Super Bowl weekend is upon us! It’s one of America’s biggest grilling days, and I love to have the opportunity to cook a bunch of fun, tasty snacks and have friends over to enjoy the big game.
Here are four easy and delicious recipes that are perfect for the big game or any big gathering you are hosting! And of course, all of them are cooked on my trusty Traeger grill.
Blistered Shishito Peppers with Queso Dipping Sauce
Shishito peppers are one of my favorites—about 1 in 10 is usually spicy, and they are an easy, fun appetizer that people love. Serve them with some homemade queso dipping sauce and some corn chips, and you’ve got a summertime favorite.
- 1 pound fresh shishito peppers, rinsed
- 2 cups shredded Monterey jack and yellow cheddar cheese
- ½ cup diced green chiles from a can
- 2 tbsp unsalted butter
- 2 tbsp white flour
- 1 cup milk or cream
- Coarse salt
- Corn tortilla chips
- Set grill to 450*
- While the grill heats up, make the queso dipping sauce by first creating a roux. In a small saucepan, melt the butter over medium heat. When melted, stir in the flour and cook, stirring constantly, until well mixed and slightly brown. Lower heat and pour in milk or cream. Whisk until well mixed. Stir in shredded cheese and diced green chiles. Stir well and remove from heat and cover.
- When grill is hot, place shishito peppers directly on the rack. Close the lid. Allow to cook for 10-15 minutes, turning once or twice, until softened, blistered and covered with grill marks. Transfer to a bowl and sprinkle generously with coarse salt.
- Return cheese sauce to heat on the stove, and warm quickly. Transfer to a bowl and serve with blistered shishitos and corn chips.
Hot Dog Burnt Ends on the Traeger
- All Beef hot dogs
- Your favorite BBQ sauce
- Brown sugar
- Set the grill to 225 degrees.
- Smoke the hot dogs for at least 30 minutes and up to an hour.
- I then slice the dogs into smaller bite sized pieces.
- Place in a plan and add brown sugar and bbq sauce. Mix together and place back on the grill for about 30-45 minutes.
Traeger Baked Frickles
- Pickle slices- dry them off with a paper towel
- Panko Bread Crumbs
- Your favorite seasoning
- Set the grill to 450 degrees.
- In a bowl mix the bread crumbs, butter and your favorite seasoning.
- Put flour in another bowl.
- In a third bowl beat the eggs.
- Dip the pickles in the flour, then the eggs and finally the panko mixture.
- Place pickles on a cookie sheet lined with parchment paper,
- Bake for about 15 minutes.
- Serve with your favorite frickle dip.
Looking to mix up your appetizers. How about combining two of the best apps into one?
- Cabot Pepper Jack Cheese
- Wonton Wrappers
- Set grill to 450℉
- Place peppers on grill to roast. They will need about 20 minutes. After they are soft and roasted place in a bowl and cover the bowl with saran wrap to let them steam/soften. Set aside for 20-30 minutes. Alternately, you can cook the peppers in your grill on smoke for 1.5 to 2 hours until softened and smoky.
- Once you’ve finished cooking the peppers, place a heavy cast iron pan in your grill at the highest heat possible, with about ½ an inch of vegetable oil (I like sunflower oil the best). You want to get the oil screaming hot for a later step.
- Place bacon on a cooking sheet to cook in the grill. Cook until your desired doneness.
- Now it’s time to stuff the jalapenos.
- Take a small knife and cut off the top of each pepper. Then core out the insides and remove the seeds. The seeds can be added back in for added heat if you like.
- Chop the cooked bacon up and place a few pieces into each pepper.
- Cut the Cabot cheese into ½” slices, then cut each slice into two strips. Stuff each pepper with a couple strips of cheese. Put as much as you can in each one..
- Place the stuffed pepper on a large wonton wrapper, and roll like a burrito until the pepper is fully encased. Use lightly beaten egg to seal the seams.
- Put a few wrapped peppers at a time in the hot oil in the cast iron pan. Cook for a few minutes per side, watching closely to ensure even brownness. Drain on a paper towel, sprinkle with salt, and serve with a side of sour cream for dipping!
Hot Dog Burnt Ends
- Traeger grill
- 1 package all beef hot dogs
- 1/2 cup Smoke Junkie rub from Spiceology
- 1/4 cup brown sugar
- 1/2 cup BBQ sauce of your preference
- Preheat your grill to 225°.
- Cut the hot dogs into ¾ inch pieces. Place cut hot dogs in a grill-proof pan or dish.
- Toss the hot dog pieces with Smoke Junkie rub and the brown sugar, coating evenly.
- Place in the grill and cook for about 15 minutes.
- Then pour in BBQ sauce, stir well to coat and continue cooking for another 15 minutes or more.
- Just before serving, bump up the temperature of the grill to 325° and cook for 10 minutes to let the sauce caramelize a bit.
- Serve immediately with toothpicks.
Traeger Baked Frickles
- 1 jar pickle slices (we like to use dill pickles)
- 1 cup panko breadcrumbs
- 1/3 cup Garlic Junky seasoning from Spiceology
- 1/2 stick melted butter
- 1/2 cup flour
- 2 eggs, beaten
- Preheat your Traeger grill to 450°.
- On a cookie sheet lined with paper towels, arrange pickle slices in a single layer. Allow them to dry out for about 10 minutes while you prepare everything else.
- In a bowl, combine melted butter, panko and Garlic Junky seasoning. Stir to combine and set aside.
- In a second bowl, place flour.
- In a third bowl, beat eggs until well mixed and slightly fluffy.
- Prepare a cookie sheet, lined with parchment paper.
- Working in batches, dip the dried pickles in the flour, then in the beaten eggs and then in the panko mixture.
- Transfer dipped pickles to the prepared cookie sheet.
- Place cookie sheet in the hot grill and allow to cook for about 15 minutes, until golden brown and crisp.
- Serve with your favorite frickle dip (mine is ranch).