It is showtime, America! NFL’s top two teams come helmet to helmet for the battle of the season. Millions of spectators anticipate Super Bowl Sunday, a time when American BBQ tradition truly shines just as bright as the Vince Lombardi trophy. Make this Sunday your moment to stand out amongst all others, a time to showcase your grill skills on Bull’s ‘second to none’ award winning BBQs.
The “Super Bull” Snacks featured this week exhibit a handful of Bull’s finest grilling accessories. On the menu this week, Bull’s Snortin’ Hot BBQ Wings and Grilled Stuffed Chili Peppers. Bull’s assorted BBQ sauces and dry rubs, developed by two-time World Burger Champion Wade Fortin, make these wings stand out amongst all others! For the stuffed chili peppers, the 18-hole stainless steel pepper grill rack, along with Bull’s patented pepper corer, make it easy to prepare and serve these savory treats.
Beat The Chill with Your Grill Tip: Understand the space and elements around you in winter to assure grilling safely.
- It is important to properly stage the area around you. Clear the surrounding area and grill of snow, and if needed, create a safe path to and from the grill. Don’t forget the salt! Not only to season the meat, but the sprinkle on the ground to avoid slipping or falling!
- Never place the grill inside an enclosed space, i.e garage, to cook. This also includes a covered patio. Cooking in an enclosed area potentially creates fatal carbon monoxide poisoning, and not to mention, a fire hazard. With this said, always keep a fire extinguisher nearby for safety.
Chef’s Tips:
- Wear plastic gloves when cleaning the jalapeno peppers to avoid irritation of the skin.
- Placing the wings in a brine overnight will keep the chicken nice and moist when it comes time to bbq on the grill. Too often, wings are overcooked and dry, and this simple trick assures perfectly grilled drumettes and wings!
- A small measuring spoon can be used to core the peppers if you do not own Bull’s patented pepper corer.
- For the Brine:
- 2 ½ - 3 lbs. Chicken wings, cut at joint into drumettes and tips removed from wings
- 4 cups water
- ¼ cup salt
- 3 cloves garlic, crushed
- 3 sprigs fresh thyme
- For the Dry Rub:
- ¼ cup Bull’s Sweet Heat or Steak Burger Dry Rub
- Bull’s Snortin’ Hot BBQ Sauce
- In a large bowl, whisk together the brine ingredients, until the salt has dissolved.
- Add the wings and drumettes, cover and let them sit overnight in the fridge.
- Preheat the Bull BBQ on medium-high heat for 10 minutes.
- Remove the wings from brine, rinse off under water and dry off completely.
- Season the wings with Bull’s dry rub of choice, coating all sides.
- Place the wings on the grill, cooking with direct heat.
- Place BBQ Sauce into Bull’s cast iron pot to heat up on grill.
- Turn the wings every 5 minutes, cooking for 20-25 minutes, until fully cooked.
- Use Bull’s basting brush to coat the wings while finishing up on the grill, or place the sauce in a bowl on the side, serving the wings with dry rub only.
- Place on decorative platter and serve immediately.
- 18 each jalapeno peppers or mini sweet peppers
- 1 cup cream cheese, whipped
- 1 ½ cup shredded sharp cheddar cheese
- 3 slices applewood smoked bacon, cooked, fine dice
- 2 small cloves garlic, minced
- ½ teaspoon Bull’s Sweet Heat Dry Rub
- Cilantro, for garnish
- 5 cherry tomatoes, cut into quarters, for garnish
- Place Bull’s non-stick square pan on medium heat and cook the bacon until slightly crispy.
- Remove the bacon from the pan and drain the excess fat on a paper towel. With a knife, cut the bacon into a fine dice and reserve.
- Combine the bacon, cream cheese, 1 cup of the shredded cheese, minced garlic and Bull’s dry rub, and mix well.
- Remove the stems from the end of the peppers.
- Core the peppers using Bull’s patented pepper corer to trim and clean out the peppers.
- Rinse the cleaned peppers under water to remove all seeds and set upside down on a paper towel to dry.
- Carefully pack each pepper with the cheese mixture, topping them off with ½ cup of the remaining shredded cheddar cheese.
- Place pepper into the rack and repeat until all 18 are filled.
- Preheat Bull BBQ on high heat for 10 minutes. Once hot, set up the grill for indirect high heat. Leave two burners on one side with high heat, and two burners on the other side turned off.
- Place the pepper rack on the burners with no heat, close the lid, and indirect cook for 20-30 minutes, until the peppers are tender and the cheese is melted and slightly brown on top.
- Remove from the heat and let the peppers sit for 5 minutes to cool.
- To serve, garnish with cilantro and sliced cherry tomatoes and serve directly in the pepper rack to wow your guests.
♥ Chef Amy
