Barbecued goat on the 4th of July has been an old favorite in my family long enough to be a hallowed tradition. Unsuspecting guests of narrow minds and delicate constitutions have devoured it with gusto and subsequently denied their actions to the snickering cognoscenti.
In the Southwest and in Mexico, roast kid (young goat), called cabrito is a favored festival food. It makes fantastic jerky and chili and constitutes the basis for many a delicious dish.
The two main obstacles to good goat are mental hangups and lack of a conveniently available supply. If you can overcome the first, the second is an insignificant hill to climb. Almost any full-fledged meat market can fill your request for a young goat. Kids should weigh in, dressed, at 7-10 pounds each. Young goat will weigh 25-35 pounds. They are tender enough for roasting. Full grown goats on the grill should be barbecued to assure tenderness.
The next time you want to show-out on the grill, try a couple of kids, roasted, and served Mexican style.
2 kids about 8-10 lbs. each. Wash and cover with water containing 4 T. salt and 1/2 cup vinegar. Marinate for at least a couple of hours.
Prepare the grill for roasting - 350 degrees. Use oak, hickory or mesquite for smoke.
With a cleaver or hatchet, cleave the backbone to allow the cabrito to lay flat. Prepare a basting sauce of:
1 Qt. water
2 T. salt
1 T. black pepper
1 T. Garlic powder
1 T. Onion powder
1 T. Cumin powder
1 T. tabasco sauce
Baste the carcasses thoroughly, place on the grill and close the lid. Baste every 20 minutes, or so, for 2 1/2 - 3 hours until done. Don't over cook. Internal temperature of 145 degrees is sufficient.
Remove from the grill, cool and carve. Serve with Guacamole, and a salsa made from:
3-4 fresh tomatoes, chopped
1 medium onion, chopped fine
1 clove garlic, crushed
1-2 jalapena peppers, seeded and chopped
3 T. fresh cilantro, chopped
3-4 T. tomato paste as required
!Que bueno! I kid you not.