Prev Recipe Next Recipe

Recipe courtesy of Jon Bonnell

Show: BBQ with Bobby Flay

Episode: Totally Texas BBQ

Save Recipe Print

Total:: 1 hr 5 min
Prep:: 10 min
Inactive:: 55 min

Yield:: 4 to 6 servings

Level:: Intermediate

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

Southwestern Spice Blend:

5 parts iodized salt
2 parts granulated garlic
2 parts fine black pepper
2/3 part cayenne
3/4 part dried thyme
3/4 part dried oregano
2 parts paprika
1 part onion powder
1/2 part dried basil
1/2 part cumin
2/3 part coriander
2 parts chili powder
1/2 part dry mustard powder

Parker County Peach Barbecue Sauce:

1 sweet onion, diced
3 ounces butter
4 local fresh peaches, peeled and diced
3 ancho chiles, stems and seeds removed
12 ounces ketchup
1/2 bunch chopped cilantro leaves
3 ounces brown sugar
3 ounces bourbon
1 lime, juiced
1 pint chicken stock
Salt and pepper

Directions

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.

Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.

Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce.

Southwestern Spice Blend:

Combine all ingredients.

Parker County Peach Barbecue Sauce:

Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.

Allow to simmer for approximately 15 minutes.

Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Name: Racks of Wild Boar
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Cuisine: american
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; 5 parts iodized salt; 2 parts granulated garlic; 2 parts fine black pepper; 2/3 part cayenne; 3/4 part dried thyme; 3/4 part dried oregano; 2 parts paprika; 1 part onion powder; 1/2 part dried basil; 1/2 part cumin; 2/3 part coriander; 2 parts chili powder; 1/2 part dry mustard powder; 1 sweet onion, diced; 3 ounces butter; 4 local fresh peaches, peeled and diced; 3 ancho chiles, stems and seeds removed; 12 ounces ketchup; 1/2 bunch chopped cilantro leaves; 3 ounces brown sugar; 3 ounces bourbon; 1 lime, juiced; 1 pint chicken stock; Salt and pepper