
fully-insulated upright smoker.
gatorpit.net
Financing available at
#gatorpit
#bbq
#texas
#grill
#fodd
#barbecue
Cabrito Guisado aka Goat Stew - Sapo Style
Bought some Goat att corpus Christi Texas and used the following recipes to come up with a modified version. Pretty straight forward. The video is the recipe.
***************************************************************
Cabrito Guisado #1
4 pounds kid goat meat, cubed 1 8oz. Can tomato sauce
1 tablespoon vegetable oil 2 tablespoons flour
2 teaspoons salt ½ cup water
4 teaspoons mixed spices (peppercorns and cumin)
3 garlic cloves
Cut meat in cubes and brown in oil; add salt. Grind spices and garlic and add a small amount of water. Add spices, tomato sauce, and
enough water to cover meat. Simmer for 30-40 minutes. Blend flour and ½ cup water. Stir into meat to make gravy. Serve with
flour or corn tortillas. Serves 8-10.
Cabrito Guisado #2
8 to 10 pounds cabrito 2 or 3 teaspoons garlic powder
5 small tomatoes, cut up 1 teaspoon cumin (comino)
2 green bell peppers, cut up 1 8oz. can tomato sauce
1 onion, cut up salt and pepper to taste
2 teaspoons oregano
Cut meat in cubes or chunks, place in roaster along with cut up vegetables, seasonings and tomato sauce. Simmer for 50 minutes.
Add salt and pepper to taste. Yields 15-20 servings.
Cabrito Guisado #3
8 pounds cabrito 1 whole green bell pepper, sliced
¼ cup vegetable oil (to brown meat) 1 large onion, sliced in rings
3 tablespoons salt 10 medium to large garlic cloves (use garlic
¾ cup vegetable oil (to brown flour) press or molcajete)
¾ cups flour 2 teaspoons ground cumin (comino)
8 cups cold water (1cup at a time) 1½ teaspoons ground pepper
3 large tomatoes, peeled and diced 1 teaspoon dried oregano
Cut meat into ½ to 1 cubes. In a large Dutch oven heat ¼ cup oil at medium high heat. Place meat and salt in heated oil
and cook for about 60 minutes, stirring occasionally. Remove from heat and set aside. In a large skillet heat ¾ cup oil, add flour and
brown well. Turn off heat and add water (1cup at a time) to make gravy. Add vegetables and spices to meat and mix well. Simmer
25 to 35 minutes at medium heat till meat and vegetables are tender. Serves 10-12.
Cabrito Guisado #4
2 pounds cabrito ¼ teaspoon whole black pepper
1 tablespoon shortening (if needed) ¼ teaspoon whole cumin seed
½ medium onion, chopped 1 or 2 cloves of garlic
1 medium green bell pepper, chopped 1 tablespoon flour, in 1 cup water
1 large tomato, chopped salt and pepper to taste
Cut cabrito in small pieces; brown in heated shortening. Cover pan and cook slowly for about 20 minutes. Chop onion,
bell pepper and tomato; add to meat and cover. Grind black pepper, cumin and garlic and add enough water to prevent sticking. Cook
for a few minutes but leave enough liquid to make a very light gravy. Dissolve a tablespoon of flour in a cup of water; add to meat
and cook for 2 minutes. Salt and pepper to taste. Serves 4-6.
Cabrito Guisado #5
10 pounds goat meat (leg, ribs, soup bone) 2 celery stalks
5 pounds potatoes 2 garlic cloves
4 pounds carrots 4 cans stewed tomatoes
2 large onions 2 cups barley
2 large green bell peppers 1 gallon water
salt and pepper to taste
Cut up meat and vegetables in bite-size pieces. Add all ingredients to water and bring to a boil. Lower heat when stew
comes to a boil and simmer for 90 minutes. Salt and pepper to taste. Yields 30 servings.
How to Grill Goat | How to Grill Cabrito
Let's see if we can figure out How to Grill Goat | How to Grill Cabrito today.
#howtogrillgoat, #howtogrillcabrito, #grilledcabrito, #grilledgoat, #goatweberkettle, #weberkettle, #smokedcabritorecipes, #grilledcabritorecipes, #cabritoalaparrilla
Interested in smaller whole animals like goats, lamb or pigs? This is the place I got the Cabrito from, they have 2 locations.
Carniceria Los Potrillos
1023 E. 1st
Dumas, TX
806-934-3778
Carniceria Los Potrillos
1614 Tennessee Ave.
Dalhart, TX
806-244-37789
Cabrito Smoked On A Drum - Whisky And BBQ Cooking
Think about something from your childhood that you can still taste - that is why we did Cabrito, smoked on a drum...to relive the times that are missed from younger years.
*COOKING GEAR*
Kingsford Charcoal Bin -
Knife Bag -
Meat Thermometer -
Seasoning Shaker -
Knife Set -
Trimming Knife -
Brisket Knife -
Wireless Thermometer -
Fire Gloves -
Firestarter -
Adjustable Height Table -
XL Brine Bags -
Propane Turkey Fryer -
Caulking Tools, Smoother and Remover -
Disposable Grill Topper (12 Pack) -
Natural Wood Grill Cleaner -
Instant Pot -
Sous Vide -
Sous Vide Tub -
Vacuum Sealer -
*WEBER KETTLES*
26 inch Weber Kettle -
22 inch Weber Kettle -
Enclosed Ash Catcher -
Craycort Grill Grate -
Charcoal Chimney -
Charcoal Baskets -
*WHISKEY SERVING*
Glencairn Glass -
Glencarin Glass Set of 12 -
Water Dropper -
*VIDEO GEAR*
GoPro -
Action Stabilizing Handle -
Rode Mic -
Support the Cooks on Patreon -
MORE -
*SOCIAL MEDIA*
Instagram -
Twitter -
Facebook -
SEND MAIL -
Whisky And BBQ
166 Hargraves Dr
Suite C400 #207
Austin, TX 78737
Simple guys enjoying a simple living in Austin, Texas. Follow the life of BBQ, Whisky, and Showing Why Life Is Better When Shared With Friends!
Machitos de Cabrito
Bought some Machitos from HEB and cooked them on the Weber Smokey Mountain 14.5. Served on a corn tortilla with salsa!
Tejano Talks 41 - Cabrito on the Menu - Feature - (2018)
As the Easter season approaches in South Texas, there is a pretty good chance many families will celebrate the end of the Lenten season and the arrival of spring with “cabrito” (goat) on the menu.
“Cabrito” on the menu is a South Texas tradition dating back hundreds of years. It can be enjoyed off the grill, in a stew or in a taco.
bEating “cabrito,” any style, is a fusion of Spanish, Mexican and Tejano cooking which was part of the evolution of Mexican cuisine.
From a backyard gathering to a fiesta-like atmosphere enjoyed in West Guth or Labonte parks in Corpus Christi, the aroma of “cabrito” being barbecued popular in South Texas was recipes been handed down generation-to-generation.
Cabrito en Sangre – stewed in blood gravy – is a delicacy usually preserved for special occasions over mesquite coals or prepared in many of the traditional “cabrito” stews will be present.
Restaurants in border cities in Texas and Mexico have cabrito on the menu. They are usually cooked in an open fire for 3-4 hours.
Cabritio stew is also like Easter or a family reunion.
Restaurants Mexican border towns like Nuevo Laredo, Reynosa, Matamoros and throughout Northern Mexico to Monterrey, feature whole “cabritos” roasting on spits over open fires.
In South Texan, cooking “cabrito” usually involves a visit to the ranch or a family barbecue.
The Tejano in South Texas views “cabrito” as a delicacy and it is reserved for special occasions, like a trip to the rancho or family gathering.
So, what’s your preference? The barbecue or the stew? And, which stew? Happy Easter you all.
Better get that grill ready. Cabrito is on the menu in South Texas.