Ziege - April 24, 2023

Goat on the Asado Cross

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4-6 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Asado cross, wire, oak or beech wood, open grill

Ingredients:

• 1 whole kid (with giblets, if available)

For 1 l brine (salmuera):
• 100 g salt
• 800 ml water (replace some of the water with white wine according to taste)
• 100 ml olive oil
• 100 ml lemon juice (the squeezed
Add lemon halves as well)
• 1 sprig of rosemary
• 2 cloves of garlic
• 1 tbsp pepper
• 1 tsp paprika powder

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This and other recipes can be found in FIRE&FOOD 01/23!

preparation

➊ If the innards are still there: Open the kid in the middle and remove the innards. Keep them cool until further use. Prepare the brine from the ingredients listed and set aside.

➋ Run a sharp knife along the point where the ribs are connected to the spine and "break open" the ribcage so that the kid can lie flat on the asado cross.

➌ Place the goat on its back on the cross and fix the legs and the middle of the body to the cross with a fine wire (not galvanized or covered with plastic) so that it cannot come loose.
Light a fire using hard oak or beech wood. Once it is burning, wait until the embers are smoldering, taking care not to let the flame go out.

➍ Now stick the asado cross into the ground so that the kid is at an angle (about 60 degrees) to the fire. The meat is always cooked on the inside of the ribs first, taking care not to let them burn. The heat should be just strong enough that you can hold your hand over it for 10-12 seconds before it gets too hot.
While grilling, brush or sprinkle the kid with the salmuera (the brine) every 15-20 minutes using a brush or a sprig of rosemary.

➎ Depending on the size and weight of the animal, cooking over the fire takes 2 ½ - 3 hours. Any meat that is prepared over an open fire should be cooked slowly. But the kid requires special attention because its breast is very thin and can burn easily. It is better to leave the meat hanging for up to 1 hour longer - it is cooked when the bones no longer offer any resistance when you pull it out.

R ecipe by Eliseo Monti

At the age of 19, Eliseo Monti came from the
From the far reaches of Argentina to Saarland. From one grill nation to the next, so to speak. Swivel grill instead of Asado cross. A meeting with potential - the initial desire to explore developed over time into a new home and a new grill area. After 13 years in Saarland, he moved to Trier and started a family. The latter fueled his longing for authentic Asado - the Sunday ritual from his childhood.

Recipe from FIRE&FOOD issue 1/2023