Cabrito: A South Texas Secret?

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Filmed and edited by Erica Yoder / mrs.madscientistbbq
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[@MadScientistBBQ]

Check out the Carbon Steel Griddle and Made In’s other cookware by using my link to save on your order - madein.cc/0824-madscientist10

[@David-burrito]

@@MadScientistBBQ I enjoyed this advertisement for Madein. When people start complaining, I usually buy some product. That's my counter-protest. That griddle looks very useful.

[@brandonmakesbbq]

Follow me for brisket!!

[@MarkasTZM]

Made in sucks so why should anyone trust you if you shill for it?

[@Marc-n5e]

They're eating the dogs

[@nomad090]

This is what we are missing from youtube. Someone showcasing BBQ from around the world. One of my favorite videos I've seen in awhile. Thank for making another good one brother.

[@tedAnaya]

I’m from Monterrey and can attest that the kidneys are a special treat, however, so is the head of the Cabrito. The cheeks, tongue, eyes and brain are like gold to us. I really appreciate this type of content.

[@123456fco]

Aqui otro fan de monterrey

[@JuanRodriguez-ev6dd]

Aquí uno de Houston con raíces en China y Los Ramones Nuevo León

[@tedAnaya]

⁠@@JuanRodriguez-ev6dd Pues yo soy de China compare pero vivo en San Antonio TX

[@JuanRodriguez-ev6dd]

@@tedAnaya saludos compare! Que mundo tan pequeño en toparse a un paisano así

[@tedAnaya]

@@JuanRodriguez-ev6dd Así es la vida. Saludos.

[@texaswader]

I'm a South Texas guy and Cabrito is one of my favorite foods. If you're ever in Weslaco, go to Arturo's and try their Cabrito.

[@JohnRaySalazar]

956 baby!

[@ramonvela8684]

956 🤟

[@thesupergamermario3701]

956 McAllen!

[@JaimeRivas-c8f]

Chimichurri in a corn tortilla with smoked Cabrito is next level.

[@MadScientistBBQ]

Agreed. Super tasty stuff.

[@christaylor77723]

Gotta be homemade corn. So good

[@lunkydog]

That's what I was wondering about when he said it's eaten plain.

[@bernardsbbq]

Al Frugoni video collabs are the best! My grandfather was breeding rabbits in the 1970s and he always had me have the kidneys because he knew I loved them. Now I know how special that was! Thank you, Al!

[@horaciogarza6360]

We in Nuevo León just add salt to the cabrito. It’s our main dish for dinner, carne asadas, parties, etc any excuse to grill cabritos! We also use mesquite to cook with. Also the best parts is the riñonada, costillas,la aldilla flavor is the bomb! We add no lemon but eat with corn tortillas!

[@chanito_nyc]

Monterrey, NL has entered the chat

[@RipPimpCScrewstonTX]

Gral. Teran NL y Houston TX 🇲🇽🤟🏽

[@armandozuniga4623]

A real regio iñor 🤣🤣🤣 saludos desde Houston tx

[@ChristianMartinez-jl5rr]

aqui andamos de metiches, saludos raza

[@isaacdelossantos5458]

Cabriteros!

[@michaelbethancourt9780]

From Monterrey here. Great video, here are a few points: 1. We season the cabrito with saltwater (submerged) in a cooler for about 2-3 hours. That’s it, it only needs salt. 2. The kidneys and riñonada are the best meat/section on the cabrito 3. Once it’s done, we eat it as is to appreciate the natural flavor, or you can put it in a fresh corn tortilla with a salsa molcajeteada (better if it’s chile piquín), then add lime and salt to taste to the taco.

[@AbielCantu1]

@@michaelbethancourt9780 ahuevo primo así se hace

[@mosconi0359]

I totally got the "Fantasy Island" reference, "de plane, de plane" when Al said, "de flame, de flame." I am 66 years old though, so I watched that show religiously!

[@ar-sithf.austin3744]

Poor Tattoo... He died from his own hand later after that show. Suffered from depression. 'De pain De Pain!" Not funny but enough time has past

[@harveywalker1560]

A friend in Miami Fla. did a cabrito in the ground back in the early 70s and I fell in love with it. The best meat you can eat

[@adammoore2226]

The learning curve here is equal if not greater than cooking a brisket on an offset. I can dig it! Fire and meat. It’s simple but it’s not easy.

[@emilianogam8428]

Some people cook with the asador against the wind, so you can put it far or closer to the fire

[@UR1956]

That's how I cook my cabrito with pico de gallo and home made sarsita on corn tortillas, it is delicious. That's how we do it in south Texas. That cabrito looks amazing sir. Those of you who don't know what cabrito is, it is a baby goat

[@MadScientistBBQ]

Sounds great!

[@jmtorres2490]

Where u from in south tx

[@dingo5208]

I need to eat at your place! That sounds amazing (but I'm in Canada).

[@sethbracken]

Your Alex jones impression was spot on.

[@johnkorey6968]

Excellent video. Here in the RGV cabrito is a true delicacy!! Waiting for the weather to cool just a bit to make one. Thanks for sharing this meat and technique.

[@jmtorres2490]

In the rgv what part of the rgv

[@TheNino36078]

This looks so good. I had cabrito once a long time ago as a kid with family in Mexico. I didn't much care for it back then, but I'd be willing to try it again after watching this video. That asador looks like an ancient torture device.

[@tonyeden8381]

This channel just keeps getting better and better but I never thought I would actually see Jeremy helping cook a chupacabra……absolutely amazing 🔥🔥👏🏻👏🏻👏🏻

[@chucas14]

I am from Linares, Nuevo León. Here we have the best cabritos in the entire state. We cook it by leaving it in water and salt for 12 hours and that's it. Once you have it on the fire, you just rehydrate it every half hour and what I use to cook it is the Kanka, turning it over and over. If you haven't used Kanka, I recommend it. The process is much easier.

[@piratekingtx163]

My grandmother used to make Cabrito in the kitchen and it STUNK up the house, but tasted so good. I can only imagine that cooking it over open fire comes out amazing.

[@alfrugoniofc]

Great times my friend!! Vamooooooss

[@FedorMachida]

Really awesome to see you do some down-South Texas, home cooking, Mr. J. Cabrito has been a staple in our barbecues for many many years now.

[@vieuxacadian9455]

Great video ! thanks very much for sharing ! In Louisiana French We call kid goats , chevreau roti ( shev roo ro tee ) . Its great seeing different methods and cultures ! Thanks again !!!!!!!!!!!!

[@fernandorendon317]

I did not see this one coming!! Thank you for covering this unbelievable feast of our culture!

[@BigMike1925]

Get in your truck tomorrow (or tonight) and drive to Brady, Tx. Go to the park and pay your small entry fee. Then get a plate of real asadora smoked cabrito, some mexican rice, a couple spoonfuls of some awesome pinto beans, and an ice cold beer. Sit down and eat some of the best cabrito you'll ever eat. Then go try a different pit man's sample. You'll have a great time, leave full, and meet some great folks!!!! And don't forget to grab a small bowl full of some bird's eye peppers! They are some hot little devils, but the heat is forgiving and it adds a ton of flavor to your cabrito or beans!!!! Gotta go to the Cabrito World Championship Cook Off at least once in your life.

[@ConservativeGenX]

How awesome you were in our neck of the woods. Hope you had a wonderful time and didn’t sweat too much. Humidity is basically 100% but no relief of actual rain.

[@ManuelVargas-p5g]

In the real South Texas (Rio Grande Valley) and northern Mexico the kidneys are cut with the part of the body called, La Riñonada. This part, the head, and the machito are saved or portioned to the head of the household or special guests. Olive oil and salt will do the job but there are many more ways to season a cabrito.

[@lucaserpelding5659]

Ive got to say, absolutely love the combination of you and Al. Great view!

[@piratekingtx163]

makes me want cabrito and a good malbec!

[@JamesBrown-wo2qj]

Congratulations, Jeremy. Between The Cooking Channel, Franklin BBQ, Chud's, and many others, Texas-style brisket has gone mainstream and ruined the market for everyone. With this video, you have broken open the last best kept secret of Tejano cuisine to the rest of the country...but damn, I'm kind of glad that you did! Folks just don't know what they don't know...and now they do. Cabrito $ 💥💥💥...😂😂

[@dennyo7798]

@MadScientistBBQ Jeremy, There is so much learning here! I cooked a whole hog for hundredish Boy Scouts 40 years ago (I don't remember the number of the Fall Conclave @ Camp Mitigwa, Boone IA! I had near no idea what I was doing. Your videos like this is inspiriting and give me a thinking direction into the process! Thank you. ps, been here in the weeds.

[@dahobdahob]

When I was much younger I did some work in Monterrey. I only really remember three things about the city: the soccer fields by the river, the Mexican eagle on the bridge and El Rey de Cabrito's line of neon dancing cabritos :D

[@josephscotto1066]

Why is nobody talking about how good his impersonations are!! 😅

[@CarlosHernandez-ey3yd]

growing up, we visited family in Monterrey Mex ,every year. We ALWAYS stopped and ate cabrito. Im literally drooling!!!

[@calicuts909]

Liked video before even watching. You know it’s going to be good if these two great pit masters are in a video together. Al is so funny excited to watch all his new videos in the future.

[@ar-sithf.austin3744]

Best gordita I ever ate in my life was the ranch managers helper where I trained field trial dogs they ran cattle. The helpers family lived on the ranch like the manager and his did and he raised goats. That goat gordita was one of the best South of the border creations I've ever had.

[@txdave4215]

We make 1-2 Cabritos 2-3 times a year. Usually during a holiday or an elder’s birthday.

[@gregvaughntx]

I'm so glad to see you exploring South Texas bbq. However, I recommend you head south from the Guadalupe river until you're closer to the Rio Grande.

[@triaxe-mmb]

I stumbled on Al's channel a week or 2 ago and was like "This guy really needs to do a collab with the MadScientistBBQ"...and then here I get what I wished for... Now I am now wishing "I should really win the the next lottery"...🤣😂😂

[@jasonp4933]

I know you’re probably still not in Texas, but Brady has the world championship. Go cookoff this Labor Day weekend.

[@jaycolunga5510]

This has inspired me to do something amazing ! Thank yall for this video !

[@r.romberg8312]

More of this. The 2 of you together rock

[@johnnyk4551]

This was excellent. Very informative! Thanks 👍

[@tylerp4390]

Loving these Al Frugoni collabs. Good stuff!

[@jewyjewjew7264]

Deep in the heart of Texas when you down here along the Guadalupe river.

[@dwaynelejeune3508]

Just came across your channel And luv what I see! Question how many people and one small carbirto feed. I have a large family/friends and want to prepare nuf food I live in SW Louisiana and so far my search turned up no local butcher /meat shops that offer! So may have to raise my own! I’ve cooked whole hog before so I know about how big I need to feed my crew Also where can I get drawings/plans on how to make the Pit and are cross rakes? Will be adding watch list for upcoming cooks! South Texas is pretty much same style as southern Louisiana!!!❤❤❤tia

[@rickycazares5262]

Great collaboration 🤙. Reminds me of hanging out and cooking with both my late older brother's🙏. Been many years since I've had cabrito, looks delicious 👌

[@danielolivaresd]

Although it's very popular in Monterrey (and the whole Nuevo Leon state), I'll argue that cabrito originated in northern San Luis Potosí (Matehuala et al), which is the state I'm from. However, I've heard cabrito patagónico is just on another level. So it was a pleasant surprise to find this video from you and Al Frugoni. I've been a fan of yours for some years and recently became a fan of his due to your recent videos. Thanks for keeping it up.

[@ar-sithf.austin3744]

No body cares where it came from or which side of the border but yall definitely didn't invent eating goat or anything in these methods. Been done like this thousands of years all over the earth. This flex about which state did it or what side of the border or what is Tex Mex or Mexican is bogus. I guarantee if someone thinks they invented something in cooking, 9 times out of 10 they didn't and are about six centuries late to the game.

[@viciousvictortee1298]

Now this is really cool. I would love to see more of these International crossovers. Even something like seafoods from Asia to Europe styles of cooking the world is an oyster.

[@tico4940]

Like Picanna,not an average cut of meat,the sirloin cap,and I hate fat but its so good.

[@Youcanbeahomeowner]

Subscribed! 👌 I'm actually cooking my first cabrito in 3 weeks. This video will be helpful.

[@JuanMartinez-df1lc]

Dude thank you for showing the love and respect of south texas culture. Just please don’t let me see you using a thermometer for mojellas again. 😝

[@threengcircus]

This is how I imagine aliens would eat hoomans 😂

[@crodriguez2360]

😂😂😂

[@macinthergv8910]

Love that you featured something from S. Texas.

[@dcorey35]

Big fan of pellet grills myself as I don’t have the free time to watch a fire for 12 hours Allows me to cook the food the family loves , without the stress The best tasting barbecue is about time… So often restaurants will cover up the lack of time in smoke and heat with sauce Great video looks delicious

[@SuperJm1200]

Thanx, learned new things even though I grew up just miles from Guadalupe river

[@BrianWolftop]

Really cool video about cooking. I just wonder what are the sides and how would you present the meat on a plate? Are you guys going to do a a goat barbecue in the ground?

[@ecgrillz2045]

Love your collabs with Furgoni!!!

[@rafamarty]

Good video, but would have been nice to talk about how cabrito became the popular dish in Monterrey and its history there.

[@JH-4058]

Awesome video cool to see you branch out with different things.

[@tackbunds9942]

Great video and post bro. I’m digging the content and links and info! Keep rocking bro

[@mightisright]

I'd love to try that. I've only ever seen frozen chunks of old goat for sale at a halal market.

[@debrasamaha3896]

I’m 62yo female and I LOVE COOKING BAR-B-QUE WITH WOOD 😊

[@rothgartheviking858]

Awesome video. I am really enjoying this series. I hope you guys to more collab.

[@mjones1275]

Nice video. Watch alot of them. But I have a question about a video of yours that I can't seem to find. Did you remove a How to cook a brisket on a pellet grill video. I used the video and minds came out good.

[@gstanley75]

I am loving the depth of expertise and technique being offered. I have only experienced this with beef on mesquite in Big Bend, Terlingua, Tx. You didn’t not the choice of wood. It looks like post oak but in the Sonora areas of Mexico and West Texas I would think mesquite. And what about wood choice in Argentina?

[@5eba]

The most popular hard woods are Quebracho (grape seed according to google translate) Algarrobo (Carob in google) and also for flavour we use Espinillo, Olive, Apple, Orange.

[@tillvalhalla2271]

On a day where the wind changes direction constantly, I bet that would be a chore moving the goat around.

[@matiasnruffa]

It is, but also we have asadores or fire pits that turn on their center axis, so you just turn the whole thing around

[@stagshunter]

Al seems like such a cool guy to hang out with!

[@SteveRix78]

Love the collabs with Al....you guys have great chemistry (pun intended)

[@chefdavemartin]

I can smell that through my phone and loving it 👍

[@TdSharp]

I do that same paper towel method except, I use the grease from my drippings bucket

[@carlossalinas1390]

The cabrito meat is naturally season by what the mother goat eats .we only add salt to enhance the flavor..... Corn tortillas and salsa with Chile del monte. Don't forget the Mexican beer.......enjoy

[@duanehenicke6602]

Lived all my life in south Texas. Eaten a lot of goat. Never seen it cooked that way.

[@fedediazdiaz4309]

it is pretty normal in Argentina and i think mexico too.. of course you need to pay attention to thr heat radiation and the wind.. as he say You need to be there 100% of the time

[@anuraagt]

Great video. Long form and superb.

[@christaylor77723]

Your best video in a long time. Very cool

[@permanentfitness1919]

the thumbnail reminds me of the dog that Bobby Jr ate lol

[@rvnerd7671]

Al has so much good info!

[@teabroncfan]

I've met Al before. Super nice guy. And his BBQ is bomb.

[@petergriffinson1907]

Have you tried a series of using WSM OR WEBER KETTLE smoking brisket? Not everyone have pellet or offset smokers.

[@ArtGuitarLTX]

The Alex Jones impression at the end was spot on 😂😂😂😂👍👍👍. I've never had cabrito and i'm from LTX. 🤷‍♂️. I'm 40! And never had it! Gotta get me some! I've had everything under the south texas sun but not this. 😔

[@SmOakPointBBQ]

Tattoo says, "The Plane The Plane." Ok, Boss.

[@makapa2u]

Yep - lamb in Hawaii taste different than the lamb I buy from Costco from Australia or the lamb I buy off the farm in Washington

[@SuperJm1200]

the plane - blast from the past

[@tonygonzalez2224]

Tacos de cabeza de cabrito are great!!!🤠👍👍👍

[@d1943i]

this is great! i just saw a video on aurthur bryants in kansas city, and the video briefly went over the restaurants history, and mentioned that henry perry's original menu included meats like possum, woodchuck and raccoon, alongside many BBQ meats we still eat in modern times. it instantly made me think about how cool it would be to see some youtube vids about this subject from channels like mad scientist and chuds, investigating a bit of BBQ history, and at the same time trying to cook some of these lesser eaten animals like possums in the same way they would have been cooked 100+ years ago by our BBQ forefathers. if people 100 years ago were eating smoked possum alongside ribs and brisket, maybe there is something to that, and it could be delicious if you learn to cook it properly. would be really cool to see more videos on less commonly eaten animals like this.

[@MadScientistBBQ]

I think I would be willing to try them, buuuuuuut I dunno if the rest of the world is ready for that.

[@AntonyTurner14]

Possum is even better if you feed it good clean corn for a week or two before cooking.

[@David-burrito]

@@MadScientistBBQ you barely made it through the kidney, and ur saying ur ready for some possum? Ha!

[@KeystoneCapper]

Bro I'm hoping you can get your hands on a weber searwood 600xl. I know a pellet grill is not your thing, but I would like your opinion. For most people an offset just isn't happening. The majority of people will never own an offset.

[@KeystoneCapper]

And yeah I watch your vids and you have a pellet grill that you use.

[@stevemuetterchen]

Jeremy, cabrito is a kid/goatling, right? Several times you mention "lamb" instead. I'm German, but it isn't the same in English as well, I suppose.

[@MadScientistBBQ]

Ja das ist richtig. Auf Englisch sagt man goat/kid

[@geckos27]

​@@MadScientistBBQJeremy, du sprichst deutsch?😮

[@wcneathery3100]

Definitely should have done multiple cabrito 😊

[@RaymondParker-h2p]

Watched Fantasy Island and Dukes of Hazzard every week

[@rickycazares5262]

Cheers 🍷

[@buffysheffield1328]

I just learned so much my head hurts lol😂! Thank you nonetheless!❤❤

[@garryhammond3117]

Amazing! - Cheers!

[@rafaelsancheziii2885]

What kind of wood are you using? Oak, pine, hickory

[@TheReal_DeanD]

I do remember the little guy from Fantasy Island. Al kind of does look like him just older and taller.

[@rafaelsancheziii2885]

Looks good, can you get the same results with a bigger goat, then you would have more meat for a bigger crowd.

[@HH-kw5sr]

HEB sells cabrito where i’m at 😆

[@mikeshaw9785]

Where do I find the cage with clamp piece you used to cook the meat in this video?

[@johnnydelgrady]

Until this moment, I never wanted to eat a cute little baby goat...

[@chrisschmidt4792]

El Cabrito is the name of my favorite Mexican restaurant. The proprietor, when asked, explained the meaning to this dumb American. This looks even better than I had imagined. Great content!

[@zionsgateranch]

We have done it many times love your videos!