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Papa's barbecue goat (or barbado), texas-styl
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| Artist: |
_ |
| Categories: |
Barbecue, Meats, Mexican, North American, South American |
| Yield: |
25 |
| Rating: |
0 |
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Ingredients:
| 20
| lbs | Goat or barbado | | 1
| cup | Salt | | 1
| | Dry jalapeno (ground) | | 1
| tbsp | Black pepper | | 1
| tsp | Cumin (approximately) | | | BARBECUE SAUCE | | 2
| cup | Sugar (or to taste) | | 1
| cup | Prepared mustard | | 1/2
| cup | Apple cider vinegar | | 1
| tsp | Salt | | 1
| tsp | Black pepper |
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Procedures:
| 1 | Mix salt, jalapeno, black pepper and cumin. | | 2 | Sprinkle meat generously. | | 3 | Cook slowly on grill 2 hours (or less depending on cut of meat). | | 4 | Be sure meat is well above fire (at least 20 to 24 inches). | | 5 | Meat may be brushed with cooking oil occasionally to prevent dryness. | | 6 | While meat cooks prepare sauce. | | 7 | At least 30 minutes before removing from fire; brush meat with sauce so it will "set". | | 8 | Continue cooking and turn the meat often, brushing on sauce at every turn. | | 9 | Walt |
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