Grilled pork chops w/Apple-Cranberry Maple Glaze —Kingsford University – Big Bob Gibsons BBQ Cookbook

by on December 7, 2009

kingsford university

Having the opportunity to spend three days in Sonoma wine country is thrilling enough, but to go there and experience grilling classes under the direction of Kingsford University and wrapped up in the hospitality of Seghesio Family Vineyards left us pinching ourselves to check if we were dreaming or not.

We were amongst a fortunate group of bloggers, food writers, journalists and photographers, and were all treated to an all-expenses paid education not found at any normal University. If getting a degree was this fun, we’d all be forever students! Put us on any list to be a Ph.D candidate for grilling, smoking and wine blending!

grilled pork chops recipe

The itinerary was packed solid, chock full of information, taste testing (all day long), facility tours and food demonstrations.

Let’s start with lots of scenes from the Kingsford University itinerary ! (lots of pictures)

Dinner at Pican in Oakland – The best buttermilk fried chicken and Southern inspired appetizers, ever!

kingsford University Pican Oakland

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Day One Classes in Sonoma County – Grilling lectures, demonstrations and tours by Kingsford. We saw first hand how charcoal briquettes were tested, researched and made, including in-depth discussion of their new product that will have more wood char and less coal and ash.

kingsford university

Kingsford new briquettes will be released in 2010.

kingsford university

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After an informative tour of the Kingsford research facility we headed to the lovely town of Headlsburg in Sonoma county. This quaint town in beautiful Sonoma Wine Country was bursting with beautiful Fall colors and scenery.

kingsford university

above: Todd & Jen, having fun photographing beautiful downtown Headlsburg.

headlsburg california

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With some extra hours to ourselves, we got a little camera crazy silly and took way too many pictures of each other! This is what happens with you get a bunch of crazy photographers together *up against the wall* !

kingsford university

above- Todd, Brooke and Jen hiding behind their lenses

kingsford university

above- Diane, Brooke and Jen playing “Charlies Angels Photographers”

kingsford university

Above- Jen & Brooke playing papparazzi while Diane plays role of Ashlee Simpson donning black hair

kingsford university

Diane – ” Oh stop it you two! Ashlee Simpson doesn’t come to Sonoma to learn about bbq! ”

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Our accommodations were at Healdsburg Hotel — cozy, modern and just beautiful!

hotel headlsburg

Lobby of Hotel Healdsburg

hotel headlsburg

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In the evening, at Seghesio Vinyards, World Champion Pit Master Chris Lilly did a demonstration of his 12 hour injected pulled pork. A combination of water and apple cider was injected into pork shoulder, then allowed to smoke for at least 12 hours!

chris lilly

Big pork shoulder ready to be injected

chris lilly

A  syringe needle is filled with a brine consisting of apple cider

chris lilly

Chris injects brine into the pork shoulder

chris lilly

after brine injections, Chris lathers the pork shoulder with homemade bbq rub

chris lilly

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The Next Day- Ambitious and *crazy* Chris Lilly woke up at 3 am to check on his pork. Obviously, no one woke up to join him! But the next day, what emerged from the bbq pit was what appeared to be a huge lump of charred pork. But after 12 hours in the pit, it was the BEST pulled pork ever! It was falling apart, melting at the slightest pressure of the hands! Nothing but juicy, tender meat all the way to the outer edges.

Chris Lilly

Chris Lilly still wide awake after a long night’s bbq

below: after about 12 hours, Chris pulls the pork from the pit. The pork was melt-in-your-mouth and juicy, amazing! Cooking at low temperature created the juiciest and most flavorful pulled pork. That’s why Chris is the Six-Time World Champion!

chris lilly

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Everyone was fighting over Chris’s amazing pulled pork, but luckily it was lunch time and the Seghesio family took wonderful care of us and had lunch ready in the beautiful courtyard of their family winery.

seghesio family vineyards wine

A show stopping lunch prepared by Seghesio Vinyards- highlighting Chris’s pulled pork sliders and medley of seasonal vegetables paired with select Seghesio wines.

seghesio family winery vineyard

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Uncle Ed Seghesio, the Patriarch of Seghesio Family Vinyards, embraced all the guests into the family. His warm and touching stories of his families wine history had us laughing and even left some of us (Diane) in tears. Watch a great video about his beloved fig tree here.

ed seghesio

Handsome Uncle Ed Seghesio

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The hospitality of the Seghesio family was unparalled. Enormous thanks to Pete, Kathy, Ted and Ed Seghesio for a fabulous family style dinners and hosting the rest of the Kingsford University demonstrations.

The Seghesio family hosted a wine blending class where everyone was able to blend their own personal bottle of wine!

seghesio family winery

Wine blending in the wine cellar. Above right – Cathy Seghesio and John of Food Wishes

Below – friendly staff who guided us through the wine blending.

seghesio family wines

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BBQ Pizza demonstrations- Grilling classes aren’t complete with out a lesson on pizza! Chris cooked up a wonderful Indonesian inspired pizza, complete with spicy toppings.

below: Chris Lilly demonstrated bbq pizza on an egg dome grill

chris lilly

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Finale! After Chris’s pizza demonstration, the Seghesio family had another family style, finale feast in their wine cellar. They set up pizza grilling stations for the whole group to make custom pizzas. The smell of fabulous bbq pizza was in the air!

seghesio family winery

Plenty of great wine and bbq pizza making at Seghesio. If only school can always be this awesome!

seghesio family winery

Making pizza at the winery. Everyone shared our different pizza creations with one another.

seghesio family winery

Final family style feast in the private cellar of Seghesio Winery

seghesio family winery

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On this press trip, Kingsford brought us to their test facilities and shared what was going on behind the scenes at Kingsford.  With arms folded (being a lump charcoal man) I listened with a skeptic’s ear but an open mind. I have to say I was impressed.  I haven’t used briquettes since forever, but I must say that Kingsford has its act together.

kingsford charcoal Dedicated to creating the best product they can as well as reducing their carbon footprint, I wouldn’t hesitate to reach for the blue bag anytime I’m out of my lump charcoal.  I actually have tried out a couple bags since getting home and enjoyed using the Kingsford, especially when combined with some of our peach tree trimmings.  Quick to light, giving off good heat with a nice, long burn time, and the briquettes gave a great flavor to our smoked turkey over Thanksgiving.

However I must confess that lump charcoal is still my first love.  If I had to choose one fuel for my smoker & grill, I’d still stick with the lump charcoal I’ve been using over the past few years.  It is what I’m used to, I love the heat it kicks off, I love the flavor, and I don’t mind it’s little quirks.  Kingsford does have a lump charcoal, as well and their competition briquettes which I haven’t tried out yet.  Damn, more grilling.  It’s just pure torture.

Other than the one afternoon at the facilities, we didn’t spend any time listening to pitches. They just wanted to put us in an environment where we would be inspired to light up and grill.  And did they ever succeed. Especially by bringing in the BBQ pitmaster, Chris Lilly.  Talk to Chris about barbecue and he gets that twinkle in his eyes and the passion starts flowing.  That passion is incredibly infectious.

I make some bad ass pulled pork.  Ask anyone who’s been over to the house when we make it & they’ll glisten over with joy describing how good it was. But after having the pulled pork that Chris made for/with us, I have to admit that I just had my ass kicked.  His pulled pork was utterly phenomenal and this is a man I want to learn from.

big bob gibson bbq book

From his early days at the iconic BBQ restaurant, Big Bob Gibson’s, Chris would come in at 6:00 in the morning to work the pits even though he wasn’t supposed to be there that early andit wasn’t part of his duties.  He loves bbq and is damn good at it. Always placing in the top at the barbecue competitions he entered, he too thought he had smoking nailed down.  Until he tasted the master’s victory pork who was beating him out of first place.

That taste inspired a revolution to his techniques which has since brought Chris up to the level of epic pitmaster.  Even better than him being so good at barbecue, is the fact that he is happy and eager to share that knowledge and passion.

Here’s a little taste of Chris’ brilliance from his latest book, Big Bob Gibson’s BBQ Book which we’ve adapted a bit to utilize our garden’s herbs: grilled pork chops with an apple-cranberry maple glaze.  It’s perfectly sweet, a little sour, has nice tang from the inclusion of spicy brown mustard and also a bit of a back-shadowing of spice by the addition of a little cayenne. After chowing down on one (or three) of these chops I walk around licking the corners of my lips just like our dogs do after an extra especially tasty meal.  Tastes so good you don’t want the flavor to end.

The book, BTW, is easily the best BBQ book I’ve ever gone through.  Chris’ stories and tips, combined with the great recipes make this a must have for any BBQ affectionado.  Seriously.  It is frickin’ brilliant.

Check out some of the other write-ups on the Kingsford trip:

Thank you to Kingsford University, the amazing hospitality of the whole Seghesio Family and everyone involved in making this trip so educational and mind-blowing delicious. Best of all, thank you to all the new friends that we’ve met and made over this trip!

pork chops recipe

Grilled Pork Chops with Apple-Cranberry Maple Glaze Recipe

Yield: Serves 6

Total Time: 24 hours

Adapted from Big Bob Gibsons BBQ Book by Chris Lilly.
The wonderful glaze alone is versatile and perfect on mashed potatoes! It's finger licking OMG good.

Ingredients:

Brine

  • 1 1/2 c Apple Cider
  • 1 1/2 c Water
  • 3 1/2 T Sea Salt or Kosher Salt
  • 1 T Sugar
  • 1 T fresh cracked Black Pepper
  • 1 T fresh Thyme, minced
  • 2 cloves Garlic, crushed
  • 1/2 Bay Leaf
  • 6 Bone-In Pork Chops or Boneless Loin Chops - (1" thick)

Glaze

  • 1/2 c Pure Maple Syrup
  • 1/2 c Cranberry Sauce
  • 1/2 c Applesauce
  • 2 T fresh Tangerine Juice (optional)
  • 2 T Spicy Brown Mustard
  • 1/4 t Sea Salt or Kosher Salt
  • 1/4 t fresh cracked Black Pepper
  • 1/16 t Cayenne Pepper

Directions:

  1. In a large bowl, combine all of the brine ingredients and stir until the sugar and salt are dissolved. Add in chops, settling them in so they are all covered, then cover bowl with plastic wrap, or combine brine and chops in a resealable plastic bag.  Place in fridge for 12-24 hours tossing chops once or twice.
  2. In a medium sauce pan, combine all glaze ingredients and gently heat until medium warm.  Remove from heat, and set aside 1/2 c of the glaze for final serving.
  3. Heat your grill for direct heat.  Remove chops from brine, and grill about for about 8 minutes on each side, liberally basting glaze on both sides during the last 3 minutes of cooking.  Add the reserved glaze on the finished chops or serve in a bowl for people to use individually.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


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{ 27 comments… read them below or add one }

1 sara December 7, 2009 at 5:58 pm

Wow, these look absolutely amazing! YUM!! :)

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2 kamran December 7, 2009 at 6:43 pm

Those are some chops! Look delish! Sorry I haven’t commented in like a month… I was a bit MIA, but I’m trying to play catch-up. It looks like you all had a great time! Lovely photos as always. :)

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3 desiree December 7, 2009 at 6:49 pm

I’m a huge fan of Seghesio. These chops sound and look delicious. I will definitely give these a try! *mouth watering* right now.

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4 White on Rice Couple December 7, 2009 at 8:03 pm

Desiree- We’re huge fans of Seghesio too! When we found out that we were going there, we were thrilled!

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5 Jen Yu December 7, 2009 at 9:48 pm

Love it. LOVE the photos and the recap and recipe. What a great time. I cherish any time I get to spend with you guys. I’ll always think of you two when I’m in Healdsburg :) Tremendous photos!

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6 White on Rice Couple December 10, 2009 at 2:43 pm

Jen- traveling with you was a blast! Can’t wait to get together with you again soon! xo

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7 Alice December 7, 2009 at 11:07 pm

Living vicariously through your post.. love your recap!

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8 Lisa@The Cutting Edge of Ordinary December 8, 2009 at 4:06 am

I think I just drooled on myself a little.

Wow!

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9 Barbara December 8, 2009 at 4:58 am

Oh my! Those pork chops look divine! Love that glaze.

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10 Phoo-D December 8, 2009 at 6:54 am

I love this post. Gorgeous photos and stories. We have fallen in love with a ceramic grill and lump charcoal grilling recently. After reading this post (and Jen’s) I am definitely putting Chris’ book in Mr. B’s Christmas stocking!

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11 White on Rice Couple December 11, 2009 at 12:28 pm

Phoo-D – Mr. B will love the book, what a lucky guy.

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12 Gina December 8, 2009 at 10:00 am

You are so lucky! Thank you so much for the recipe!

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13 Cathy Seghesio December 8, 2009 at 12:17 pm

Hi guys! Thank you for your kind words but, it was absolutely our pleasure to have you guys here! The pics are amazing!! Especially the one of Uncle Ed!!

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14 White on Rice Couple December 10, 2009 at 2:42 pm

Cathy- THANK YOU so much again for your amazing hospitality. You and your family made the whole group feel like we were a part of your family. The Seghesio warm and kindness is unparalleled.

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15 chika December 8, 2009 at 2:12 pm

oh my gosh, who knew a university can be so cool? they rock! (and so do you guys :))
i know virtually nothing about grilling/bbq-ing, but the meat all look great… i’m also intrigued by the ‘blend-your-own’ wines! how did yours come out?

thanks for sharing your super-exciting experience in sonoma with your super-droll-worthy pictures. oh and i LOVE the charlie’s angels photographers shot! lol.

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16 White on Rice Couple December 10, 2009 at 2:42 pm

chika- the wine came out great! We’re letting the bottle sit for a year or so, can’t wait1

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17 Nate December 8, 2009 at 8:42 pm

I’m a lump guy too, and quite opposed to the blue bag stuff. But I have used Kingsford’s all-natural Competition briquettes and like them for their quick lighting and long, steady burn times. Best part is, no nasty lighting off odors like the blue stuff.

Is their new formula any better, smell-wise?

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18 b December 9, 2009 at 4:35 am

This is truly one of those once in a lifetime moments. What an experience.

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19 Jeff December 9, 2009 at 8:02 am

You are making me want to go home and fire up the smoker right now even though it is sleeting, windy, and all around bloody cold outside!

A kamado grill has been on my want list for I don’t know how long. Would kill to just play with one……

Awesome write up!!!

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20 White on Rice Couple December 11, 2009 at 12:29 pm

Jeff- the kamado grill was amazing. But it’s very $$$$, from what we hear. Hope you get one soon!

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21 Erika from The Pastry Chef At Home December 9, 2009 at 9:54 am

LOVE the “Charlie’s Angels” photographer shot!

Those pork chops do look finger licking OMG good. So juicy!

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22 Rasa Malaysia December 9, 2009 at 12:13 pm

Those Charlie Angels pictures of you 3 gals are soooooo goofy and fun! Love them, Todd could have posed as Charlie. Hehe.

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23 garrett December 10, 2009 at 8:50 am

So truly jealous. Looks like you all had a ton of fun! Truly amazing and engaging pictures as always. Your photographic voices are truly unique.

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24 Brooke @ Food Woolf December 11, 2009 at 1:32 pm

Damn. Now THAT’S a write up. A full on magazine spread. Thank you so much for posting all of your gorgeous photos and teaching us how to capture an incredible event and make it look even more beautiful.

You’re right, the Kingsford people and the Seghesio’s did a wonderful job hosting us and creating an experience that we continue to talk about will continue to remember for months (nay, years) to come.

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25 Broderick @ Savory Exposure December 11, 2009 at 4:31 pm

I want to dive into that first food photo! Love the pix of you two and Jen – I miss you guys!

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26 LotusCloud December 13, 2009 at 12:28 pm

Made these for dinner last night. I’ve had trouble with pork chops in the past, and hoped you could set me on the right path. After 48 hours marinating, these were the best pork chops I’ve ever made. Maybe the best I’ve ever eaten. Went with your advice and served them with garlic mashed potatoes. The meal was fabulous. Thank you!

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27 White on Rice Couple December 13, 2009 at 1:16 pm

Awesome! Gotta to thank Chris Lilly. He is the pitmaster!

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