Old Fashioned Food Pairings
BBQ & Cocktail Pairings
Smoked Pork Chops with Rye Apple Jam
- Pork Chops 1-Inch Thick, Boneless, About 2-3 Lbs
- 1 Tbsp Brown Sugar
- 4 Cloves Garlic, Minced
- 1 Tsp Dried Oregano
- 2 Tsp Kosher Salt
- 1 Tbsp Soy Sauce, Low Sodium
- 1 Tbsp Worcestershire Sauce
- 1 Tsp Ground Coriander
- ½ Tsp Dried Mustard
- 1 Tsp Ground Black Pepper
- 2 qt Apple, Diced
- 1 qt Onion, Diced
- 1.5 oz Bulleit Rye
- 1 Cup Water
- 1 lb Brown Sugar
- 1 Cup Granulated Sugar
- 5 ea Gelatin Sheet (Bloomed)
- Preheat smoker to 200F-220F
- Mix Worcestershire and soy sauce. Rub mixture on pork chops
- Mix dry ingredients and season pork chops on both sides
- Place the chops in smoker and smoke over indirect heat for about an 1½-2 hours. The internal temp should be 140F-145F
- Remove the chops from the smoker and let rest for 5 minutes before serving
- Bloom gelatin sheets in cold water and set aside
- Add all the remaining ingredients to aheavy bottom pot, stir often and allow to come to a boil
- Reduce heat to simmer and cook until the onions are fully cooked, abut 30-45 minutes
- Remove from heat, stir in bloomed gelatin and cool
- 1.5 oz Bulleit Rye
- 0.25 oz Cinnamon Syrup
- 2 Dashes Aromatic Bitters
- 2 Dashes Hella Apple Blossom Bitters
- Stir all ingredients with ice and strain over fresh ice
- Garnish with Orange Swath and Cinnamon Stick
Grilled Cauliflower Steak with Spicy Chimichurri
- 1 Head Cauliflower Cut 2 Inches Thick
- 4 Tbs Olive Oil
- 2 Tbs Chimichurri
- Salt & Pepper To Taste
- 1 Jalapeño, Finely Chopped
- 3–4 Garlic Cloves, Finely Chopped
- Juice Of 3 Lemons
- 1 ½ Tsp Kosher Salt
- ¾ Cup Finely Chopped Cilantro
- ¾ Cup Finely Chopped Parsley
- 1 Cup Extra-Virgin Olive Oil
- Season cauliflower with olive oil, 2 tbl chimichurri, salt and pepper
- Refrigerate 1-2hrs
- Heat your grill to about 300F
- Place cauliflower steaks on grill and cook for 4 min on each side
- Remove the cauliflower from the grill and serve with chimichurri
- In a mixing bowl, mix all chimichurri ingredients and refrigerate
- 1.5 oz Bulleit Bourbon
- 0.5 oz Fresh Lemon Juice
- 0.5 oz 1:1 Simple Syrup
- 5 oz Hibiscus Tea
- 8-10 Mint Leaves
- Shake all ingredients with ice and strain over fresh ice
Grilled Chicken Thighs with Pomegranate Molasses

- 4 Pieces Chicken Thigh
- 4 Tbs Cajun Spice Mix
- 1 Whole Pomegranate (Clean Seeds Out Or Buy Pre-Cleaned)
- 2 Tbs Olive Oil
- 1 Pack Fresh Green Beans
- 1/2 Cup Hazelnuts (For Toasting)
- 1/4 Cup Molasses
- 1/8 Cup Water
- 1 Tsp Salt
- 1/2 Tsp Garlic, Chopped
- De-seed Pomegranate
- Preheat Grill
- Season Chicken Thighs with Cajun Spice Mix (both sides)
- Add seasoned Chicken Thighs to grill; Cook for 5-7 minutes on one side on medium high heat, turn chicken and cook for 4-5 minutes
- While Chicken Thighs cook, add Hazelnuts to the non-oiled pan; toast for 2-3 minutes
- While Hazelnuts toast, add Molasses, Water, and 1/2 of the Pomegranate Seeds to a saucepan; bring to a boil and reduce by half (about 5 minutes)
- Remove toasted Hazelnuts from pan and chop. *Chef Jup Tip: use the widest part of your knife the bottom of your palm to push down on 5-6 nuts at a time
- Remove Chicken Thigh from grill when cooked through; set aside to rest
- Add Green Beans to the pan used for hazelnuts, saute with Garlic. Add remaining Pomegranate Seeds and Toasted Hazelnuts; cook for 5-6 minutes
- To plate, place Green Beans on plate, place Chicken Thighs on top, and drizzle with Pomegranate Molasses
- 1.5 oz Bulleit Bourbon
- 1.5 oz Unsweetened Coconut Milk
- 1 oz Pineapple Juice
- .5 oz Simple Syrup
- .75 oz Fresh Lemon Juice
- 12-14 oz Ice
- In a blender combine all ingredients; Blend on high
Bacon and Crab Stuffed Walleye Fillet
- 8 Walleye Fillets
- 10 oz Crab Meat
- 1 Cup Panko Bread Crumbs
- 1 Tbs Lemon Zest
- 1 Tbs Lemon Juice
- 1 Tbs Chopped Parsley
- 2 Tsp Chopped Thyme
- 2 Tsp Chopped Tarragon
- 1 Cup Bacon Lardons, Cooked & Drained
- 3 Tbs Butter
- 1 Tsp Minced Garlic
- 2 Tsp Salt
- 1 Tsp Black Pepper
- In a bowl mix crab meat, thyme, tarragon, bacon, lemon zest, lemon juice, salt, pepper, and 1/2 cup panko crumbs. Evenly distribute the mixture over 4 of the fillets and top each with remaining fish fillets
- In a pan, toast panko, garlic and butter until golden brown and sprinkle evenly over each piece of fish.
- Wrap each of the four servings individually in foil. Place foil packets on preheated grill, and cook until fish flakes easily with a fork (about 8-10 minutes on each side)
- 1.5 oz Bulleit Bourbon
- 2 oz Fresh Watermelon Juice
- .75 oz Fresh Lemon Juice
- .75 oz Simple Syrup
- Top with Soda Water
- Shake all ingredients but soda with ice. Strain over fresh ice. Top with soda water