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Texas BBQ Goat
by
Sam Beaumont

 

This recipe is based on a 50-75 live weight mutton.

We have the meat cut into what's locally called a BBQ cut. Each quarter is cut into pieces. By that I mean it remains in the shape of the quarter, and is cut through the bone in about 1/2" thickness (width) leaving only a piece of meat holding the whole quarter together (this will allow serving sizes to be cut using a fork).

All of the meat is marinated in a mixture of JD (to the uninitiated that's Jack Daniels), hot mustard, salt, pepper, cayenne pepper and other spices of choice for about 24 hours. (see below).

During the marinating process go dig a hole (or a whole hole) big enough for all 4 quarters to comfortably fit in and about 18" in depth. Also, you want to make a rack of something strong like concrete reinforcing wire slightly smaller than the whole hole, with long handles that will protrude well above the top of the hole.

Several hours prior to the marinating being completed, build a good fire in the hole and let it burn down to a bed of coals. Wrap the quarters in alum. foil with several layers to prevent soil (dirt to us Texans) and ashes from getting into the meat.

Scoop out some of the hot coals and set them aside, put the meat on the rack and lower into the hole, cover all quarters with a sheet of heavy duty alum. foil, then shovel hot coals on top of the covered quarters, and the remaining dirt on top of that.

Let it cook for about 7 hours, uncover, pull out the rack, dust off the wrapped quarters, open, let rest for about 15 minutes and enjoy.

Marinade:
1 cup of hot mustard
1-1/2 cup veg. oil
1-1/2 cup vinegar
1/4 cup Worchester sauce
1/2 cup JD-Black
Fajita Seasoning - (there are many brands in Texas such as Fiesta and TexJoy, there are the national brands too).
Rub the quarters with the Fajita Seasoning and leave it the marinade for about 24 hrs. Overnight would work but the flavor wouldn't be as strong.
Added flavor?... Throw in some cut up raw onions and cut up jalapenos.

Sam Beaumont
Goldthwaite, Texas
sambeau@centex.net


 

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