🔥 Super Bowl is going to be amazing with these 10 quick and delicious barbecue recipes. Whether you’re cheering from the couch or hosting a big party, these dishes are sure to be a hit with your football friends. 🎉🔥 Stay tuned on social media for more grilling tips! 🥩🍔🔥

Here are our 10 favorite Super Bowl BBQ recipes, including instructional videos and photos:

1. Crispy & spicy mango chicken wings
2. Whiskey-smoked beef burger
3. Quick Caribbean jerk chicken burger
4. Loaded nachos
5. Jalapeño poppers
6. Beer bread dough pizza
7. Mini chicken fajita taco
8. Moink balls
9. Doner kebab sandwich
10. Moink torches (or pig in a blanket)

The 10 best Superbowl BBQ recipes

1. Crispy & spicy chilli mango chicken wings

😋 Sometimes you just want your fingers to get sticky, and these crispy and spicy mango chicken wings make it happen! These tender wings are drenched in a delicious blend of spices and sauce, delivering an explosion of flavor with every bite. Perfect for Superbowl.

Are you going to prepare this dish? Let us know what the end result was! TAG #notjustbbq on your social media. Then we share it with all barbecue fans. And don’t forget to check out our other recipes AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest. YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

• Not Just BBQ Sweet ‘n Sticky Chicken shaker
• Not Just BBQ Mango Chilli Sauce
• Not Just BBQ firestarters
• Not Just BBQ Smoke Chunks Apple
• 1 kg chicken wings
• 60 grams of flour
• Sesame seeds (when serving)

Necessities

• Kamado barbecue
• Coal
• Cutting board
• Sharp knife
• Mixing bowl
• Fireproof pan
• Foil

>> Watch our step-by-step how-to video recipe HERE << 

Easy recipe steps:

1. Prepare the BBQ for indirect grilling at 220 degrees C.

2. Start with fire starters.

3. After glowing, add apple smoke wood between the coals.

4. Once the BBQ is up to temperature, place an aluminum container filled with water at the bottom of the barbecue so that the fats and juices from the chicken wings are collected.

5. Pat the chicken wings dry with paper towels

6. Mix the flour with the Sweet ‘n Sticky Chicken, and coat the chicken wings in the flower. (tip: Or put flour in a bag and add chicken wings and toss to combine).

7. Place all the chicken wings on the grill and remove them as soon as they turn brown. This is after about 45 minutes.

8. Place the chicken wings in a large bowl. 9. Heat the Mango Chilli Sauce in the ovenproof dish, then add the chicken wings and mix it together.

10. Increase the heat and fry the wings for another 8-10 minutes at 230 degrees until they are brown and crispy. 

Serve on a large platter and sprinkle sesame seeds over it with small chopped red chilli next to it. Add Mango Chilli Sauce and Sweet ‘n Sticky Chicken to taste.    

Result Crispy & spicy mango chicken wings

2. Classic juicy, whisky smoked beef burger on your grill

A good juicy burger is essetial with Superbowl, next to your beer. Everyone will be happy with such a juicy classic Beef Burger from the bbq where it is impossible to eat it neatly and the juices and sauce runs over your chin and fingers. Napkins are not necessary, just unabashedly eat. Sooooo delicious.

>> Watch here our how-to video recipe << 

 

3. Caribbean Jerk kipburger

With the Super Bowl coming up, we asked our chefs for a quick barbecue chicken dish. This chicken burger is simple, fast, and always a hit! Check out our chefs’ video HERE on YouTube.

 

We are working on a Weber this time, preparing the barbecue for direct heat with a temperature of up to 220 degrees C. Of course, we are using good coals and our Not Just BBQ Firestarters.

 

 

TAG #notjustbbq in your social media. Then share it with barbecue fans. And don’t forget to watch AND subscribe to our YouTube channel. You can also find us on Instagram, Facebook and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

• 500 grams to 1 kilo of minced chicken (they fly off your bbq anyway)
• 1 egg per 500 grams
• Fresh coriander
• Garlic to taste
• Red onion
• 2 dry bread slices or breadcrumbs
• Coleslaw
• Hamburger buns
• Not Just BBQ Caribbean Jerk Rub
• Not Just BBQ Mango Chilli Sauce

Necessities

• Kamado of #weber barbecue
• Coals, Not Just BBQ Firestarters
• Cutting board
• Sharp knife
• Barbecue tongs
• Bowl to mix minced meat
• Hamburg form (or good hands)

Preparation method

>> Watch our step-by-step how-to video recipe << 

Easy recipe steps:

1. Get good chicken mince from your butcher.

2. We work on a Weber this time and prepare the barbecue for direct heat with a teperature of up to 220 degrees C. Of course, we use good coals and our Firestarters.

3. As the temperature rises, we have plenty of time to prepare. Slice the onion into rings and the coriander finely.

4. Grab a large bowl and mix the minced chicken with 1 or 2 eggs in it. Add toasted breadcrumbs if a little too moist.

5. Generously add the Caribbean Jerk Rub and finely chopped coriander. Keep some coriander left over for decoration. The rub has everything to make your burger nice and spicy-sweet. You get the kick from the chilli, but it also has the signature brown sugar, allspice and also already salt, thyme, black pepper and a touch of cinnamon. So you really don’t need more spices than this, we’ve made sure it’s balanced.

6. Mix everything together well and let rest in a cool place. Quarter back in the fridge.

7. Then make your burgers. tip: use a burger press, then all your burgers will be the same size. But you can also use your hands. Tip 2: make a small hole in the middle of the burger before putting them on the grill. This prevents the burger from hollowing out.

8 Barbecue ready? Be sure to experiment with our Smoke Chunks. That extra smoky flavour adds even more flavour!

9. Grill your burgers golden brown, keep the lid off! You want to grill your burgers, not cook them.

11. Put the sliced open buns on top for a while so they are nice and crispy.

12. Prepare your bun with sauce and coleslaw at the bottom, top with the burger and generously add the Mango Chilli Sauce or XL Chilli Sauce.   Enjoy! You can’t go wrong, be the master!

Result Caribbean Jerk chicken burger on your barbecue

 

4. Loaded nachos on your bbq

Loaded nachos are irresistible for everyone! The crispy tortilla chips, loaded with creamy cheese, spicy jalapeño peppers, creamy guacamole and tempting sour cream combine to create a taste Superbowl party! And the great thing is the versatility of loaded nachos. Add your favorite toppings, such as barbecue leftovers, bacon or minced meat, black beans, tomatoes, onion, or cilantro and create your own variation.

 

The Not Just BBQ tortilla chips are specially made for barbecue. They are and remain super crispy and are of a large size in a full bag. So load up your cast iron pan!

Are you going to prepare this dish for Superbowl? Let us know what the end result was! TAG #notjustbbq in your social media and we will share it with all BBQ fans. You can also find us on Instagram, Facebook and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

• 200 g grated cheese
• Smoked bacon
• Leftovers from your previous barbecue adventure 😉 such as pulled beef, minced meat or pork fillet in pieces.
• Green pepper
• Small tomatoes
• Spring onions in rings
• Creme fraiche
• Not Just BBQ Tortilla Chips
• Not Just BBQ Chipotle Chilli Rub
• Not Just BBQ Chilli Challenge

Necessities

• Kamado barbecue
• Coals, Not Just BBQ Firestarters
• Carvingboard
• Castiron pan

Preparation

>> Watch HERE our step-by-step how-to video recipe << 

Fast recipe steps:

1. Preheat the grill for indirect grilling to 175 degrees.

2. Chop the bacon, green pepper, tomatoes and spring onion into small pieces.

3. If necessary, butter the grill pan and sprinkle a layer of tortillas in the pan Sprinkle tomato, pepper, spring onion, cheese and a little (carefully) Chilli Rub over it.

4. Repeat this once or twice more and end with a generous layer of cheese.

5. Place the grill pan on the rack and let it heat for 15 minutes.

6. Make a quick guacamole from mashed avocado with Chilli Rub herbs.

7. Remove the pan from the grill and add a large dollop of avocado and cream cheese on the tortillas.

Finished! Serve immediately nice and warm, simply eat with your fingers!

For extra spice, drizzle a little of one of the 5 chili sauce flavors from the HOT Chilli Challenge over the nachos.

YOU CAN’T GO WRONG. BE THE MASTER.

Result loaded nacho’s on the BBQ

5. Slam dunk Jalapeño Poppers on your barbecue

A little bit of temperament is involved. Our Not Just BBQ team made these jalapeño peppers stuffed with cream cheese, herbs, and a generous dollop of bacon. We promise, they’ll pop right off your plate. So make plenty.

Ingredients

• Lots of green or red peppers
• Creamcheese
• Grated cheese
• Bacon slices
• Not Just BBQ Louisiana Cajun rub
• Not Just BBQ Chipotle Chilli rub
• Not Just BBQ Black Pepper
• Not Just BBQ Salt

Necessities

• Kamado or #weber barbecue
• Coals, Not Just BBQ Firestarters, etc. for preparing your BBQ
• Cutting board
• Sharp knife
• Barbecue tong
• Bowl for mixing the filling
• Spoon

Preparation method

>> Watch our step-by-step how-to video recipe << 

  Quick recipe steps:

1. Prepare your barbecue with lid, for indirect heat. Minimum temperature 110 degrees C. The firestarters can help you with your fire.

2. Cut the chillies in half and remove the seeds and seeds.

3. Mix the cream cheese with the grated cheese and Louisiana Cajun rub seasoning. These are spicy sweet.

4. Stuff each half pepper with a generous teaspoon of the cheese mix.

5. Cut the breakfast bacon in half and wrap half a slice around the stuffed pepper.

6. Sprinkle Chipotle Chilli rub over the bacon. Be careful because this is quite spicy.

7. Cook the peppers for about 15 minutes until the bacon is golden brown, the cheese melted and the jalapeño peppers slightly softened.

8. Coat the peppers with a little barbecue sauce for the last few minutes. Let them cool slightly before serving.  

You can’t go wrong, be the master! 

Enjoy!  

End result Jalapeño Poppers on the barbecue

6. Beerbread pizza

>> Click the link here to our extensive video about this recipe << 

Method

2. Meanwhile, prepare the barbecue. This one should be hot, very hot. We will bake the pizza briefly at a high temperature. Too long and the bottom burned, which is of course a shame. When the barbecue has reached a temperature of 300 °C, carefully slide the hot coals to the edges of the barbecue. You do this to ensure that there are no hot coals directly under the pizza stone to prevent the bottom of the bottom from burning too quickly.

 

3. While the beer bread is rising, cut the vegetables and season the meat. Make sure the toppings are thinly sliced so that they don’t take much time to cook under the barbecue. For the vegetables we used bell pepper, red onion and mushrooms. But you can vary this by adding artichoke, olives or zucchini, for example.

 

4. For the bacon, we opted for bacon that was thinly sliced at the butcher shop, as well as for the shoulder ham. You can also vary in type of the meat, chorizo or peperoni are also very tasty on the pizza. Season the meat with the BBQ Braai shaker on both sides to taste. Start with fewer herbs and add more to taste, because this shaker is very full of flavour.

5. The tomato sauce is very easy to make and has only 2 ingredients: tomatoes and Italian herbs. We used canned diced tomatoes, but you can also use fresh tomatoes for this. For a smooth texture, we recommend puréeing the tomatoes with an immersion blender, but it is not necessary. Add the Italian herbs and mix together.

 

6. After an hour, the beer bread dough is ready to be rolled out. Roll out the dough with a rolling pin until it is thinner than you actually want it to be. On the barbecue, the dough will become thick due to the cooking. Before you start investing the pizza, it is recommended to place it on a pizza shovel so that you can easily slide it onto the pizza stone.

7. Top the pizza with your favourite toppings. Start with the tomato sauce, then add some slices of bacon and ham and on top of that on the chosen vegetables. Sprinkle with cheese and mozzarella slices. Are you a fan of spicy food? Then we strongly recommend adding some Smokey & Sweet Hot Sauce.

 

8. Carefully place the pizza stone on the barbecue and slide the pizza onto it. Close the lid and let the pizza bake for about 5 minutes. After 5 minutes, you can carefully lift the bottom to see if it is not burning. If this is not the case, you can leave it a little longer until it is crispy and the cheese has melted well.

 

9. Remove the pizza extravagant from the barbecue when it is ready and cut into pieces. Enjoy!

 

7. Mini Chicken Fajita Tacos

These bite-sized tacos are quick to make and delicious. These tasty tacos are filled with juicy grilled chicken and a colorful mix of fresh vegetables with a spicy chili sauce for a real flavor explosion. A guaranteed hit with friends and family during Superbowl!

Are you going to prepare this dish this Superbowl? Let us know what the end result was! TAG #notjustbbq in your social media.

Ingredients

• 4 large tortillas
• 3 tablespoons of buttergram
• 500 grams Pulled Chicken from Chicken Thigh Fillet
• 200 grams of crème fraîche
• 6 slices of cheddar, cut into cubes
• 1 red pepper
• 1 red onion
• Not Just BBQ Chipotle Chilli Rub
• Not Just BBQ Beer Can Chicken
• XL Red Chilli Hot Sauce

Benodigdheden

• Kamado barbecue
• Charcoal
• Cutting board
• Cookie cutter
• Sharp knife
• Fireproof muffin tin
• Dish

>> Watch HERE the step-by-step how-to video recipe << 

Easy recipe steps:

TIP! Wacth the live recipe video HERE >  

1. Heat the BBQ to 200 degrees, indirect cooking.

2. Rub the chicken thigh fillets generously with Beer Can Chicken. Place the chicken thigh fillets on the grill, over indirect heat! And grill briefly until an internal temperature of 78 degrees is reached. (About half an hour)

3. In the meantime, cut as many rounds as possible from the tortillas. Use the ring shape.

4. Mix melted butter with Chipotle Chill rub (very spicy/hot, so moderate). Dip the tortillas through this. Turn the metal muffin tin upside down and place the tortillas between the ‘cups’. Place in the grill for 5 minutes and let cool. Cooling is extremely important because this is the stage where the taco hardens and retains its shape.

5. Chop the red pepper and fry it briefly in an ovenproof dish or on the Monolith grill ring.

6. In a bowl, mix the pulled apart chicken, briefly fried diced peppers, fried red onion, crème fraîche, cubes of cheddar and a tablespoon of Chipotle Chill rub.

7. Fill each taco with the mix and sprinkle with cheddar. Place the tacos next to each other in an oven dish. Heat in the still warm BBQ for 5 minutes until the cheddar melts.

8. Drizzle with XL Red Chilli hot sauce.

moink balls are seasoned meatballs wrapped in bacon with a layer of barbecue sauce over it. The term MOINK comes from Moo, for beef mince, and oink for pork bacon. These balls are indirectly cooked and smoked, which ensures a wonderfully tender ball with a delicious smoky taste.

CHECK OUT OUR HOW-TO VIDEO MOINK BALLS ON BBQ < <

 

Ingredients

• 300g smoked bacon
• 750g minced beef
• 1 egg
• 60g breadcrumbs
• 118ml milk
• NJBBQ Smokehouse BBQ Rub
• NJBBQ Original Marinade
• cocktail sticks
• core thermometer

Method

1. Prepare the barbecue for indirect grilling at a temperature between 110-120℃
2. Add all ingredients, except the marinade and bacon, to the minced meat and knead well. Make sure the balls are slightly smaller than a golf ball. You can always make them bigger of course, but then the cooking time and temperature will be slightly different.
3. After rolling the balls, wrap them in bacon. If the bacon does not stick well on its own, stick a cocktail stick through it. Insert the core thermometer into 1 ball.
4. Place the balls above the indirect part of the barbecue, put the lid on the barbecue and let the balls grill until a core temperature of 60℃ is reached. The bigger the moink balls have become, the longer this will take.
5. When the balls have reached the desired core temperature, cover them with the NJBBQ Original BBQ sauce. You can do this a number of times for a thicker layer of sauce, but it is not necessary.
6. When the balls have reached a core temperature of 70℃ they are ready and can be removed from the barbecue

To lick your fingers, literally. So watch out, because these balls will fly out of the dunk!

9. Döner Kebab from veal

Doner kebab is a popular meat dish that originated in Turkish cuisine, but is known and loved worldwide. The kebab dish consists of thinly sliced grilled meat, usually served in a bun.

We made this recipe the ‘easy way’. Traditionally, doner kebab is prepared with lamb or beef strung on a large vertical skewer and slowly grilled as it rotates. We marinated the meat in milk and frozen it so you can cut super thin slices. We used veal to make doner kebab as it gives a softer taste and texture to the dish compared to lamb or beef, very tasty.

Are you feeling hungry yet? Are you going to prepare this dish for Superbowl? Let us know how the end result was! TAG #notjustbbq in your social media and we’ll share it with all bbq fans. You can also find us on Instagram, Facebook and Pinterest.

YOU CAN’T GO WRONG. BE THE MASTER.

Ingredients

• Veal from the flat buttock
• 1 onion
• Milk, 500 ml
• Splash of vinegar
• 4 Turkish sandwiches
• 1/2 carrot
• Quarter red cabbage
• Half a head of iceberg lettuce
• Not Just BBQ Chimichurri Rub
• Not Just BBQ Salt and pepper grinder
• Not Just BBQ Chilli Garlic Sauce
• Not Just BBQ Habanero XL hot sauce

Necessities

• Kamado barbecue (we used our Monolith Icon with Fireplate Plancha grill plate)
• Coals, Not Just BBQ Firestarters
• Cutting board
• Dish

Preparation

>> Wacht HERE our step-by-step how-to video recipe << 

Easy recipe steps:

1. Place the veal in a bowl and pour the milk over it.

2. Cut the onion into half rings and add to the meat. Season with salt, pepper and chimichurri rub and a dash of vinegar. Let the meat marinate in the refrigerator for about 2 hours.

3. Remove the meat from the marinade, wrap it in plastic foil and put it in the freezer for at least 5 hours (or overnight).

4. Cut the carrot, red cabbage and lettuce into thin strips and mix them.

5. Bake the pita breads on the baking tray.

6. Cut the frozen meat into very thin slices, add chimichurri rub (not too much!) and fry on high heat.

 
7. Cut open the sandwiches and fill them GENEROUSLY! with salad and baked veal.

8. Of course, kebabs cannot do without a sauce.

So we grabbed the Chilli Garlic Sauce and generously sprinkled it over the buns. For extra chilli lovers, the Habanero XL hot sauce was standing-by. Tasty!!!!

YOU CAN’T GO WRONG. BE THE MASTER.

Result Kebab from veal

10. Moink torches on your bbq

Warning: this is sooo tasty, the flares flew off the plate. Especially because of the cheese and the topcoat with the spicy sauces, this is a fast delicious hot dog on a stick!

Are you going to prepare this dish for Superbowl? Let us know how the end result was! TAG #notjustbbq in your social media.

> Watch HERE the step-by-step how-to video <<

Ingredients

• 500 grams Beef chipolata sausages
• 16 slices Breakfast bacon
• 150 grams of grated cheese
• BBQ skewers (±20 cm, soaked in water)
• NJB-Smokey BBQ Braai Shaker
• NJB-Chilli Garlic Sauce
• NJB-Honey Mustard Sauce

Easy recipe steps:

Moink torches are basically moinkballs on a skewer, savory little “lollipops” that make a tasty snack at your King’s Day garden party. We’ll show you how easy it is to make them.

1. Put the beef chipolata sausages on the skewers

2. Place 2 slices of bacon on each plate and wrap skewers with it.

3. Prepare the grill for 180°C indirect heat.

4. Grill the beef sticks indirectly for 20 minutes.

5. Meanwhile, mix the two sauces and add grated cheese here.

6. After 15 minutes, brush the skewers with the honey BBQ sauce mixture and grill indirectly for another 5 minutes. We first placed the sausages in aluminum trays so that the cheese does not leak too much into the barbecue.

7. Finally, grill the beef sticks over direct heat for about 3 minutes until crispy.

Meer snack vleesgerechten van de barbecue? Bekijk onze andere recepten:

• BBQ pulled beef van beef hammer
• Tomapork Whisky ribroast