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!

This year the Big Game is going to feature the New York Giants and the New England Patriots!

Click here to order yours

New York Giants — Spicy Pepperoni Stuffed Mushrooms

From “The NFL Gameday Cookbook” by Ray Lampe, Dr. BBQ and published by Chronicle

1 lb white mushrooms
1 cup finely chopped pepperoni
¼ cup finely grated Fontina cheese (you can substitute parmesan)
1 Serrano chile, seeded and finely chopped (optional)

Prepare the Big Green Egg for direct cooking at 350°F. Brush the mushrooms to clean them and remove the stems. In a small bowl combine the pepperoni, cheese and chile and mix well. Stuff the mushrooms using a spoon and your hands. Place them on a baking sheet or perforated cooking grid. When they’re all stuffed put them in the EGG for 18 minutes or until the mushrooms are soft. Remove to a platter and serve.

Makes 6-8 servings

 

New England Patriots — Barbecue Pit Beans

From “The NFL Gameday Cookbook” by Ray Lampe, Dr. BBQ and published by Chronicle

4 slices bacon
2 tablespoons butter
1 medium onion, chopped
1 green pepper, chopped
1 jalapeno, finely chopped
One 55 ounce can of baked beans, extra liquid poured off
1 cup brown sugar
2 tablespoons your favorite barbecue rub
1 cup your favorite barbecue sauce
¼ cup yellow mustard

Prepare the Big Green EGG indirect at 300°F using apple or hickory wood for flavor. In a medium skillet over medium high heat cook the bacon until crisp. Remove the bacon to drain. Add the butter. Add the onion, bell pepper and the jalapeno and cook until the onion is soft, about 5 minutes. Remove from the heat. Crumble the bacon and set aside. In a large bowl combine the beans, brown sugar, rub, sauce, mustard, the reserved bacon, and the reserved onion mixture. Mix well. Transfer to an aluminum foil pan. Cook in the EGG for two hours.

Makes 10 servings

 

San Francisco 49ers — Crabby Crab Cakes

From “The NFL Gameday Cookbook” by Ray Lampe, Dr. BBQ and published by Chronicle.

2 whole eggs
2 egg whites
1/2 cup chopped celery
1/2 cup chopped green onion
1 teaspoon minced garlic
1/4 teaspoon lemon zest
1 teaspoon hot sauce
1 cup oyster crackers, crushed
12 ounces jumbo lump crab meat
1/2 cup bread crumbs
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/3 cup olive oil

In a large mixing bowl whisk together the whole eggs and egg whites until frothy. Stir in celery, green onion, garlic, lemon zest, and hot sauce. Gently fold in crab meat, oyster crackers and bread crumbs until evenly mixed. Set aside. On a plate, mix flour, salt and paprika. Divide crab mixture into 6 mounds, form into balls then roll in flour mixture, place on a platter.

Cover with plastic wrap and refrigerate for 30 minutes. In a heavy large skillet, heat oil to medium high heat. Place crab balls in the hot oil, and mash top down with fork to flatten. Fry until golden, about 5 minutes per side.

Makes 6 servings

 

Baltimore Ravens — Steak Sandwiches on Garlic Bread with Grilled Onions

From “The NFL Gameday Cookbook” by Ray Lampe, Dr. BBQ and published by Chronicle

Any Game Day crowd will be happy to have you serve these.

1 large onion, halved and thinly sliced
3 tablespoons olive oil
1 stick butter at room temperature
½ tablespoon garlic powder
6 large Kaiser Rolls, split
6 thinly sliced ribeye steaks
Your favorite barbecue rub

In a medium skillet over medium high heat, heat the oil. Ad the onions and cook until golden brown, about 10 minutes. Transfer to a bowl and set aside. In a small bowl mix the butter with the garlic powder. Spread the garlic butter evenly on all the rolls. (This can all be done the day ahead.) Prepare your Big Green Egg for direct cooking at 450°F. Season the steaks on both sides with the rub. Grill the rolls butter side down quickly until golden brown. Transfer to a platter. Grill the steaks for 3-4 minutes per side or until medium rare. Place each steak on a roll and top with the grilled onions. You can cut the sandwiches in half for a big crowd.

Makes 6 sandwiches