Tips & Recipes
Top 3 Super Bowl Recipes That Aren’t Wings or Nachos
Three anti-mainstream Super Bowl recipes built for real BBQ cooking. These crowd-ready dishes focus on temperature control, long smokes, and stress-free timing using MeatStick V.
These Super Bowl recipes skip wings and dips and focus on food you can cook ahead, scale up, and still nail the doneness. All three come from Jay H. of @BoltThrowerBBQ and are cooked using MeatStick V to manage long smokes, sears, and rest times without guessing.
Cheesy Pulled Pork Bites
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
- Score the fat cap, coat the pork shoulder with mustard, and apply BBQ rub. Rest 1 hour at room temp.
- Smoke at 225°F. Insert MeatStick V and set the target to 203°F.
- After 2 hours, spritz hourly with apple juice + apple cider vinegar until 165°F.
- 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.
- Shred and cool slightly. Wrap cheddar cubes with pork. Dredge in flour, egg wash, then panko.
- Fry at 350°F until golden, about 6 minutes, flipping halfway.
MeatStick V makes the stall and finish simple: track 165°F for the wrap and hit 203°F without drying it out.
Cheesy Tri-Tip Sandwiches
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
- Trim tri-tip, apply olive oil binder, season generously. Insert MeatStick V.
- Smoke at 250°F until internal hits 115°F.
- Cheese sauce: melt butter, whisk in flour, add milk, mustard, cheddar, and black pepper. Simmer until smooth.
- Sear at about 500°F, ~2½ minutes per side, to 130°F.
- Rest 15 minutes. Slice thin against the grain.
- Build on cheese buns with tri-tip, cheese sauce, pickled jalapeños, and fried onions.
The key moment is the pull at 115°F before the sear. MeatStick V helps you hit it on time, not late.
Prime Rib Sliders
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
- Rub prime rib with garlic herb oil. Rest 1 hour at room temp.
- Smoke at 250°F. Insert MeatStick V and track internal temp without opening the lid.
- Caramelize onions low and slow while the meat smokes.
- At 115°F, sear at about 500°F on all sides.
- Pull at 125°F (or 125°F depending on the size) and rest 20 minutes (carryover lands near 130°F).
- Slice thin. Build sliders with cheeses and onions on Hawaiian rolls.
- Brush tops with butter. Bake covered at 350°F for 10 minutes, then uncovered 5 to 10 minutes until browned.
- Serve with horseradish cream.
Prime rib is a tight window cook. Tracking 115°F (smoke pull) and 125°F (sear pull) keeps it medium-rare instead of overshooting.
Want the same setup Jay used?
MeatStick V makes it easier to manage long smokes, sears, and rest times without guessing.
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