Quealy Watson’s Cabrito
- Total Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1small goat, 15 to 20 pounds
- Kosher salt and freshly ground black pepper
- 1cup dried avocado leaves
Nutritional analysis per serving (18 servings)
497 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 91 grams protein; 1048 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I initially was put off by this photo....but you know, if i am going to eat meat, then I think its good to have awareness of where it comes from and that it has ribs and legs etc... Just like all other creatures....that it doesn't come from some sterile styro tray...be mindful.
Heritage Foods USA has goat which is the most consumed animal protein in the world. Also an indoor smoker can be rigged from a Dutch oven or something similar. Put wood chips, tea or whatever smokiness you are aiming for in the bottom of the vessel, put the meat on a rack over the chips and cover with a tight fitting lid. Either put it over low heat on top of the stove or put the pot in the oven at a low temperature. Bob's your Uncle!
I imagine that this tastes delicious, but the photo is so gross it almost makes me want to give up meat. Reminds me of the time that I tried to eat the boiled cabeza of a cabrito on Diana Kennedy's recommendation. Had to send it back-too many teeth, tongues and eyeballs.
What temperature on the oven at the end ? 350 or 250 ?
The picture is fairly tame, it's no different than roasting a whole chicken or turkey you buy at the grocery store. Cook time seems awfully low for that much meat even at 250 degrees. The salt/pepper rub used in Texas is called Dalmation Rub and sometimes has hints of other spices added which I would recommmend in addition to the avacado leaves.
When you move the goat to the side, put a deep pan with 8-10 cups of water under the goat below the grill. Next to the coals. As the goat cooks, the juices will drip in to the pan. Once the goat is taken out, take the pan out with the drippings. Then turn it into a consommé with or without dried chilies. Plenty of recipes on-line.
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