How To make Barbecued Texas Cabrito
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
Sop 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. And spices to a large zip-lok bag, seal and shake until mixed. Place meat in bag and coat with the rub. Refrigerate overnight.
In a two quart saucepan melt butter, add the onions and garlic. Saute for five minutes then add lemons, limes and beer. When the foam subsides add remaining ingredients and simmer for 20-25 minutes.
Prepare the grill for the indirect heat method and remove the meat from the bag and place on the grid. Smoke for 25 minutes at 250 degrees and start basting with the sop every 25 minutes. Smoke for 2-3 hours or until internal temperature reaches 155 degrees, then wrap in foil and finish cooking until internal temperature reaches 185 degrees.
Remove from grill and let meat cool for 20 minutes prior to slicing. Serve BBQ sauce on the side.
How To make Barbecued Texas Cabrito's Videos
Grilled Baby Goat at El Ranchito | Cabrito al Horno
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El Ranchito
610 West Jefferson Boulevard
Dallas, Texas 75208
Telephone 214.946.4238
Hours
Monday -- Thursday 11:00am -- 10:00pm
Friday 11:00am -- 11:30pm
Saturday 10:00am -- 11:30pm
Sunday 10:00am -- 10:00pm
Mariachis
Monday -- Saturday 7:30 pm - close
Sunday 2:00 pm - close
In 1983, after the success of La Calle Doce, Oscar and Laura Sanchez wanted to open another restaurant but they didn’t want to duplicate their previous success nor did they want to open just another Tex-Mex restaurant. Oscar wanted something that wasn’t found in Dallas, something that reminded him of home. Since both Oscar and Laura are from Monterrey, Nuevo Leon in Northern Mexico, they decided to open a restaurant that specialized in Comida Norteño (northern food) and Tex-Mex featuring dishes such as cabrito, mollejas, and asado de puerco.
Today El Ranchito is known for it’s authentic Mexican food, freshly made tortillas and festive atmosphere where mariachis play daily. These elements – the food, the music and the friendly staff – have helped El Ranchito achieve it’s ultimate goal of creating an atmosphere where the customer feels as if they are back home in Monterrey.
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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.
Street Tacos with Smoked Goat Meat (Cabrito Tacos video recipe)
Smoked Goat Street Tacos (Cabrito Tacos video recipe)
Today I try something I have never had before, Goat! We rub it down with Mole Pablano rub from the Oakland Spice Company and hit it with a touch of hickory smoke on the offset smoker. Enjoy!
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Our take on an underrated piece of meat. BBQ Goat is delicious and our cooking method really brings out the great barbecue flavour and natural juiciness of the meat.
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The Hottest Grill in Texas at El Machito Goodtaste with Tanji
Sizzling asadas, homemade sausages and juicy cabrito dripping with goodness–all on a grill like no other! Welcome to El Machito in San Antonio, where traditional Mexican flavors have a carnivorous twist! Owner and Executive Chef Johnny Hernandez is known for his interior Mexican cuisine, and wanted a place to showcase grilled meats the same way they are prepared south of the border. Forget low and slow, try fire-roasted over a massive 500 degree open flame grill!