New BBQ dish at Palace benefits charity of Aron Baynes' choice

(WJBK) - The next time you're at The Palace, you can try out a new signature barbecue dish inspired by one of the Pistons player.

The platter is available at the Maplewood BBQ and Palace Grill. The dish was inspired by Piston's center Aron Baynes, and portions of the proceeds will also be donated to a charity of Baynes' choice.

The platter includes beef brisket with a brown sugar and black pepper rub that is smoked for 18 hours, collard greens and mac and cheese.

You can get recipes from the platter that you can make at home below.

8-HOUR SMOKE BEEF BRISKET
YIELD
Serves 12
INGREDIENTS
For dry rub:
3 tablespoons ground black pepper
3 tablespoons coarse sea salt
6 tablespoons brown sugar

1 7 1/2- to 8-pound untrimmed whole beef brisket
5 pounds 100% natural lump charcoal
4 cups Apple, cherry and  hickory wood smoke chips, soaked in cold water at least 30 minutes

PREPARATION
Make dry rub:
1. Mix first 3 ingredients in small bowl to blend.
2.  Spread dry rub all over brisket. Cover with plastic; chill overnight.
Cooking:
1. Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
2. Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 18 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F to 225°F. Temperature; add 1/2 cup drained wood chips. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F oven about 45 minutes.) Thinly slice brisket across grain. Serve, passing sauce separately.

GOOEY MAC AND CHEESE
YIELD 4
Serves
INGREDIENTS
Heavy Cream 1qt
Fontina Cheese 2 cups
Shredded Smoked Gouda 2 Ounces
Shredded Sharp Cheddar 2 Ounces
Kosher Salt (to taste)
Shallots 1tbs.
White Wine 2 Ounces
Cavatappi Pasta (Pre-Cooked 12oz)

Preparation:
In a large sauce pot add white wine and shallots and cook for 3 minutes. Add cream and reduce by about one quarter, gradually add the cheeses and whisk until smooth, add salt Fold in cooked pasta and serve.

COLLARD GREENS
½ lb. Smoked Pork Belly or Bacon, cooked
2 medium-size sweet onions, finely chopped
3/4 pound smoked ham, chopped
6 garlic cloves, finely chopped
3 (32-oz.) containers chicken broth
3 (1-lb.) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon pepper

Preparation
1. Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.