I Kid You Not Bbq Cabrito Sallye Food

I KID YOU NOT, BBQ CABRITO (SALLYE)

Steps:

• Preheat oven to 350º Clean meat, removing as much fat as possible Prepare a clay pot or heavy roasting pan by inserting cooking rack or crumpling up foil for meat to rest on.
• Rub salt and pepper into meat vigorously to make sure it penetrates Place garlic, cumin, rosemary and BBQ sauce in food processor and pulse until smooth paste is formed (if too thick, add 1 tablespoon red wine vinegar at a time until of desired consistency)
• Cut small slits in meat Rub BBQ sauce into meat, making sure to rub into the slits. Place meat in clay pot or roasting pan on the rack or foil
• Cook in preheated 350º oven for approximately 1-1/2 hours Turn and brush with BBQ sauce every 15 minutes. When meat thermometer shows 155º remove from oven and allow to set for at least 15 minutes before cutting.
• NOTE: If you use a commercial BBQ sauce rather than make your own, I suggest Sweet Baby Rays Mesquite Sauce, although any good sauce will work. If you don't have a good Mexican market, you may have to have your butcher special order the goat. This same sauce can be used on a leg of lamb for delicious results.

QUEALY WATSON'S CABRITO

Steps:

• Light a charcoal grill or smoker, or heat oven to 250. If goat is too large for your grill, smoker or oven, cut it in half across the backbone at the top of its rear legs to create two halves.
• Season the meat aggressively with salt and pepper. If smoking, place the goat on the smoker and cover, keeping the heat around 220 to 250. If grilling, move coals to one side of the grill, and place goat on the other, away from the direct flame, then cover the grill. If oven-roasting, put goat on a sheet pan and place in the oven.
• Cook the goat for 2 hours or so, until it has taken on some color, then remove from the heat and place on a large sheet of aluminum foil. Scatter the avocado leaves across the meat, and wrap the goat in the foil, using another sheet of foil if necessary.
• Place the covered goat on a sheet pan, and put in the oven to continue cooking for 3 or 4 more hours, until the meat is tender and pulls away from the bone. Serve with tortillas and salsas.