Smoked & Seared: Georgia Wild Boar Chops with Southern Spice Rub

Introduction

There is something primal and deeply satisfying about cooking wild game, especially when it is done over an open fire. Georgia wild boar is a delicacy that offers a leaner, nuttier, and more intense flavor profile than traditional pork, but it requires the right technique to ensure it remains tender. This recipe celebrates the spirit of the South by pairing these robust chops with a classic Southern spice rub. The combination of dark brown sugar, smoked paprika, and a kick of cayenne creates a caramelized crust that seals in the juices, while the Arteflame grill provides that essential smoky char.

Many home cooks are intimidated by wild boar, fearing it might be too gamey or tough. However, when treated with respect and cooked to the proper temperature, it rivals the finest cuts of beef. This method utilizes the different heat zones of the Arteflame—searing at high heat to lock in flavor, then finishing gently to preserve moisture. Whether you harvested the boar yourself in the Georgia pines or sourced it from a specialty butcher, this recipe will transform your perception of wild game.

Ingredients

The Meat

• 4 Wild Boar Chops (Bone-in, approx. 1-inch thick)
• 2 tbsp Olive Oil (or melted bacon fat for extra flavor)

Southern Spice Rub

• 2 tbsp Dark Brown Sugar
• 1 tbsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Dry Mustard Powder
• 1/2 tsp Cayenne Pepper (adjust for heat)
• 1 tsp Dried Thyme
• 1 tbsp Kosher Salt
• 1 tsp Freshly Cracked Black Pepper

Instructions

Step 1: Prep the Boar and Rub

1. Remove the wild boar chops from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
2. Pat the chops completely dry with paper towels. Moisture is the enemy of a good sear.
3. In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, mustard powder, cayenne, thyme, salt, and pepper until well combined.
4. Coat the chops generously with olive oil (or bacon fat), then apply the rub liberally to all sides, pressing it into the meat with your hands. Let them sit for 15 minutes to allow the sugars to hydrate.

Step 2: Fire Up the Arteflame

1. Build a medium-to-large fire in the center of your Arteflame grill using hardwood charcoal or seasoned wood (hickory or oak works best for this recipe).
2. Allow the grill griddle to heat up. You are looking for a surface temperature of roughly 400°F to 450°F on the flat cooktop, with the center grill grate being extremely hot for the final sear.
3. Lightly oil the flat top surface where you plan to cook to prevent sticking.

Step 3: The Sear and Cook

1. Place the chops on the flat steel cooktop, closer to the center fire opening where the heat is highest.
2. Sear the chops for about 3-4 minutes per side. You want the brown sugar in the rub to caramelize and create a dark, mahogany crust without burning.
3. Move the chops slightly further away from the center to a cooler zone to finish cooking. Wild boar is leaner than domestic pork and dries out quickly; aim for an internal temperature of 145°F (medium).

Step 4: Rest and Serve

1. Once the internal temperature reaches 140°F-142°F, remove the chops from the grill. The temperature will rise to 145°F as they rest.
2. Place the chops on a warm plate or cutting board and tent loosely with foil.
3. Let the meat rest for at least 8 to 10 minutes. This allows the juices to redistribute throughout the fibers, ensuring a tender bite. Serve immediately.

Tips

Cooking wild boar requires a slightly different mindset than cooking domestic pork due to its low fat content. The most critical tip is to monitor your internal temperature religiously. Unlike a fatty pork shoulder that benefits from long cook times, wild boar chops will become tough and dry if cooked past medium (145°F). Invest in a high-quality instant-read thermometer to remove the guesswork. If your chops are particularly lean, consider brining them for 4 hours prior to applying the rub; a simple solution of water, salt, sugar, and bay leaves can add a safety net of moisture.

Additionally, don't be afraid of the char. The sugar in this Southern rub is designed to darken significantly. This isn't burnt food; it's flavor. The slight bitterness of the char complements the natural sweetness of the boar meat. Finally, always slice against the grain if you are serving the meat off the bone. This shortens the muscle fibers and makes each bite significantly more tender, enhancing the overall eating experience for guests who might be trying wild game for the first time.

Variations

While the Georgia-style Southern spice rub is a classic, wild boar is a versatile canvas that can handle a variety of bold flavor profiles. You can easily adapt this recipe to suit your palate or the theme of your dinner. If you prefer a wet sauce over a dry rub, or if you want to lean into the autumnal vibes of hunting season, try tweaking the ingredients. The key is to maintain the balance between sweet, savory, and acidic elements to cut through the richness of the game meat. Here are a few excellent variations to try on your Arteflame:

• Georgia Peach Glaze: Brush the chops with a mix of peach preserves, jalapeno, and vinegar during the last 2 minutes of grilling.
• Coffee Crusted: Add 1 tablespoon of finely ground espresso to the rub for a deeper, earthier flavor profile.
• Spicy Cajun: Double the cayenne and add dried oregano and thyme for a Louisiana-style blackened chop.
• Herb & Garlic: Skip the sugar and focus on fresh rosemary, crushed garlic, and lemon zest for a savory, Mediterranean twist.
• Bourbon Butter Finish: Top the resting chops with a compound butter made from butter, brown sugar, and a splash of bourbon.

Best pairings

To create a cohesive Southern meal, the sides you choose should balance the intensity of the wild boar and the spice rub. Since the main dish is protein-heavy and lean, rich and comforting sides work wonderfully to round out the plate. You want dishes that have a bit of creaminess or acidity to contrast with the savory, smoky crust of the meat. Think about traditional soul food staples or upscale rustic camping fare. The goal is to transport your guests to a cabin in the Georgia woods with every bite.

• Creamy Cheese Grits: The soft texture and mild corn flavor provide the perfect bed for the spicy chops.
• Braised Collard Greens: Cooked with vinegar and bacon, the acidity cuts through the sweetness of the rub.
• Cast Iron Cornbread: A sweet, crumbly cornbread is ideal for soaking up any juices on the plate.
• Grilled Sweet Potatoes: Slice them and cook them right on the Arteflame alongside the meat.
• Drink Pairing: A bold Zinfandel or a glass of Kentucky Bourbon (neat) pairs perfectly with the smoky profile.

Conclusion

Grilling Georgia wild boar chops on the Arteflame is more than just preparing a meal; it is a celebration of heritage, flavor, and the outdoors. By using a center-fire grill, you achieve a level of crust and smokiness that standard kitchen pans simply cannot replicate. The Southern spice rub acts as the perfect bridge between the wild, earthy taste of the boar and the familiar comfort of barbecue flavors. It transforms a humble cut of game into a centerpiece worthy of any dinner party.

We hope this recipe encourages you to step outside your culinary comfort zone and embrace wild game. Whether you are an experienced hunter or an adventurous foodie, these chops deliver a complex, savory experience that highlights the best of Southern cooking. Remember to watch your temperature, let the meat rest, and enjoy the process of cooking over a live fire. Gather your friends, pour some drinks, and savor the unique taste of the Georgia woods.