SACRAMENTO, Calif. (Ammoland.Com) – Which tastes better – feral or domestic pork? On this week’s The Sporting Chef presented by Camp Chef, host Scott Leysath smokes two pork butts, one from the grocery store and one from the wild, to find out.
Plus, sporting friends join in with Susie Jimenez making elk pitas, Stacy Harris showing the difference between tenderloin and a loin (backstrap) and of course, Buddy.
Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 12:30 p.m. ET with additional airtimes of Mondays at 4 p.m., Wednesdays at 9 a.m. and Saturdays at 6:30 a.m. ET.
Ever wondered why the shoulder of a hog is called a ‘pork butt?’ Leysath has the answer. “The shoulder of a hog is called the pork butt because they were packed in containers called ‘butts’ in the early 1700’s,” he explained. And the terminology stuck. With two pork butts – one domestic and one feral – Leysath goes to work seasoning them with Hi Mountain Rib Rub and smoking them in the Camp Chef SmokePro DLX. He creates a homemade bar-b-que sauce to pour over the meat, which he is more generous pouring on the feral hog cut. “With a lack of fat and more sinewy, the feral hog will taste different, so you need to treat it differently when cooking,” concluded Leysath.
Also in this episode: Dan Dovel of Work Sharp demonstrates how keeping kitchen knives sharp saves the food – and your fingers; John McGannon makes duck nachos and Cee Dub smokes potatoes for potato salad.
The Sporting Chef features a talented cast of chefs and outdoor experts who share decades of experience in the woods, on the water and in the kitchen. To learn more about what’s on the grill this season, visit, http://www.thesportsmanchannel.com/shows/the-sporting-chef/
The Sporting Chef, hosted by Scott Leysath, leans on Leysath’s 25-year career as a fish and game chef, along with some of the outdoor industry’s most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.
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