Photography: BBQ 7-Layer Dip

Getting together with friends and family for the big game? Dip into one of these winning dishes.

The biggest night in football is almost here — the night with the coolest commercials! We mean the Super Bowl, for which you’ll need to keep yourself and party guests well-fed. Here is a spread of options for the big game. There’s something a little fancy, something a little homey, and all of it downright delicious.

BBQ 7-Layer Dip

Courtesy Martin’s Bar-B-Que Joint, Nashville

1½ pounds ground beef
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
¾ cup Sweet Dixie Bar-B-Que Sauce
2 16-ounce cans vegetarian baked beans
1 8-ounce package sour cream
⅓ cup Alabama White Bar-B-Que sauce
1 8-ounce package shredded Colby Jack cheese
1 cup dill pickle chips, roughly chopped
½ cup green onions, chopped, green parts only (about half a bunch)
½ medium sized red onion, diced (about ½ cup)
1 large bag ridged potato chips

Heat a large skillet over medium-high heat. Add ground beef, black pepper, and salt to pan and cook, stirring occasionally until browned and cooked through, about 6 minutes. Remove beef from skillet, draining off any excess fat, and cool slightly on a paper towel-lined plate. Return beef to pan and mix with Sweet Dixie sauce.

Pour beans into a colander and let sit for at least 5 minutes, allowing excess liquid to drain off. Do not rinse.

In a medium-sized bowl mix together sour cream and Alabama White sauce.

Spread beans on the bottom of a two-quart container in an even layer. Pour sour cream mixture on top and spread until even. Top with an even layer of shredded cheese, followed by the ground beef mixture. Finally, sprinkle chopped pickles, red onion, and scallions on top in that order. Enjoy with thick, ridged potato chips or tortilla chips.

Photography: Hot Fried Chicken Buns

Hot Fried Chicken Buns

Courtesy Executive Chef Mariano Lalica, Scroll Bar Waterside Kitchen, Redwood City, California

2 chicken thighs
2 cups pickle juice
2 cups tempura flour
1 slice jalapeño
3 slices cucumber
3 leaves cilantro
2 bao buns, steamed
2 ounces dynamite sauce

Cut chicken thighs in half and brine in pickle juice for 6 hours. Coat with tempura flour and deep fry for about 7 minutes or until fully cooked. Steam bao buns until soft. Place cucumbers in bao bun and layer with fried chicken and jalapeño slices. Garnish with cilantro leaves and drizzle with dynamite sauce.

Dr. BBQ’s Smoky Barbecue Chili

Courtesy Ray Lampe, Dr. BBQ

(Makes about 10 servings)

6 slices bacon
2 tablespoons vegetable oil
1 large onion, chopped
1 large green pepper, seeded and chopped
4 cloves garlic, crushed
1 28-ounce can diced tomatoes
2 chipotles in adobo sauce, chopped
2 cups low-salt beef broth
1 cup barbecue sauce
1 cup water
1 12-ounce can beef consommé
⅓ cup chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 teaspoon black pepper
4 cups grilled or smoked seasoned beef, cut into medium dice
2 15-ounce cans dark kidney beans, drained
Shredded cheddar cheese, for garnish

Preheat a Dutch oven on the grill at 350 degrees over direct heat, or on the stove over medium-high heat.

Add the bacon and cook until crispy. Remove the bacon and set aside.

Add the oil if needed. Add the onion and green pepper, and cook until soft. Add the garlic and cook a few more minutes. Add the tomatoes, chipotles, broth, barbecue sauce, water, consommé, chili powder, cumin, brown sugar, and black pepper. Mix well and bring to a simmer. Add the beef and return to a simmer. Cook for 1 hour, adjusting the heat to maintain a simmer. Add the beans and more water, only if needed.

Chop the bacon and return it to the pot. Cook another 30 minutes. Check for salt and add if needed. Garnish with cheese to serve.


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