UM vs. MSU tailgating recipe with Chef Bobby

- The big MSU vs. UofM game is this weekend, and Chef Bobby joins us to show us how to do tailgating right.

You can get his recipe for BBQ Berkshire pork chops below. For more information on Chef Bobby and his food at Lakeland Banquet and Event Centre, visit www.lakelandbanquets.com.

Chef Bobby's BBQ Berkshire Pork chops

4 Berkshire Pork Chops
3 tablespoons Olive oil
Coarse Sea salt and Cracked Black pepper to taste
Aleppo Pepper or Ancho Pepper is optional

You may brine the chop for several hours in the fridge. Always remember to ice down your brining liquid. Water doesn't come out of the tap at a food safe temperature. So we always add ice to the brine.

BBQ Brine Recipe

  • Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. ...
  • Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Brush with olive oil Coarse salt and Pepper.

Basting Liquid

  • 1 cup real Maple syrup
  • ½ stick unsalted butter
  • Cracked Black  pepper to taste
  • Warm in sauce pan and brush on the chops towards the end, when chops reach the desired temp.
  1. Brush the meat with canola or olive oil, season with salt and pepper, and sear over the hottest coals until browned on both sides. Ideally, you'll turn it only once, so say five minutes per side.
  2. Move the chop to indirect heat and close the grill lid, creating an oven.
  3. After 15 minutes, open the lid, brush both sides of the chop with real maple syrup, and close the lid, continuing to cook until the chop is cooked through with a slight edge of pink, about another 15 minutes. (A meat thermometer should read 140 to 145 degrees.) With a total of 40 to 45 minutes cooking time, plus the browning action of the sugary syrup, the meat will get a little crusty. But that's good. You want a little love on the edges.

Serve with baked sweet potato and sautéed French green beans.


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