Quealy Watson’s Cabrito Recipe (2024)

I initially was put off by this photo....but you know, if i am going to eat meat, then I think its good to have awareness of where it comes from and that it has ribs and legs etc... Just like all other creatures....that it doesn't come from some sterile styro tray...be mindful.

Heritage Foods USA has goat which is the most consumed animal protein in the world. Also an indoor smoker can be rigged from a Dutch oven or something similar. Put wood chips, tea or whatever smokiness you are aiming for in the bottom of the vessel, put the meat on a rack over the chips and cover with a tight fitting lid. Either put it over low heat on top of the stove or put the pot in the oven at a low temperature. Bob's your Uncle!

I imagine that this tastes delicious, but the photo is so gross it almost makes me want to give up meat. Reminds me of the time that I tried to eat the boiled cabeza of a cabrito on Diana Kennedy's recommendation. Had to send it back-too many teeth, tongues and eyeballs.

I made this using an 8# Boston Butt, otherwise following the recipe exactly. It was delicious and well-received by our guests. So if the photos "got your goat," the suggestion of using pork instead was a good one.

Exactly what it looks like when the smoker door is opened.

In Atlanta, there are many places to procure a fresh goat of impeccable quality. I have never put one in my smoker, but I am now considering it. The hunt for avocado leaves would be fun.
Surely there are many recipes that do interest you. Keep looking, and happy cooking!

I need advice on dried avocado leaves. I have a Florida variety tree in my yard (not Hass). Can I just pick the leaves and dry them on a window sill? Or do I need to find hard-to-find commercially dried leaves from a Mexican tree?

What temperature on the oven at the end ? 350 or 250 ?

The picture is fairly tame, it's no different than roasting a whole chicken or turkey you buy at the grocery store. Cook time seems awfully low for that much meat even at 250 degrees. The salt/pepper rub used in Texas is called Dalmation Rub and sometimes has hints of other spices added which I would recommmend in addition to the avacado leaves.

When you move the goat to the side, put a deep pan with 8-10 cups of water under the goat below the grill. Next to the coals. As the goat cooks, the juices will drip in to the pan.Once the goat is taken out, take the pan out with the drippings. Then turn it into a consommé with or without dried chilies. Plenty of recipes on-line.

Any ideas for substitution for the avocado leaves?

Avocado leaves can be difficult to find - at least good ones.In lots of the Mexican recipes that I've cooked over the years, I end up replacing the leaves with some anise and tarragon - depending on the dish.You could probably put a rub of anise seeds, salt and pepper on the goat prior to the smoking to augment the potentially dried out leaves. Also, having a tarragon infused mop could help as well when you scatter the leaves in the foil.

Reminds me of eating svid in Iceland. Eyeballs and cheeks included. At least appreciate that other cultures and traditional recipes didn't always have the luxury of a meat counter. At least *try* it once. When in Rome...

now im big mad

Mexican markets sell dried avocado leaves in bags. And in some places, Chicago and many its suburbs for example, so do the usual grocery stores.

Perhaps because I have goat pets, but this photo is the most savage I've viewed with a recipe. Looks like something my dog dragged in from the woods.
Curious to learn where avocado leaves may be found for sale in or around MA if anyone happens to know?
Thanks

I made this using an 8# Boston Butt, otherwise following the recipe exactly. It was delicious and well-received by our guests. So if the photos "got your goat," the suggestion of using pork instead was a good one.

I initially was put off by this photo....but you know, if i am going to eat meat, then I think its good to have awareness of where it comes from and that it has ribs and legs etc... Just like all other creatures....that it doesn't come from some sterile styro tray...be mindful.

I can understand a small child seeing the head and thinking of her pet lamb. However, anyone who has eaten a variety of food and cuisines will see this as a heap of bones and some delicious-looking meat. If it offends you, mix it up or take out some of the larger bones, putting them aside to munch on later.

I need advice on dried avocado leaves. I have a Florida variety tree in my yard (not Hass). Can I just pick the leaves and dry them on a window sill? Or do I need to find hard-to-find commercially dried leaves from a Mexican tree?

Heritage Foods USA has goat which is the most consumed animal protein in the world. Also an indoor smoker can be rigged from a Dutch oven or something similar. Put wood chips, tea or whatever smokiness you are aiming for in the bottom of the vessel, put the meat on a rack over the chips and cover with a tight fitting lid. Either put it over low heat on top of the stove or put the pot in the oven at a low temperature. Bob's your Uncle!