- 1 Javelina
When hunting Javelina for the table, as with
most wild game, avoid taking the mature "trophy" male. Instead
choose a female or a young animal, and you will most likely have
meat that is both more tender and of better flavor.
- 1-10 oz can Original RO*TEL
- 1-6 oz can tomato paste
- 1 stick of butter
- 1/4 cup brown sugar
- 1 bottle beer
- 1 1/2 Tbsp lemon juice
- 2 Tbsp chili powder
- 1 Tbsp Worcestershire Sauce
- 2 tsp prepared yellow mustard
- salt and pepper
- 1: Get a fire going using your favorite barbecue wood.
- 2: Transfer live coals from this fire into the barbecue pit to
get it heated
- 3: Cut along the backbone of the Javelina on each side and
crack the ribs at this point so that they can be spread flat.
- 4: Salt and pepper the meat using a liberal amount of
- 5: Build a mop sauce by combining in a pot and heating the
remaining ingredients, adjusting salt and pepper to taste.
- 7: Place the meat on the pit belly down with ribs and legs
spread over low heat.
- 8: Turn, mop with sauce, and add coals as needed until the meat
For best results, cook the meat slowly over low heat for 6-8 hours.
Adjust the heat with the amount of coals, turn occasionally and mop
with the sauce to prevent burning or excessive drying. When the
meat pulls easily from the bone, it's done.
Gary reports that this mop sauce works good on chicken and beef as
well as other wild game such as venison, rabbit and skunk