Goat Barbecue Pit Set - Designed for smoking goats or large game meat, ideal for pit barbecuing style.
Digital Smoke Thermometer - Monitors internal temperature of meat to ensure safe consumption and optimal flavor.
Barbecue Poker Set - Includes a long poker for checking and turning meats during cooking.
Cooking Lid or Smoke Vest - Regulates pit temperature by covering when necessary.
Handheld Grill Brushes (Set of 2) - Clean grates and tools, ensuring optimal cooking conditions.
Meat Tenderizer - Used before marinating to tenderize goat meat for barbecuing.
Barbecue Brushes (Set of 2) - Applies and maintains marinade on the goats during cooking.
Mandoline Slicer - For slicing vegetables or fruits for barbecue garnishes.
Barbecue Gloves (Pair) - Provides protection and improved handling with hot equipment and meat.
Portable Smoker Box - Indirect cooking setup to enhance dish flavor in a pit barbecuing environment.
4 ounces guajillo chiles (about 16 large chiles), tops and seeds removed
2 teaspoons cumin seeds
1 teaspoon whole cloves, or 3/4 teaspoon ground
10 allspice berries
1/3 cup dried Oaxacan oregano or 1 tablespoon dried Mexican oregano, crumbled
12 to 15 large sprigs fresh thyme (leaves only), or 2 teaspoons dried
10 garlic cloves
1 large onion, coarsely chopped
1/2 cup cider vinegar
1 teaspoon salt or to taste, plus additional for seasoning goat
Freshly ground black pepper
1 16-pound goat, quartered, or 6 to 8 pounds lamb shoulder, bone in, trimmed
1/2 to 3/4 ounce dried avocado leaves, about 30 large leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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