Grilled Pork Sliders as seen on George Hirsch Lifestyle

George Hirsch May 14, 2026

There’s nothing quite like classic, slow-cooked BBQ pulled pork, but sometimes life calls for a quicker fix. That’s where my Grilled Pork Sliders come in. With a flavorful rub and your favorite sauce, pork tenderloin transforms into something special in no time at all—right on your grill or even roasted indoors if that’s what you have. The beauty of cooking is making it work for you, wherever you are. So fire up your grill, gather your friends, and let your creativity lead the way. Trust yourself, savor the moment, and remember: every meal you make is a chance to share a little joy.

George's Grilled Pork Sliders

Makes six servings

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/4 TO 1 1/2 pounds pork tenderloin, trimmed

1/4 cup Pork Rub

2 Tablespoons olive oil

12 soft potato slider buns

1 1/2 cups shredded cabbage, or 1 cup slaw

1 cup Chipotle Sauce

One day before or at least two hours before cooking, dry rub the pork tenderloin.

Rub pork spices over the pork tenderloin and refrigerate until ready to cook.

Pork Rub:

2 teaspoons each of powdered garlic, paprika

1 Tablespoon each of black pepper, rosemary, thyme, and Chipotle rub

To Cook Pork: Preheat the grill or a cast-iron grill pan to high heat, or preheat a 375-degree oven.

Rub olive oil over the pork tenderloin. Place the tenderloins on high heat and grill to a golden brown, turning once on all sides (Use a roasting pan if cooking in the oven). Lower the heat to medium; cook until the pork is fully cooked, about 15-25 minutes. Remove the meat from the grill and let it rest for 5 minutes before slicing.

Slice pork tenderloin very thin and pile high on soft buns. Drizzle Chipotle Sauce over the meat, and top with finely shredded cabbage or slaw.

Chipotle Sauce

1/4 cup BBQ Sauce

1/4 cup Steak Sauce

1/4 cup Hoisin sauce (Chinese BBQ sauce)

2 Tablespoons ketchup

2 Tablespoons cider vinegar

2 Tablespoons Chipotle roasted paste

Mix all ingredients. Heat up to warm, and serve the sauce warm or at room temperature.

If you are setting up for a BBQ or just a weekend social, an ever-popular menu for comfort recipes such as mac-and-cheese, crispy oven-fried garlic chicken, steamy waffles, BBQ pork sliders, and double-chocolate brownies!

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.

George Starts your year off right!

George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches

Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run

Each book is personally autographed by George Hirsch.

Corned Beef and Cabbage

George Hirsch March 14, 2026

Since March is officially 'Irish Awareness Month,’ I want to offer you the luck of the Irish by kicking off a St. Patrick's Day food tradition with Corn Beef and Cabbage...umm, Irish-American, that is, and not part of the repast on the Emerald Aisle.

Since the early 1900s, Americans proclaimed corned beef and cabbage their favorite Irish dish, even though it had never graced dinner tables in Ireland. Since then, Americans have embraced it as the St. Patrick's Day meal on March 17th. Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corn.’ Today, beef is corned with spices strictly for flavor, not preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and a feast.

It is said that President Grover Cleveland once noticed the aroma of corned beef and cabbage coming from the servants’ quarters at the White House. He asked to trade his dinner for the staff meal and commented, " This was the best dinner I had had in months."

Lá Fhéile Pádraig Sona Duit, Gaelic for Saint Patrick's Day

Corned Beef and Cabbage with Boiled Vegetables

Serves six-eight

chefgeorgehirsch.com | George Hirsch Lifestyle

3-pound corned beef brisket

4 cloves garlic, peeled

Fresh ground black pepper

2 Tablespoons pickling spices,

3 bay leaves

1/4cup sugar

1/4cup cider vinegar

1 large onion, peeled and quartered

6 carrots, peeled

6 Yukon potatoes, scrubbed

3 turnips, peeled

1 head cabbaged, leave core on and cut into eighths

Place corned beef brisket in a very large soup pot. Fill the pot with cold water to cover the meat. Add sugar, cider vinegar, pickling spices, bay leaves, and garlic.

Bring to a boil over high heat. Boil for 5 to 6 minutes, skimming off any scum that rises to the surface with a large spoon.

Reduce the heat to a simmer, cover the pot, and let it simmer for 1-2 hours. Test the meat for tenderness with a large fork; it should have a little resistance. Be careful not to overcook corned beef, or the meat will become dry and stringy. If fully tender, turn off the heat and let the meat rest in the liquid.

Add all the vegetables to the pot with the meat one hour before serving, and before the meat finishes.

Timetable for the vegetables:

• onions, simmer 1 hour

• carrots, potatoes, and turnips simmer for 30 minutes

• Simmer cabbage for 20-30 minutes

Slice only as much meat as you will immediately serve, keeping the rest in one piece for future use. Serve with a variety of mustards and horseradish.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Oven Fried Garlic Chicken, as seen on George Hirsch Lifestyle

George Hirsch January 29, 2026

Many of you have requested this recipe from George Hirsch Lifestyle TV series. I am delighted to share.

Who doesn’t like fried chicken? However, frying chicken in the traditional manner can cause health concerns and take a long time to prepare correctly. The solution is my oven-fried garlic Chicken. It is as good as it looks. Perfect for making and taking to the tailgate or picnic, it tastes even better the next day! That's if you have any left.

Add a side of Mac and Cheese and wrap up with Double Chocolate Brownies for a perfect homestyle comfort menu.

George’s Oven-Fried Garlic Chicken

Makes 8-10 pieces

chefgeorgehirsch.com | George Hirsch Lifestyle

1 whole chicken cut into 8 - 10 pieces or pre-cut from a butcher

Juice of 1/2 fresh lemon

2 cups flour, approximately

paper bag or food-safe plastic bag

For The Chicken Rub

1 teaspoon each: dried basil, oregano, thyme, sweet paprika

1/2 Tablespoon garlic powder

Pinch of fresh ground nutmeg

Pinch sea salt and ground black pepper to taste

Combine all seasonings for chicken.

Add seasoning rub to chicken, coating each piece, then squeeze lemon juice over the chicken. Cover and refrigerate for at least 30 minutes or overnight.

Preheat oven to 425 degrees F.

Place half of the flour in a bag and add additional flour as needed.

Place two pieces of chicken in the bag of flour at a time, close tightly, and shake the bag, coating the chicken evenly. Remove flour-coated chicken with tongs and shake off any excess flour. Place flour-coated chicken in a low-sided heavy-gauge roasting pan. Repeat until all chicken has been coated with flour. Make sure the chicken is not crowded in a roasting pan. See Tips.

Place chicken in the oven at 425 degrees F. for the first 15 minutes or until chicken begins to color (you will smell the aroma), then lower the oven to 350 degrees F. for 30 - 35 minutes until golden brown or until done. Time depends on the size of the chicken pieces.

After removing from the oven, let the chicken rest for 5 minutes and serve.

Tips:

- For crispy chicken, use a heavy-gauge low-sided pan (to prevent the chicken from steaming).

- Do not overcrowd the chicken in the pan; allow air circulation.

- The oven-baked chicken fries in their own fat. Using just breasts (white meat) does not oven fry as well due to lower fat content; for best results, cook with a mixture of white and dark meat that has a higher fat content.

- Trust the cooking times. Avoid opening the oven door to peek at the chicken while cooking. It will still be there. The temperature drops each time you open the oven door, causing the chicken to steam.

- To keep chicken crisp after cooking, place chicken on a wire baking screen until cool.

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Gameday Chili

George Hirsch January 22, 2026

Entertaining a crowd during Gameday Season?

Then, it's time to fire up the cooktop and start chopping. Those flavors will come together deliciously by gameday. This recipe calls for one bottle of IPA beer, my favorite from my local microbrew. I always advise you to use only what you would drink!

This basic chili recipe combines several flavors of the Southwest.

Options: Turkey and pork can be substituted for beef and combined for ultimate flavor. To make it vegetarian, use eggplant, squash, and extra onion in place of the meat.

IPA Chili

Makes 6- 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds sirloin or chuck - cut into 1/2 inch pieces or a ground beef combo

4 slices maple maple-cured bacon, chopped

10 cloves garlic, chopped

1 cup sweet onion, chopped

4 scallions, chopped

2 jalapenos, seeded and chopped

1 fresh serrano chili pepper, chopped

1 Tablespoon each: cumin, oregano, basil, and thyme

1 teaspoon cinnamon

12 ounces of a good microbrew IPA

2 cups canned plum tomatoes with juice, chopped

1 Tablespoon cider vinegar

1 16-ounce can of red beans, rinsed and drained

2 Tablespoons cilantro

Preheat a large soup pot over medium-high heat.

Add bacon and allow the bacon to get a light golden color. Add garlic, onion, olive oil, scallions, jalapenos, and serrano, and cook for 2-3 minutes, stirring occasionally. Add beef and cook until it becomes lightly browned. Drain off any excess fat. Season with cumin, oregano, basil, hot pepper flakes, and cinnamon.

Add beer and reduce liquid for one minute; add tomatoes and vinegar.

Lower the temperature to a gentle simmer. Stir, cover the pot, and cook for 1 1/2 hours, stirring occasionally. Add beans and cook for 30 minutes or until the meat is tender.

**LISTEN SATURDAY Feb 10th and SUNDAY Feb 11th at 10AM**

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13 EPISODES on 4 HD-DVD Disk Set, season one

$19.95

Gather 'Round the Grill Cookbook, Vintage (new)

$50.00

LIMITED OFFER, LIMITED EDITION, signed by Chef George.

Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds

George Hirsch Living it UP! cooking & lifestyle book

$24.95

Sweet and Savory Waffles

George Hirsch December 29, 2025

At the 1964 World's Fair, Americans were introduced to the Belgian waffle, made fluffy with the help of yeast and egg whites. Once electric waffle irons replaced those inconvenient metal plates, waffles officially became an American favorite.

In North America, Belgian waffles are a variety of waffles with a lighter batter, larger squares, and deeper pockets than ordinary American waffles. Belgian waffles were originally leavened with yeast, but baking powder is now often used.

Tired of toast & sausage for breakfast and brunch? Then opt for a southern treat. These waffles are the perfect accompaniment to my Oven Fried Garlic Chicken, always a family favorite, and I’m delighted to share them with you.

Savory Waffles

Makes 8 waffles

chefgeorgehirsch.com | from George Hirsch Lifestyle TV Series

2 cups all-purpose flour

2 egg yolks

1/2 teaspoon salt

2 Tablespoons pure cane sugar

1 Tablespoon baking powder

2 cups of milk

1/3 cup butter, melted

2 egg whites, stiffly beaten

½ cup cheddar cheese, finely shredded (OMIT for Sweet Waffle)

¼ teaspoon each: (OMIT below spices for Sweet Waffle, replace with 1 teaspoon vanilla)

curry powder, paprika, dried thyme, ground black pepper, hot sauce

2 Tablespoons fresh chopped parsley or dill

Preheat the waffle maker.

George_Hirsch_Lifestyle_Dill_And_Cheddar_Waffles_103T copy.png

Put all ingredients, except egg whites, in a large mixing bowl. Beat on low until moistened. Increase to medium speed; mix for 2 minutes or until just smooth. Do not overmix.

By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids for a regular waffle baker—more for a Belgian waffle. Close the waffle maker, bake until steam no longer escapes, about 3 minutes. Repeat.

Serve while hot with Fried Chicken.

Note: Serve topped with butter and hot syrup, or better yet, with warm fresh fruit compote.