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Delicious Ideas for Big Game Sunday
Special To The Truth
With just a grill and a
bit of smoke, your menu will be the real MVP of the Big
Game.
“The key to making snacks
and appetizers more flavorful is with hardwood pellets,
which can add rich, wood-fired flavor to just about
anything. And, with a few modifications, you don’t even need
a pellet grill to achieve that delicious wood-smoked
flavor,” says Ben Madden, product manager at Bear Mountain
BBQ Woods, crafter of gourmet, hardwood pellets.
Below, Madden shares his
winning tips and game-day recipes.
Smoked & Roasted Wings
From classic Buffalo hot
sauce to sweet teriyaki, chicken wings are always a
crowd-pleaser, especially on game day. Take their flavor to
the next level with this recipe for Smoked and Roasted
Chicken Wings:
Prep time: 5 min
Cook time: ~ 2 hours
depending on size and amount of wings
Ingredients:
• Essential BBQ Rub or
poultry seasoning
• Chicken wings
• Sauce of choice
• Bear Mountain’s Savory
BBQ Craft Blends pellets
Preparation:
1. Lightly coat wings in
seasoning.
2. Arrange wings on smoker
or grill at 225 degrees with at least 2 inches of space
between.
3. Smoke for 1 to 1.5
hours.
4. Turn up grill to 350
degrees to finish. Start brushing on sauce and turning wings
periodically.
5. Once wings hit an
internal temperature of 165, remove from the smoker or grill
and toss in a bowl with remaining sauce. Then they’re ready
to serve!
No pellet grill or smoker?
Try using Smoke ‘Ems wood pellet packets in this recipe in
the following way:
• On one side of grill,
turn burner to medium-high heat or fire up charcoal and
place Smoke ‘Ems packet directly over heat until it starts
smoking.
• Place wings on other
side of grill over medium heat until Smoke ‘Ems has stopped
smoking. Note: For more smoke flavor, use a second packet
after first has been used.
• Increase temperature
under wings and continue with Step 4 above.
Beer Cheese Dip
Bring your appetizer game
to a new level with this delicious recipe for Beer Cheese
Dip with Pretzel Ring, from Bear Mountain BBQ ambassador,
Jennifer Danella:
Ingredients:
• 1 1/2 cups cheddar
cheese grated
• 1/2 cup gruyere cheese
grated
• 8 ounces cream cheese
softened
• 1 tablespoon Dijon
mustard
• 1/2 of a 1-ounce Hidden
Valley Ranch Packet
• 2 tablespoons green
onions chopped.
• 1/4 cup German lager
beer
• 2 tablespoons baking
soda
• 1 can biscuits
• 1 large egg, mixed with
1 tablespoon water, for brushing biscuits
• 12-inch cast iron
skillet
• Bear Mountain’s Bourbon
BBQ or Savory BBQ Craft Blends pellets
Preparation:
1. Preheat pellet grill to
350 F.
2. In large bowl, combine
1 cup cheddar, gruyere, cream cheese, Dijon mustard, Hidden
Valley Ranch seasoning, beer and 1 tablespoon green onions.
Mix evenly.
3. Cut biscuits in half.
Roll each half into a ball, then slice an X across top.
4. Boil 2 cups water in
medium saucepan. Once boiling, add baking soda and mix
immediately.
5. Add biscuits in batches
and cook until puffy, approximately 1 minute. Remove and
transfer to skillet, forming ring along inside edge.
6. Brush biscuits with egg
wash. Sprinkle with salt.
7. Transfer dip to center
of skillet. Sprinkle with remaining cheddar.
8. Bake until biscuits are
golden and dip is bubbly, 30-35 minutes.
9. Garnish with remaining
green onions. Serve!
For more recipe ideas and
grilling tips, visit bearmountainbbq.com.
By adding smoke to your
Big Game playbook, you will score big long before kickoff.
Courtesy StatePoint
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