How to Grill CABRITO Perfectly ft. Balde Garcia x Pro Pit Barbecue (Roasted Suckling Goat)

Reach out to Balde / ProPit Barbecue
balde@propitrgv.com

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Cito is one of my passions and I really
really love it it takes a long time it
takes technique you know and it’s like I
want to master this because if You’ had
a really really good well cooked and
seasoned cabito and you just get a corn
tortilla a little bit of salsa oh my
gosh it’s going to be a flavor that like
oh gosh so when you hear somebody’s
going to make aito you’re going you know
it’s just that awesome today we’re
cooking cabito and this is a very very
special recipe cabito is a suckling and
this is a traditional and old school
Ranch recipe that our community always
cooks for special occasions now I’ve
cooked a lot of cavitas over the years
but in this video I want to introduce
you all to the cabito master my good
friend Bal Garcia AIT barbecue Bal has a
lifelong passion for cooking grilling
and Fabrication and he fabricates a few
different versions of open fire grills
perfect for cooking Cabritos those open
fire grills that you guys always see me
cooking on out here B is The Mastermind
behind those and today we’re using the
prop pit Javelin to roast this cabito to
perfection in this video we’re also
going to hear from Bal he’ll share a
little bit about his life story how he
got started cooking and fabricating and
how that all led him to his awesome shop
the propit barbecue supply store we’re
also going to show you how we cooked
this cabito and the key things you need
to look for if you’re cooking one
yourself and of course y’all got to
stick around to the end cuz we’re going
to tear right into this one as soon as
it’s cooked perfectly so let’s get this
Javelin all fired up and cook this
cabito B whooped up a fresh pot of
coffee for us yeah nice cup of Cowboy
Coffee ooh that’s good what’s your first
memory that you remember being around a
fire cooking and smelling all those
amazing Aromas my father had a barbecue
pit but just like everybody else and he
started barbecuing and you know he
started showing you and you started
getting into it and then that was your
first Barbecue Pit he would barbecue a
lot of these uh lower-end cuts of meat
they they were economical but he made it
work and from when I was 8 years old to
where I was 27 he had a a a meat market
a grocery store meat market and I
remember when fitas they used to put
them into ground meat you know they were
10 cents a pound fajitas were literally
a trash meat so they started tenderizing
them running them through a tenderizer
and in there we also had we us to cater
we had restaurant so I learned how to
cook how to butcher how to process Wild
game so you’ve pretty much been around
cooking around barbecue we call it
carada for us here in South Texas right
and then your father had stores so he
probably also put you to work in those
stores am I right 20 hours a week you
know it’s a mom and pop store literally
a mom and pop store my dad my mom me my
sister we work there and we worked so
many hours trying to make a living you
know we used to make 200 gallons of
menudo and you know 400 lb of barcoa we
would have some winter Texs come by and
they would go to our little restaurant
there at the store and they want to know
what we had and I told them well we had
brains we had intestines we had uh Tri
liver cheek meat we had all these
Mexican foods that we eat here and they
buy it that’s the question they were
just kind of looking at me but when they
tasted it they were like holy cow this
stuff is good whole different eating
experience yeah whole different Cuisine
but I learned a lot there from my mom on
how to Vis how to make rice beans not
just barbecue how to cook Mexican food
how to barbecue how barbecue 7 days a
week from 700 in the morning till 1:00
in the afternoon you just every day I
mean 400 lb of manulo is definitely
nothing to sneeze at that’s a a lot of
Manu so that’s how you cut your teeth so
take us from your younger years to when
you started fabrication business I went
to panamerican for a semester I went to
tsti for a semester that went for me so
I joined the military I was uh in the
Persian Gulf when I got out my dad had
just opened his fourth store continue
working there and then when I uh we
finally sold that store I went to go
work at a plant in for laka I started as
a laborer and then a laborer as a Helper
and then from a helper to a welders
helper then a pip Fitters helper
eventually uh welder as a pipe fitter
you can do pretty much anything you know
so when I came over here I made a
barbecue pit and then I went on Saturday
on the side of the street and I sold it
right away and a little light came up on
my head I took off back home I made
three barbecue pits during the week and
on Saturday I went and I sold all three
then with that money I bought enough to
make five pits and pockets of money I
made five went back on Saturday and sold
them and I was doing that till I was
taking 20 pits every Saturday on the
weekend to go sell them and I would sell
out and it just started selling and
selling so then I took it to the stores
I had like 13 stores that I was
supplying I was making 50 pits a month
for 5 years wow I know I’ve made
thousands of pits 50 pits a month for 5
years and then after a while I started
my welding service and doing the
barbecue pits doing both it just started
taking off now let’s get that Cito on
the grill first up the prep process this
isn’t a fancy recipe with 100 different
ingredients all we used for this cabito
was a slather of butter and in even coat
of OG rub which is that Perfect Blend of
salt pepper and garlic that’s all you
need for a delicious cabito next up
we’re mounted it on the prop pit Javelin
this is a manual rotisserie that’s
perfect for roasting delicious Meats
there’s a pole on each side and there
can connected by this other Rod here in
the middle now that allows us to string
some wire through each side of the
cito’s leg some in the middle of the
animal and this mountaining will set us
up for a very thorough and very even
cooking process now we’re just going to
be feeding it small pieces of wood and
keep the roasting process low and slow
rotating rotating you could say we’re
flippity flipping until the cabito is
done how do we know when it’s done let’s
hear a little bit more from Bal and then
he’ll walk us through the important
timer that he looks for to cook cabito
perfectly what I enjoy is sticking to
our Heritage teaching and helping people
how to cook Trias menudo Bara Caritas
whole animals like pigs or or or karitos
that’s really what I like you know
cooking rattlesnake peach cobbler spand
the all that stuff it’s part of our
heritage if we don’t pass it on you know
we lose it and it’s up to us you know to
show the people how awesome it is to be
doing some of this so hopefully somebody
will say hey you know what I remember my
grandpa used to do it you know and get
back into it because if we lose part of
our heritage you know it’s
gone I’m also a ranch cook you know and
you know different ranches call me to go
and cook for them for Gatherings or what
have you during the hunting season and
usually it’s for about 5 days I have to
come up with my own menu because if I
get eight 60y old guys from New York and
I get eight 30y old guys from Louisiana
that’s a different cook total contrast
I’ll barbecue baked chicken meatloaf so
I mean I do comfort food desserts but
bana Fosters Peach cobblers and I’ll
throw in some rattlesnake some you know
cavasa conqu all kinds a lot of stuff
and I like to give them a little bit of
South Texas right on baby I like it and
I enjoy it because it actually keeps me
on my my toes keep cooking keep
barbecuing keep cooking everything I
learned what I did and all of us learn
because somebody else taught us
something you get that and you try to
improve it so if somebody’s out there
and they see us cooking you know they
can get a little bit of influence and
then maybe try it themselves and it may
not come out perfect the first time but
then the second time it gets better and
the third better and guess what now
you’re hooked yep yeah ask me how I
[Laughter]
know and I know you told me one time you
have certain little markers that you
look for different stages in the cook do
you mind sharing that with us one of the
things when you going to pick a Cito you
see the the kidneys they’re just full of
fat you really can’t see the kidneys cuz
it’s just covered in fat that means it’s
still on milk once it gets off the milk
and it doesn’t get that cholesterol it
starts to lose that fat and then you can
see the kidneys and you know that that’s
not a Cito one of the timers that I like
to see when you cook them the rib bones
are red and then they start getting
darker they start getting like what we
seeing here and then purple the darker
they are the more dness it is what
you’re looking for when that the Kito is
just about done is the end tips have no
red they’re literally dark that means
that the blood in the bone has already
cooked and it’s black that’s one of the
timers that the gavito has another timer
that it has on the neck the spine is the
last thing to cook and you’re going to
have some blood coming out so and it’s
going to start seeping out blood as long
as it’s seeping out blood it’s not
really cooked and in order to cook this
Cito to where it’s perfectly cooked and
it’s not overdone on the outside and Raw
on the inside you have to bring the core
temperature up very very slowly and the
only way of doing that is by cooking it
on very very low heat I can keep my my
hand here for a long time and pretty
much you’re taking this from a raw stage
to drying it out to heating it up and
then start cooking it if you cook the
outside and you you sear the skin then
the juice is going to start coming out
you start cooking the center without
searing the outside making like a little
shell and keeps all the juices so as
you’re turning it you’re keeping all the
juices and making sure that you don’t
get it too hot at a certain spot if you
think that it needs more cooking on this
side you can put it right there and then
you can lock it in place and then you
can turn it this way and you lock it in
place and the most important thing on
the Cito is the back that’s where the
skin is that’s where you’re going to
keep the the moisture you want to be
cooking it on the bone side probably 70%
of the time 75% of the time so that you
don’t sear and puncture the the skin
cooking on this side most of the time
just back and forth back and then once
in a while put it on the back but most
of the time cooking it onside down so
when you say Dy it out you’re talking
about we need to dry out the skin the
exterior skin I want you to listen to
this once you see that all of your
timers are on point then you know that
it’s getting real real close now you
want to start to sear it a little bit so
you drop it put a little more heat and
now you start turning it more and it’s
going to come to a point where the skin
is going to pop once the skin is popped
then you start turning it and it’s
pretty much ready and you’re going to
have a Cito that oh my gosh
yeah down here where we’re from it was
always the pipe pit it was just grilling
on a pipe pit either directly or
indirectly what led you to create these
open fire grills now I’ve been cooking
gitos you know for 25 26 years Mr
Gilbert Mercado yes I remember Gilt it
wasn’t until I got invited by aruro
Ramon and big hav to go to a place up in
Driftwood Driftwood and I come back
remember that we went over there I saw
them cooking what I used to do a long
time ago and basically that just relit a
fire and I forgot how awesome it is I
just started hitting it more and more
and then I came up with a bullet the RPG
the javelin and I went even farther than
what I did before and it’s just open
fire pits are just awesome and it’s not
a new thing it’s been around for a long
time it just hasn’t been in this area I
know I do aito and I see sometimes I see
somebody a couple and they say look
honey that’s how uh Grandpa used to do
that at the ranch remember but they
don’t know anything on how to do it so
every time me Arie we have some of these
demonstrations people come by and you
know they can come and they just learn
you know it’s part of our heritage you
know just passing it on I was fortunate
Bal invited me to go with him to that
event in Driftwood Theon Big H and I
remember on the way home B was all like
I’m going to do this I’m going to do
this I’m going to do you know a few
weeks later bam there they are you know
he’s he when he sets his mind on
something he’s going to get it done we
grew up that way my dad used to cook
that way and and so it’s something that
was familiar to us but we both got into
competition cooking which is all about
smoking meat so we kind of got away from
all of that this has brought us back to
our heritage and what we grew up with
and I’m so glad you’re doing this so
that we can share this with our friends
and with other people that are
interested the good thing is that a lot
of people do want to learn these things
and that’s that’s the beauty of
[Music]
it look how beautiful just gorgeous
gorgeous beautiful color and now friends
it’s time to carve it up I’m going to
let Bal do it he’s an expert
butcher yeah just comes apart oh my God
you hear that crunch yeah baby that’s
that it just comes apart wait a minute
hey that’s not
fair you want to take that one
apart look at that folks incredible look
at that
juice look at that wow oh my gosh here
hold
on oh my
goodness and then this part here this is
like the
chicharon oh my goodness oh my goodness
I love this outside
skin this right here this sitting D
sitting down under a tree oh baby m
oh my God this is probably the best
tasting cabit
I’ve oh my God that’s incredible my God
so simple so delicious totally age that
is everything on on a good juicy
Cito the KY oh my god oh oh man that we
have a special guest my mama mama text
Mama I want you taste this Cavita real
quick before you I know you’re on the
way
out you better save me some can I come
back we will we will Mama
okay it’s this it’s amazing right
fantastic and this cabito turned out
super fantastic thanks to bal’s extra
good cooking skills I’ve had a lot of
cabito in my life I have I’ve cooked a
few myself I got to say B this is
probably the best one I’ve ever had it
just that life open fire just a little
bit of smoke just really lit that flavor
up it’s fantastic thanks B friends I
hope you enjoyed this video if you want
to know how to make the best cabito ever
look this guy up right here all right
y’all keep a smoke light make it work
boom