| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue ma, Barbman1 |
1 |
servings |
INGREDIENTS
| 5 |
lb |
Goat; Hind Quarter |
| 1/2 |
c |
Mustard; any kind |
| 1/2 |
c |
Lemon pepper |
| 1/2 |
c |
Chili powder |
| 2 |
tb |
Granulated garlic |
| 1 |
ts |
Cayenne pepper |
| 1 |
c |
Butter |
| 5 |
lg |
Garlic cloves; peeled and crushed |
| 2 |
lg |
Bay leaves |
| 3 |
lg |
Lemon; quartered |
| 1 |
lg |
Lime; quartered |
| 1 |
md |
Onion; peeled and sliced |
| 12 |
oz |
Beer |
| 2 |
c |
Corn oil |
| 1/2 |
c |
Worcestershire sauce |
| 2 |
tb |
Chili powder |
| 1/2 |
ts |
Cayenne pepper |
INSTRUCTIONS
RUB
SOP
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.
Recipe by: Lola Rice
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