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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
2 whole frenched racks of texas wild boar (recommended: frontier meats) |
4 ounces southwestern seasoning blend, recipe follows |
parker county peach barbecue sauce, recipe follows |
Directions:
1. Clean the racks of wild boar of any sinews and excess fat. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.
2. Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.
3. Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce.
4. Southwestern Spice Blend:
5. 5 parts iodized salt
6. 2 parts granulated garlic
7. 2 parts fine black pepper
8. 2/3 part cayenne
9. 3/4 part dried thyme
10. 3/4 part dried oregano
11. 2 parts paprika
12. 1 part onion powder
13. 1/2 part dried basil
14. 1/2 part cumin
15. 2/3 part coriander
16. 2 parts chili powder
17. 1/2 part dry mustard powder
18. Combine all ingredients.
19. Parker County Peach Barbecue Sauce:
20. 1 sweet onion, diced
21. 3 ounces butter
22. 4 local fresh peaches, peeled and diced
23. 3 ancho chiles, stems and seeds removed
24. 12 ounces ketchup
25. 1/2 bunch chopped cilantro leaves
26. 3 ounces brown sugar
27. 3 ounces bourbon
28. 1 lime, juiced
29. 1 pint chicken stock
30. Salt and pepper
31. Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.
32. Allow to simmer for approximately 15 minutes.
33. Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.
34. Yield: about 2 to 3 cups
35. Prep Time: 5 minutes
36. Cook Time: 25 minutes
37. Ease of preparation: easy
38. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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