Barbecued Cabrito (Goat)
5 cl Garlic; chopped
4 c Vegetable oil
4 c Cider vinegar
2 c ;water
1 c Worcestershire sauce
2 ea Bay leaves
2 ea Lemons; halved
3 tb Seasoning salt
3 tb Pepper
1 tb Paprika
1 ea 8-10 pound goat loin; split
1 ea 8-10 pound goat hindquarter

Combine garlic, oil, vinegar, water, Worcestershire sauce, and bay leaves. Squeeze lemons; add juice and lemon halves to mixture. Set marinade aside.

Combine seasoning salt, pepper, and paprika; rub into goat, and place goat in a large shallow container. Add marinade. Cover and refrigerate 8 hours, turning meat once. Place 2 pieces of oak (each the length of the grill) at front and back of grill. Place charcoal in middle.

Start fire, and let burn until coals are white. Remove goat from marinade, reserving marinade. Rake coals to one end of grill; place goat at opposite end with bone side down.

Cover with lid, and cook over indirect heat 4 hours or until meat starts to shrink from bone, basting with marinade and turning every 20 minutes. Yield: 10 servings.

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