Texas Style Grilled Wild Boar Chops

Introduction

Bring bold, rustic flavor to your backyard with these juicy, perfectly reverse-seared wild boar chops on the Arteflame grill. Grilled with rich Texan flair, these chops are seared over blazing heat, sealing in their deep, gamey character before being gently finished on the flat top cooktop. From the first sizzle to the last bite, this is Texas grilling at its finest.

Ingredients

• 4 wild boar chops, about 1-inch thick
• 2 tbsp coarse kosher salt
• 1 tbsp cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp unsalted butter
• Fresh rosemary sprigs (optional)
• 1 tsp mustard powder (optional for dry rub)

Instructions

Step 1: Prep the Arteflame Grill

1. Place 3 folded paper napkins in the center of the Arteflame grill fire bowl.
2. Drizzle vegetable oil over the napkins until saturated.
3. Stack dry firewood over the paper napkins, creating a teepee shape.
4. Light the paper to ignite the firewood. The grill will be ready for cooking in about 20 minutes as the center grill grate exceeds 1,000°F.

Step 2: Season the Chops

1. Pat dry the wild boar chops with paper towels.
2. Coat each chop on both sides with salt, pepper, garlic powder, smoked paprika, and mustard powder if using.
3. Let sit at room temperature while the grill heats up.

Step 3: Sear Over Direct Heat

1. Once the Arteflame grill's center grate is blazing hot, place the chops directly over the center for a steakhouse-quality sear.
2. Sear each side for about 1–1.5 minutes until a crust forms.
3. Add a dab of butter on top to melt into the chop as it sears.

Step 4: Reverse Sear on the Flat Top

1. Move the chops to the mid-to-inner zone of the flat top cooktop to slowly bring them up to temperature.
2. Use a meat thermometer to monitor internal temp. Remove the chops when they are 15°F under your desired doneness (recommend 135°F for medium-rare, pull at 120°F).
3. Cover loosely with foil and rest for 8–10 minutes before serving.

Step 5: Grill Sides Simultaneously

1. Use the remaining flat top zones to grill sides like mushrooms, onions, asparagus, or potatoes in butter while the chops finish cooking.

Tips

• Butter adds richness and helps create a perfect sear without burning.
• Resting the meat is essential to retain juices and continue the cooking process.
• Wild boar is leaner than pork; don’t overcook it or it will become dry.
• Use the inside zones of the Arteflame cooktop for higher heat cooking; outer zones keep items warm or cook delicate vegetables.
• Searing first over high heat locks in juices better than a slow cook.

Variations

1. Sweet Heat Texas Boar Chops: Add brown sugar and chipotle powder to the seasoning blend for a spicy-sweet profile with a Texan twist.
2. Herb Garlic Infused Boar Chops: Rub with minced garlic, thyme, and rosemary before grilling for fragrant herbaceous notes.
3. Spicy Mustard Glazed Chops: Brush chops with spicy brown mustard and honey during the last minute of the sear for a sticky glaze.
4. Smoky Coffee Rubbed Boar: Mix instant espresso powder, smoked paprika, and cumin for a bold, earthy crust.
5. Lemon Zest & Pepper Crusted Chops: Add lemon zest and crushed black peppercorns for a zippy, refreshing seasoning.

Conclusion

There’s nothing quite like the bold, primal flavor of wild boar chops grilled to perfection Texas-style on the Arteflame grill. The combination of dry rub sear, reverse cooking, and rich, buttery finishing delivers unforgettable flavor and unmatched texture. With virtually no cleanup and plenty of room to grill everything together, this dish is a celebration of fire-grilled simplicity and taste.

Best pairings

• Grilled Texas sweet corn on the cob with chili butter
• Skillet griddled potatoes with rosemary and garlic
• Charred broccolini with lemon zest on the flat top
• A bold red wine like a Zinfandel or Tempranillo
• Texas-style bourbon or smoked lager beer