Two country pop rockers who not only fit on the radio, but also on our grills – how does that actually work? “We love that grilling easy, who doesn’t like to do that? It’s generally a man’s issue, and it’s also part of our BossHoss lifestyle: cowboys, cattle and a steak,” Alec Völkel replies when we ask the two of them for our big barbecue special 2023 meet.

The BossHoss: “Barbecuing is like being in a band: You need trust”

The BossHoss has a clear credo that applies to the grill. “Steaks alone are boring, and avocados alone are boring too,” says Sascha Vollmer. “We both like to eat meat, but we’d rather eat less, but it’s good, no factory farming and not from discounters. You can taste it.” And, rule number two: “Barbecuing is like being in a band: you need trust,” adds Alec Völkel. So that you don’t drive the other person crazy all the time because you think the steak can be turned over after all. But it works well for us.”

They see the big difference to the American grill culture in the understanding of grilling. “Grilling is also cooking, and many Germans still have to learn that,” says Völkel. “That’s the big difference to the American barbecue culture. Here on the campsite you often throw an old marinated neck steak on the disposable grill and call it grilling – but that’s not it. Grilling means preparing a proper dish: with a side dish, also with a starter, with many variations, so that everyone at the table gets what they like.”

What do we like today? Your recipe for juicy pork chops with salsa verde. Three, two, one…

Grill recipe from The BossHoss: Juicy pork chops with salsa verde

Ingredients for the pork chops:

• 4 bone-in pork chops (about 250 g each)
• olive oil
• Salt
• black pepper

Preparation of the pork chops:

If you grill the pork chops (pork chops) on the bone, the meat will be particularly flavorful. The ingenious thing: you only need 15 minutes for the preparation and for the grill.

1. Rinse 4 bone-in pork chops (approx. 250 g each) briefly under water, then pat dry with kitchen paper. Score the meat every 1-2 centimeters all around with a sharp knife so that the meat does not curl when grilling. Season the chops on both sides with salt and freshly ground black pepper.

2. Brush the grillage with 1 tbsp olive oil. Grill the chops over direct heat for about 3-5 minutes per side. Then place the chops on the edge of the grill and cook for another 10-15 minutes with the lid and vent closed. The chops are done when the core temperature is 57-58 degrees (use a meat or grill thermometer!). Leave to rest for about 10 minutes.

To serve, The BossHoss recommend a salsa verde.

Ingredients for Salsa Verde:

• 1 bunch of mixed herbs (e.g. flat-leaf parsley, chives, dill, thyme)
• 1 tbsp capers
• 2 anchovy fillets
• juice of half a lemon
• olive oil
• Salt
• pepper

Preparation of the Salsa Verde:

1. Wash the bunch of mixed herbs and shake dry, pluck off the leaves.

2. Crush the herbs in a large mortar and pestle, adding 1-2 tablespoons olive oil. Then pour into a small bowl.

3. Mash 1 tbsp capers with a fork, finely chop 2 anchovy fillets. Add both to the herbs.

4. Stir in the juice of half a lemon and gradually add about 180 ml olive oil.

5. Season with pepper and a little salt.

The salsa verde can also be prepared in the blender, but do not puree the herbs too finely!