Super Bowl Prep! Game Day Grilling Favs!
It's one American tradition paired so perfectly with the other. The Super Bowl and good ol' fashioned grilling!
Even if your team isn't one of the lucky two in the Big Game, everyone enjoys watching the Super Bowl! The football, the friends, the food! It's all fantastic! And if you're going to host a party this year, or just attending, one of these recipes from our grill brands is SURE to make you the star of the game! Enjoy these great recipes and Happy Super Bowl Sunday!
Buffalo Chicken Wings with Creamy Blue Cheese and Apple Slaw- Weber Grills Recipe
SLAW
¼ medium head green cabbage, thinly sliced (about 2 cups)
¼ medium head red cabbage, thinly sliced (about 2 cups)
1 large, crisp red apple, finely diced (do not peel)
½ cup mayonnaise
¼ cup plus 2 tablespoons crumbled blue cheese, divided
2 teaspoons Dijon mustard
2 teaspoons cider vinegar
½ teaspoon celery salt
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup roughly chopped fresh Italian parsley
WINGS
24 large chicken wings, about 3 pounds total, wing tips removed
1¼ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon ground cayenne pepper
SAUCE
⅓ cup hot pepper sauce
¼ cup (½ stick) unsalted butter
2 tablespoons cider vinegar
1 tablespoon packed brown sugar
1 teaspoon garlic powder
INSTRUCTIONS
In a large bowl combine the cabbages and apple. In a small bowl whisk the mayonnaise, ¼ cup of the blue cheese, the mustard, vinegar, celery salt, salt, and pepper (some cheese lumps may still be apparent). Spoon over the cabbage mixture and toss to coat. Add the remaining 2 tablespoons blue cheese and parsley and toss again. Chill for at least 1 hour or up to 4 hours to allow the flavors to develop.
Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).
Season the chicken wings evenly with the salt, pepper, and cayenne.
Brush the cooking grates clean. Grill the wings over indirect high heat, with the lid closed, until the meat is no longer pink at the bone, 20 to 25 minutes, turning once or twice.
Meanwhile, prepare the sauce. In a small saucepan combine the sauce ingredients. Cook over medium heat until the butter melts, stirring frequently. Transfer half of the sauce to a large, shallow bowl and reserve for tossing with the wings before serving. Pour the remaining sauce into a small bowl for brushing on the wings during grilling.
Move the wings over direct high heat and leave the grill lid open. Brush the wings with the sauce from the small bowl and grill until evenly charred, 5 to 7 minutes, turning a few times. Discard any of the sauce used to brush on the wings. Transfer the wings to the large shallow bowl with the reserved sauce and toss to coat.
Stir the slaw well and serve with the wings.
Ultimate Game Day Dip- Traeger Grills Recipe
Kick off game day with this creamy the ultimate dip. This three cheese dip is elevated with wood-fired bacon, spiced with jalapeños and baked over mesquite wood for a dip your crowd will flip over.
PREP TIME: 10 MINS
COOK TIME: 30 MINS
SERVES: 6 - 8
HARDWOOD: MESQUITE
INGREDIENTS
ULTIMATE GAME DAY DIP:
1 LB CREAM CHEESE, SOFTENED
1 CUP MAYONNAISE
1 CUP CHEDDAR CHEESE
1/2 CUP PARMESAN CHEESE
6 JALAPENOS, DESEEDED AND RIBS REMOVED, FINELY DICED
8 SLICES BACON, COOKED AND CHOPPED FINE
1/2 CUP CHOPPED SCALLIONS
TOPPING:
1 CUP PANKO BREAD CRUMBS
1/2 CUP PARMESAN CHEESE
1/4 CUP BUTTER, MELTED
PREPARATION
When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 degrees F and preheat, lid closed for 10-15 minutes.
In the bowl of a stand mixer, combine cream cheese and mayo and mix with the paddle attachment until combined.
Fold in remaining ingredients for the dip. Transfer to a cast iron skillet and smooth out the top.
Combine ingredients for the topping and place on top of the dip.
Place cast iron directly on the grill grate and cook 20-30 minutes or until the top is lightly browned and the dip is bubbling.
Serve with chips, crostini, or veggies for dipping. Enjoy!
Access this, and over a thousand other Traeger recipes on the Traeger App.
Bacon Wrapped Sliders- Napoleon Grills Recipe
INGREDIENTS
1 lb. ground beef
1 small onion, grated
2 cloves garlic, crushed
2 tsp. white cheddar powder (like the stuff from Kernels for your popcorn)
1 tbsp. worcestershire sauce
1 tbsp. steak sauce
salt and freshly ground pepper to taste
9 slices of bacon
slider buns
lettuce, onion, cheese, and condiments for serving
DIRECTIONS
Step 1: In a bowl, add the beef, onion, garlic, cheddar powder, worcestershire, steak sauce, salt and pepper. Use your hands to mix the beef and other ingredients together.
Step 2: Use the Slider Press to make perfectly portioned patties. Slice each piece of bacon in half and wrap one half of the bacon around each slider in one direction, then use the second half of the bacon and wrap it the opposite way, using the middle of the second strip to hold the edges of the first one in place.
Step 3: Chill your mini burgers of awesomeness for 30 minutes.
Step 4: While the sliders are chilling, preheat your grill to 500°F. Grill the sliders until the bacon is crispy and has some great sear marks on it. Once flipped, lay a slice or two of your favorite cheese, like an extra old cheddar on top to melt. If an instant read thermometer says that they're under done, move the sliders to the off side of the grill for another 5 to 15 minutes.
Step 5: Serve sliders on slider buns with all of your favorite condiments like mustard, ketchup, pickles, onion, lettuce, mayo etc.
Savory Beer Can Chicken- Big Green Egg Recipe
Ingredients
1 (4 to 5-pound) chicken
1 (12-ounce) can beer
¼ cup (60 ml) mayonnaise
3 Tbsp (45 ml) Big Green Egg Savory Pecan Seasoning
Instructions
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.
Pour ½ of the beer into a drip pan. Place the can with the remaining beer in the center of the Folding Beer Can Chicken Roaster and snap the arms into place at the top.
Put the rack into the drip pan and place the chicken onto the rack. Combine the mayonnaise and the seasoning and coat the outer skin and inner cavity of the chicken with the mixture.
Roast the chicken until the internal temperature reaches 165ºF/74ºC; remove from the EGG and let rest for 10 minutes. Carve and serve. Serves 4
