Two beautiful Rib Roasts of Wild Boar cooked on the Big Green Egg! Broadleaf Meats: http://www.broadleafgame.com
Everyone loves BACON! Well, I know I do. But you know what worries me? What is in the bacon you buy at the store. Have you seen how those hogs are raised? Anyway, a lot of us are becoming more conscientious about what we eat and about where it comes from. Well, you know, and this is just my honest opinion here; it is really hard to beat wild meat if you are looking for true Free Range, Organic, Non-GMO. Do you hear what I am saying? Can I get an AMEN! Okay. I'll stop preaching to all you wild meat fanatics out there. We know what's really good, don't we? In this video I walk you through the process of turning a wild hog into bacon. Now, I know there are going to be some technical people out there that are going to try to say that true bacon only comes from a certain part of a hog, and they are "Technically" right about that.. But, at the end of the day, the only thing that really matters is TASTE. Right? I dare anyone to come over and eat some of the bacon I make and tell me it does not taste like bacon, regardless of what part of the hog it came off of. So far, I have never met the person that would. PLEASE NOTE: A complete list of products used in the creation of this video can be found below. Click on the "SHOW MORE" button to see them. Equipment and Software used to make this video: Morton Salt Kosher Salt, 3 lbs http://amzn.to/2hef005 Bolner Fiesta 4 oz. Curing Salt http://amzn.to/2AjdG0q C&H, Cane Golden Brown Sugar http://amzn.to/2hGBLGL Tone's Spices Restaurant Black Pepper http://amzn.to/2hd3XUy Stanton Trading 18 by 30 by 1/2-Inch Cutting Board http://amzn.to/2zheUJt Victorinox Cutlery 12-Inch Chef's Knife http://amzn.to/2zkNR28 DBPOWER EX5000 Action Camera http://amzn.to/2iv8Oxh Corel VideoStudio Ultimate X10 http://amzn.to/2ivJQha Please Note: In the event that a product used in this video has been discontinued, the product link will be replaced with a comparable product from the same manufacturer if available. DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
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.
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"