We can all agree every Super Bowl party needs BBQ and snack food. We've got 4 unique snack recipes for you to pick from - or try all of these low-cost, highly delicious snacks your friends and family will definitely devour.
Wild Buffalo Chicken Dip
Ingredients:
- 8 oz. Cream Cheese
- ½ cup Sour Cream
- ½ cup Mayonnaise
- ½ cup Ranch Dressing
- 1 pkg. Ranch Dressing Mix
- 1 tbsp. Motley Que Chicken Fixx
- ½ cup Blues Hog Wild Wing Sauce
- 1 pkg. Pre-Cooked Shredded Chicken (or use last years Super Bowl recipe, Shredded Chicken Sliders, for a shredded chicken recipe)
- 1 cup Shredded Cheddar Cheese
- 1 cup Monterey Jack (or Spicy Cheese)
- 4 strips Bacon cooked and crumbled or ( ¼ Cup precooked bacon bits)
- Choice of Chips, Crackers, Mixed Veggies, Crostini, or Bruschetta for serving
Wild Buffalo Chicken Dip Directions:
STEP 1: Pre-heat your favourite gas grill or smoker to 350°F - we're using our favourite Yoder Smoker YS640s.
STEP 2: Mix all the ingredients, excluding the bacon, in a large mixing bowl.
STEP 3: Now, place the blend in a heat-safe baking dish or disposable tin pan.
STEP 4: Now, top with all the bacon, and we mean ALL the bacon.
STEP 5: Put your delicious mixture on your barbecue for about 20 - 35 mins or until the cheese starts to bubble.
The treat on the left is the Sausage Popper Boats, keep reading to see the recipe.
STEP 6: Serve with chips, crackers, mixed veggies, crostini, bruschetta, or anything else you'd like to dip into it...even eat it by the spoonful, if you want.
Onto the next recipe: Hot Dog Burnt Ends!
Hot Dog Burnt Ends
Ingredients:
- 16 All-Beef Hot Dogs
- 2 tbsp. House of Q Slow Smoke Gold BBQ Sauce & Slather
- 2 tbsp. Hardcore Carnivore Red
- 2 tbsp. Heath Riles Cajun Creole Garlic Butter Seasoning
- 4 tbsp. Butter
- ¼ cup Brown Sugar
- ¼ cup Killer Hogs BBQ Sauce
Hot Dog Burnt Ends Directions:
STEP 1: Preheat your smoker to 225°F, again, we're using our Yoder Smoker YS640s.
STEP 2: Slather the wieners with the House of Q Slow Smoke Gold and season all over with the Heath Riles Cajun Creole Garlic Butter Seasoning and Hardcore Carnivore Red rubs.
STEP 3: Place the newly flavourful hot dogs directly on your grill grates and smoke them for 1 hour.
STEP 4: After that's done, remove the hot dogs and slice them into 1.5-inch pieces. Next, place the hot dog pieces into a disposable tinfoil pan. Top them off with the butter, brown sugar, and Killer Hogs BBQ Sauce. Make sure all surfaces of the hot dogs are covered in sauce.
STEP 5: Increase the heat of your barbecue to 400°F and place the pan of hot dog burnt ends on the grill to cook for an additional 15-30 minutes. Remember to stir regularly until the butter is melted and the sugars have started to caramelize.
STEP 5: Take off the grill and bon appetit!
Sausage Popper Boats
Sausage Popper Boats Ingredients:
- 5 Sausages (full length Bratwurst or Cheddar)
- 4 oz. Cream Cheese
- Jalapenos (fresh, pickled, or smoked)
- 1 cup Tex-Mex Shredded Cheese
- ½ cup Shredded Italian Cheese Mix
- 4 strips Bacon cooked and crumbled or (¼ Cup precooked bacon bits)
- 2 tbsps. Prairie Smoke and Spice Tumbleweed All Purpose Rub
Sausage Popper Boats Directions:
STEP 1: Preheat your grill to 300°F.
STEP 2: In a mixing bowl, combine cream cheese, half of the Tex-Mex shredded cheese (½ cup), all the Shredded Italian Cheese Mix, jalapenos (to taste), bacon, and Prairie Smoke and Spice Tumbleweed seasoning. Mix all the ingredients thoroughly until it's well combined.
STEP 3: Slice the sausage lengthwise down the middle and open it up to form the boat shape. Stuff the sausage with the rich, creamy, cheesy, bacon-y mixture you just made. Be careful, the sausages will be easy to tear.
STEP 4: Top with as much shredded cheese as you like.
STEP 6: Grill for about 45 mins or until cheese bubbles. The sausages should be darker, the casings crispier, and the cheese on top will be super melty.
STEP 7: Remove from the smoker and let it cool. The cheese in the centre will be hotter than lava so really be sure you give it a while before you take a bite. Voila!
Smoked Salsa
Smoked Salsa Ingredients:
- 1 lb. Large Tomatoes (cut into wedges with the seeds and middle stem removed)
- ¼ cup Red Onion cut into wedges
- 1 Jalapeno (cut in half length-wise)
- 4 Garlic Cloves
- 1 cup fresh cilantro leaves
- Juice of 1 Lime
- 2 tbsps. Cattleman’s Grill 8 Second Ride: Carne Asada Seasoning
- Salt
Smoked Salsa Directions:
STEP 1: Preheat your smoker to 225°F.
STEP 2: Place tomatoes, onions, jalapenos, and whole garlic cloves in a grill pan then on the grill grates.
STEP 3: Smoke for 90 minutes.
STEP 4: Add your freshly smoked tomatoes, red onion, jalapeno, and whole garlic cloves to a blender or food processor, along with your lime juice, cilantro, and Cattleman’s Grill 8 Second Ride: Carne Asada Seasoning. Use the pulse setting on your blender/processor until the salsa reaches your desired consistency.
STEP 5: Add salt to taste. Eat immediately if you like hot salsa. For cold salsa, transfer to a lidded glass jar and refrigerate for 24 hours before serving.
Letting the salsa sit for a while lets the flavours to combine and results in an elevated taste.
Grilling at your Post your photos and tag us on Instagram @BarbecuesGalore so we can share your creations too!
Looking for other BBQ dishes that get great reviews at Super Bowl parties? Here are a few original recipes for you to try:
- Shredded Chicken Sliders
- Juicy Lucy Double Cheese-Stuffed Burger Recipe
- Loaded Potato Chip Nacho Recipe
- Smoked Pork Belly Banh Mi Recipe
- Simple Sliced Brisket Recipe
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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