Sunday, February 2nd is Super Bowl Sunday and we’re getting you ready for your Big Game Party. On Saturday, February 1st, Cigar Dave will host his annual Super Snacks for Super Bowl Show. Col. Ange will be LIVE in the Pooch Pit in sub-zero temperatures. Below is the menu so you can prepare for your party.
Download 2014 Super Snacks for Super Bowl Menu
Bronco Burgers
(Ground bison made with jalapenos, hot sauce and Frito’s. Topped with Buffalo Wing cheese and spicy ketchup)
Seahawk Sliders with Buffalo Blue Cheese Slaw
(Salmon patties served blue cheese coleslaw)
Mile High Thighs
(Chicken thighs brined in Coors Light, rubbed, smoked and serve with a Coors Light BBQ sauce)
BBQ Buffalo Wings
(Chicken wings brined in wing sauce, rubbed, grilled and served with wing sauce)
Dark Roast Ribs
(Baby back ribs brined in Starbuck’s Dark Roast coffee, rubbed with the Starbuck’s Dark Roast coffee, smoked and served with Starbuck’s Dark Roast coffee BBQ sauce)
Buffalo Baby Backs
(Baby back ribs brined in wing sauce, rubbed, smoked and served with BBQ wing sauce)
And just in, here’s the menu from the Cigar Army Ladies Auxiliary:
Appetizers
Denver Omelet muffin quiche
Seattle roasted shrimp with garlic and parmesan
Sherman stuff your mouth hot peppers
Sides
Russell Wilson chorizo Mac & cheese
Russell Brussell sprouts
Desserts
Nutter butter truffles with coffees grinds
Oreo truffles
Download 2014 Super Snacks for Super Bowl Menu
Bronco Burgers
Ingredients:
• 5 fresh jalapeno peppers
• 4 pounds ground bison
• salt and pepper
• 1 egg
• ¼ cup steak sauce
• ¼ cup minced white onion
• 1 teaspoon Frank’s Hot sauce
• 1 pinch dried oregano
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• ¼ cup crushed corn chips
• 8 large hamburger buns
• 8 slices Buffalo Wing cheese
• ½ cup ketchup
• ¼ cup Frank’s hot sauce
Instructions:
1. Combine ketchup and hot sauce. Set aside.
2. Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
3. In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and corn chips.
4. Divide into 8 balls, and flatten into patties.
5. Grill patties for 10 to 15 minutes, turning once, or until well done.
6. Top each one with a slice of the cheese and the hot ketchup.
Buffalo Baby Back Ribs
Brine
• 1 cup wing sauce
• 2 cups water
• ½ cup of Kosher salt
• ½ cup of brown sugar
Ribs
• 2 racks baby back ribs
• Buffalo Rub
• wood for smoking
• BBQ Sauce
To brine the ribs:
1. Remove that thick plastic-like skin on the back called the membrane.
2. Combine brining ingredients in a large plastic container. Submerge ribs in brine and refrigerate at least one 1 hour until fully seasoned.
3. Remove ribs from brine and thoroughly pat dry with paper towels.
To smoke the ribs:
1. When ribs are out of brine and dried, rub each side of racks with the coffee rub. If you have plenty of time, you can apply the rub directly to the wet ribs. If you are in a hurry, apply a light coat of mustard first to help the rub to stick. Refrigerate racks 4 to 6 hours.
2. Arrange ribs in smoker. Maintain about 225-240 degrees. Add the wood chucks.
3. Cook ribs for 4 to 6 hours. Bend test to see if they are done. Slide your tongs half way down the ribs and pick them up. The ribs will bend to almost 90 degrees when done.
Serve with the BBQ Sauce on the side.
Basic Chicken Rub
Ingredients:
• ½ cup raw sugar
• ¼ cup onion powder
• ¼ cup garlic powder
• ¼ cup smoked paprika
• 1 tbsp. chili powder
• ½ tbsp. black pepper
• ½ tbsp. cayenne
• ½ tbsp. rubbed sage
• ½ tbsp. dried rosemary
Instructions:
Combine all ingredients as shown.
Col Ange’s Buffalo Rub
Ingredients:
• ½ cup Kosher salt
• ½ cup dark brown sugar
• ¼ cup smoked paprika
• ¼ cup hot paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon cayenne pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons ancho chile powder
Combine all the ingredients in a mixing bowl. Store in an airtight container.
Dark Roast Coffee Rub
Ingredients:
• 6 tbls Starbuck’s Dark Roast ground coffee
• 2 tbls Coarse Salt
• 2 tbls Paprika
• 2 tbls Brown Sugar
• 2 tbls Coarse Pepper
• 2 tbls Onion Powder
• 2 tsp. Garlic Powder
• 1 tsp. ground coriander
Instructions:
Combine all ingredients as shown.
Dark Roast Coffee & Bourbon BBQ Sauce
Ingredients:
• 2 cups Starbuck’s Dark Roast brewed coffee
• 1 cup bourbon
• 1 cup packed light brown sugar
• 1 cup ketchup
• 2 tbls apple cider vinegar
• 2 tbls Worcestershire sauce
• 2 tbls garlic powder
• 2 tbls onion powder
Instructions:
1. Simmer all ingredients in a heavy saucepan, uncovered, stirring occasionally, until reduced to about 2 cups, 20 to 30 minutes
2. Cool to room temperature.
Dark Roast Ribs
Brine
• 32 oz. (1 quart) of Starbuck’s Dark Roast brewed coffee
• ¼ cup of Kosher salt
• ¼ cup of brown sugar
• ¼ cup of coffee rub
Ribs
• 2 racks baby back ribs
• ½ cup coffee rub
• wood for smoking
• Coffee Bourbon BBQ Sauce
Instructions
To brine the ribs:
1. Remove that thick plastic-like skin on the back called the membrane.
2. Combine brining ingredients in a large plastic container. Submerge ribs in brine and refrigerate at least one 1 hour until fully seasoned.
3. Remove ribs from brine and thoroughly pat dry with paper towels.
To smoke the ribs:
1. When ribs are out of brine and dried, rub each side of racks with the coffee rub. If you have plenty of time, you can apply the rub directly to the wet ribs. If you are in a hurry, apply a light coat of mustard first to help the rub to stick. Refrigerate racks 4 to 6 hours.
2. Arrange ribs in smoker. Maintain about 225-240 degrees. Add the wood chucks.
3. Cook ribs for 4 to 6 hours. Bend test to see if they are done. Slide your tongs half way down the ribs and pick them up. The ribs will bend to almost 90 degrees when done.
Serve with the Coffee Bourbon BBQ Sauce on the side.
Mile High Thighs
Ingredients:
• 1 quart ketchup (32oz.)
• 1 can Coors Light beer
• 1 cup apple cider vinegar
• ¼ cup brown sugar
• 4 tbls Worcestershire sauce
• 4 tbls kosher salt
• 1 tbls garlic powder
• 1 tbls cayenne pepper
• 1 tbls chili powder
• 1 stick butter
• 3 fresh jalapeno peppers chopped
Directions:
1. Combine all ingredients and then simmer in a pan until thickened.
2. Strain though mesh or fine sieve.
Mile High BBQ Sauce
Ingredients:
• 4 cups water
• 4 cans of Coors light beer.
• ½ cup kosher salt
• 1 tbs. pepper
• 2 lbs bone-in, skin-on chicken thighs
• Basic Chicken Rub
• Mile High BBQ Sauce
Instructions:
1. Brine your chicken in ingredients listed above for at least 30 minutes or up to several hours.
2. Rinse with cool water and place on tray, skin side down. Dust the bottom of the thighs with your chicken rub. Place on a sheet pan fitted with a cooling rack. Place in fridge uncovered overnight. Bring to room temp before proceeding to step 3.
3. Take your chicken thighs and roll them so the skin is wrapped completely around, and as little of the meat is exposed as possible. Use a toothpick to hold in place. Sprinkle more rub all over.
4. Place the thighs as far away from your heat source as possible. At 225, they will smoke for 2 hours.
5. While they are smoking, get a small pot and warm up your favorite BBQ sauce.
6. After 2 hours of smoke, bring your pot of warm BBQ sauce outside and a pair of
tongs that will NOT pierce the meat. Dunk the thighs in the pot of sauce and put back on the grill. If you want, sprinkle the thighs with some brown sugar.
7. After about 10-15 minutes the sauce should be caramelized and your thighs are ready. Let the thighs rest for 10 minutes before serving.
Seahawk Sliders with Buffalo Slaw
Ingredients:
• 1 (14-ounce) can Alaskan salmon, drained and flaked
• 2 egg whites, lightly beaten
• ¼ cup parsley leaves, finely chopped
• 2 lemons, zested and juiced, divided
• 2 cloves garlic, finely chopped
• ¾ cup Italian bread crumbs
• ½ cup blue cheese dressing
• 2 hearts romaine lettuce, shredded
• 1 head radicchio, shredded
• Salt and pepper
Instructions:
1. To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 8 patties.
2. To a salad bowl add blue cheese dressing and the remaining zest and lemon juice.
3. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
4. Prepare grill to medium high heat. Cook salmon patties 2 to 3 minutes on each side.
5. Serve salmon patties on slider rolls with the blue cheese slaw.
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