I was raised in a small West Texas town and one of my favorite meals growing up was Cabrito. For those who are not familiar with the term, Cabrito is the Spanish word for "small goat". Back in August we took a trip to a friend's ranch for our fantasy football draft and I was able to cook this rare treat for some friends who haven't even heard of eating goat. There wasn't much left when the feasting was over. Once the dirty work is done (butchering and cleaning the goat), the cooking method is pretty simple. Marinate the meat in some sort of wet/dry ingredient mixture (my usual is Italian dressing mixed with my favorite spices) and let the goat sit overnight in the fridge. The next day get your fire started. You will need a large smoker in order to keep the meat away from the heat. It's basically the same method as smoking a brisket or pork butt. Get your temperature to somewhere between 225-275 and cook for 8-10 hours. Cabrito is more forgiving if you cook it a little longer rather than not long enough. Too short a cook time will leave the meat too tough. Another cooking method is to skewer the Cabrito whole and roast over an open flame, kind of rotisserie style. If you want to try this and you don't have access to a live goat, or you just don't want to go through the hassle of butchering and cleaning, you can find Cabrito ready to cook at a variety of different meat markets. Bolner's and Cooper's in San Antonio are a couple to try. If you would like to try Cabrito and have no desire to cook it, El Jarro's (281 and Bitters) in San Antonio is some of the best I have ever had.
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