Mutton or goat barbecue: How do you do it?
- Liana Krissoff May 27, 2006 05:29 PM
My husband and I desperately want to barbecue a whole sheep or a whole (or quartered) goat, and the method would preferably begin by digging a pit. Can anyone help us figure out how to do this? Basically we just want to dig a pit and cook meat in it, and it doesn't matter if it's Berber-style lamb or Texas-style cabrito or Owensboro-style mutton . . . We haven't been able to turn up much online, so we thank you in advance for any tips or advice you can give us.
Check back here and below for a full account of next Saturday's adventure in meat.
2 kids about 8-10 lbs. each. Wash and cover with water containing 4 T. salt and 1/2 cup vinegar. Marinate for at least a couple of hours.
Prepare the grill for roasting - 350 degrees. Use oak, hickory or mesquite for smoke.
With a cleaver or hatchet, cleave the backbone to allow the cabrito to lay flat. Prepare a basting sauce of:
1 Qt. water
2 T. salt
1 T. black pepper
1 T. Garlic powder
1 T. Onion powder
1 T. Cumin powder
1 T. tabasco sauce
Baste the carcasses thoroughly, place on the grill and close the lid. Baste every 20 minutes, or so, for 2 1/2 - 3 hours until done. Don't over cook. Internal temperature of 145 degrees is sufficient.
Remove from the grill, cool and carve. Serve with Guacamole, and a salsa made from:
3-4 fresh tomatoes, chopped
1 medium onion, chopped fine
1 clove garlic, crushed
1-2 jalapena peppers, seeded and chopped
3 T. fresh cilantro, chopped
3-4 T. tomato paste as required
Texas style pit barbecue historically refers to digging a pit, building a fire in it and cooking directly over that fire with a cooking grate at ground level.
I've smoked kid goats on an indirect heat smoker with just salt and pepper and had great results. Naturally, cooking times vary with the size of the goat and the temperature of the smoker. It's best to butterfly the meat for either method.