Lions Tailgate Recipes from Chef Bobby

Fox 2 was out and about with Lions fans Sunday morning as part of the Fox 2 Football Tailgate in preparation of the big game against the Atlanta Falcons. Joining our crew again was Chef Bobby Nahra, of the Lakeland Banquet and Event Centre in St. Clair Shores, to showcase some of his favorite tailgating recipes and tips. 
Watch the videos, follow the recipes and click here for more information.
Chef Bobby's Dry Rib Rub
  • 1/2 cup white granulated sugar 
  • 1 1/2 tablespoons paprika
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon fennel powder
  • 1/4 teaspoon Chili powder
  • 1/4 teaspoon cumin 
  • Mix in large bowl 
Chef Bobby's Applewood Smoked Berkshire Pork Chops
  • Apple wood about 2 lbs 
  • 1 chimney of charcoal 
  • 4 boneless pork chops, about an inch thick
  • 1 tablespoon canola oil
  • 2 tablespoons water
  • 1 large Spanish onion
  • 2 tart apples, such as Granny Smith
  • 2 tablespoons butter
  • ¼ teaspoon cinnamon
  • ¼ teaspoon dry mustard
  • ¼ teaspoon nutmeg
1. Preheat smoker with the wood in the chip box for 40 minutes. This is key to insure accurate and safe cooking temp.
2. Meanwhile, season the pork chops with the BBQ rub. Line a rimmed baking sheet with heavy duty aluminum foil of Parchment paper. Set Chops on Top of the baking rack and add the chops to your smoker.
3. When the smoker has preheated, set the smoker to 225 degrees. Slow smoke until internal temperature to 145 degrees. Smoke the chops for about 40 minutes or until the internal temperature reaches 145 degrees. Remove the chops from the smoker and rest for 10 minutes. You may do this the day before for your tailgate saves time and less work.Salt to taste.
4. While the chops are smoking, make the compote. Slice the onion thinly. Onions can be placed in the smoker for an hour if you like. I likey!!!
5. Add the oil to a skillet over low heat and add the onion. Cook the onion until completely softened and a pale golden color, about 30 minutes. Remove from the pan and reserve.
6. Remove the skin and core from the apples and cut into ¼ inch pieces.
7. Melt the butter in the same pan you cooked the onions in. Add the apples, cinnamon, dry mustard and nutmeg and sauté until the apples are softened. Add the onions back to the pan, mix to combine and season with a little salt to taste.
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