It’s the biggest game of the season and, if you ask us, that means it’s time to go big or go home — when it comes to your Super Bowl spread, of course! We’re talking about plenty of snacks!
If the thought of pulling together a menu that can please die-hard football fans and serious snackers (who only show up for the food!) seems like a stretch, don’t worry.
Each and every one of these recipes is an MVP in its own right – thanks to Traeger Grills. Following the Josh Dixon playbook, these recipes are sure to create an all-star lineup.
Traeger Smoked Guacamole
Prep time: 25 minutes Cook time: 30 minutes Serves: 6
• 7 whole avocados, seeded and peeled
• 1 whole jalapeno pepper
• 4 whole ears of corn, husked
• 1⁄4 cup of chopped coriander
• 1⁄4 cup tomato, diced
• 1⁄4 cup red onion, diced
• 2 tbsp lime juice
• 1 tsp cumin
• 1 tsp chilli powder
• 1 tbsp garlic, minced
• Salt and pepper to taste
Method:
1. When ready to cook, set your Traeger (or BBQ equivalent) temperature to 80°C and preheat with the lid closed for 15 minutes. For optimal flavour, use the ‘Super Smoke’ feature if available.
2. Place avocados cut side up directly on the grill grate and smoke for 10 minutes.
3. Remove avocados from the Traeger and increase the temperature to 230°C.
4. When the BBQ is to temperature, place whole jalapeno pepper and corn directly on the grill grate. Roast for 15 to 20 minutes, or until a nice char has been achieved.
5. Cut the charred corn from cobs and set aside.
6. Place the jalapeno pepper in a bowl and cover with plastic wrap; wait 10 minutes, then easily remove the skin. Dice the pepper and add to the corn kernels
7. In a large mixing bowl, coarsely mash smoked avocados, leaving some chunks. Add peppers, corn and all remaining ingredients. Mix to combine.
Traeger Baked Loaded Tater Tots
Prep time: 10 minutes Cook Time: 35 minutes Serves: 6
• 1kg frozen tater tots (potato gems)
• 1 can black beans, rinsed and drained
• 1 1⁄2 cups salsa
• 1 cup cheese, shredded
• 1 whole red onion, finely diced
• 1⁄4 cup chopped coriander
• 1⁄2 cup sour cream
• 1 jalapeno, sliced
Method:
1. When ready to cook, set your Traeger Grill (or BBQ equivalent) temperature to 190°C and preheat with the lid closed for 15 minutes.
2. Spread frozen tots out on a sheet tray and place directly on the grill grate.
3. Cook for 20 to 25 minutes or until tots are crispy.
4. Top with warmed chilli, queso and beans. Place back on the grill for 15 minutes.
5. Remove from the grill and top with red onion, coriander, sour cream and jalapeño. Enjoy!
Traeger Roasted Buffalo Wings
Prep time: 10 minutes Cook Time: 30 minutes Serves: 4
• 1.5kg of chicken wings
• 1 tbsp corn starch
• Traeger Chicken Rub
• Cooking salt
Sauce:
• 1/2 cup hot sauce
• 1/4 cup spicy mustard
• 6 tbsp unsalted butter
Method:
1. When ready to cook, set your Traeger temperature to 190°C and preheat, lid closed, for 15 minutes.
2. While the grill is preheating, dry off chicken wings with a paper towel. Place wings in a large bowl and sprinkle with corn starch, Traeger Chicken Rub, and salt to taste. Mix to coat both sides of the chicken wings.
3. When the grill is hot, place the wings on the grill and cook for 35 minutes total, turning halfway through cook time.
4. Check the internal temperature of the wings at 35 minutes, this should be at least 75°C, however an internal temperature of 80 85°C will yield a better texture.
5. For the Buffalo Sauce, in a pot add the hot sauce, mustard and butter. Whisk to combine and heat through on the stovetop. Keep sauce warm while the wings are cooking.
6. When wings are done, remove from the grill and place into a medium bowl. Pour the buffalo sauce over the wings, turning with tongs to coat.
7. Cook for an additional 10-15 minutes on the grill for the sauce to set. Serve wings with ranch or blue cheese dressing.
Traeger Smoked Carolina Pulled Pork Sandwiches
Prep time: 20 minutes Cook Time: 8 hours Serves: 6
• 1 bone-in ham
• Traeger Pork and Poultry Rub
• 1 cup apple cider vinegar
• 1 cup beer
• 2 tbsp fresh lime juice
• 1 tbsp Worcestershire sauce
• 1 tsp chilli flakes
• Buns of choice
Vinegar Sauce
• 2 cups apple cider vinegar
• 1⁄2 tomato sauce
• 1⁄4 brown sugar
• 5 tsp salt
• 2 tsp chilli flakes
• 1 tsp black pepper
• 1 tsp white pepper
Carolina Coleslaw
• 1⁄2 large cabbage, cored and shredded
• 1⁄4 red onion, diced
• 1⁄4 cup shredded carrot
Method:
1. Season pork butt with Traeger Pork & Poultry Rub on all sides.
2. Wrap the pork in plastic wrap and refrigerate for 8 hours
3. For the glaze, in a non-reactive bowl combine apple cider vinegar, beer, lemon juice, Worcestershire sauce and chilli flakes. Set aside.
4. When ready to cook, set your Traeger (or BBQ equivalent) temperature to 80°C and preheat, lid closed for 15 minutes.
5. Remove the plastic from the pork butt and place the meat directly on the grill grate. Smoke for 3 hours, coating with the glaze every hour.
6. Increase the grill temperature to 120°C and continue to roast the pork until the internal temperature reaches 70°C, about 3 more hours, glazing each hour.
7. Wrap the pork butt in foil and continue to cook until the finished internal temperature reaches 95°C.
8. Wrap the pork (still in the foil) in heavy bath towels and place it in an insulated cooler for an hour.
9. For the Vinegar Sauce, in a mixing bowl combine the apple cider vinegar, 1-1/2 cups water, tomato sauce, brown sugar, salt, chilli flakes, black pepper and white pepper. Stir until the salt and sugar crystals have dissolved. Taste for seasoning, adding more sugar or chilli flakes as needed. Let sit for an hour for the flavours to develop.
10. Carolina Coleslaw, in a mixing bowl combine the shredded cabbage with about 1 cup of the vinegar sauce. Add in about 1/4 cup diced red onion and a few shredded carrots.
11. Separate the still warm pork into chunks, discarding the bone and any nasty bits of fat or gristle. Pull the pork into shreds and put them in a roasting pan (disposable is fine). Moisten the meat with any juices that accumulated in the foil as well as a little of the vinegar sauce.
12. Serve the meat on the buns with coleslaw.
