Super Bowl Foods On The Grill
Super Bowl Sunday is the biggest game of the year that also signifies the gathering of friends and family with food as the main attraction. This iconic game day is known as the seventh largest grilling day of the year and the most poplar winter day to break out the grill. The best thing about grilling on game day is that most foods benefit from preparation methods prior to cooking on the barbeque and the more you are prepared in advanced then the more time you will have to watch the game.
On average, people will consume over 90 million pounds of chicken wings, 65 million pounds of avocados that will be used for guacamole dip, and 14,500 tons of chips. Try taking a healthier approach toward popular Super Bowl foods by choosing your barbeque versus traditional cooking methods like deep frying. This can also help the dreaded clean up too. No greasy spills, excess dishes to scrape clean, or running up the heating bill. Instead, allow the kitchen to be a gathering place for guests who need a break from the game.
Chicken wings are a staple for football season and while there is a great debate among wing lovers whether they should be breaded or naked, cease the infinite query by grilling these savory meaty appetizers. Plan ahead and marinate the wings, I suggest to use both a salty and sweet solution. This combination results in moist and tender meat with an amazing level of flavor profile. One of my favorite recipes that everyone raves about is beer braised chicken wings. This is a two part method that adds a little heat while the basting liquid is applied as the chicken wings cook over the grill.
The process is quite simple, for every 10lbs of raw chicken wings, marinate the wings in:
- 1/3 Cup olive oil
- 1/3 Cup balsamic vinegar
- 2 Tbs. Kosher salt
- 2 Tbs. dark brown sugar
- 3 Tbs. red chili flakes ( less if desired)
- 3 Tbs. Dijon mustard
Whisk ingredients together, pour into a heavy duty zip lock bag and marinate wings no longer than 6 hours.
Beer Basting Sauce:
- 24 fl. oz. pale ale beer of good quality
- 6 large garlic cloves, crushed
- 16 fl. oz. Frank’s hot sauce
- ½ lb. unsalted butter
- Dash of red pepper flakes.
Place all ingredients either aside the grill on a burner if applicable or on the stove over low heat. Bring mixture to a gentle simmer and allow to cook for about 10 minutes, about the time the chicken wings are ready to be basted.
Heat the grill over medium heat and grill the wings, careful to turn frequently to ensure proper and even cooking. Start basting wings when 85% cooked, and place in a warm oven up to an hour before the arrival of guests. Reserve any leftover basting liquid and use to pour over the wings right before setting out. The basting liquid is great to glaze over steaks and burgers right before taking off the grill too.
Want to jazz up your guacamole dip? Peel, core, and slice some fresh pineapple, sprinkle a little granulated sugar over the slices and grill the pineapple till deep golden brown, roughly chop and add to the guacamole dip. The acidity from the pineapple helps preserve the color of the dip as well.
If you are in the market for a new grill and looking to find a barbeque that can handle cooking for a crowd, the Twin Eagles 42 inch grill will astound you with the incredible surface space along with it’s many extra features. Exclusive zone dividers for heat control allows you to cook at separate temperatures that certain foods respond to better. For example, on game day cooking chicken wings along side hamburgers that require high heat to seal in flavor. The unique ceramic briquettes distribute an even flow of heat control, which is vital for delicate foods that need constant attention to avoid over cooking. The gas grill is ideal when long periods of active grilling time are in store.
ABOUT THE AUTHOR
Jennifer Boukather has been in the culinary arts as an executive chef for over 10 years. She specializes in the Pacific Northwest cuisine with global fusion and has worked with some of the most credible pit masters in the States. She has a vast knowledge in barbeques and prides her caveman instincts with all types of grilling techniques.
