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Wild Boar 'Slayer' Chops (pics)

Spent some time in Austin this weekend and stopped by Salt and Time, a new butcher shop and salumeria.  Since I don't actually live in Austin, I didn't really intend to buy much...but that sort of went out the window. Ended up walking out with a small pork belly, some housemade wild boar sausage, a few slices of Coffee Lomo (coffee cured pork loin), and these two wild boar slayer chops. 

Full shot of the chops
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a closer shot. They were really lean, but turned out super tender. 
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Went with the reverse sear. Seasoned with salt and pepper, then indirect as 250 with pecan chunks until internal reached 110ish. Here they are after after the roast and ready for the sear.
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90 seconds per side at 650ish
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plated up with some mashed sweet potato and sauteed kale, as well as a link of the aformentioned sausage
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Nice rare center
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If you're in Austin, definitely check out Salt and Time. Fantastic selection of locally-sourced and humanely raised meat. Prices were good too...they even tossed in some curing salt to go with my pork belly.

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Comments

  • MrCookingNurseMrCookingNurse Posts: 4,124
    Very nice looking chop. Just one question, and I hate to ask, but this is pork right?? Boar=pork... 110 and then sear still looks extremely rare. Is that safe? I really don't want to take anything away from a beautiful cook, I'm jist very curious.


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    LBGE & SBGE (big momma and pat)
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  • bclarksiclebclarksicle Posts: 107
    with a good wild or pastured pork, i usually eat it medium rare and have never had a problem. Doubt I'd try it with feed lot pork
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  • MickeyMickey Posts: 16,418
    Where is this place in Austin?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • bclarksiclebclarksicle Posts: 107
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  • MickeyMickey Posts: 16,418
    Yep, got to go there. Thanks
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • calikingcaliking Posts: 6,967
    That's some great looking meat. Will have to check them out next time I'm in Austin.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • IrishDevlIrishDevl Posts: 1,390
    Very nice, not sure that rare would be my choice.  But they do look great
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  • EggcelsiorEggcelsior Posts: 11,296
    Very nice looking chop. Just one question, and I hate to ask, but this is pork right?? Boar=pork... 110 and then sear still looks extremely rare. Is that safe? I really don't want to take anything away from a beautiful cook, I'm jist very curious.
    Like MCN mentioned, I too am curious. I know that trichinosis has all but been eliminated from feed-lot pork due to regulation and improved farming practices. I though wild game and home-raised pigs still carried the warnings though.
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  • shtgunal3shtgunal3 Posts: 2,902
    Those look amazing but I'm with the nurse and eggcelsior. I like my pork done.

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • BOWHUNRBOWHUNR Posts: 1,456
    Those tomahawk chops are awesome!  You can count me in the lovers of pink pork club!  I never cook my domestic pork chops past 135*.  I let them rest and get up to 138 - 140* and chow down.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • yzziyzzi Posts: 1,793
    I'm under the impression that the new FDA recommendations state that pork can be safely eaten at 145 (which is what I've been cooking my roasts/chops at). To me, I consider 145 well done. I'm just wondering the same thing MrCookingNurse is asking.

    Going on a wild boar hunt in June...hopefully I'll be coming home with some of those guys.
    Dunedin, FL
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  • tazcrashtazcrash Posts: 1,851
    edited April 2013
    Big difference between 110 & 145. 
    I love my pork pink (actually got the Mrs into it finally), but even I would put those puppies back on for a bit. Especially wild.

    The brother in-law goes hunting for boar, but he smokes all of it.  

    to each their own.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • bclarksiclebclarksicle Posts: 107
    I'm still alive!!! :)
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  • EggcelsiorEggcelsior Posts: 11,296

    I'm not trying to pester you, I am just really curious. All cases in the US now come from wild game, not farm-raised. I was wondering if you know something I don't.
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  • IrishDevlIrishDevl Posts: 1,390
    That last pic is crazy, looks like a rare seared tuna steak.  Amazing.
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  • MrCookingNurseMrCookingNurse Posts: 4,124
    @bclarksicle

    Calm down my friend. The majority of us eat our pork pink, chicken as close to safe as we can, and steaks rare but the point is to stay as juicy as can, while remaining safe. Your chops look amazing, but rare pork is a scary thing and no one is knocking you, just wanting to know your experience.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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