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Author Topic: Wild Boar Balls Throwdown Entry  (Read 11588 times)
TAURUS BBQ
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« on: June 29, 2011, 06:29:53 PM »

Here is the details of my Wild Boar meatball entry.
It started by going to Lakeland Meats local wild game farm to 'aquire' the meat'
http://lakelandmeats.com/

So I purchased some ground wild boar meat.


So here is the 'KILL' picture I was going to submit for extra points:


So I mixed the wild boar meat with some egg, breadcrumbs and frsh herbs. I then made a meatball from it around a small boccaccinni cheese ball an dthen wrapped it in some par boiled bacon.


I put the Balls on the keg and the skies opened up with rain, so I has to start covering soem things up to protect it.


So here they are almost done right before being sauced for the last time.


Here they are all finished and plated:


And here is the finished plate picture submitted:
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skunk
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« Reply #1 on: June 29, 2011, 06:36:16 PM »

I'd eat a Mess of those, BBQBeaver!  Good lookin plate.

Newbie question here...what's the purpose of par-boiling the bacon before grilling it?

Thanks,
Skunk
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TAURUS BBQ
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« Reply #2 on: June 29, 2011, 06:37:38 PM »

It helps to make it crisper, quicker.
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billsfan
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« Reply #3 on: June 29, 2011, 06:50:40 PM »

Home grown and wild seem to imply that this was the difficult hog  Wink

Nice job
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Dan
smokey
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« Reply #4 on: June 29, 2011, 07:22:14 PM »

Aahh sucks!
There goes my story of the breaux's shooting em off of the residents of their ranch with BB guns!

Looks good Wink
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Smokin in Peosta
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« Reply #5 on: June 30, 2011, 06:02:53 AM »

So here is the 'KILL' picture I was going to submit for extra points:

So you killed it in someones backyard, I see it's homegrown Grin
Who raises Wild Boar?
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Mike
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« Reply #6 on: June 30, 2011, 06:08:39 AM »

I have no problem cooking wild game, I am just not a hunter (unless I am looking for my misplaced drink).
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Smokin in Peosta
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« Reply #7 on: June 30, 2011, 06:14:51 AM »

I am just not a hunter (unless I am looking for my misplaced drink).
Add misplaced golfball to that list. Grin
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Mike
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« Reply #8 on: June 30, 2011, 06:17:37 AM »

Add misplaced golfball to that list. Grin

SiP, I don't even bother looking for them balls anymore ...  Grin  Grin
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Vindii
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« Reply #9 on: June 30, 2011, 06:24:33 AM »

Nicely done Beav.  Those got my vote.  They look great.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
ronbeaux
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« Reply #10 on: June 30, 2011, 03:10:41 PM »

That looked really good. BUT, I am not eating one of those nasty things I'm fixing to reduce its blood pressure to zero. I'll let Breaux eat them. Maybe the tenderloin, but that's it.
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Is it burnt??
FishWheels
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« Reply #11 on: July 01, 2011, 12:49:57 PM »

How could it be wild, if its home grown? Did it party hardy one too many times?

Rod
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Skinsandos
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« Reply #12 on: July 01, 2011, 01:29:03 PM »

Beave nice cook par boiling is the way to go with thick cut bacon - congrats again
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TAURUS BBQ
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« Reply #13 on: July 01, 2011, 01:57:28 PM »

Beave nice cook par boiling is the way to go with thick cut bacon - congrats again
Where do you think I got the idea ...  Wink
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WDE MAN
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« Reply #14 on: July 01, 2011, 08:57:45 PM »

Where do you think I got the idea ...  Wink

nice, now give me a par boil direction to go in. like a how to par boil bacon direction.
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