Wild boar chops


 
M. Rollins

M. Rollins

TVWBB Super Fan
Hello all. I'm reaching out for a little help. I just picked up some wild boar chops, and I'm looking for suggestions on how to cook them. They're not very big; the pack of 5 weighs 1.25 lbs. I will be doing them on my 22" kettle (circa 1987). They are currently residing in the freezer as I'm not sure if I will get to them this week or next. The only "restriction" I can think of is that my family doesn't really like hot. Any ideas??? Thanks in advance!


Mike
 
Hi Mike, I notice you are in the Bay Area, I'm on my way! I will prepare em', cook em', and eat em'! ( I am starting to sound like Lampe)
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Seriously, where did you get them? Is someone selling them around here? Los Gatos Meats maybe? I have read where people brine them. Personally I would rub them with a rub that I like, bank the coals and add a little smoke. Sear them and finish indirect. But, I don't cook chops that much.
 
Hey Shaun. I got them at a place called Bud's Custom Meats in Penngrove (Sonoma Co.) I live in Castro Valley, so I don't get up there all the time. But my daughter goes to school at Sonoma St, a mere 2 minutes from Bud's. The place is awesome. Besides regular beef and pork, they sell wild boar, venison, elk, buffalo, pheasant, quail, alligator, and frog legs. Most are available plain or in various marinades. Also, bacon and several types of sausages. Hungry yet?? And no, I am not associated in any way...except for dropping my money whenever I'm nearby
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I'll have to check out Los Gatos Meats. Thanks for the suggestion.

Mike
 
Mike cook them low & slow wild boar has a good natural flavour, i would just use kosher salt or sea salt and fresh cracked pepper. Here in south tx wild meat is eaten year around.
 
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