| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
New mex, Mexican, Meats, Goat, Barbecue |
25 |
Servings |
INGREDIENTS
| 20 |
lb |
Goat or barbado |
| 1 |
c |
Salt |
| 1 |
|
Dry jalapeno (ground) |
| 1 |
tb |
Black pepper |
| 1 |
ts |
Cumin (approximately) |
|
|
BARBECUE SAUCE |
| 2 |
c |
Sugar (or to taste) |
| 1 |
c |
Prepared mustard |
| 1/2 |
c |
Apple cider vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
|
|
"Flavors of the South" |
|
|
http://www.ebicom.net/~howle |
INSTRUCTIONS
Mix salt, jalapeno, black pepper and cumin. Sprinkle meat generously. Cook
slowly on grill 2 hours (or less depending on cut of meat). Be sure meat is
well above fire (at least 20 to 24 inches). Meat may be brushed with
cooking oil occasionally to prevent dryness. While meat cooks prepare
sauce. At least 30 minutes before removing from fire; brush meat with
sauce so it will "set". Continue cooking and turn the meat often, brushing
on sauce at every turn. Walt
(This recipe comes from the Cowboy Cookbook) >From Hawley & Barbara
Jernigan Seven Jay Ranch Mullin, TX
Judy Howle
howle@ebicom.net
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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