Super Bowl Sunday is about the three Fs: football, food and fun. The Chiefs and Eagles have the first F covered for us, and we are here to help with the other two.
Are you hosting a party this year? Or heading to someone else’s party? Or are you just planning to put on your sweats, kick up your feet, and enjoy the game from the comfort of your couch with an array of delicious snacks? No matter what your plans are, we’re here to help you plan your menu for Super Bowl Sunday.
We had our NFL experts share their starting lineup of recipes for an MVP-worthy Super Bowl spread that will get you as hyped up as the actual game itself.
KANSAS CITY THEMED FOOD
Kansas City is known for their barbecue, one popular dish is Burnt Ends, which are addicting. Here is a Kansas City Burnt Ends Recipe;
Big Rick’s Jalapeño Honey Mustard OR any Spicy Honey Mustard
Plowboys BBQ Bovine Bold OR your favorite KC BBQ spice rub
Cattleman’s Grill Smoky Chipotle Coffee Steak Rub OR any smoky steak rub
Flavolcano Smoky Red Pepper Sauce OR your favorite smoky hot sauce
Smoke on Wheels KC Bootleg BBQ Sauce OR your favorite KC BBQ sauce
Trim all excess fat from the outside of the point. Butterfly the thick end of the point to make all the meat about the same thickness. Rub the surface of the meat with a thin layer of Big Rick’s Jalapeño Honey Mustard. Season first with the Plowboys BBQ Bovine Bold, then the Cattleman’s Grill Smoky Chipotle.
Preheat your smoker to 250ºF. Fill the tube smoker with cherry and pecan pellets. Place on the main cooking grate on the left side of the grill. Light the ends of the tube with a torch Let the flame burn out.
Transfer the meat to the second shelf of the smoker. Smoke until you reach your desired color. You’re looking for a dark mahogany color. This can take 3.5- 4.5 hours. The internal temperature of the meat may range from 150ºF-170ºF. These are rough guidelines. This part of the cook is about achieving a desired color.
Remove the meat from the cooker and place on top of a sheet of heavy-duty foil. Pour about two tablespoons Flavolcano Smoky Red Chile Sauce and a quarter cup of beef stock over the meat. Wrap tightly with the foil. Return to the cooker.
Continue cooking until the meat offers little resistance when probed with an instant read thermometer. It should be like probing room temperature butter. You are cooking to a feel, not a temperature, but most of the time the temperature is between 200ºF-210ºF when the meat is finished. It will likely be 1-2 hours after wrapping. At this point you’ll want to rest the meat, wrapped in foil for 30 minutes.
Dice the point into 1” cubes. Place the cubes on a sheet pan. Toss the cubes in just enough Smoke on Wheels KC Bootleg BBQ Sauce to coat the surface of the cubed brisket and spread out on the sheet pan. Place the pan back on the cooker for 20-30 minutes to allow the sauce to set up.
PHILADELPHIA THEMED FOOD
Philadelphia is obviously known for Philly Cheesesteaks! Here is a Philly Cheesesteak Slider recipe;
1 tablespoon of olive oil
1 large onion, thinly sliced
1 large green pepper, thinly sliced
1⁄2 pound of fresh shaved steak
1 tablespoon of Worcestershire sauce
1⁄2 teaspoon of ground garlic powder
salt and pepper to taste
1 - 12 pack of sweet bread buns (Hawaiian Rolls)
6 slices of provolone cheese
1 tablespoon of melted butter
1 teaspoon of garlic (fresh or ground)
1⁄2 teaspoon of Worcestershire sauce
Preheat oven to 400 degrees Fahrenheit.
In a large pan, heat oil and add in onions and green peppers. Cook over medium high heat, stirring occasionally until peppers and onions have softened.
Next, add shaved steak, Worcestershire sauce, garlic powder, and salt and pepper. Cook steak, breaking it apart with two forks to prevent steak from clumping. Cook until the steak is no longer red. Set pan to the side.
Slice sweet rolls in half horizontally, while keeping the 12 pack of buns intact. Place onto a baking sheet. Spread steak mixture over the bottom half of the buns, evenly. Top with cheese slices and the top half of the buns.
In a small bowl, mix melted butter, garlic, and Worcestershire sauce together. Brush butter mixture generously over the top of the buns.
Place sliders in the oven and bake for 15-20 minutes or until the top of the buns are golden and the cheese has melted. Serve and enjoy!
SUPER BOWL CLASSICS
BUFFALO CHICKEN DIP
2 8/10 oz cans of White Meat Chicken or 2 cups Shredded Rotisserie Chicken
8 oz block of philadelphia cream cheese (softened)
½ cup of ranch dressing
½ cup of Frank’s Red Hot Buffalo Sauce
8 oz Shredded Cheddar Cheese
Preheat 350 degrees fahrenheit.
In a 13’ x 9’ baking dish mix together chicken, softened cream cheese, ranch, buffalo sauce and half of your shredded cheese.
Once it’s all mixed together, top it off with the rest of your cheese.
Bake in the oven for 20-25 Minutes or until its bubbly and golden.
CLASSIC TACO DIP
1 lb of shredded mexican blend cheese
1 Jar of your favorite salsa
1 8 oz block of cream cheese
1 lb of seasoned and cooked ground beef (taco seasoned)
Preheat 350 degrees fahrenheit.
In a 13’ x 9’ baking dish or your preferred dish, spread out your cooked ground beef mixture as your first layer, next add your cream cheese as the next layer, next layer your salsa and lastly top it off with a healthy amount of shredded cheese.
Bake until the cheese melted and bubbly, roughly 15-20 minutes.
SOY GARLIC GINGER WINGS
2 lbs. of chicken wings
1 tbsp avocado oil or your favorite oil
Salt + Pepper
½ cup of honey
¼ cup of soy sauce
4 cloves of garlic, minced or 4 tablespoons
1 tbsp, ginger, finely chopped or paste
¼ cup of water
Preheat oven to 425 degrees. Using a paper towel, blot wings to remove excess moisture. In a large mixing bowl, toss wings in oil and salt/pepper.
On a wire rack, place wings in a single layer. Bake for 40-45 minutes, or until your desired level of crispiness.
While wings are in the oven, you’ll need to make the sauce. Add the honey, garlic, ginger, soy sauce, and water into a small saucepan. Bring mixture to a boil and reduce heat to Low and let simmer for 10-12 minutes. Remove sauce from heat and let cool.
Remove wings from oven and toss in sauce. Place wings back onto wire rack to cook for an additional 10 minutes.
HAWAIIAN ROLL HAM & CHEESE SLIDERS
16 Kings Hawaiian sweet dinner rolls, cut in half
24 slices honey-roasted ham
16 slices Swiss or gruyere cheese (can also be whatever your favorite cheese is)
1⁄4 cup mayonnaise
1 1⁄2 tbsp. Dijon mustard
8 tbsp. unsalted butter melted
1 tsp. onion powder
1⁄2 tsp. Worcestershire sauce
1⁄4 cup brown sugar
Preheat oven to 400 degrees.
In your preferred casserole dish, place the bottom halves of the dinner rolls and top each one with 1-1 1⁄2 slices of both ham and cheese. Spread a teaspoon of mayonnaise on the TOP of each top roll and place the top-half on top of the ham/cheese. Place all rolls tightly together in your casserole dish.
In a separate bowl, mix together the mustard, butter, onion powder, brown sugar, and Worcestershire sauce. Once combined, spread mixture evenly over the assembled rolls.
Cover casserole dish with aluminum foil and refrigerate until you are ready to bake.
Bake covered with foil for 10 minutes. Remove foil and bake for an additional 5-10 minutes or until tops of rolls are browned to desired level.