Smoked Javelina

25 pounds quartered meat

8 ounces Louisiana hot sauce

4 tablespoons Worcestershire sauce

4 tablespoons La Choy soy sauce

1 quart T. J. Swan strawberry wine

1 gallon water

1 cup mesquite chips

20 pounds charcoal

Mix liquids in a large bowl. Soak chips in mix for one hour. Start coals while soaking to allow temperature to reach ideal. Remove chips and place on coals. Pour ingredients into smoker pan. Place meat on rack in smoker and cover for five or eight hours. Do not allow pan to dry. Refill with ingredients or water.

Copyright 1998-2014 Stephen Ricciardelli