Barbecued Cabrito Goat

10 Servings

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