If you like piña coladas and cooking pork is your aim... then you're gonna LOVE this episode... And we'd probably get along real nice. Speaking of nice, let me introduce you to Jesse Griffiths, a friend, a James Beard Award winning author, talented hunter, butcher, renowned chef, and an incredible teacher. Jesse joined me last May at The Coop to cook up some beautifully brined Wild Hog Coppa Steaks on the Grill. Sit back, relax, make sure your grill is hot enough... and let's get hog wild with Jesse Griffiths.

Special Thanks to:
YETI
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Jesse Griffiths
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Dai Due
  / daidue  
The New School of Traditional Cookery
  / newschooloftraditionalcookery  

If you find yourself in Austin, TX be sure to check out Jesse's restaurant Dai Due, created in 2006. They strictly use ingredients that are present in the region and do an amazing job representing and preserving local culinary traditions. From their website: "We only use food that we can find in our region, so the bounties and scarcities of the seasons are always the theme; we have asparagus for three or four glorious weeks, look forward to the apples in August, and are grateful when we are blessed in the rare year that apricots arrive. We marvel at fall flounder, and miss our South Texas limes and lemons when they disappear in the Spring., but know they’'ll always come back next year." - https://www.daidue.com/

If you yourself are interested in experiencing first-hand the hunting and harvesting of wild game but aren't sure where to start, I couldn't recommend more taking a course at Jesse's school - The New School of Traditional Cookery. Founded concurrently with the Dai Due Supper Club, the School's aim is to educate, train and empower people to utilize local foods to their fullest. Their main focus has been on animals, both domestic and wild. Butchery classes, roaming Hunting and Fishing “Schools” and various cooking courses devoted to meat and fish cookery have become their mainstay. These events are open to all, with any experience level, and are designed to be immersive, usable and adaptable to any students prior knowledge. Check them out and book a course with Jesse here: https://www.newschooloftraditionalcoo...

Featuring:
Flatware by Local Legend Jono Pandolfi
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Skillet restored by Local Legend Cast Iron Kyle
  / castiron_kyle  

RECIPE
🥩 Jesse’s Wild Boar Steaks
- Wild Boar Coppa Steaks from a certified trapper/distributor
OR ask your local butcher about high-quality Coppa pork cuts
OR check out these sources below to order some pork online
Campo Grande - https://eatcampogrande.com/
Y-Kers Acres - https://ykeracres.com/
- Brined in Jesse’s one-and-only sweet brine (find it in his book, The Hog Book!) - https://thehogbook.com/

Sear on medium/medium-high heat in a cast iron skillet from Cast Iron Kyle until the internal temperature reaches a minimum of 145 degrees (center should have a touch of pink, but less than a medium-rare steak)
Let rest for 10-15 minutes before cutting

🥙 Brad’s Chimichurr-ish Sauce
- Dried persimmons OR dried apricots
- Sour cherries, dried
- Pecans, TEXAS OR BUST
- Wild ramps OR leeks OR green onions, pull-cut to ribbons
- Pickled chopped up capers
- Salt & pep
- Za’atar
- Sauvignon blanc or white wine vinegar
- Ollie oil

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Don't forget to subscribe, ya turkeys 🦃
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Shot by: Ian Deveau
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Edited by: Hobson Feltus
Assistant Editor: Molly Miller
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus

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Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz

GRILLING WILD BOAR with Meateater’s Jesse Griffiths! | Makin' It! | Brad Leone

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