St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Barbequed Cabrito

 . . . .here's part of a recent article on barbequed cabrito:

         "For more than twenty years, the central Texas town of Brady has 
staged the World Championship Barbeque Goat Cook-off on Labor Day weekend. 
Cabrito is a delicacy that has its ardent admirers--and many detractors. To 
those who have failed to see the merit in a crunchy yet tender piece of 
goat meat, the blame must be placed squarely on the way it's been cooked 
and on the fact that the goat you got probably wasn't a ten-to-eighteen-pound, 
suckling kid slaughtered at thirty to forty days of age. Older goat is often 
passed off as cabrito, but once they start browsing on grass, goats develop 
an unmistakable mutton flavor. They are also tough. The best time to get real 
cabrito is May through October. After October, you should be skeptical.

         Cooking your own cabrito can be real simple--if you want to dig a 
hole in your backyard, as purists insist. All you need is a three-foot-deep 
pit with a mesquite or oak fire raging in it. Wrap a skinned cabrito in a 
gunnysack bound with wire and set the meat in the pit. Cover it with dirt 
to seal in the heat and let it cook all day. The cabrito will be 
smoke-seasoned and tender by nightfall."

But that good lean beef brisket . . . cooked over indirect heat in mesquite 
smoke at 270F for 18 hours . . . now, that's Barbeque.  Don't need none o' 
that so-called BBQ sauce to mess up the flavor, neither, whether "mustard 
based, tomato based, [or] vinegar based".

Gary+

Date: Thu, 13 Jun 2002 
From: "Gary D. Gooch"
Subject: Barbecue was Re: List Management