Grilled Oregon Wild Boar Chops on Arteflame Grill

Introduction

Nothing brings out the primal flavor of local Oregon wild boar quite like wood-fire grilling on the Arteflame. These chops are boldly seasoned with a spicy dry rub and reverse seared to perfection—crispy crust on the outside and juicy, tender inside. With the unique high-heat searing capability of the Arteflame grill, and its flat-top griddle for finishing, every bite bursts with wild flavor. Let’s fire up the grill and make this unforgettable Oregon wild game experience your next showstopper meal!

Ingredients

• 4 wild boar chops (1-1.5 inches thick, locally sourced in Oregon)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 tsp freshly ground black pepper
• 2 tsp sea salt
• 1 tsp dried thyme
• 2 tbsp brown sugar
• 1 tbsp unsalted butter per chop
• Vegetable oil (for lighting the grill)
• 3 paper napkins
• Firewood for grilling

Instructions

Step 1: Light the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center base of the Arteflame grill.
3. Stack firewood over the napkins forming a crisscross pattern.
4. Light the napkins and let the wood burn. Wait 20 minutes until the center grill grate exceeds 1,000°F and flat top is evenly heated.

Step 2: Prepare the Dry Rub

1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, black pepper, sea salt, thyme, and brown sugar.
2. Mix thoroughly to form a uniform dry rub.

Step 3: Season the Wild Boar Chops

1. Pat each chop dry with paper towels to remove excess moisture.
2. Rub each chop liberally with the dry rub on all sides.
3. Let the seasoned chops rest at room temperature for 15-20 minutes while the grill heats up.

Step 4: Sear the Chops on the Center Grate

1. Place chops on the Arteflame’s center grill grate to sear for 1.5–2 minutes per side.
2. Flip once to develop a deep crust without overcooking. The high heat locks in the juices.

Step 5: Finish on the Flat Cooktop

1. Move chops to the flat griddle cooktop surrounding the center grate to finish cooking via reverse sear method.
2. Add 1 tbsp of butter under each chop to melt and baste gently.
3. Use a digital thermometer and cook until internal temp is 15°F below desired doneness (aim for 130°F for medium rare).
4. Remove from grill and let rest 5–10 minutes before slicing and serving.

Tips

• Wild boar is leaner than pork, so avoid overcooking—medium rare to medium ensures juiciness.
• Use different heat zones on the Arteflame cooktop to control cooking speed.
• Let the chops rest to redistribute juices before serving.
• Make extra rub to keep in a sealed jar for wild game or grilled veggies.
• Use butter instead of oil to enhance flavor and add richness to the chops.

Variations

1. Sweet Heat Chops: Add 1 tsp chili flakes and replace brown sugar with maple sugar for a spicy-sweet twist.
2. Herb-Crusted Chops: Add finely chopped rosemary and sage to the dry rub, and serve with lemon zest on top.
3. Mustard Peppered Boar: Spread a thin layer of Dijon mustard over each chop before applying the dry rub, and reduce sugar slightly.
4. Asian Fusion Boar: Mix in Chinese five spice, sesame seeds and a pinch of ginger powder to the rub, and finish with a drizzle of hoisin sauce.
5. Smokehouse Boar: Slather with chipotle paste and use smoked sea salt in the rub to boost the wood-fire flavor.

Conclusion

Cooking wild boar chops on an Arteflame grill brings out authentic, rustic flavors that highlight the quality of local Oregon ingredients. With effective heat zones and the powerful center sear, you get professional-level results in your own backyard. This is more than a meal—it’s an experience that honors wild food and fire cooking traditions.

Best pairings

• Grilled garlic butter asparagus on the flat cooktop
• Cast-iron-style roasted wild mushrooms with smoked salt
• Creamy polenta grilled with butter on the flat top
• Full-bodied Oregon Pinot Noir or zinfandel
• Grilled peaches drizzled with honey and served with goat cheese