A Taste of Louisiana with Chef John Folse

Roast of Wild Boar/Cochon de Lait Festival (12x15)

Exibido em:: Fev 10, 2011

Chef Folse begins with spice-rubbed tenderloin of boar that’s basted with fresh peach BBQ sauce, then grilled to perfection. Next, he travels to White Oak Plantation for a demonstration of the "Cajun Microwave." The wooden box is heated with charcoal. Then the meat is injected and rubbed with spices, placed on a bed of root vegetables, and lowered into the box where it roasts.