Wild Boar Rib Riot This Week on “The Sporting Chef”

 

The Sporting Chef
The Sporting Chef

SACRAMENTO, Calif. (Ammoland.Com) – What do you do when a friend gives you 85-pounds of wild boar ribs? Scott Leysath on The Sporting Chef presented by Camp Chef says to smoke ‘em, cook ‘em and share ‘em! Joining Chef Leysath are his “Sporting Friends” guests including Melissa Bachman’s own gator recipe, Hanis Cavin from Carnitas Snack Shack’s white salmon with prosciutto and smoked blackberries, plus more. Tune in for The Sporting Chef on Sportsman Channel Sunday, November 12 at 12:30 p.m. ET.

Scott Leysath
Scott Leysath, The Sporting Chef

To learn more about what’s on the grill this season, visit, http://www.thesportsmanchannel.com/shows/the-sporting-chef/

The Sporting Chef is a collaborative effort among some of the nation’s best chefs, home cooks, camp cooking pros and outdoor experts. Melissa Bachman, Jana Waller, David Draper, Stacy Harris, Tiffany Haugen, John McGannon, Tommy Gomes, Julie McQueen, Daniel Lee Martin, Butch “Cee Dub” Welch and dozens of other co-hosts make the show what has been called “the fastest half-hour on outdoor TV.”

“Whether your style of cooking leans more towards great outdoor grilling and smoking or something a bit more refined, Sporting Chef has you covered,” commented Leysath. “Our fast-paced segments are aimed at inspiring our viewers to try a few new ways to cook their fish and game. Of course, you can always wrap it in bacon, but we’d really like you to try something new.”

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.

Learn more about The Sporting Chef at http://TheSportingChef.com and sign up for The Sporting Chef newsletter. Also visit on Facebook at http://facebook.com/TheSportingChef and on Instagram at http://Instagram.Com/SportingChef

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Eric

Thats right you cook up the 85 lbs of ribs and go for the tender loin yourself and maybe some jowls. Maybe make a Jamon if you got almost 2 years to make it.