Got a call from my butcher buddy yesterday morning saying he had some
goat hind quarters. Boy, did I make a beeline for his place.
Anyways, going to be cooking them up this afternoon.
Here's the recipe if anyone's interested.

Barbecued Texas Cabrito

goat hind quarter
1/2 cup CYM (cheap yellow mustard)
1 recipe dry rub
1 recipe BBQ sauce

Rub the meat completely with the mustard. And meat and rub to a large
zip-lock bag, seal and shake until mixed. Refrigerate overnight.

Smoke indirect for 2-3 hours or until internal temperature reaches 155
degrees, then wrap in foil and finish cooking until internal
temperature reaches 185 degrees. Baste with BBQ sauce every half-
hour.

Remove from grill and let meat cool for 20 minutes prior to slicing.
Serve BBQ sauce on the side.

Here's my rub and BBQ sauce recipes but you can use your favorites
instead.

Why do I feel depressed after a meal of carry-out Chinese? I had tons
of good stuff in the freezer, but the family wanted Chinese.
--
Nonny

Nonnymus-
A liberal is someone who feels a great debt
to his fellow man, which debt he proposes to
pay off with your money.
-G. Gordon Liddy

Weber has redesigned the WSM and added a new bigger 22" model.

http://www.virtualweberbullet.com

On Sep 14, 5:23 pm, pops <10ERus...@gmail.com> wrote:

Pops, think Austin for food and fun, but, not a hotbed of a design
cache for your custom pit.
I'd suggest going to a local KCBS sanctioned bbq cookoff.
These amateurs are really pros at what they do, many...

Hi everybody!
I've got a brisket and a pork shoulder in the freezer that I want to BBQ
next weekend.
What's the best way you've found to thaw these, and how long does it take?
I usually don't start with frozen meat, but I stocked up when there was a
sale.
Thanks !

Be sure to go to Lockhart, about 30 minutes SE of Austin for FABULOUS BBQ.
Smitty's in downtown Lockhart, Kreitz BBQ, and Lockhart BBQ all have some of
the best I've ever had. Smitty's has a smoker that is absolutely
unbelieveable, and the restaurant is built around the pit.....If you wanna
see a REAL pit smoker, Smitty's is the place to go! And remember,
everything is bigger in Texas!!

"pops" <10ERusers@gmail.com> wrote in message
news:4d10b7d4-67f0-4a7a-840f-9c53ef6c3f64@q26g2000prq.googlegroups.com...

On Sun, 14 Sep 2008 18:07:16 -0700, Desideria
gmail.com> wrote:

OT: all I have right now for web is my blackberry. Anyone know of a
news reader that will run on their OS 4.2? Until then I'm posting via
google. So don't piss on my leg please.
Piedmont

Hey Folks (esp Big Jim)

Wanted to make some Smoked Jalapenos for my work team tomorrow and
other than just filling them with cheese and wrapping with bacon, any
suggestions?

TIA
-Chef Juke
"EVERYbody Eats when they come to MY house!"
http://www.chefjuke.com

On Sep 14, 4:23 pm, pops <10ERus...@gmail.com> wrote:

Sorry, I gotta laff. Intelligent design?? You'll get as many
different answers from as many folks as you ask about what a good pit
looks like. My only concern would be capacity. If I was going to
cook for a bunch of folks, then a big pit would be my answer. If, on
the other hand, if I was only cooking for say 3-5 folks, a WSM would
do me just fine.

As TFM said, design is irrelevant. I cook in a horizontal 55 gallon
drum. It's not the prettiest nor fanciest smoker you'll find; it's
leaky and uses more lump than some would be happy about but I know how
to turn out kick ass Q my family and friends love, so I'm happy.

-frohe