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7 Super Bowl Recipes for Smokers and Pellet Grills

The Super Bowl is nearly here and it’s time to break out some brand new recipes you can make to blow away your party guests! We’ve got a handful of perfect handheld recipes for appetizers, drinks and even dessert. Time to enjoy your Super Bowl!

White Sauce Wings

Last year one of the biggest food trends was slapping Alabama White Sauce into anything and everything! We saw fresh new recipe videos all over our social media channels with white sauce tacos, white pulled pork, and even something we saw called Alabama Alfredo! We found the best thing to put that tangy and delicious sauce on was a plate of smoked chicken wings!

This is our way of making a classic Alabama White Sauce for wings, the recipe was written by southern chef Drew Turnipseed, so you know it’s authentic!


  • 2 cups mayo
  • 1 cup apple cider vinegar
  • Black pepper, to taste
  • Kosher salt, to taste
  • Juice of 1 lemon
  • 1 tablespoon of Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1 tablespoon of Grilla Grills A.P. Rub
  • 1 pinch granulated sugar


  • In a large glass bowl, combine all ingredients and whisk until completely smooth. This is always better when done at least 4 hours ahead of time.
  • Smoke your wings at 200° until they reach an internal temperature of 120°.
  • Crank up the heat to 420° until the wings reach 165° internally.
  • Let the wings cool for 10 minutes, then sauce and serve with the Alabama White Sauce.

Bacon Wrapped Jalapeño Poppers

This is a classic Super Bowl snack that should absolutely be at the table when your guests arrive to watch the game. It’s another simple recipe that takes minimum effort when you’ve got a pellet smoker in your arsenal.


  • Jalapeños
  • Pimento Cheese
  • Bacon
  • Grilla Grills A.P. Rub


  • Prepare your Jalapeno Poppers by removing the tops and the seeds from the inside the pepper.
  • Add pimento cheese and an all purpose rub of your choice to the inside of the pepper.
  • Wrap it all up in a slice of thick bacon, use a toothpick to secure it if need be.
  • Smoke them at 275° for 45-minutes and you’re good to go, no flip required!

Cowboy Caviar

This one might be new to your group of friends, but we promise it’s likely to be gone before halftime. Think of Cowboy Caviar as a type of salsa but with a bit more substance and tex mex flavor. It’s best if made early and allowed to sit in the fridge to rest overnight. When ready Cowboy Caviar has a salty and crunchy consistency that everyone will wolf down with a bag of tortilla chips.


  • 3/4 cup of Italian dressing
  • 1 cup cherry tomatoes, halved
  • 3/4 cup red onions, diced
  • 1 (15oz.) can black-eyed peas, drained
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 1/2 cups sweet corn kernels
  • 1 red bell pepper, diced
  • 2 jalapeños, diced
  • 1/2 cup fresh cilantro, chopped
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 scallion, chopped (optional)


  • Combine all ingredients above in a medium sized bowl until well incorporated.
  • Cover and let it sit in the fridge for at least 4-hours, but preferably overnight.
  • Serve with tortilla chips and hot sauce on the side!

Slow Smoked Baby Back Ribs

Time for the main course, if you’ve got people coming over for the game you know they’re going to be hungry by halftime. Feed your guests some mouth watering smoked baby back ribs and you’ll be hosting the Superbowl party every year! The best part about this recipe is how easy it is to make, especially with a pellet smoker. Bonus tip, start your ribs roughly 3-hours before the game starts and your ribs should be ready at halftime!


  • Baby Back or Spare Ribs
  • Grilla Grills AP Rub
  • Grilla Grills Thick and Bold (Optional)
  • Pellet Smoker
  • Yellow Mustard
  • Apple Cider Vinegar (Optional)
  • Apple Juice ( Optional)


  • Remove the silver skin from the back of the ribs.
  • Rub them down with a light layer of mustard to hold your seasonings in place.
  • Coat them thoroughly in the A.P. rub of your choice.
  • Place them on your smoker at 220°-240°.
  • Allow ribs to smoke until they reach an internal temperature of at least 207°.
  • (Optional) Spritz your ribs every 30-minutes with a 50/50 combination of apple cider vinegar and apple juice to help build bark and flavor.
  • (Optional) Sauce and serve your ribs.

Ultimate Bacon Wrapped Meatloaf

While it’s great to have some ribs on the table, it’s not always the most cost-effective way to feed a big group of people. That’s where this delicious bacon wrapped meatloaf recipe comes into play. Feed tons of people with this super hearty meatloaf and satisfy even the biggest bacon lover.


  • 3lbs ground beef or other ground meat
  • 3 eggs
  • 1/2 cup bread crumbs
  • 1/2 cup fresh white onion
  • 1/2 cup smoked gouda cheese
  • Salt (to taste)
  • Fresh garlic (to taste)
  • Fresh ground black pepper (to taste)
  • 1/2 lb chopped bacon
  • 1 lb of bacon strips


  • Mix your meat together with the egg, chopped bacon, cheese, onion and other dry ingredients.
  • (Optional) We like to combine beef with ground sausage or another meat for some extra flavor when making this recipe.
  • Add breadcrumbs until it reaches your desired consistency.
  • Line a circular cake pan with thick cut bacon strips, then place bacon along the edge vertically so that the majority of the strip lays on the outside of the pan.
  • Place your meat mix on top of the bacon inside the pan, then cover the top of it with the bacon strips that were laying on the outside of the pan.
  • Toss it in your pellet smoker at 350° until it reaches an internal temperature of 160°.
  • Slice and serve with bread and BBQ sauce.

Classic Moscow Mule

What’s a Super Bowl party without something for the adults to sip on while they watch the game? Boring, that’s what it is! Keep those guests nice and happy with a self-serve Moscow Mule bar that takes minimal effort to create. The best part, you don’t even need the expensive copper mugs. Turns out the only reason bartenders use those is because they’re trendy and keep drinks cold, it has nothing to do with the flavor!


  • Ice
  • Vodka, 2oz. per drink
  • Ginger Beer, to taste
  • Lime slices
  • Orange slices (Optional)
  • Lemon slices (Optional)
  • Blueberry syrup (Optional)
  • Other fruit garnishes (Optional)


  • Place a few ice cubes or crushed ice in your glass, but don’t fill it all the way to the top.
  • Next, pour about 2 oz. of vodka
  • Take your lime, whether that’s 1 slice or 10, and squeeze the juice into your vodka glass.
  • Drop them in and give it a stir.
  • Finally, here comes the ginger beer. Take this next part slow, because it’s all about personal preference. Pour about 2-4 oz. of your ginger beer into the glass, stir, and take a taste. If you like it you’re good to go. If not, add a bit more ginger beer until you do, top it off with ice and enjoy.
  • (Optional) Let people customize a mule themselves! Leave people different fruits and garnishes to flavor it their way. Things like lemons, oranges, berries, and even herbs like basil can take that drink to the next level.

Apple Cider Donut Holes

The last thing you need for the perfect Super Bowl party menu is a simple, handheld dessert people can munch on. That’s where smoked apple cider donut holes come in. Like everything else on this list, this recipe is easy to make and shouldn’t take you long to make at all! One last tip, maybe double this next recipe, you’re going to want extras for yourself!


  • 1c apple cider, reduced to 1/2c
  • 1 1/2c all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4c sour cream
  • 1/2c light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoon unsalted butter, melted

For the cinnamon sugar coating

  • 6 tablespoons butter, melted and slightly cooled
  • 3/4 cup granulated sugar
  • 1 tablespoon ground cinnamon


  • Preheat smoker to 350° degrees.
  • Put the apple cider into a small saucepan and bring to a boil; reduce to a simmer and let reduce by half.
  • Let the reduced cider cool to room temperature.
  • In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In a separate bowl, mix the cool reduced cider, sour cream, brown sugar, vanilla, melted butter, and egg.
  • Combine the dry ingredients with the wet ingredients and mix until well incorporated.
  • Evenly distribute the batter into a mini muffin pan and bake for 11-14 minutes OR until you insert a toothpick into the center of the donut hole, and it comes out clean.
  • Transfer to a wire rack and let cool.

To make the cinnamon sugar coating

  • Melt the remaining 6 tablespoons of butter and set aside to cool slightly.
  • In a separate bowl, combine the granulated sugar and cinnamon and whisk until fully incorporated.
  • Lightly coat the donut holes with the melted butter and toss them in the sugar mixture until well coated.
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