Chef Red does the ATL – Peachy Bourbon Glazed Pork Chops

Peachy Bourbon Glazed Pork Chops

This week we travel to Atlanta, Georgia.  Atlanta is called the Capital of the New South mainly because it is a combination of the south and a contemporary city.  So as the Capital of the New South Atlanta stands out as a leader in true southern food.  So this week I played on southern food and Georgia being known as the “Peach State.”  I give you my Peachy Bourbon Glazed Pork Chops this week, they are very good and if we have a really bad game use the rest of the bourbon as pain killer.


  • 4 center cut pork chops 2 inches thick
  • Pork Chop Brine
  • Peachy Bourbon Glaze

Pork Chop Brine:

  • 8 cups water
  • 2 tablespoons apple cider vinegar
  • ½ cup kosher salt
  • 1 cup brown sugar
  • 3 bay leaves
  • 6 cloves of fresh garlic, crushed
  • 1 tablespoon whole black peppercorns

Peachy Bourbon Glaze:

  • 26 ounce bag of frozen peaches (thawed)
  • ½ cup minced red onion
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon Worcestershire sauce
  • ¼ cup light brown sugar
  • ¼ cup chicken stock
  • ¼ cup bourbon whiskey (I like Jim Bean)
  • Kosher Salt and black pepper to taste


In a large stock pot, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer the mixture to a 1-gallon plastic container and refrigerate until completely cooled. Once the brine has cooled completely, add the chops for at least 6 but no more than 12 hours. Remove chops from brine just before placing them on the grill.

Heat your grill to medium high heat.  Grill the pork chops until they reach an internal temperature of 160 degrees.  This usually takes about 5 minutes per side.  Just before serving use a basting brush to brush each side of the chops with the Peachy Bourbon Glaze (directions below).  Grill each side for an additional 1 minute to set the glaze.  Serve additional glaze on the side as a sauce for the chops.

For the Peachy Bourbon Glaze:

In a medium saucepan melt butter over medium-high heat. Add red onion and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until mixture is thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness with salt, pepper, and brown sugar. Puree mixture with stick blender or put in a regular blender until smooth and thick.


 *This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”




A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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