1/4 cup kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons celery seeds
2 tablespoons coarsely ground coriander seeds
1 tablespoon garlic powder
1 tablespoon ground mustard seeds
1 tablespoon sweet paprika
Two 1 1/4-pound wild boar strip loins
2 tablespoons Dijon mustard
1/2 cup applewood chips
2 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons unsalted butter
Grilled Rye and Quick Pickle Salad, recipe follows
Extra-virgin olive oil, for drizzling
2 jalapeños, thinly sliced
2 Fresno chiles, thinly sliced
1 shallot, thinly sliced
1/2 cup rice wine vinegar
1/2 cup white wine vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
3 cloves garlic, smashed
1 fresh bay leaf
Kosher salt
Four 2-inch-thick slices rye bread, crust removed
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
Juice of 4 limes
1 cup celery leaves
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