Get Superbowl Ready with These Recipes from G&B Energy

Are you ready for the Superbowl? The big game is just around the corner, and we know that you’ll want to be prepared with some delicious snacks! That’s why we’ve put together this collection of recipes from G&B Energy. These recipes are perfect for any Superbowl party, and they’re all sure to please your guests!

Get Superbowl Ready with These Recipes from G&B Energy

50/50 Wings

Serves 20 People
Cook Time: 30-60 Min

These 50/50 wings use equal parts Franks Red Hot sauce and Texas Pete hot sauce for an extra spicy flavor. The wings are cooked in the grill which gives them a smoky flavor and a crunchy texture. The wings can be served with bleu cheese, ranch dressing, celery sticks, or carrots for dipping. They are perfect for game day snacking, family dinners, and parties!

Ingredients

1-2 Dozen Jumbo Chicken Wings
1/2 Cup Franks Red Hot
1/2 Cup Texas Pete
1 Tablespoon Butter Unsalted
2 Tablespoons Lanes BBQ Sweet Heat

Instructions

Stabilize your grill at 325 – 375F and set up for an indirect cook. As the grill is coming to temperature, score the skin and meat of the wings then season with the sweet heat.
Place the wings around the outside of the grill grates and make sure there is plenty of room in-between each wing. Close the dome and cook for 30 – 45 minutes or until you like the caramelization.
Flip the wings and place all the sauce ingredients in a sauce pot, place on the grill grate and close the dome allowing the butter to melt and chicken smoke to season the sauce. Cook until the wings reach an internal temp of 170F. Take the sauce off and give it a swirl, combine the wings and sauce then transfer to the presentation plate. Enjoy!

Recipe adapted from Kamado Joe

Smoked Meatballs

Prep Time: 30 min
Cook Time: 1 hr
Makes approximately 30 meatballs

Now, this doesn’t need to be smoked, but man is it good if you do! Finishing with a glaze of your favorite BBQ sauce really adds to the next level awesomness of these! Don’t sleep on this one, Meatballs are back!

Ingredients

2 Pounds (1 Kg) Ground Beef
½ Cup Fine Diced Onion
¼ Cup Chopped Flat Leaf Parsley
3 Cloves Garlic – Fine Grated
1/3 Cup Fine Breadcrumbs
2 Eggs
¼ Cup Fresh Parmesan
3 Tbsp Of Your Favorite BBQ Seasoning
4 Tbsp Milk
1 Cup Of Your Favorite BBQ Sauce

Instructions

In a large bowl, combine all of your ingredients. Eyeballing this, pull and roll a pinch of the meat mixture to make a 1 ½-in (4 cm) to 2 (6 cm) meatballs. This recipe will make roughly 30 balls total. Once shaped, set on a cookie sheet. Allow the meatballs to sit for about on hour before heading to the grill.
Now, if you are smoking them, heat your smoker to 220°F (104°C). Place the meatballs on it and smoke for roughly 45 min till internal reaches 135°F (57°C). Crank the heat to 425°F (218°C) and glaze the meatballs a couple times till they have a nice shine about them. Remove and Enjoy!
Now, if you are using a grill, preheat your grill to a medium high heat, roughly 400°F (204°C). Place the meatballs on the grill and cook for 4 min. Rotate and repeat till all sides are browned well. Meatball internal should be roughly 160°F (71°C). Glaze with your favorite sauce and allow to set up in the heat. Once they have a nice shine to them, remove and enjoy!

Recipe adapted from Broil King

Smoked Mac and Cheese

Prep Time: 10 min
Cook Time: 1 hr 10 min

This smoked mac and cheese recipe takes everything you love about the classic side dish and dials it up to eleven. Melted cheddar and gouda cheese over macaroni, cooked over apple smoke, and topped with crispy bacon. What could be more American?

Equipment

Cast Iron Skillet
Apple Wood Chips

Ingredients

1 Lb Elbow Macaroni
¼ Cup Unsalted Butter
¼ Cup Flour
2 Cups Grated Cheddar
2 Cups Gouda
2 Cups Milk Either Whole Or Half And Half
½ Tsp Ground Black Pepper
1 Tsp Kosher Salt
¼ Tsp Smoked Paprika

Topping:

4 Strips Crispy Bacon Diced
Parsley Finely Chopped

Instructions

Prepare the elbow macaroni in line with packet instructions. Cook to al dente, where they are tender but firm and not too soft.
Fire up smoker to 225°F (107°C). If you are using a charcoal grill, set up for 2-zone cooking or indirect grilling. Add applewood to fire box or coals.
While smoker warms up, heat a cast iron skillet over medium heat. Melt the butter and whisk in the flour until smooth.
Increase heat and slowly whisk in the milk, stirring constantly until fully combined. Reduce heat to low.
Stir in cheddar and gouda until melted. Remove pan from heat.
Add cooked macaroni to pan, stirring until pasta is evenly coated.
Transfer skillet to smoker. Close the chamber lid or door, and smoke for one hour.
Remove from smoker. Top with crispy bacon (or stir in). Serve immediately.

Recipe adapted from TheOnlineGrill.com

Over The Top Chili

Cook Time: 3-4 hrs
Serves 8

Ingredients

1 28 oz. Can Baked Beans (Preferred: Bush’s Maple Baked Beans)
1 28 oz Can Italian-Style Diced Tomatoes
2 28 oz Cans Crushed Tomatoes
1 7oz Can Chipotles In Adobo Sauce, Chopped
Cilantro
Dutch Oven (7 Qt.), Or Oven-Safe Pot Or Skillet
Shredded Cheese
White Onions, Chopped
Wood Chunks (Preferred: Cherry)
Your Favorite BBQ Rub (Optional)
1 Beer (Preferred: Miller Light)
1 Teaspoon Cinnamon
2 Pounds Ground Beef
1 Pound Ground Pork
1 Head Of Garlic, Chopped
3 Medium Red Onions, Chopped
4 Teaspoons Chili Seasoning (Preferred: Meat Church Texas Chili Seasoning)

Instructions

Set up the Kamado Joe by including 3-4 wood chunks beneath your Big Block Lump Charcoal for consistent smoke for the whole cook. Light your grill, and bring the temperature up to 275-300°F.
Add the X-accessory rack in the middle of your grill (second level if you have the Classic III). Add your dutch oven to allow it to come to temperature with the grill.
Add chopped onions to dutch oven, cook until they become translucent.
Add chopped garlic, diced tomatoes, crushed tomatoes, chopped chipotles in adobo sauce, beans, beer, cinnamon, and chili seasoning. Stir.
Add a grill grate to the top tier of your Divide & Conquer or on top of your dutch oven for your meat.
Mix ground beef and ground pork together, then form an oval meatloaf. Sprinkle your favorite rub or chili seasoning on the outside of the meatloaf.
Place meatloaf on the top grill grate. Smoke until meat reaches an internal temperature of 145°F, about two hours.
Remove, chop, and add to dutch oven.
Once combined, smoke chili for an additional hour.
Scoop your chili into a bowl, and garnish with cheese, cilantro, and chopped white onions.

BLOG

9