Game Day Grub!

With Super Bowl LIII just a few days away it is time to start thinking about what to server your guests at your Super Bowl Party! Here are some of our favorite recipes from our partners:

Appetizers

Cheesy Monkey Bread - From Big Green Egg

Herb and cheese bread that can be pulled apart and dunked in marinara sauce.

Ingredients

• 2 cans of jumbo refrigerated biscuits
• 4 cloves garlic, minced
• 5 tbsp butter, melted
• 1 shallot, finely chopped
• ¼ tsp red pepper flakes
• 1 cup Monterey jack
• 1 cup mozzarella
• 1 cup parmesan
• 2 tbsp parsley, finely chopped
• Marinara, for serving

Instructions

Set the EGG for indirect cooking with the convEGGtor to 400°F/204°C.

Mix together butter, garlic, shallot, and red pepper flakes.

Grease a Big Green Egg round drip pan. Cut the biscuits into fourths. Layer half the biscuits in the outer circular area until the circle is closed, leaving the center area open. Drizzle with half the butter mixture. Then sprinkle ½ cup of the Monterey jack, ½ cup of the mozzarella cheese, and ½ cup of the parmesan on top.

Make a top layer with the rest of the cut-up biscuits. Drizzle with the rest of the butter mixture. Then sprinkle ½ cup of the Monterey jack, ½ cup of the mozzarella cheese, and ½ cup of the parmesan on top. Top with parsley.

Bake 25 minutes or until the top is gold brown. Serve with marinara.

Bacon Wrapped Jalapeño Poppers - From Big Green Egg

Ingredients

• 12 jalapeño peppers, halved
• 8 oz cream cheese
• 12 strips of bacon
• 1 cup of cheddar cheese
• ½ tsp onion powder
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• 1 tsp Big Green Egg Sweet and Smoky seasoning + a little extra

Instructions

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Mix together the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper.

Fill each halved jalapeño pepper with cream cheese mixture and sprinkle a touch of the Big Green Egg Sweet and Smoky seasoning on top.

Wrap each jalapeño with a strip of bacon and top with the Big Green Egg Sweet and Smoky seasoning.

Bake for 25 minutes until bacon is crispy and browned.

Serve immediately.

Smoked Bacon Cheese Ball - From Traeger Grills

Ingredients

• 1 lb cream cheese
• 1/4 cup sour cream
• 1/2 lb bacon, sliced
• 4 tbsp chopped green onion
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• Salt, to taste

Instructions

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

Place the cream cheese and sour cream in a medium baking dish and transfer to the grill.

Smoke for 20 minutes or until desired level of smoke is reached.

Remove from heat and increase the grill temperature to 350℉.

When the grill is hot, place bacon slices directly on the grill grate for 15-20 minutes until bacon is crispy and fat is rendered.

Remove from heat and let stand at room temperature until cool.

While the bacon is cooling, place smoked cream cheese, sour cream, green onion, cheddar, garlic powder and salt in the bowl of a food processor.

Pulse until combined then turn out onto a piece of plastic wrap. Form the cheese mixture into a ball and wrap tightly. Place in the fridge until well chilled.

Chop the bacon into small pieces and place on a plate with the chopped chives. Remove the cheese ball from the fridge, unwrap and roll in the bacon mixture.

Place the cheese ball on a plate and serve with your choice of crackers. 

Chicken and Pepper Nachos - From Weber Outdoor

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons prepared chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• 2 boneless, skinless chicken breast halves, each about 6 ounces
• 2 large poblano chile peppers, each halved lengthwise, stemmed, and seeded
• 1 large red bell pepper, halved lengthwise, stemmed, and seeded
• 1 bag sturdy tortilla chips
• 1 pound coarsely grated pepper jack cheese (about 4½ cups)
• 5 scallions (white and light green parts only), finely chopped
• ½ cup chopped fresh cilantro leaves
• 1 cup salsa (optional)
• ½ cup sour cream (optional)

Instructions

In a medium bowl mix the paste ingredients. Add the chicken breasts to the bowl, turn to coat them evenly, and then transfer them to a plate, leaving any remaining paste in the bowl. Allow the chicken breasts to marinate at room temperature for 20 to 30 minutes before grilling.

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, grill the poblano and bell pepper over direct medium heatuntil tender, 8 to 12 minutes, turning occasionally. Remove from the grill and cut the chicken breasts into bite-sized pieces. Scrape away and discard the blackened skins from the poblano and bell pepper, and cut them into bite-sized pieces.

Layer the tortilla chips, chicken pieces, poblano, bell pepper, cheese, and scallions on two large sheet pans lined with parchment paper. Place the sheet pans over indirect medium heat (you will probably need to cook the nachos in two batches), close the lid, and cook until the cheese is melted, 5 to 10 minutes. Remove from the grill, sprinkle with cilantro, and serve immediately with the salsa and the sour cream, if using.

Main Dishes

Grilled Tri- Tip Sliders - From Bull Outdoor

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons prepared chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• 2 boneless, skinless chicken breast halves, each about 6 ounces
• 2 large poblano chile peppers, each halved lengthwise, stemmed, and seeded
• 1 large red bell pepper, halved lengthwise, stemmed, and seeded
• 1 bag (14 to 16 ounces) sturdy tortilla chips
• 1 pound / 455 grams coarsely grated pepper jack cheese (about 4½ cups)
• 5 scallions (white and light green parts only), finely chopped
• ½ cup / 12 grams roughly chopped fresh cilantro leaves
• 1 cup / 260 grams store-bought tomato salsa (optional)
• ½ cup / 120 milliliters sour cream (optional)

Instructions

In a medium bowl mix the paste ingredients. Add the chicken breasts to the bowl, turn to coat them evenly, and then transfer them to a plate, leaving any remaining paste in the bowl. Allow the chicken breasts to marinate at room temperature for 20 to 30 minutes before grilling.

Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Grill the chicken breasts, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. At the same time, grill the poblano and bell pepper over direct medium heatuntil tender, 8 to 12 minutes, turning occasionally. Remove from the grill and cut the chicken breasts into bite-sized pieces. Scrape away and discard the blackened skins from the poblano and bell pepper, and cut them into bite-sized pieces.

Layer the tortilla chips, chicken pieces, poblano, bell pepper, cheese, and scallions on two large sheet pans lined with parchment paper. Place the sheet pans over indirect medium heat (you will probably need to cook the nachos in two batches), close the lid, and cook until the cheese is melted, 5 to 10 minutes. Remove from the grill, sprinkle with cilantro, and serve immediately with the salsa and the sour cream, if using.

Reuben Griddle Burger - From Bull Outdoor

Ingredients

• 1/2 cup mayonnaise
• 2 tsp ketchup
• 5 tsp sweet pickle relish
• 2 tsp finely diced white onion
• 1 clove garlic, minced
• 1 tsp white vinegar
• 1 tsp fresh juice
• Kosher salt and freshly ground black pepper
• 5 lbs ground beef chuck (80/20) formed into 4 patties
• Kosher salt and freshly ground black pepper, to season the burgers
• 8 slices Jewish rye bread, 2 pieces per burger
• ½ lb. pastrami, thinly sliced, divided into 4 portions
• 3 tsp unsalted butter, softened
• 3 tbsp vegetable oil
• ¾ cup drained sauerkraut
• 4 slices Swiss cheese
• Thinly sliced dill pickle, optional

Instructions

For the Dressing:In a non-reactive bowl, mix all the ingredients together. Taste and adjust seasoning as needed. Cover and place into fridge till time to use.

For the Bread: Preheat the Bull Griddle Carton high heat for 15 minutes. Using Bull’s basting brush, cover both sides of the rye bread with the softened butter. Place the bread onto the hot skillet and allow the bread to toast/brown, about 4 minutes.Turn the bread over and finish toasting the other side, 8 minutes total. Once done, place the bread onto a platter and sed aside.

Cooking the Burger:Add the oil onto the hot griddle. Add the burger patties and season with salt and pepper. Allow them to cook around 4-5 minutes, juices will start to form on top of the patty. Using Bull’s spatula, turn the burgers over and allow them to finish cooking without moving or pressing down on them. As the burgers are finishing up, add more oil onto the hot skillet next to the burgers and saute the sauerkraut and thinly sliced pastrami. Cook until nice and hot, around 4 minutes.

Building the Burger: Place the hot sauerkraut and thinly sliced pastrami on top of each burger patty. Place the sliced cheese on top, add a few drops of water around the burger patties and close the lid of the griddle. Allow the burgers to steam inside the closed griddle, melting the cheese perfectly. Smother both sides of the toasted rye bread with thousand island dressing. Carefully place the burger onto dressed toasted bread, top off the layered burger with melted cheese with thinly sliced dill pickle, place the top dressed toasted bread on top and devour!\

Beer Bathed Brisket - From Weber Grills

Ingredients

Rub

• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon granulated onion
• 1 teaspoon kosher salt
• ¼ teaspoon ground cayenne pepper
• 1 beef brisket, about 3 pounds
• Extra-virgin olive oil

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, minced
• 1 tablespoon minced garlic
• 1 teaspoon caraway seed
• ½ cup / 120 milliliters ketchup
• 1 cup / 240 milliliters beef broth
• 2 cups / 480 milliliters (1 pint) extra stout beer, such as Guinness®
• 3 tablespoons balsamic vinegar
• Kosher salt
• Freshly ground black pepper
• 6 hamburger buns, split

Instructions

In a small bowl combine the rub ingredients.

Press the rub into the brisket, cover with plastic wrap, and refrigerate for 2 to 4 hours.

Prepare the grill for indirect cooking over high heat (450° to 550°F).

Allow the brisket to stand at room temperature for 15 to 30 minutes before grilling. Generously brush the brisket with oil. Sear over direct heat, with the lid closed, until well browned, about 6 minutes, turning once. Transfer to a braising pan, such as a 13-by-9-inch heavy-gauge aluminum pan.

Decrease the temperature of the grill to low heat (250° to 350°F). In a medium saucepan over medium heat on the stove, melt the butter with the olive oil. Add the onion, garlic, and caraway seed and cook for 5 to 6 minutes, stirring occasionally. Add the ketchup and broth, whisk, and bring to a simmer. Add the beer and balsamic vinegar. Return to a simmer, then pour the liquid over the brisket so it comes one-half to two-thirds of the way up the sides; don’t overfill the pan. Cover with foil and grill over indirect low heat, with the lid closed, until fork tender, 3 to 4 hours, turning the brisket over twice. If using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature between 250° and 350°F, adding 8 to 10 unlit briquettes after every 45 minutes to 1 hour of cooking time. Leave the lid off the grill for about 5 minutes to help the new briquettes light.

Remove the brisket from the grill. Remove the brisket from the pan and let rest for 10 to 15 minutes; reserve the cooking liquid to serve as a sauce. Cut across the grain into thin, diagonal slices. Season the sauce with salt and pepper. Serve the meat warm on a bun with the sauce.

Bon Appetite! Cheers!