Santa-Maria grilled boar chops and charred peppers, built for a hungry table after a long day out.
Prep 15 min · Cook 25 min
Build a two-zone fire and let the coals settle to a hot, even glow with a cool side to retreat to.
Season the grilled boar chops generously and let it come up toward room temperature while the grill heats.
Lay it over the hot coals and sear hard on both sides, moving it to the cool zone if flare-ups climb.
Finish over indirect heat to your target doneness, watching closely so nothing scorches.
Rest off the fire for several minutes, then serve and charred peppers straight off the board.
Open Fire & Grill
Members
A live-fire plate: venison kebabs and grilled lemon, cooked with a close eye and a hot pan.
Open Fire & Grill
Free
Grilled elk chops and grilled lemon -- seared with a hard crust and rested before the knife.
Open Fire & Grill
Members
Slow and simple venison kebabs and charred scallions, full of deep, wood-smoke flavor.
Open Fire & Grill
Free
Venison kebabs done right: and grilled lemon, with real technique and a good rest.