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What's a boy to do with all that mesquite?

post #1 of 14
Thread Starter 
Hello All,
WHen life gives you lemons, you're supposed to make lemonade, right? Well, I guess when life gives you an unlimited supply of free mesquite, you smoke meat with it.icon_idea.gif Am I wrong in this?
I'm new to the whole smoking thing, but I got the free five day course, I've got the ECB ready to be modified, and I'm looking to buy a steer for the spring. Also, quick question: Has anybody ever smoked javelina before? How is it? Do I treat it like pork? Any comments would be appreciated. I'm putting in for Spring javelina tags.PDT_Armataz_01_36.gif
post #2 of 14
Hello to you too, and welcome to the SMF. Don't ever question free wood, you can always share it with other fellow smokers. With the javelina I would consider a brine or a marinade to tame it down somewhat. Wild game can taste wild... sometimes.
post #3 of 14
Worse comes to makes a nice hot campfire. Not a mesquite fan. But if ya like it, yer golden.

Welcome to SMF... where even the wimmen can outsmoke Steve Raichlin!
post #4 of 14
Welcome to SMf glad you joined us...
post #5 of 14
Welcome aboard, glad ta have ya! I would think ya would treat jav just like pig.

As fer mesquite, I like it, but I like a heavier smoke, ya can always cut it with sumtin lighter say apple er cherry. Could even cut it with some oak.
post #6 of 14
I happen to like mesquite a lot and javelinas are pigs. Is a pigs a$$ pork??
post #7 of 14
howdy skip-Marana here-tucson area-jav ain't good eating-grew up in sierra vista-where u at?
post #8 of 14
Skippy the Q
Glad you joined us, Welcome !!!

Sound like no matter how much lipstick you put on a Javelina, it is still a pig !!!

For taming gamey taste out of meat and as a tenderizer try marinating the meat in milk for a few hours before smoking, it does wonders.
post #9 of 14

mesquite? I'm jealous!!

Hello and a BIG welcome to the forum. Your Javelina question, well as a kid in Temple,Tx. My friend and I would go to visit a buddy in Marfa a lot. His Dad would (after cleaning his hog)soak it in Buttermilk(guess it lowers the gamyness of it) overnight then rub,smoke over the Mesquite until done and share with anyone there(usually his hired hands-border crossers). Never any left and very good! IMHO- I would treat it like any other pork and enjoy the stronger flavor it gives. Now I have a question for you. With all thet wood,box some up and send it COD to me in Ohio? I miss the flavor of 'squite.PDT_Armataz_01_05.gif
post #10 of 14
Welcome, I have also been strapped with the burden of apple wood, I feel your pain, great isn't it
post #11 of 14
On your way to Ohio please stop off in Kansas and drop me a little. Welcome to the SMF.
post #12 of 14
I have unlimited supply of pecan....cutting for next year...burn only seasoned de barked wood.. Oh
welcome to the SMF...skippy the q
Brine the hog cuts and smoke it like a pig....and yes a pork butt is
post #13 of 14
Actually Javalina does make good table meat, just got to be careful when skinning, not to hit the scent gland. There is website by a guy, I'll see if I can find/post. We always set meat in buttermilk in icechest over night. BTW they are not kin to the hog family, but to the rodent family PDT_Armataz_01_36.gif
post #14 of 14
best I can do for now, the website I referred to is gone. Just watch for the musk gland on back when skinning.
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