*  Exported from  MasterCook  *
 
                          Barbecued Texas Cabrito
 
 Recipe By     : Lola Rice as seen on Culinary Adventures TV Show
 Serving Size  : 8    Preparation Time :4:00
 Categories    : Game
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        Goat -- Hind Quarter
      1/2  cup           mustard -- any kind
           Rub           
      1/2  cup           lemon pepper
      1/2  cup           chili powder
    2      tablespoons   granulated garlic
    1      teaspoon      cayenne pepper
           Sop           
    1      cup           butter
    5      large         garlic cloves -- peeled and crushed
    2      large         bay leaves
    3      large         lemon -- quartered
    1      large         lime -- quartered
    1      medium        onion -- peeled and sliced
   12      ounces        beer
    2      cups          corn oil
      1/2  cup           Worcestershire sauce
    2      tablespoons   chili powder
      1/2  teaspoon      cayenne pepper
 
 Rub the meat completely with the mustard. And 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. Serve BBQ
 sauce on the side.
 
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