I love wild board, it's the king of pigs. So lean and flavorful and not gamey at all. A safety note to my European friends: In areas where the fallout after the Chernobyl incident was heavy, wild boar can be pretty radioactive, for example in Bavaria, Salzburg and Upper Austria. Wild boar eat roots and fungus that are about a foot deep. This is where the layer of Cesium 137 sits after these 35 years. Wild boar in shops in Austria has been checked by a vet but I always double check with my own Geiger counter.
I really don't cook wild boar often at all, but that's more an availability issue than anything. Nevertheless, we've had it quite a bit, as a lot of local Italian restaurants cook from the Tuscany region, and ragu al cinghiale is such a common dish. I'd love to cook with it more, as I adore that unique, almost earthy quality it has. This technique was beautiful! That sauce looked amazing, and love the use of that great drippings pan you used to build it with! Fantastic video Al!
Thanks, Susan! I wish D’Artagnan shipped to Canada! A ragu is a great use for this flavorful meat. Maybe I will work on a keto pasta alternative and develop a smoked version……
Woof woof from Cali. Great looking smoked rack of Boar. Yum Yum fresh pig.... ps you have more mustard flavors than I have beer choices.... right now that is
Amazing video just got my green egg grill. You motivated me to cook some wild hog one day. That meat looked comparable to Tomahawk Steak. You did your thing 🔥🔥🔥🔥
@@BehindTheFoodTV that's what i'm saying.. been working at CFA for six hours a day.. hope I can catch you up with some videos. Oh BTW.. I'm fixing that Tom and Jerry Short tribute that we're doing. 😂💖
Absolutely! Frankly now that I think about it this would be amazing for a standing rib roast or rack of veal……and tallow instead of butter…..crap now I’m hungry!
I love wild board, it's the king of pigs. So lean and flavorful and not gamey at all. A safety note to my European friends: In areas where the fallout after the Chernobyl incident was heavy, wild boar can be pretty radioactive, for example in Bavaria, Salzburg and Upper Austria. Wild boar eat roots and fungus that are about a foot deep. This is where the layer of Cesium 137 sits after these 35 years.
Wild boar in shops in Austria has been checked by a vet but I always double check with my own Geiger counter.
Wow great info Bernard! Thanks!
So if your Geiger goes off, you throw a good piece of meat into the garbage or do you take a chance on it? Maybe eat less of it?
@@americanescu I would bring it back the store.
Looks delicious. Have never even tasted wild boar before…I may have to get some!
It's time! So much more flavor than regular pork! Thanks for watching, Chris!
Looks amazing. Just subbed. Anyone who cooks wild game is my kind of guy.
Looks like you’re caught up now! I have a Rack of Elk recipe I’m working on. When it’s perfect I will share that too. Any special game requests?
I really don't cook wild boar often at all, but that's more an availability issue than anything. Nevertheless, we've had it quite a bit, as a lot of local Italian restaurants cook from the Tuscany region, and ragu al cinghiale is such a common dish. I'd love to cook with it more, as I adore that unique, almost earthy quality it has. This technique was beautiful! That sauce looked amazing, and love the use of that great drippings pan you used to build it with! Fantastic video Al!
Thanks, Susan! I wish D’Artagnan shipped to Canada! A ragu is a great use for this flavorful meat. Maybe I will work on a keto pasta alternative and develop a smoked version……
That rack looked like a fun cook, and that sauce looks like it could go well with a lot of other things. Another great one Al!
Thanks, Paul! I had extra sauce and used it with Prime rib the next night. I agree - it’s very versatile!
Wow, that turned out awesome! Great grill accessories too👍
Thanks, Bobbi! It’s definitely worth a try if you can get your hands on wild boar!
Have you ever cooked wild boar? How would you describe the taste?
Woof woof from Cali. Great looking smoked rack of Boar. Yum Yum fresh pig.... ps you have more mustard flavors than I have beer choices.... right now that is
Seems like you need more beer choices to pair with your wild boar! Woof Woof!
Man that looks fantastic Al!! Man I’m hungry!
Thanks, Brian! Hopefully it was worth the wait! -Al
@@BehindTheFoodTV so worth the wait!!
Amazing video just got my green egg grill. You motivated me to cook some wild hog one day. That meat looked comparable to Tomahawk Steak. You did your thing 🔥🔥🔥🔥
Outstanding! And congrats on the new egg!
Damn Al...top notch 👌. That sauce looks like a must try as well...nice!
Thanks Orlando! I had some leftover sauce and used it on Wagyu filet mignon the next day. So good!
I am so sorry Al, I haven't been on your channel. That Wild boar looks so good.
Hi Nelson! I hope everything’s ok? I was a little worried I hadn’t seen you here in so long!
@@BehindTheFoodTV that's what i'm saying.. been working at CFA for six hours a day.. hope I can catch you up with some videos. Oh BTW.. I'm fixing that Tom and Jerry Short tribute that we're doing. 😂💖
@@Nelson_Win welcome back!
Well that definitely was not “boaring” 😂
Hahahah
I love to use wild boar! I prefer it to pork, actually.
I agree with you - especially store-bought pork!
Wonder who accused you of looking like Tom Cruise in Cocktail?
Hmmmmmm who could it be? B-)
omg, looks insane. think I can sub the boar, cream, the butter and get a similar outcome?? 🤣🤣🤣
Absolutely! Frankly now that I think about it this would be amazing for a standing rib roast or rack of veal……and tallow instead of butter…..crap now I’m hungry!
I love it sir , , tRy wagyu sir ,
Thanks, Rojesage! And lots of Wagyu beef on this channel!
STILL TOO RAW FOR ME TO PINK
Outdoing yourself again.
Thanks Richard! Working hard over heeya!