Top 3 Super Bowl Recipes That Aren’t Wings or Nachos

Ingredients

• Pork shoulder
• Yellow mustard
• BBQ rub
• Apple juice
• Apple cider vinegar
• Cheddar cheese, cubed
• Flour
• Eggs
• Panko breadcrumbs
• Oil for frying
• Chives (optional)

How to make it

1. Score the fat cap, coat the pork shoulder with mustard, and apply BBQ rub. Rest 1 hour at room temp.
2. Smoke at 225°F. Insert MeatStick V and set the target to 203°F.
3. After 2 hours, spritz hourly with apple juice + apple cider vinegar until 165°F.
4. Move to a foil pan, add a little apple juice, cover tightly, raise smoker to 275°F, and cook to 203°F. Rest 2 hours.
5. Shred and cool slightly. Wrap cheddar cubes with pork. Dredge in flour, egg wash, then panko.
6. Fry at 350°F until golden, about 6 minutes, flipping halfway.

Ingredients

• Tri-tip roast
• Olive oil
• Garlic jalapeño rub
• Cheese buns
• Pickled jalapeños
• Fried onions

Cheese Sauce

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 2 tbsp sweet heat mustard
• 2½ cups shredded cheddar
• Black pepper

How to make it

1. Trim tri-tip, apply olive oil binder, season generously. Insert MeatStick V.
2. Smoke at 250°F until internal hits 115°F.
3. Cheese sauce: melt butter, whisk in flour, add milk, mustard, cheddar, and black pepper. Simmer until smooth.
4. Sear at about 500°F, ~2½ minutes per side, to 130°F.
5. Rest 15 minutes. Slice thin against the grain.
6. Build on cheese buns with tri-tip, cheese sauce, pickled jalapeños, and fried onions.

Ingredients

• Bone-in prime rib
• Hawaiian rolls
• Monterey Jack cheese
• Havarti cheese

Garlic Herb Oil

• ¼ cup olive oil
• 8 garlic cloves, minced
• Fresh oregano
• Fresh rosemary
• Sea salt
• Cracked black pepper

Caramelized Onions

• Spanish onions
• Olive oil
• Sugar
• Salt

Horseradish Cream

• ¼ cup sour cream
• 2 tbsp horseradish
• 2 tsp mayonnaise
• 2 tsp Worcestershire
• 1 tsp Tabasco
• 1 tsp sriracha
• Salt and pepper, to taste

How to make it

1. Rub prime rib with garlic herb oil. Rest 1 hour at room temp.
2. Smoke at 250°F. Insert MeatStick V and track internal temp without opening the lid.
3. Caramelize onions low and slow while the meat smokes.
4. At 115°F, sear at about 500°F on all sides.
5. Pull at 125°F (or 125°F depending on the size) and rest 20 minutes (carryover lands near 130°F).
   
6. Slice thin. Build sliders with cheeses and onions on Hawaiian rolls.
7. Brush tops with butter. Bake covered at 350°F for 10 minutes, then uncovered 5 to 10 minutes until browned.
8. Serve with horseradish cream.