Wednesday, October 17, 2007
2 med cups of water
2 sugar/raisin cookies
lg (light/sweet) coffee (24 fl. oz.)
2 lg french breads
sm container of "nacho cheese dip" (net wt 2 oz.)
1/4 pack of cigarettes
recipe:
Barbecued Texas Cabrito
Prep: 10 minutes
Cook: 1 hr
Total: 1 hr 15 min
Yield: 6 servings
Ingredients:
5 pounds goat
1/2 cup prepared mustard
1/2 cup lemon pepper
1/2 cup chili powder
2 tablespoons garlic
1 teaspoon cayenne pepper
1 cup butter
5 large garlic cloves peeled, crushed
2 large bay leaves
3 large lemon quartered
1 large lime quartered
1 medium onion sliced
12 ounces beer
2 cups corn oil
1/2 cup worcestershire sauce
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
Directions:
Rub the meat completely with the mustard.
Add spices to a large zip-lok bag, seal and shake until mixed.
Place meat in bag and coat with the rub.
Refrigerate overnight.
In a two quart saucepan melt butter, add the onions and garlic.
Saute for five minutes then add lemons, limes and beer.
When the foam subsides add remaining ingredients and
simmer for 20-25 minutes.
Prepare the grill for the indirect heat method and remove the
meat from the bag and place on the grid.
Smoke for 25 minutes at 250 degrees and start basting with the
sop every 25 minutes.
Smoke for 2-3 hours or until internal temperature reaches 155
degrees, then wrap in foil and finish cooking until internal
temperature reaches 185 degrees.
Remove from grill and let meat cool for 20 minutes prior to
slicing.
More:
Deep-Fried Pizza
plus:
State Fair Cream Puffs
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1 comment:
Your a youngish kind of guy and you should be eating more protein.
I've just checked into the last couple of days and the diet seems light. Try to work in some beans, meat or dairy.
I met you in the Library. I enjoy your blog and recommend it to librarians who have left Philly because you sometimes deal with the neighborhood. Nice.
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