Yield: 25 Servings
|20 pounds||Goat or barbado|
|1 \N||Dry jalapeno (ground)|
|1 tablespoon||Black pepper|
|1 teaspoon||Cumin (approximately)|
|\N \N||BARBECUE SAUCE|
|2 cups||Sugar (or to taste)|
|1 cup||Prepared mustard|
|½ cup||Apple cider vinegar|
|1 teaspoon||Black pepper|
|\N \N||\"Flavors of the South\"|
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