Big Game Recipes
The NFL GameDay Cookbook will help you satisfy the hungriest fan from preseason to the Big Game! Ray Lampe, better known as Dr. BBQ, has put together 150 easy-to-make, lip-smakin’ recipes perfect for your gameday crowd.
So get off the sidelines and get ready to score a culinary touchdown with the NFL GameDay Cookbook!
Click here to order yours
Seattle Seahawks – Snickers Stuffed Baked Apples
“I needed a special recipe for a competition among grill companies in 2006, so I came up with these. I cooked them on the Big Green Egg and won the contest that day. I think those judges are still talking about them.” –Ray Lampe, Dr. BBQ
8 large Jonagold or other cooking apples
¼ cup (2 ounces) butter, at room temperature
¼ cup packed brown sugar
8 mini Snickers bars
8 large marshmallows
8 pecan halves
Freshly grated zest of 1 lemon
Set the EGG for indirect cooking at 350°F/177°C.
With the large end of a melon baller, remove the stem and core of the apples, leaving the bottoms intact. Hollow the apples out so a Snickers bar and a marshmallow will fit inside each one.
With a razor knife, score the skin of the apple from top to bottom ever ½ inch. Then score a ring around the bottom of the apple to connect all of the top-to-bottom cuts. Rub the outsides of the apples with the butter and sprinkle with the brown sugar.
Place the apples in a greased pan. Place a Snickers bar in the cavity of each apple and bake for 25 minutes. Add a marshmallow to the cavity of each apple and bake for another 20 minutes, or until the apples are tender.
Remove from the EGG and top each apple with a pecan half and a little of the lemon zest.
Makes 8 servings
Denver Broncos – Barbecued Chicken Legs with Raspberry-Chipotle Barbecue Sauce
“Chicken drumsticks are my favorite, not only for eating, but also for serving. A small plate or even just a napkin is all that’s required for your guests. For these I’ve made a raspberry-chipotle sauce that’s got a good kick to it and a great flavor.” – Ray Lampe, Dr. BBQ
12 chicken drumsticks
2 tablespoons olive oil
Your favorite barbecue rub, as needed
Wood chips (cherry or hickory preferred), soaked in water for 1 hour
Raspberry-Chipotle Barbecue Sauce (see below)
Set the EGG for direct cooking at 350°F/177°C.
Rub the oil all over the chicken legs. Season the legs with the rub.
Drain the wood chips and put them on top of the hot coals.
Place chicken on the EGG and close the lid to smoke for 10 minutes. Continue cooking the chicken, turning often but reclosing the lid each time for 40 minutes, or until chicken reaches an internal temperature of 180°F/82°C.
Brush the chicken with the sauce, flip, and brush again. Repeat this 2 or 3 times until the sauce is browned to your liking. Serve additional sauce on the side.
Makes 12 servings
Raspberry-Chipotle Barbecue Sauce
3 canned chipotles in adobo sauce, 1 tablespoon sauce reserved
1 cup seedless raspberry jam
½ cup ketchup
1 tablespoon freshly squeezed lemon juice
Pinch of salt
Add the chipotles to a blender. Top with the jam, ketchup, reserved adobo, lemon juice, and salt. Puree for 1 minute. Pour into a bowl to serve.
Makes about 2 cups.
San Francisco 49ers – Chopped Garden Salad
A yummy salad that goes with everything!
3 cups chopped iceberg lettuce
3 cups chopped romaine lettuce
1 medium zucchini, thinly sliced
1 carrot, thinly sliced
½ cup chopped red cabbage
½ cup sliced radishes
1 medium cucumber, thinly sliced
½ cup sliced fresh mushrooms
2 green onions, thinly sliced
1 large ripe tomato, cubed
½ cup (1 ounce) coarsely grated Swiss cheese
In a large bowl, toss together the lettuces, zucchini, carrot, cabbage, radishes, cucumber, mushrooms, green onions, tomato and cheese. Add half the dressing (see below) and toss well. Add the remaining dressing as needed.
Makes 10 servings
2/3 cup extra-virgin olive oil
1/3 cup balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon celery salt
½ teaspoon white pepper
½ teaspoon dry mustard
¼ teaspoon granulated garlic
¼ teaspoon paprika
In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, celery, salt, pepper, mustard, garlic and paprika. Shake vigorously to blend. Chill thoroughly.
New England Patriots – Zesty Roasted Garlic Mashed Potatoes
A modern-day classic. These are great with any meal. If you’re traveling with these, simply add another 1/3 cup of half-and-half so they will stay soft.
5 pounds russet potatoes
1/3 cup sour cream
1/3 cup half-and-half
¼ cup (2 ounces) butter
1 head roasted garlic, squeezed from the skin
2 teaspoons salt
1 teaspoon red pepper flakes
½ teaspoon ground black pepper
Set the EGG for indirect cooking at 400°F/204°C.
Peel and quarter the potatoes. In the Dutch oven, cover the potatoes with cold water.
Cook potatoes for 30 minutes, or until the potatoes are fork tender. Drain the potatoes and leave them in a pot.
With a handheld potato masher, mash the potatoes, adding the sour cream, half-and-half, butter, garlic, salt, pepper flakes, and pepper. Mash and mix until the potatoes are light and fluffy. Transfer to a serving dish.
Makes 8 servings