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.

Contributed by:
Smoky

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
       for thickening

!Que bueno! I kid you not.

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