Wild Boar Meat Vs Pork: BBQ Boar & Pork Tenderloin Battle!

In this epic Wild Boar Meat vs Pork battle, I grill Costco Pork Tenderloin, Berkshire Pork Tenderloin, and Wild Boar Tenderloin - and then we compare them all for how moist, tender, and yummy they are! If you liked this, you're going to love my Berkshire Pork Shoulder! • The Best Smoked Pork B...
↓↓↓↓There are links below to almost everything we used in this video.↓↓↓↓
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Want to skip ahead to your favorite parts?
0:00 Start
0:26 Prepping the Pork and Wild Boar Tenderloins
4:17 Making the Dry Rub
7:10 Smoking the Tenderloins
8:15 Glazing the Tenderloins
10:48 Food Porn (Plating and Serving Lamb Neck)
11:47 Daddy Daughter BBQ Tasting!
Check our Payton Fisher's video where he made the Hydro Flask I won: • Custom HYDRO FLASK!! X...
If you liked this video, here are some other BBQ Battle Videos
● Is Wagyu Beef Worth It? Ribeye Battle: Wagyu vs Prime vs Choice • American Wagyu Ribeye ...
● PORK BELLY BURNT ENDS BATTLE! Sweet vs Savory Experiment on a Yoder YS1500! • PORK BELLY BURNT ENDS ...
● Spare Ribs on a BGE vs a Pellet Smoker: EPIC RIB BATTLE PART 1 • Big Green Egg vs Pelle...
● SMOKED RABBIT BATTLE! Dry vs Herb Rub Experiment • Does the EASTER BUNNY ...
● Is Wagyu Beef Worth It? NY Strip Battle - Wagyu vs Prime • American Wagyu NY Stri...
Here's where you can get the stuff you saw in this video (affiliate links*):
Food:
D'Artagnan Berkshire Pork Tenderloin: bitly.4emv.com/DT_BerkshireTen...
D'Artagnan Wild Boar Tenderloin: bitly.4emv.com/DT_WildBoarTend...
Avocado Oil: amzn.to/33vV0Kk
Cooking Equipment:
Meat Thermometer - ThermoWorks ThermaPen MK4 - bitly.4emv.com/MK4
Dalstrong Gladiator Series Knives: amzn.to/3iIvM1j
Calphalon Tri-Ply Copper Cookware Set: amzn.to/3lOjlDn
Baking Sheet & Rack: amzn.to/2Cs9r8D
John Boos Butcher Block Table: amzn.to/2PR6aD7
John Boos Care Kit for Boards & Blocks: amzn.to/2PSPkUr
Glove Liners (Heat Protection: amzn.to/2QTviJF
Nitrile Gloves: amzn.to/3lPujsk
Here's the equipment we use to film these videos:
Overhead & Side Cameras: Panasonic Lumix G85: amzn.to/2Yd6sbL
Overhead Cam Lens: PanasonicVario 45-150mm Lens: amzn.to/3az5YSv
Side Cam Lens - Panasonic Vario 45-200mm Lens: amzn.to/2Yfb80T
Front Camera: Panasonic Lumix G7 w/ 14-42mm Lens: amzn.to/3kVOnbX
Studio Lights (6 Total): amzn.to/2YenExJ
On-Camera Mics: Rode Videomic Pro+: amzn.to/3azIIDI
Audio Recorders: Tascam DR-60DMKII: amzn.to/2EhkGRO
* Affiliate links mean you pay the same price, but the channel may get a small commission when you buy using these links (thank you SO much for your support!). In addition to others, e are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites (sorry, Amazon made me say that!).
#thepigswerevegan #porktenderloin #wildboartenderloin #smokedporktenderloin #smokedwildboar #smokedpork

[@BehindTheFoodTV]

Have you ever tried wild boar? Tell me about it here in the comments! And If you liked this, you're going to love my Berkshire Pork Shoulder video! kzbin.info/www/bejne/iWnbgpiibax2hpo

[@kevinschrader760]

Where did you buy your rub mixer from? That looks awesome!

[@BehindTheFoodTV]

Hi @@kevinschrader760! OMG this is the cheapest combination ever you can have the set for like $25 and the funnels are on sale for Cyber Monday too! Here are some affiliate links (thanks in advance for supporting the channel!): Adjustable Dry Rub Shaker: amzn.to/2JoL66Y Canning Funnels: amzn.to/39pYp20

[@kevinschrader760]

@@BehindTheFoodTV Thanks for the prompt reply! I just ordered a set for me and one for my son!!

[@BehindTheFoodTV]

Enjoy!

[@retroflashbackdude]

I’ve cooked boar strip loin from the same site. Love their meats

[@ELJefeReviews]

I don't think I've ever had anything quite like wild boar tenderloin. Absolutely delicious out of a smoker!

[@BehindTheFoodTV]

I was really surprised the first time I smoked wild boar how much natural flavor it has. You should try it! Thanks for watching!!!!

[@osmopolito]

I have never hunted in my life nor have I tasted any wild animals, but this wild boar looks delicious. If the supermarkets where I live sold wild boar, rabbit, venison, etc. I'd gladly pay anything to try that. It looks delicious!

[@BehindTheFoodTV]

Wow I hope you can find this stuff because it's amazing! Where's home for you? -Al

[@osmopolito]

​@@BehindTheFoodTV Actually I'm from Peru and hunting is not common here, it is rare. Although when I travel to the US I hope to buy wild boar and venison to test the flavor. The "weirdest" thing I've ever eaten has been ostrich and guinea pig just once. Btw the name of your channel made me laugh, haha

[@zackbrown5201]

Comparing wild boar meat to pork is like comparing Erewhon supermarket quality to Walmart quality 😂😂. Wild boar meat is on next level .. .highly delicious and very highly nutritious

[@jam206AR]

The music when he is slicing is so over the top. God bless you sir.

[@BehindTheFoodTV]

Hahaha welcome to the family John!

[@skyisthelimit9897]

Liked and subscribed I’m glade I came! Love it

[@BehindTheFoodTV]

Awesome, thanks! Welcome to the family Tony!

[@tonykartracer8032]

"....forage acorns and nuts." And deer carcass and squirrel carcass and in rare cases, unfortunate human carcasses.

[@BehindTheFoodTV]

LOL as long as those were vegan carcasses, am i right Tony? :-)

[@loercayt6146]

@@BehindTheFoodTV lol

[@devinthomas4866]

Wild pigs are opportunistic feeders for sure!! Most of our pigs in Texas eat a lot of corn so they are pretty mild. 80 pounder is perfect for grillin Nice video Thanks

[@briansupermag3918]

Looked fantastic. Just going through your videos as i just subbed.

[@BehindTheFoodTV]

Welcome to the channel!

[@LoadedPickle-ij2hd]

OMG EAT MORE VEGANS-i love this channel name!!!

[@BehindTheFoodTV]

Thanks! And welcome!

[@hendrybalingchannel]

That looked delicious, good sharing

[@BehindTheFoodTV]

Thanks! Wait until you see tomorrow morning’s video - more wild boar on the BBQ!

[@LizardMane]

geez dude great content

[@BehindTheFoodTV]

Thanks man! Wait until you see this Thursday's video (5:15pm ET)!

[@HungryManKitchen]

I tried wild boar, only in restaurants. Never saw one in butchers or in markets here in Netherlands.. I'd love to try if I can find a nice piece of wild boar. Great video as always, keep up the great work. Greetings and best wishes from Amsterdam 😊

[@BehindTheFoodTV]

Thanks for the kind words. I’m going to talk to my suppliers and see if they have any ideas how to source it for you over there.

[@HungryManKitchen]

@@BehindTheFoodTV Thanks, very kind of you. I don't think they can ship to Netherlands Amsterdam :) Let me have a look here, I can do some research here 👍

[@BehindTheFoodTV]

@@HungryManKitchen I found this - let me know if they can help. If not I guess I will just have to come back over there and look with you. I have some great memories of the Hotel Pulitzer on Prinsengracht in Amsterdam......... :-). www.iberdeli.nl/en/assortment/spanish-deer--wild-boar/

[@bamaknifeguy]

Great video comparison brother. I harvested 2 young 160 pound boars today in Tuscaloosa Alabama. I’ve had wild hog several times and it is fantastic. I was looking for new recipes and this vid popped up in the suggested. Glad it did. 🤘🏼 Also I run a PitBoss

[@BehindTheFoodTV]

I'm so jealous! Make sure you turn that notification bell on - in a few weeks I'll be publishing a video I just filmed making a rack of wild boar. Thanks for watching Bama! -Al

[@bamaknifeguy]

@@BehindTheFoodTV Done sir. Can’t wait to see what’s coming. I kept 1 slab from the smaller of the 2 boars yesterday. Can’t wait to apply what I learn. Thanks brother.

[@kevenquinlan]

Oh, this is a cool video. I'll subscribe. thanks.

[@BehindTheFoodTV]

Thanks and welcome!

[@AndreaShink]

okay... I watched this one, and you inspired an upcoming (pig free, mind you!) menu idea. Thanks!

[@BehindTheFoodTV]

Andrea Shink oh cool! What are you going to use? Lamb or goat? Those would be good!

[@AndreaShink]

@@BehindTheFoodTV probably Oyster steaks, bc of the short smoking time... I have to think it through, as I won't have the benefit of any thermometer use that day...

[@BehindTheFoodTV]

On oyster steak would do well this way because it's pretty forgiving about undercooking - but leave out the paprika. Maybe add some celery seed or shitake powder if you have it around. Oyster steak has more intramuscular fat than tenderloin, so it will cook a little more slowly. I would assume pretty close to 1 hour per inch thick (so if you can only get a 3/4" cut, 45 minutes) before glazing and another 15 minutes with a glaze if you choose to use one. That should get you a perfect medium rare. For your glaze I would use a tangy bbq sauce (tomato based, not vinegar). Please let me know how these turn out!

[@AndreaShink]

@@BehindTheFoodTV UPDATE: one the people that we are having doesn't like smoked meats, so... back to the 'que! thinking of a mixed or Argentinian grill with Ribeyes, Ribeye roast or a lamb roast as the main attraction... seasoning suggestions for me??

[@BehindTheFoodTV]

Hi Andrea, and Happy New Year! If you're doing a beef roast Argentinian style, take a look at my Asado Beef Ribs video (kzbin.info/www/bejne/rWWko5SBjahkrrc). That style definitely has more of a grilled flavor profile than a smoked one. If you want to do a lamb roast, I love to use a Simon & Garfunkel flavor profile. My most successful video yet with over 15K views so far is the one on lamb shoulder from about 7 months ago (kzbin.info/www/bejne/eZXXnHWGfNpobbs), and I use exactly this method. While it's smoked, it definitely has more lamb flavor if you do it right - and just use a base wood like Oak without the fruitwood if your friend doesn't like the traditional smoked flavor. You could even do it in the oven (gasp!) if you really want to avoid any smoke - but you know how I feel about that!

[@MAlvarezPR]

What is the glaze made out of?

[@danielbrofford3885]

That looked delicious. I would love to try the wild pig. Of course I want for you to cook it lol.

[@BehindTheFoodTV]

Haha well if you ever find yourself in Raleigh, come by for an on-screen tasting Daniel! Thanks for watching and for the kind words! If you want to try wild boar, my new sponsor Meat N' Bone sells wild boar chops! They are giving my fans a discount if you use code EMV10 - here's the link: emv4.me/MNB_BoarChop - thanks for watching and if you try them let me know how it goes!

[@texasyankee1013]

Just came upon your program. I kill many wild hogs and typically butcher them for dog meat. I have killed some nice small 30-60 pounders some smaller and some larger. I give them away. I'm living in a trailer, when the new home is build the house warming party will have a wild sow BBQ. I'll give your rub a try. Nice to see the young lady getting involved. Great way to build self confidence in the youths. Good job!

[@BehindTheFoodTV]

That's amazing! Please let me know how the wild sow BBQ turns out!!!

[@kebman]

That's pretty interesting. The thing on my to-do list is grouse.

[@BehindTheFoodTV]

Now that would be fun……

[@jovictor3007]

I usually dont like pig meat, but I am sure wild boar is delicious . Would be happy to taste it.😂.

[@BehindTheFoodTV]

You should - it’s very different. Much more flavorful.

[@NelsonWin]

I think Wild Boar taste much better than a pork. It's more natural.

[@BehindTheFoodTV]

You are correct! Thanks for watching Nelson!

[@BehindTheFoodTV]

True. That’s not always a good thing though. But in this particular cut we aren’t relying on the fat content as much as say a shoulder. -Al

[@eKi48]

Wild boar is so good. Also, it’s the only meat I really eat for ethical reasons (hunting product) but it’s also the best meat there is in my opinion

[@BehindTheFoodTV]

I’m with you - it’s so good! Wait until you see tomorrow’s video!

[@wildchild8685]

You should eat it kid it’s still pork and best it’s free and abundant you don’t need to pay.. pls. don’t discriminate wildhog it may not have the quality of farm hogs but i think it’s fine and has decent taste and flavor

[@josephcapra8484]

Sport hunting pigs actually exacerbates the problem. Trapping has been somewhat effective, I would buy trapped pigs..

[@WildManDanWMD]

Every try bear that has been prepared correctly. Silver skin will ruin it. just like boar. After that it's so tender.

[@DrCash7]

Bro looks like Shooter McGavin lol

[@BehindTheFoodTV]

LOL

[@zoltankaparthy9095]

The French much prefer boar, Sanglier in French, and a real treat. Their wild pigs are big.

[@BehindTheFoodTV]

The French must know what they're talking about :-). Thanks for watching Zoltan!

[@Balonishell]

Ha! Your t-shirt is awesome.

[@BehindTheFoodTV]

Thanks! Watch for my holiday gift guide video dropping the morning of Black Friday - there will be deals on that shirt and lots more awesome BBQ gear!

[@outgoingautismhowtoovercom8512]

I like the kids honesty it’s sold me on wild boar

[@BehindTheFoodTV]

Thanks, Brian. She now always prefers boar if I can source it!

[@MrAlasVsCancer]

You always make my mouth water 🤤🤤🤤. Great video! Still watching

[@BehindTheFoodTV]

Thanks so much man! Keep up the fight!!!!

[@kimchee94112]

I read the internal temperature should be at 160 degrees to be safe, in particular the wild boar.

[@BehindTheFoodTV]

Hi Kimchee. There are some who take it that high. I would recommend it if you field killed the boar yourself or don’t have a good understanding of it’s processing.

[@edwardbailey1743]

Well thanks for this video. A buddy of mine just got back from a hunting trip in Alaska and brought home 2 boar tenderloins that he wants me to smoke

[@BehindTheFoodTV]

Now that's a great buddy to have! How did they turn out?

[@pundi2524]

Boar have this.. Wild taste to it bit harder and firmer and can have a strong smell (not bad smell.. Just the idk 😂 different from regular raise and care pig meat) my granpa and uncle go hunt them once a while with the villager.. Sometimes if lucky they get deer or wild forest chicken

[@BehindTheFoodTV]

You’re right - definitely more flavorful and aromatic!

[@ssnydess6787]

I could't tell what was in the glaze, can you fill us in? I just got back from a hog hunt with a bunch of pork. Thanks!

[@BehindTheFoodTV]

Congrats on your haul, SSnydes! I had to go back and watch the video again because I was sure I mentioned the glaze - but you're right I didn't! My favorite pork glaze if I'm going for a sweet sensation (not keto) is a 50/50 mix of these two sauces: amzn.to/3nXFeAL Let me know how it goes!

[@ssnydess6787]

@@BehindTheFoodTV Thank you, will do!

[@ReeeeeToaded]

Natural born Griller. Epic

[@BehindTheFoodTV]

Thanks! You can get your own at shop.eatmorevegan.com if you want!

[@gmwwc]

Can you even find an avocado oil that is actually Avocado Oil??

[@MrMorganca]

Never had boar. Looking forward to trying it!

[@BehindTheFoodTV]

You should definitely try it. Such a robust natural flavor, and not gamey at all! Thanks for watching, Chris!

[@devinthomas4866]

Come to Texas and go on a wild pig hunt. The outfitter can fix you up with an awesome meal I'm sure.

[@BehindTheFoodTV]

Watch this one: Wild Hog Hunt and Rib Cook kzbin.info/www/bejne/iYe3qHaLbLmbg8U

[@Murphis55]

I love the idea of eating porky. Put a lot of honey and salt and pepper on and your done. Now for the sides.

[@BehindTheFoodTV]

The first side.......BACON!

[@lukehayvaz9194]

I subscribed. I raise and butcher my own pork. Would like to get into the heritage breeds next year. I cannot raise pork through the winter due to too much snow. I am stuck with April they November for raising pigs.

[@BehindTheFoodTV]

Thanks for the sub! It's awesome that you can raise and butcher your own pork! I'm guessing from your description of the weather that you live too far to bring one down to North Carolina for us to BBQ together?

[@lukehayvaz9194]

@@BehindTheFoodTV Sorry. I live in the last free place on earth, North Idaho. We did drive one cut and wrapped to Phoenix for New Years.

[@BehindTheFoodTV]

@@lukehayvaz9194 lol I don’t think I will find myself up that way anytime soon!

[@sharkkillag6380]

What's the point if you're telling her the 3rd one is different 😆

[@BehindTheFoodTV]

Lol.

[@thomassaldivar1325]

Damn I was invested and excited then the pellet grill came out smh I bbq every week and me and my father have done it for a living before and I live in Texas where we use traditional wood fire pits like moberg smokers it’s just the right way to do it. You can’t be a pit boss when using a pellet grill or a gas grill because you ain’t controlling your fire like we do, it’s like cheating. Either way that was my rant ol’son the video was still good on what’s the differences.

[@BehindTheFoodTV]

Sorry to disappoint you Thomas. I have a stick burner (2nd on the way), 2 Big Green Eggs, the big Yoder pellet grill, and more. Here’s another way to think about it - a true pit master can create amazing food on any tool he’s given, even a $100 Weber Kettle.

[@yengyang8101]

My family and I love wild boar. Free range wild boar is so good, we have it every year. The skin is the best like Chicharron. But a lot tougher. With some Peper salsa.

[@BehindTheFoodTV]

I agree! I'm going to hunt one to cook next week! Stay tuned!

[@jonelbondyingnuezca742]

Pressure cook the silver skin

[@BehindTheFoodTV]

Interesting idea - but why? Can you get it to taste good?

[@1723tommy]

Camp chef 😊

[@BehindTheFoodTV]

You know what? I've never cooked on a camp chef!

[@fp3359]

The little girl stuck 2 times her tongue out eating wild boar..... the frank can't be obtained. (imho) Greetings from Holland

[@BehindTheFoodTV]

There's no fooling a little kid!

[@fp3359]

@@BehindTheFoodTV Please sir, whats's your opinion own opinion regarding to feral hog-pig-swine meat in comparison with farmered meat? Are ere

[@fp3359]

Are more savety precautions necissary to avoid bacterial / viral infections? Hence the >62° Celcius core-heath to pasteurize the feral meat? We are living in a tiny, yet overcrowded counry plagied with freeloaders out of tnearly the whole

[@fp3359]

Damn world...... traitorous goverrnment & ditto MSM hailing woke, non real men wearing lipsick, vasoline and perverted disseases like "monkey"poxx. Source: the parasites demanding free money, healthcare, cars, cellphones and brandnew installed house - for free of course. Critics are on the spot earmarked as Hitler syphatizers by taxpayer financed "news"networks on TV, papers and internetcr@p. Our farmers are on the verge on starting mass riots and clashes with huge amount of symphatisers to libertate Holland from woke-so called 'enviromentalists-Marxists who want to replace generations of decent orginal hard working people for the utter hog-style-multiplying over seas plague wich will eradicate this old continent........ IMHO the hell we're living in, and about to explode from within. My 2 cnts and greeting from Holland on-the-brink.

[@THEBLACKANARCHIST]

I'm a vegetarian why did I search this lol

[@BehindTheFoodTV]

Hahaha everything I cook on the show is vegetarian - but that’s probably not what you’re looking for! I’d be forever in your debt if you would share the channel with some of your capitalist carnivore friends!

[@mrittikmukherjee1347]

He's eating with his raw meat glove?

[@BehindTheFoodTV]

Hahaha I have boxes of gloves. Trust me I don’t wear the same glove all day. But thanks for watching!

[@keithstegall1961]

Sweet little girl, very mature opinion.

[@organicmachines3225]

If anyone has any meat they could send to me in Illinois I'd appreciate it. My current access to food, a very low level of meat, leaves me very malnourished and ill.

[@BehindTheFoodTV]

Good luck OrganicMachines!

[@indiantellydramaupdates7953]

I have tried wild boar and also tried goat meat.. Goat meat is way better in taste than a wild boar

[@j0hndobile802]

Safe to say this vid is Non-Kosher.

[@BehindTheFoodTV]

Haha yes sir that would be a safe assumption!

[@Downey-2000]

I don't do kosher .

[@lesegogaebeeyn4005]

Kosha salt on pork

[@user-pb2vo4pt3t]

I was a vegan once... ...it was the worst four minutes of my life!!!🤣

[@BehindTheFoodTV]

Are you ok? Those four minutes must have been pure hell!

[@user-pb2vo4pt3t]

@@BehindTheFoodTV I'm still in therapy... At the nearby steakhouse!!! They say I'm going to survive, but I should never tempt fate again! I've learned my lesson!!!🤣🤣🤣

[@BehindTheFoodTV]

@user-pb2vo4pt3t we are all there for you brah!

[@pbabiesinspace6112]

I am my favorite smoker. Probably should try quitting though.

[@BehindTheFoodTV]

Don't be a quitter!

[@joisdaname]

Lol not eat more vegans😂😂😂😂😂😂😂😂😂😂😂😂👏🏽👏🏽👏🏽👏🏽🔥

[@BehindTheFoodTV]

Haha welcome to the family Michael!

[@carben960]

For me wild boar is more delicious than pork meat.

[@BehindTheFoodTV]

I'm with you there!

[@VitalyMack]

Not a vegan lol...but don't understand the channel name. I don't think eating vegans is safe at pork temps...and there are some ethical issues as well...not to mention legal ramifications.

[@BehindTheFoodTV]

lol cows eat grass and grains (they are vegans), and I eat the cows. 🐮😁🤩

[@VitalyMack]

@@BehindTheFoodTV okey...I'm the loco one here. I was thinking of a safe way of eating humans,🤣

[@maherm7861]

I'm Muslim , why I I'm searching here,, we don't eat pigs, even if it look delicious,,, do u advice me to try

[@BehindTheFoodTV]

Hi Maher! It’s delicious. I don’t think that I would advise you to eat pork though as a Muslim!

[@briannadickson2884]

Give in 🐖 🥓

[@BehindTheFoodTV]

@@briannadickson2884 hahaha be nice Brianna! Appreciate your support though! 🥓🥓🥓🥓🥓

[@darikai219]

When the Quran made that rule did I it say pig or swine? Were there boars or pigs around that time?

[@royalbalasuela819]

As a chrristian im afraid to eat the boar, scientifically its risky,..thats prohibited in the bible, but the cultured pig are safe, I think bible and quran dont see a cultured pig,

[@micaellanoeric4122]

Too dry.

[@BehindTheFoodTV]

The food or my sense of humor?

[@ummglick]

Looks like u are eating many vegans!

[@BehindTheFoodTV]

Is that a fat joke?

[@nikolai6489]

@@BehindTheFoodTV hey lard ah

[@travino]

Your user name- 😂😅 OAML

[@BehindTheFoodTV]

♥😀😎