This week 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 until crisp and tender. Chef Folse closes the show with Wild Boar Chops. The chops are marinated for 24 hours in red wine, peppers, onions, celery and garlic, then pan fried in bacon fat. The leftover marinade and stock are added and the dish is finished in the oven.