SBLII: Favorite Super Bowl Party Food

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SMU_Sox

loves his fluffykins
SoSH Member
Jul 20, 2009
6,665
Dallas
I love to cook. I love to grill or smoke out. I host a party when the Pats get in so it is also my big day in the kitchen. Whether it’s shopping for ingredients or cooking I spend over 48 hours just on the food for the big game. I was thinking about my favorite Super Bowl foods and realized most of them are homemade. So what do you all do or like? I love the advice I get on SoSH and thought it might be nice to see what other people do and maybe possibly even share recipes or cooking methods.

This is a short list of everything I either make or have made for these parties:

Usually people start coming in an hour before the game and we start with an unholy amount of apps.

Apps:
3-Cheese Mac-and-cheese balls
Beer cheese and sausage balls
Homemade ranch dip
Home made beer cheese dip (sometimes I make two pots of this one spicy one not)
I also make a meat and cheese board. I like to go to central market and spend an 1-2 hours just looking at their incredible selections. I usually sink $100 just into this plate. Then I spend two days fighting myself from eating it alone in the dark when no one is watching. Central market is like combining Wegmans and Whole Foods.

My girlfriend is a fantastic cook but for this event usually is on dip duty:

Aside from the guacamole which is a simple recipe she likes to oven roast cloves of garlic to make humus and a creamy spinach and feta dip.

Last but most important: home made chicken wings. You don’t need a deep fryer to do it. You will need some tums though when you’re done. Typically make the wings in a frying pan in high heated oil. I brine my wings overnight - I like them extra crispy and although the brining makes it harder to get them crispy initially it keeps the meat juicy. YMMV on that one. Chicken is an unforgiving mistress and she will dry up really quickly. I am looking for a better wing recipe and cooking method.

Mains:
3-2-1 smoked ribs (4-6 racks of pork baby back ribs). For those not familiar with the 3-2-1 method it’s a tried and true way of smoking your ribs at 225 that gauantees both firmness at the end but that your rib meat is fall off the bone tender.

Brisket - smoked usually with a dry rub. Done a lot of southwestern or Coffee rubs lately. Talking shop here I prefer Oak, Pecan, or a fruit wood over mesquite for brisket.

Bone-in hog of some sort like pork butt. I’m only hosting 10-12 people this year so I’m doing a 10 pound bone-in pork shoulder. I will be using a combination of peach and pecan wood to smoke it this year. Hickory to me is like mesquite - just too much of an overwhelming flavor. Like the brisket I expect around 2 hours of smoking per pound of meat.

Burgers

Bratz/Hot-Dogs

Chili - when I do the burgers and bratz/dogs I’ll make a chili to go with it. When I make chili I make it with beer, ground beef, groundshort rib beef, and with bone in short ribs.


Store/Restaurant purchases:
Pizza
Nachos
Jalapeño poppers
Loaded waffle fries
Beer, Alcohol, lots of beer, soda.

I never make dessert and honestly would rather eat more meat than a sweet.


And my favorite entree: the salty tears of Pats haters when we win.

So, SoSH what do you like to eat for the Super Bowl? What do you make? Do we have any other people who are already beginning their food prep?
 

Leather

given himself a skunk spot
SoSH Member
Jul 18, 2005
26,292
Clam chowder. Wings. Shrimp cocktail. Pigs in a blanket. Good cheeses/crackers. Sour cream/onion dip. Crudités and hummus for those people. Quesadillas for the kids.
 

Ale Xander

Lacks black ink
SoSH Member
Oct 31, 2013
32,042
Favorite foods to eat if I'm coming home from a typical SB party:

water
ginger
Tums
 

Omar's Wacky Neighbor

Well-Known Member
Lifetime Member
SoSH Member
Jul 14, 2005
10,274
Leaving in a bit to the studio :)
Visited our son in college in Maine last weekend, so we stopped off at a Market Basket for stuff that;s hard to find in north Jersey: smoked shoulder, steak tips, GOOD New England style hot dogs w natural casing.

Also planning a trip to Restaurant Depot in the AM.....
 

Leather

given himself a skunk spot
SoSH Member
Jul 18, 2005
26,292
That’s why I always instruct my guests to show up an hour before it starts so I can A) eat; and B) get all the obligatory small talk and introductions out of the way before game time.
 

BernieRicoBoomer

Member
SoSH Member
Sep 20, 2007
654
Bound Brook, NJ
Chili and various snacks, keeping it simple because it’s just me, the wife and daughters this year. We are trying these Jell-O shots though..
49CA8AFC-68A9-4669-927B-D0524330A3C7.jpeg
 
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Hank Scorpio

Member
SoSH Member
Apr 1, 2013
5,564
For decades, my family's made something called "Spinach Balls" on every occasion you can imagine.

They're basically that bagged stuffing, chopped spinach, and cheddar cheese mixed with eggs, garlic, and butter, rolled into meatball sized balls, and baked. And they're fucking amazing.
 

SumnerH

Malt Liquor Picker
Dope
Jul 18, 2005
27,067
Alexandria, VA
For decades, my family's made something called "Spinach Balls" on every occasion you can imagine.

They're basically that bagged stuffing, chopped spinach, and cheddar cheese mixed with eggs, garlic, and butter, rolled into meatball sized balls, and baked. And they're fucking amazing.
http://allrecipes.com/recipe/25273/spinach-balls/ has a similar recipe but with Parmesan instead of cheddar.
 

jercra

No longer respects DeChambeau
SoSH Member
Jul 31, 2006
2,446
Arvada, Co
While I don't have a recipe, blanching wings and adding baking soda to the blanching liquid will par-cook as well as render some fat out and raise the pH. This leads to crispier wings that remain moist on the inside with the skin a bit tighter as well.

However, if you have the time and gear, my favorite wings ever I made last fourth of July. Homemade dry rub (use turbinado, not brown, sugar), smoke in a smoker at around 220 until they are just under temp. Pull them out and let them cool to room temp. In a foil pan, mix some rub with some cider vinegar until you get a liquidy paste then put the wings in the foil pan and toss them all in the paste. About 10 minutes before eating put them on a sear burner until you get crispy char on both sides. Enjoy.

But, to answer the thread's question, my favorite superbowl food is salty, salty tears.
 

SMU_Sox

loves his fluffykins
SoSH Member
Jul 20, 2009
6,665
Dallas
Also be extra careful today, I just checked on my smoker and the brisket is NOT DONE
My bone-in pork butt got done at about 11 today - about 19-20 hours of low and slow. The problem is every time I turn my back my kids are picking at it.

I slept last night just got up every two hours to tend the fire and check temp. Then I found the videos Rev posted and that killed another 3 hours or so. But now it’s 1:02 and oh my god time you move so slow right now.
 

Deathofthebambino

Drive Carefully
SoSH Member
Apr 12, 2005
33,194
As someone who refuses to watch the Super Bowl at a party (or with anyone other than my 9 year old son for that matter), and will probably eat whatever I would eat on any other Sunday, I have to say, this thread needs more pictures. Maybe I'll make myself some nachos (chips, cheese, salsa, nothing special). Two of my neighbors are having parties, and we're invited to each, but I can't bring myself to going, eating, and then leaving before kickoff, even though everyone told me it would be acceptable because they know I need to be alone for the game.
 

Ale Xander

Lacks black ink
SoSH Member
Oct 31, 2013
32,042
As someone who refuses to watch the Super Bowl at a party (or with anyone other than my 9 year old son for that matter), and will probably eat whatever I would eat on any other Sunday, I have to say, this thread needs more pictures. Maybe I'll make myself some nachos (chips, cheese, salsa, nothing special). Two of my neighbors are having parties, and we're invited to each, but I can't bring myself to going, eating, and then leaving before kickoff, even though everyone told me it would be acceptable because they know I need to be alone for the game.
Go and take ziploc bags with you. Just as long as you're back by kickoff
 

reggiecleveland

sublime
Lifetime Member
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Mar 5, 2004
22,068
Saskatoon Canada
A place near here has this SB special, all the wings you can fit into a container for a set price. My son and I went there and figured out a stacking pattern that strained the limits of how much weight Styrofoam can hold.
 

Super Nomario

Member
SoSH Member
Nov 5, 2000
12,865
Mansfield MA
For decades, my family's made something called "Spinach Balls" on every occasion you can imagine.

They're basically that bagged stuffing, chopped spinach, and cheddar cheese mixed with eggs, garlic, and butter, rolled into meatball sized balls, and baked. And they're fucking amazing.
http://allrecipes.com/recipe/25273/spinach-balls/ has a similar recipe but with Parmesan instead of cheddar.
OK, I'm trying this recipe last-minute so thanks or F you guys depending on how it turns out. My early money's on "thanks."
 
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