How to make it
Start by preparing your Grill Bill kamado BBQ for indirect grilling at a temperature of about 180 degrees Celsius. Light the charcoal on one side of the BBQ and leave the air vents half open to regulate the temperature.
Cut the wild boar fillet open to create space for the filling. Make sure not to cut all the way through the fillet.
Fill the fillet with the blue cheese and onion compote and place the slices of butter on top.
Sprinkle the inside and outside of the fillet with the Garlic Booster dry rub and rub it in well.
Now wrap the wild boar fillet in the bacon slices. Optionally use some toothpicks to hold everything together.
Remove the grate, and place the chunk of apple smoking wood in the charcoal.
Place a grate on the BBQ, over the part without direct heat. Place the wrapped fillet on the grate.
Close the lid of the kamado BBQ and grill the fillets for 25-30 minutes, or until the bacon is crispy and the wild boar meat is cooked with a core temperature of 60 to 65 degrees. Keep an eye on the temperature of the BBQ and adjust the air vents if needed to maintain the temperature.
Put a BBQ sauce of your choice in a small bowl, cut the figs in half, spoon out the flesh and chop finely. Mix this into the BBQ sauce, together with the red wine. You can also add a bit of butter to taste if you like.
Warm the BBQ sauce for about 10 minutes, and during the last 10 minutes of grilling time, brush the fillet with the fig BBQ sauce. This gives it a delicious glaze.
Take the fillet off the BBQ and let it rest for a few minutes before removing the toothpicks. Slice it and serve with extra fig BBQ sauce on the side.
