kidso Report post Posted June 29, 2013 Pulled out a boneless javelina roast and marinated it for 4 hours in the fridge. Then, I put it on the spit and roasted it at 325 degrees for 2.5 hours, with re-basting every 30 minutes. Very delicious! The marinade was water, worchestershire sauce, soy sauce, onion salt, onion powder, garlic salt, chili powder, cayenne red pepper, and a little Adobo seasoning. Share this post Link to post Share on other sites
Guest oneshot Report post Posted June 29, 2013 Looks goood KidSo..... Share this post Link to post Share on other sites
Chef Report post Posted June 29, 2013 That does look good! I have to say, javelina, is something I have yet to master. I'm thinking about digging a BBQ pit at my new house, specifically with piggies in mind. Share this post Link to post Share on other sites
CouesWhitetail Report post Posted June 29, 2013 Looks excellent! All the javelina I have eaten have been excellent! Share this post Link to post Share on other sites
lonne Report post Posted July 16, 2013 I'm hungry, thanks Share this post Link to post Share on other sites
Coach Report post Posted July 16, 2013 Nice Job, looks tasty! Javis, in my humble opinion are overlooked as great table fare. Kudos for taking the time to make a great meal out of a successful hunt. Share this post Link to post Share on other sites
More D Report post Posted July 16, 2013 The key with Javies is in the field care. You CANNOT do the field care like deer, elk etc. If done correctly it is better than pork! As with most game meat it has less fat which equals healthier but more challenging to cook. Chef. I bet that cooked "en el oyo" would be the best. 1 Share this post Link to post Share on other sites
tjhunt2 Report post Posted July 17, 2013 That looks awesome Keith. Can't wait till Jan rolls around. I might have to give that a try. Thanks for sharing. TJ Share this post Link to post Share on other sites
