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Spit Roasted Wild Boar.

Spit Roasted Wild Boar.

It all started with one Mother of a BBQ!!!!

Now we have roasted many a wild boar over the years, but never in a BBQ like this.

This is the Cadillac of BBQ’s.

I introduce…….The Bear!


Whoa……now thats a BBQ and that is just the front.

The back is pretty stylin’ as well!

3 sinks, hot water on demand and 2   20,000  BTU burners for cooking up huge cauldrons of corn or perhaps deep frying turkey.


This bad boy can rotisserie over 350 pounds of meat in the 3ft x 5ft grilling area on the BBQ.

The grill has 5 seperate heat zones and an attached smoker.

2 stainless steel prep tables flag the front and tail end of the cook trailer.

These guys have thought of everything.

Estimates from various men attending the wedding,  on building a BBQ like this,  ranged from $25,000 to $50,000.

Our shout out this week is to Barry owner of On Fire BBQ’s from Beaverlodge!  Thanks for this fantastic piece of BBQ mastery! By far the nicest BBQ I have ever seen. let alone cook on.

But enough about the equipment, bring on the pig!


We are lucky enough to have a local source for Wild Boar.

A fist full of cash and a large bottle of whiskey secured us one,  120 pound  finished wild boar,  and a bonus,  1 gallon pail of luxurious local honey.


We decided to go with a dry rub for the flavoring. We also used apple and hickory wood chips to further enhance the flavor.

All in all we used about a gallon of spices, every inch of the boar was heavily seasoned.

We went with fairly traditional rub ingredients, onion and garlic powder, seasoning salt, black pepper and paprika.

Somehow in the early morning darkness, we miss placed the mustard powder.


We knew we were on the right track when just the smell of the dry rub began to attract people to our pig prep area.

And thank goodness for that as I could not help lift it off the truck. With the rotisserie gear installed it was close to 140 pounds.

Iroincally enough, that hardest part of the day………….keeping people OUT of the BBQ.

They need to put a lock on that door to keep the curious out and the heat in!!!

11 hours later……..



Removing the chicken wire.


Letting it rest.


Taking out the rotisserie hook and unwiring the rib cage.


Spit Roasted Wild Boar.


If you have never had Wild Boar before you should consider giving it a try.

It is a very lean meat with a nice mild wild flavor.  Very different from domestic pigs.

And a show stopper at your party!

Everyone loved it.

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Butter Cake

Butter Cake

 Dean and Heather got married!

The weekend was fantastic!

The weather could not have been more perfect, the menu was outstanding, and love was in the air.

I was so excited when I was asked to do the cake, and of course  immediately began planning.

Because the only thing better then doing a cake, is doing a cake for friends!

Trusting friends, who gave me complete design control.

The only request was that it be vanilla.


I went with a traditional butter cake with a vanilla buttercream filling. Covered with a vanilla almond flavored marshmallow fondant.

Gerbera daisies, traditional daisies, carnations and statice top it of beautifully.

Perfect for an outdoor afternoon wedding.

Butter Cake

1 1/2 cups of butter, room temperature

2 1/2 cups of granulated sugar

5 eggs

1 teaspoon of pure vanilla extract

3 cups of all purpose flour

3/4 teaspoon of baking powder

1/4 teaspoon of salt

1 cup of milk

Preheat oven to 350F. Grease and flour pans. In a mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla.

Mix flour with baking soda and salt. Add the flour mixture alternately with milk, starting with the flour.

Pour into prepared pans. Bake until toothpick comes out clean. Cool 10 minutes in pan. Loosen sides and remove. Cool completely before decorating.


Butter Wedding Cake on FoodistaButter Wedding Cake


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