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Your Super Bowl Menu (1 Viewer)

[icon] said:
I used to use sundried tomatoes, but in "Cheap-ifying it" I switched to raisins. It's not traditional but the sweet chewy component is a nice contrast to the acidic profile of the rest of the dish. Feel free to leave them out if you'd like, but it gets a lot of compliments (along with the almond slivers). :shrug:  
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OK, I can see that. Upon reflection, my taste buds wouldn't take kindly to it, but if it works for you, who am I to argue?

 
Decided I'm going to take over a Honey-Ricotta Bacon Crostini.  Going to sous vide the bacon overnight and then crisp it up on the grill right before serving.

 
In The Zone said:
Wings come out great in an air fryer. No oil needed and turn out so juicy and flavorful. I don't add any sauce. Just dry seasonings. 
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Yeah, I have heard this. The whole concept just totally freaks me out. Using air to fry #### just ain't right. 

 
first time in 20 years that i will not be doing something for the superbowl.  would have involved mini lobster rolls, mini cheesesteaks, and chowdah

 
So, final menu

Lollipopped drummettes.  Smoked then finished on the grill to crisp up the skin and to caramelize the sauce, half BBQ/orange marmalade, half szechaun.

Bacon wrapped meatballs.  Smoked then crisped up on the grill before drenched in sauce to serve.   1/3 will be beef meatballs, 1/3 will be beef with some chorizo mixed in at about a 20% rate, and 1/3 will be beef with about 50% andouille sausage mixed in.

Shrimp skewered with mango and pineapple, grilled with a dipping sauce

Halved jalapenos filled with cheese curds and little smokies, grilled. 

Fresh fruit salad

Spinach salad with bacon/vinegar dressing

seven layer bars.

I handle the meat. My wife will handle the salads.  My daughter will handle the desert.  I will probably throw on some Colorado Crack when I close down the smoker.  Prep time is going to be a drag.  Three hours I bet. 

 
Ditkaless Wonders said:
half BBQ/orange marmalade
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I like this... going to mix in some crushed red pepper and try this on some chicken thighs next time I do them. 

When I do Pork Chops, I usually will sautee Apple wedges as well, then mash together (skin on) with orange marmalade and cinnamon to top the chops with. The above sounds like it would be a great sauce for skin-on poultry. 

 
greedygoat said:
I was thinking about making this for a party as well.  Any tips?
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I brushed mine with a good quality maple syrup and then liberally sprinkled on a 2/1 ratio of light brown sugar and white sugar. Add some fresh ground pepper to taste.

Use a thick cut of bacon. 

Put it on a rack over a pan in the over and cook. You have to watch it like a hawk because if it starts to burn, it will burn really fast. 

You take it out before it gets hard and it will harden up as it cools.

Thinking about it though, it's probably much safer to brush the syrup and sugar on after the bacon is part way done cooking. 

Here's a pretty decent method I'm thinking (except the vinegar sounds terrible).

http://allrecipes.com/recipe/221007/candied-bacon/

 
Last edited by a moderator:
[icon] said:
I like this... going to mix in some crushed red pepper and try this on some chicken thighs next time I do them. 

When I do Pork Chops, I usually will sautee Apple wedges as well, then mash together (skin on) with orange marmalade and cinnamon to top the chops with. The above sounds like it would be a great sauce for skin-on poultry. 
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Sometimes I do mix in some red pepper or some sriracha.  That's for my taste.  For groups including my wife's family, no.

BTW, my mom use to do pork chops like that.  I had completely forgotten,  glad you posted.  I may have to get that in the rotation.  I have not had that in 35 years.  

 
GroveDiesel said:
I brushed mine with a good quality maple syrup and then liberally sprinkled on a 2/1 ratio of light brown sugar and white sugar. Add some fresh ground pepper to taste.

Use a thick cut of bacon. 

Put it on a rack over a pan in the over and cook. You have to watch it like a hawk because if it starts to burn, it will burn really fast. 

You take it out before it gets hard and it will harden up as it cools.

Thinking about it though, it's probably much safer to brush the syrup and sugar on after the bacon is part way done cooking. 

Here's a pretty decent method I'm thinking (except the vinegar sounds terrible).

http://allrecipes.com/recipe/221007/candied-bacon/
Click to expand...
I think I change my mind on that technique. It seems like a huge PITA. Just got with glazing the bacon first, sprinkling the sugar on and then baking at like 350.

If you prefer a darker more molasses like flavor, feel free to use dark brown sugar instead and/or replace the white sugar with brown.

 
GroveDiesel said:
I brushed mine with a good quality maple syrup and then liberally sprinkled on a 2/1 ratio of light brown sugar and white sugar. Add some fresh ground pepper to taste.

Use a thick cut of bacon. 

Put it on a rack over a pan in the over and cook. You have to watch it like a hawk because if it starts to burn, it will burn really fast. 

You take it out before it gets hard and it will harden up as it cools.

Thinking about it though, it's probably much safer to brush the syrup and sugar on after the bacon is part way done cooking. 

Here's a pretty decent method I'm thinking (except the vinegar sounds terrible).

http://allrecipes.com/recipe/221007/candied-bacon/
Click to expand...
I made some a few months back. Great crushed up and sprinkled on vanilla ice cream. 

 
greedygoat said:
I was thinking about making this for a party as well.  Any tips?
Click to expand...
Check out TheFanatic's website for his pistachio version. Unique twist that is totally worth the little extra effort. 

 
Ditkaless Wonders said:
So, final menu

Lollipopped drummettes.  Smoked then finished on the grill to crisp up the skin and to caramelize the sauce, half BBQ/orange marmalade, half szechaun.

Bacon wrapped meatballs.  Smoked then crisped up on the grill before drenched in sauce to serve.   1/3 will be beef meatballs, 1/3 will be beef with some chorizo mixed in at about a 20% rate, and 1/3 will be beef with about 50% andouille sausage mixed in.

Shrimp skewered with mango and pineapple, grilled with a dipping sauce

Halved jalapenos filled with cheese curds and little smokies, grilled. 

Fresh fruit salad

Spinach salad with bacon/vinegar dressing

seven layer bars.

I handle the meat. My wife will handle the salads.  My daughter will handle the desert.  I will probably throw on some Colorado Crack when I close down the smoker.  Prep time is going to be a drag.  Three hours I bet. 
Click to expand...
Would you share your recipe for the Szechuan sauce/glaze?

 
In The Zone said:
Wings come out great in an air fryer. No oil needed and turn out so juicy and flavorful. I don't add any sauce. Just dry seasonings. 
Click to expand...
Pro tip (got this from Alton Brown, and used to do it when making perfect wings in the oven):

steam the wings for about 10 minutes before air frying. Renders out a lot of fat and gives a perfect, crispy skin with really moist meat. 

 
GroveDiesel said:
I think I change my mind on that technique. It seems like a huge PITA. Just got with glazing the bacon first, sprinkling the sugar on and then baking at like 350.

If you prefer a darker more molasses like flavor, feel free to use dark brown sugar instead and/or replace the white sugar with brown.
Click to expand...
Here's another version that also recommends the baste every 10 minutes.  Although it's a little PITA, I think it makes a difference between pretty good and awesome.  Thick cut bacon is especially important to avoid getting burnt portions. 

http://www.gooseisland.com/pairings/beer-candied-bacon

 
baymen said:
Mind sharing how you cook the bacon cheeseburger pie?
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Get your cast iron pan and try to use the longest pieces of bacon you can. Start by laying the ends in the center and laying them out over the edge of the pan like bicycle wheel spokes. Make your burger mix (I used 4 lbs of ground beef,  A1, Chopped Onions, Mushrooms, salt/pepper, garlic powder), cover the entire pan with the ground beef, cover with sliced cheese and flip the bacon over top of the cheese, sprinkle some lawry's season salt on top of the bacon.  Preheat your oven to 350, while that is heating up but the cast iron pan on a burner that is set to medium high heat and cook the bottom of the pan's bacon. This normally only takes a couple of minutes. Once that's done, put the entire pan into the oven and cook for about 30-60 minutes depending on how you like your beef cooked (check the temp before you remove it). If your bacon is not crispy on top just broil it until the desired crispness is met. We cut it up like a pie and garnish will pickles, tomatoes and "special sauce" (mayonnaise, sweet pickle relish and yellow mustard whisked together with vinegar, garlic powder, onion powder and paprika) 

 
GroveDiesel said:
I think I change my mind on that technique. It seems like a huge PITA. Just got with glazing the bacon first, sprinkling the sugar on and then baking at like 350.

If you prefer a darker more molasses like flavor, feel free to use dark brown sugar instead and/or replace the white sugar with brown.
Click to expand...
I brush my candy bacon with this

https://express.google.com/product/9656868603222549661_9261322374330427627_9359450?mall=WashingtonDC&directCheckout=1&utm_source=google_shopping&utm_medium=product_ads&utm_campaign=gsx&dclid=CJ-WyOrthNkCFQ8VhgodIYUCnQ

Then sprinkle with a combo of light brown sugar/fresh ground black pepper/gray sea salt/dried shallots

Its a beautiful thing

 
ProstheticRGK said:
Would you share your recipe for the Szechuan sauce/glaze?
Click to expand...
Sure, though I stole it from somewhere.  I am no chef, not by a damn sight.

2 Cups dried red chilies, deseeded and whipped to submission in a blender with about a quarter cup of cold water. In a pan I heat 1/4 cup sesame oil and I add one finely chopped onion, then 2 cloves of finely chopped garlic.  Next I stir in a tablespoon of ginger paste and then a tablespoon of tomato past.  To that I add one third cup of tightly packed brown sugar.  Next comes a half cup of soy sauce as it needs more liquid to dissolve the sugar and the pastes.  If it is too think I add a bit of water, not much, maybe 1/4 cup or so. Heat and stir until everything is dissolved then I take off the heat and add the chili paste I blended up earlier.  I let it sit for an hour or so.  Sometimes I add a bit of finely chopped scallions in lieu of some of the whole finely chopped onion.  I like the color.  when I do this I do this after it has come off of the heat because I want that color to hold up.  

Before using as a glaze, right before, I stir in about a tablespoon of molasses that I have microwaved about 10 seconds (Hint- Its easier to add the mixture to the molasses than the molasses to the mixture) The molasses is to help the mixture adhere to the meat.  I glaze it on after I have finished smoking and finish on a hot grill for about 5 to 10 minutes. (By hot grill I am guessing 400 degrees though this is a guess, I grill from sight and feel, not from a thermometer. Oh, I microwave the molasses to get it a bit runny so it will mix up. 10 seconds is plenty, maybe 8 is more accurate, it does not take much.

 
I've committed to the brisket on Sunday. Enough for me and a couple lunches the next week and plenty for the chili pot. So I'm thinking I'll separate the flat and cook that and reserve the point for burnt ends at some future time. Had to pick up vac sealer bags for all this gloriousness. 

 
TheFanatic said:
I've committed to the brisket on Sunday. Enough for me and a couple lunches the next week and plenty for the chili pot. So I'm thinking I'll separate the flat and cook that and reserve the point for burnt ends at some future time. Had to pick up vac sealer bags for all this gloriousness. 
Click to expand...
I wish I had time for Brisket on Sunday.... ugh. So good. 

 
Buddy Ball 2K3 said:
Get your cast iron pan and try to use the longest pieces of bacon you can. Start by laying the ends in the center and laying them out over the edge of the pan like bicycle wheel spokes. Make your burger mix (I used 4 lbs of ground beef,  A1, Chopped Onions, Mushrooms, salt/pepper, garlic powder), cover the entire pan with the ground beef, cover with sliced cheese and flip the bacon over top of the cheese, sprinkle some lawry's season salt on top of the bacon.  Preheat your oven to 350, while that is heating up but the cast iron pan on a burner that is set to medium high heat and cook the bottom of the pan's bacon. This normally only takes a couple of minutes. Once that's done, put the entire pan into the oven and cook for about 30-60 minutes depending on how you like your beef cooked (check the temp before you remove it). If your bacon is not crispy on top just broil it until the desired crispness is met. We cut it up like a pie and garnish will pickles, tomatoes and "special sauce" (mayonnaise, sweet pickle relish and yellow mustard whisked together with vinegar, garlic powder, onion powder and paprika) 
Click to expand...
This sounds...like something.

Do you have a pic of one of the "pie" slices?

 
Buddy Ball 2K3 said:
Get your cast iron pan and try to use the longest pieces of bacon you can. Start by laying the ends in the center and laying them out over the edge of the pan like bicycle wheel spokes. Make your burger mix (I used 4 lbs of ground beef,  A1, Chopped Onions, Mushrooms, salt/pepper, garlic powder), cover the entire pan with the ground beef, cover with sliced cheese and flip the bacon over top of the cheese, sprinkle some lawry's season salt on top of the bacon.  Preheat your oven to 350, while that is heating up but the cast iron pan on a burner that is set to medium high heat and cook the bottom of the pan's bacon. This normally only takes a couple of minutes. Once that's done, put the entire pan into the oven and cook for about 30-60 minutes depending on how you like your beef cooked (check the temp before you remove it). If your bacon is not crispy on top just broil it until the desired crispness is met. We cut it up like a pie and garnish will pickles, tomatoes and "special sauce" (mayonnaise, sweet pickle relish and yellow mustard whisked together with vinegar, garlic powder, onion powder and paprika) 
Click to expand...
Fantastic.. Thanks for sharing.  Go Eagles!

 
Ditkaless Wonders said:
Sure, though I stole it from somewhere.  I am no chef, not by a damn sight.

2 Cups dried red chilies, deseeded and whipped to submission in a blender with about a quarter cup of cold water. In a pan I heat 1/4 cup sesame oil and I add one finely chopped onion, then 2 cloves of finely chopped garlic.  Next I stir in a tablespoon of ginger paste and then a tablespoon of tomato past.  To that I add one third cup of tightly packed brown sugar.  Next comes a half cup of soy sauce as it needs more liquid to dissolve the sugar and the pastes.  If it is too think I add a bit of water, not much, maybe 1/4 cup or so. Heat and stir until everything is dissolved then I take off the heat and add the chili paste I blended up earlier.  I let it sit for an hour or so.  Sometimes I add a bit of finely chopped scallions in lieu of some of the whole finely chopped onion.  I like the color.  when I do this I do this after it has come off of the heat because I want that color to hold up.  

Before using as a glaze, right before, I stir in about a tablespoon of molasses that I have microwaved about 10 seconds (Hint- Its easier to add the mixture to the molasses than the molasses to the mixture) The molasses is to help the mixture adhere to the meat.  I glaze it on after I have finished smoking and finish on a hot grill for about 5 to 10 minutes. (By hot grill I am guessing 400 degrees though this is a guess, I grill from sight and feel, not from a thermometer. Oh, I microwave the molasses to get it a bit runny so it will mix up. 10 seconds is plenty, maybe 8 is more accurate, it does not take much.
Click to expand...
Thanks, I’m gonna try that this weekend.

 
[icon] said:
I wish I had time for Brisket on Sunday.... ugh. So good. 
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What I'll do is throw it in either at midnight on Saturday and set the Traeger Timberline for 180 and wrap and bump it in the morning and have brisket in the early afternoon, or throw it in early at 300 and eat at halftime or so. I'm going solo on this one, with maybe one or two other guys if that, so it doesn't really matter that I have anything ready at any given time. And at 300, a flat can be done in 4-5 hours and then an hour or so rest. 

 
not hosting this year but bring Philly cheese steaks and wife is making a dessert (I think a philly cheesecake makes sense).  One buddy of mine I know is making clam chowder and another is getting an order from Philly Pretzel factory.   I'm not sure what the other people are bringing. 

 
All right, here’s my finalized menu:

Appetizers

Chicken wings, Guacamole with chips, Green Hummus, Sweet and Spicy glazed Kielbasa, an order of Philly street pretzels and Guiness Cheese dip. An olive tray with a bunch of pickled pickled peppers.

Mains

Cheesesteaks, Tony Luke’s Pork Sammiches with Rapini, Italian Hoagies.

Sides

F Boston baked beans, Green salad, Potato Salad, Roasted brussel sprouts

Desserts

Cannoli Dip, Watergate salad (mostly because it’s green), chocolate-dipped strawberries, football shaped peanut butter balls and a fruit plate.

 
Todem said:
My wife is whipping up her amazing buffalo chicken dip. She uses fresh pulled rotisserie chicken and Franks famous Buffalo Hot Sauce and her other secret ingredients. We then get Cape Cod chips, scoop corn chips and scoop Frito's to eat it with.  

For our main course I will be grilling Omaha filet mignon's and bone in NY strip steaks coupled with fresh cold water lobster tails (boiled then finished off on the grill with melted garlic butter basting and on the side for dipping). Homemade garlic smashed potatoes, and grilled (on the BBQ) asparagus brushed with olive oil and sprinkled with sea salt and fresh cracked pepper.

This meal will be far better than game.
Click to expand...
Man you do it right! All sounds amazing but this dip has my attention.

 
Hey guys, I need a good recipe for BBQ wings with a slight kick. Just a hint of spicy. 

I've started back working out on a regular basis and I'm on a strict low carb diet, but my team is in the super bowl so I gotta all out for my boys. Right now menu looks like this: 

Wings

rotel dip with my own little spin on it

bacon & cheddar fries

cold cut combo 

pigs in a blanket OR bacon wrapped smokies 

 
menu shaping up as:

  • Chips, Guac & Salsa
  • Two types of cheese & pepperoni
  • Stuffed Clams
  • Hot & Mild Sausage cooked on the grill served with spicy mustard
  • Italian Sandwiches with all the fixings
  • Three meat chili that was cooked last night
  • Spicy Coleslaw
  • Potato Salad
  • Sip of Sunshine IPA
 
Klimtology said:
Anyone have a good and easy baked wings recipe?

TiA
Click to expand...
Buy your wings and separate them. Rig up a steamer (colander over a pot of boiling water) and steam the wings in batches for roughly 10 minutes. Let them cool. Season with salt, pepper, garlic and onion powder (light coating of corn starch makes them extra crispy, but don’t overdo it, or it gets gummy.) bake on rimmed cookie sheet at 375 for about 35-45 minutes. Remove from oven and toss them in a bowl with sauces. 

Traditional: butter and Frank’s Red Hot

szechuan: see DW’s post upthread

garlic butter, parmesan and red pepper flakes

hot habanero or jalapeno jelly, apricot preserves, worcestershire sauce, fresh garlic, simmered in a pan for a while to mix and thicken.

soy sauce, hoisin sauce, rice wine vinegar, chinese five spice powder, fresh garlic, fresh ginger, lemon root.

 
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