Two beautiful Rib Roasts of Wild Boar cooked on the Big Green Egg! Broadleaf Meats: http://www.broadleafgame.com
In this video I showcase one of the Frontier Meats Texas Wild Boar Frenched Racks. The Frontier Meats wild boar is raised on a diet consisting of Texas grasses, acorns and roots which gives the meat a sweet and nutty flavor. There is no "gamey" taste whatsoever to this meat and I can tell you it was one of the tastiest cuts of meat I've had in a while. Check out Frontier Meats at http://frontiermeats.com/ Grab a copy of the Serious Barbecue book here: http://amzn.to/1bKPJ0I Blog: http://bbqbros.net Instagram: http://instagram.com/bbqbros Facebook: http://www.facebook.com/BBQBrosBlog Twitter: https://twitter.com/#!/BBQBrosBlog Pinterest: http://pinterest.com/bbqbros/
In this video I feature one of wild boar roasts from FrontierMeats.com. I opted to brine this roast with the mighty Mad Hunky Pork Brine and then I glazed it with a homemade peach and rosemary glaze. The flavor of this roast combined w/ the brine, glaze and smoke flavor was an instant hit for the crowd of friends I served it to. Check out more of the great Frontier Meats products here: http://frontiermeats.com/ Check out the line of excellent Mad Hunky Meats products here: http://madhunkymeats.com/ Lastly, as I mentioned in the video, the Adam Perry Lang "Serious Barbecue" books is one of fav's right now. Grab a copy on Amazon here: http://amzn.to/1bKPJ0I Peach & Rosemary Glaze Ingredients: 1 cup peach preserves 1 Tbsp apple cider vinegar 1 Tbsp fresh rosemary leaves 1 tsp black pepper Juice from 1/2 a lemon 4-5 garlic cloves (minced) Whisk together and set aside in the fridge until it's time to glaze the boar roast. Blog: http://bbqbros.net Instagram: http://instagram.com/bbqbros Facebook: http://www.facebook.com/BBQBrosBlog Twitter: https://twitter.com/#!/BBQBrosBlog Pinterest: http://pinterest.com/bbqbros/
An easy Holiday Porchetta cooked up on the Napoleon, using their rotisserie accessory. Napoleon Grills: http://www.napoleongrills.com Seasoning: Sea Salt Ground black pepper Three sprigs rosemary chopped together with five cloves garlic Dried cranberry Chopped pecan Fennel pollen http://www.amazon.com/gp/product/B00BVDGGO4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00BVDGGO4&linkCode=as2&tag=babb0f-20&linkId=46ZBRBHY2LDCMCLT Orange zest Olive oil This video was sponsored by Napoleon Grills For those who are wondering, I use Shun knives and the beer I had (I'm always asked) was Ballast Point, "Victory at Sea"
This is my recipe for Smoked Wild Hog. I used Tango Spice Un-Named Pork Rub and You Know You Want It BBQ Sauce by ElRabbit's BBQ. I smoked on my Lone Star Grillz Vertical Insulated Smoker using Red Oak.