Wyoming Grilled Wild Boar Chops on Arteflame

Introduction

Get a taste of the Rocky Mountains with this robust and flavorful Wyoming wild boar recipe. Grilled to perfection using the Arteflame grill, these wild boar chops are marinated in fresh herbs and reverse-seared for a perfectly juicy, rustic finish. Ideal for outdoor grilling enthusiasts who crave steakhouse-quality results right in their backyard, this recipe showcases how unique and powerful the Arteflame grill is when it comes to achieving bold, smoky flavors. Let’s get grilling in true Wyoming style.

Ingredients

• 4 wild boar chops, about 1-inch thick
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1/4 cup melted unsalted butter (for basting)
• 2 tablespoons butter for the griddle
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard

Instructions

Step 1: Fire Up The Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack seasoned firewood over the oil-soaked napkins.
4. Light the paper napkins and allow the wood to catch.
5. Wait about 20 minutes until the grill reaches optimal cooking temperature. The center grate will exceed 1,000°F for perfect searing.

Step 2: Marinate The Wild Boar Chops

1. Pat the chops dry with paper towels.
2. In a bowl, combine rosemary, thyme, garlic, smoked paprika, lemon juice, Dijon mustard, and a pinch of salt and pepper.
3. Rub the mixture thoroughly over both sides of the boar chops.
4. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).

Step 3: Sear The Boar Chops

1. Once the grill is hot, sear each chop directly on the center grill grate for 2 minutes per side to lock in the juices and develop a crust.

Step 4: Cook to Desired Doneness on The Cooktop

1. Move the seared chops to the surrounding flat cooktop griddle.
2. Place a bit of butter under each chop for added moisture and flavor.
3. Continue cooking until the internal temperature reaches 15°F BELOW your target temp (e.g., for medium, remove at 140°F; final temp will be ~155°F).
4. Let the meat rest for 5-10 minutes before serving.

Step 5: Grill Additional Sides

1. While the chops finish, grill your favorite vegetables (like asparagus, bell peppers, or mushrooms) on the flat top, choosing hotter or cooler zones as needed.

Tips

• Marinate overnight for deeper flavor infusion.
• Use a meat thermometer to guarantee perfect doneness.
• Add a sprig of rosemary or thyme under the chop on the griddle for aromatic grilling.
• Finish with a sprinkle of flakey sea salt just before serving.
• Keep your grill woodpile stocked and dry for quick lighting every time.

Variations

1. Garlic Citrus Boar Chops: Replace Dijon and thyme with orange zest and crushed garlic for a sweet and tangy kick.
2. Spicy Southwest Boar: Add cumin, chili powder, and lime juice to the marinade for bold southwestern flavor.
3. Smoky Honey Glazed Boar: Add honey and chipotle to the butter for a sweet heat glaze as the chops finish on the flat top.
4. Herb-Crusted Boar: Coat chops in chopped mixed herbs and crushed mustard seeds before searing to create a flavor-packed crust.
5. Asian Fusion Boar: Marinate with soy sauce, grated ginger, sesame oil, and garlic for a savory umami twist.

Best Pairings

• Grilled sweet corn brushed with butter
• Roasted wild mushrooms
• Garlic mashed potatoes
• Crisp apple cider or a bold Zinfandel
• Crusty artisan bread or grilled sourdough

Conclusion

This Wyoming-style wild boar chop recipe truly celebrates the rich flavors of the outdoors. Using the Arteflame grill brings out exceptional depth in taste and texture through high-heat searing and gentle reverse cooking on the steel top. With minimal cleanup and maximum flavor, this is a rustic meal worth sharing.