Have you ever tried wild boar? Tell me about it here in the comments! And If you liked this, you're going to love my Berkshire Pork Shoulder video! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-S8xQel8GCP8.html
Hi @@kevinschrader760! OMG this is the cheapest combination ever you can have the set for like $25 and the funnels are on sale for Cyber Monday too! Here are some affiliate links (thanks in advance for supporting the channel!): Adjustable Dry Rub Shaker: amzn.to/2JoL66Y Canning Funnels: amzn.to/39pYp20
I have never hunted in my life nor have I tasted any wild animals, but this wild boar looks delicious. If the supermarkets where I live sold wild boar, rabbit, venison, etc. I'd gladly pay anything to try that. It looks delicious!
@@BehindTheFoodTV Actually I'm from Peru and hunting is not common here, it is rare. Although when I travel to the US I hope to buy wild boar and venison to test the flavor. The "weirdest" thing I've ever eaten has been ostrich and guinea pig just once. Btw the name of your channel made me laugh, haha
Comparing wild boar meat to pork is like comparing Erewhon supermarket quality to Walmart quality 😂😂. Wild boar meat is on next level .. .highly delicious and very highly nutritious
Wild pigs are opportunistic feeders for sure!! Most of our pigs in Texas eat a lot of corn so they are pretty mild. 80 pounder is perfect for grillin Nice video Thanks
You should eat it kid it’s still pork and best it’s free and abundant you don’t need to pay.. pls. don’t discriminate wildhog it may not have the quality of farm hogs but i think it’s fine and has decent taste and flavor
Great video comparison brother. I harvested 2 young 160 pound boars today in Tuscaloosa Alabama. I’ve had wild hog several times and it is fantastic. I was looking for new recipes and this vid popped up in the suggested. Glad it did. 🤘🏼 Also I run a PitBoss
I'm so jealous! Make sure you turn that notification bell on - in a few weeks I'll be publishing a video I just filmed making a rack of wild boar. Thanks for watching Bama! -Al
@@BehindTheFoodTV Done sir. Can’t wait to see what’s coming. I kept 1 slab from the smaller of the 2 boars yesterday. Can’t wait to apply what I learn. Thanks brother.
I tried wild boar, only in restaurants. Never saw one in butchers or in markets here in Netherlands.. I'd love to try if I can find a nice piece of wild boar. Great video as always, keep up the great work. Greetings and best wishes from Amsterdam 😊
@@BehindTheFoodTV Thanks, very kind of you. I don't think they can ship to Netherlands Amsterdam :) Let me have a look here, I can do some research here 👍
@@HungryManKitchen I found this - let me know if they can help. If not I guess I will just have to come back over there and look with you. I have some great memories of the Hotel Pulitzer on Prinsengracht in Amsterdam......... :-). www.iberdeli.nl/en/assortment/spanish-deer--wild-boar/
Just came upon your program. I kill many wild hogs and typically butcher them for dog meat. I have killed some nice small 30-60 pounders some smaller and some larger. I give them away. I'm living in a trailer, when the new home is build the house warming party will have a wild sow BBQ. I'll give your rub a try. Nice to see the young lady getting involved. Great way to build self confidence in the youths. Good job!
Haha well if you ever find yourself in Raleigh, come by for an on-screen tasting Daniel! Thanks for watching and for the kind words! If you want to try wild boar, my new sponsor Meat N' Bone sells wild boar chops! They are giving my fans a discount if you use code EMV10 - here's the link: emv4.me/MNB_BoarChop - thanks for watching and if you try them let me know how it goes!
@@BehindTheFoodTV probably Oyster steaks, bc of the short smoking time... I have to think it through, as I won't have the benefit of any thermometer use that day...
On oyster steak would do well this way because it's pretty forgiving about undercooking - but leave out the paprika. Maybe add some celery seed or shitake powder if you have it around. Oyster steak has more intramuscular fat than tenderloin, so it will cook a little more slowly. I would assume pretty close to 1 hour per inch thick (so if you can only get a 3/4" cut, 45 minutes) before glazing and another 15 minutes with a glaze if you choose to use one. That should get you a perfect medium rare. For your glaze I would use a tangy bbq sauce (tomato based, not vinegar). Please let me know how these turn out!
@@BehindTheFoodTV UPDATE: one the people that we are having doesn't like smoked meats, so... back to the 'que! thinking of a mixed or Argentinian grill with Ribeyes, Ribeye roast or a lamb roast as the main attraction... seasoning suggestions for me??
Hi Andrea, and Happy New Year! If you're doing a beef roast Argentinian style, take a look at my Asado Beef Ribs video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-w4AraKXC1xU.html). That style definitely has more of a grilled flavor profile than a smoked one. If you want to do a lamb roast, I love to use a Simon & Garfunkel flavor profile. My most successful video yet with over 15K views so far is the one on lamb shoulder from about 7 months ago (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CdtkBPGu57Y.html), and I use exactly this method. While it's smoked, it definitely has more lamb flavor if you do it right - and just use a base wood like Oak without the fruitwood if your friend doesn't like the traditional smoked flavor. You could even do it in the oven (gasp!) if you really want to avoid any smoke - but you know how I feel about that!
Hi Kimchee. There are some who take it that high. I would recommend it if you field killed the boar yourself or don’t have a good understanding of it’s processing.
Congrats on your haul, SSnydes! I had to go back and watch the video again because I was sure I mentioned the glaze - but you're right I didn't! My favorite pork glaze if I'm going for a sweet sensation (not keto) is a 50/50 mix of these two sauces: amzn.to/3nXFeAL Let me know how it goes!
Boar have this.. Wild taste to it bit harder and firmer and can have a strong smell (not bad smell.. Just the idk 😂 different from regular raise and care pig meat) my granpa and uncle go hunt them once a while with the villager.. Sometimes if lucky they get deer or wild forest chicken
My family and I love wild boar. Free range wild boar is so good, we have it every year. The skin is the best like Chicharron. But a lot tougher. With some Peper salsa.
I subscribed. I raise and butcher my own pork. Would like to get into the heritage breeds next year. I cannot raise pork through the winter due to too much snow. I am stuck with April they November for raising pigs.
Thanks for the sub! It's awesome that you can raise and butcher your own pork! I'm guessing from your description of the weather that you live too far to bring one down to North Carolina for us to BBQ together?
Are more savety precautions necissary to avoid bacterial / viral infections? Hence the >62° Celcius core-heath to pasteurize the feral meat? We are living in a tiny, yet overcrowded counry plagied with freeloaders out of tnearly the whole
Damn world...... traitorous goverrnment & ditto MSM hailing woke, non real men wearing lipsick, vasoline and perverted disseases like "monkey"poxx. Source: the parasites demanding free money, healthcare, cars, cellphones and brandnew installed house - for free of course. Critics are on the spot earmarked as Hitler syphatizers by taxpayer financed "news"networks on TV, papers and internetcr@p. Our farmers are on the verge on starting mass riots and clashes with huge amount of symphatisers to libertate Holland from woke-so called 'enviromentalists-Marxists who want to replace generations of decent orginal hard working people for the utter hog-style-multiplying over seas plague wich will eradicate this old continent........ IMHO the hell we're living in, and about to explode from within. My 2 cnts and greeting from Holland on-the-brink.
Damn I was invested and excited then the pellet grill came out smh I bbq every week and me and my father have done it for a living before and I live in Texas where we use traditional wood fire pits like moberg smokers it’s just the right way to do it. You can’t be a pit boss when using a pellet grill or a gas grill because you ain’t controlling your fire like we do, it’s like cheating. Either way that was my rant ol’son the video was still good on what’s the differences.
Sorry to disappoint you Thomas. I have a stick burner (2nd on the way), 2 Big Green Eggs, the big Yoder pellet grill, and more. Here’s another way to think about it - a true pit master can create amazing food on any tool he’s given, even a $100 Weber Kettle.
Hahaha everything I cook on the show is vegetarian - but that’s probably not what you’re looking for! I’d be forever in your debt if you would share the channel with some of your capitalist carnivore friends!
As a chrristian im afraid to eat the boar, scientifically its risky,..thats prohibited in the bible, but the cultured pig are safe, I think bible and quran dont see a cultured pig,
If anyone has any meat they could send to me in Illinois I'd appreciate it. My current access to food, a very low level of meat, leaves me very malnourished and ill.
@@BehindTheFoodTV I'm still in therapy... At the nearby steakhouse!!! They say I'm going to survive, but I should never tempt fate again! I've learned my lesson!!!🤣🤣🤣
Not a vegan lol...but don't understand the channel name. I don't think eating vegans is safe at pork temps...and there are some ethical issues as well...not to mention legal ramifications.
