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Barbecued Cabrito

southern.chef's picture
  Garlic 5 Clove (25 gm), chopped
  Vegetable oil 4 Cup (64 tbs)
  Cider vinegar 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Worcestershire sauce 1 Cup (16 tbs)
  Bay leaves 2
  Lemons 2 , halved
  Seasoning salt 3 Tablespoon
  Pepper 3 Tablespoon
  Paprika 1 Tablespoon
  Goat loin 10 Pound, split
  Goat hindquarter 10 Pound

Combine garlic, oil, vinegar, water, Worcestershire sauce, and bay leaves.
Squeeze lemons, add juice and lemon halves to mixture.
Set marinade aside.
Combine seasoning salt, pepper, and paprika; rub into goat, and place goat in a large shallow container.
Add marinade.
Cover and refrigerate 8 hours, turning meat once.
Place 2 pieces of oak (each the length of the grill) at front and back of grill.
Place charcoal in middle.
Start fire, and let burn until coals are white.
Remove goat from marinade, reserving marinade.
Rake coals to one end of grill; place goat at opposite end with bone side down.
Cover with lid, and cook over indirect heat 4 hours or until meat starts to shrink from bone, basting with marinade and turning every 20 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1918 Calories from Fat 1056

% Daily Value*

Total Fat 119 g182.8%

Saturated Fat 23.2 g115.9%

Trans Fat 0 g

Cholesterol 621.4 mg207.1%

Sodium 2635.3 mg109.8%

Total Carbohydrates 10 g3.2%

Dietary Fiber 1.4 g5.4%

Sugars 3.5 g

Protein 190 g380.3%

Vitamin A 16.6% Vitamin C 24.1%

Calcium 18% Iron 128.3%

*Based on a 2000 Calorie diet

Barbecued Cabrito Recipe