When you’re hosting a football party, it’s as much about the food as it is about the game. We’ve partnered with Jackie Dodd, founder of the Beeroness, to create a delicious Game Day menu that will be a win, even if your team loses.
When the big game rolls around there is one team we always root for: the food table. Even if you are a fan of the other team—the one everyone else at the party is hoping to watch lose—everyone can be on Team Food.
Beer is natural fit for these gatherings. It pairs perfectly with chicken wings, Buffalo sauce, and screaming at the TV. Not sure what to stock your game day beer tub with? Give your guests a nice mix: a pale ale, an IPA, a brown ale, and a Belgian ale. If you have a few guests that you know don’t dig the brew, throw in a few craft ciders for good measure. Everyone will have to something to grab when the game heats up.
Sesame Stout Sticky Wings Recipe
Yield 6 servings
- 5 pounds party wings and drumettes
- 1 tablespoon baking powder
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 cup stout beer
- ½ cup honey
- 2 cloves garlic, grated with a microplane
- ½ teaspoon sesame oil
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 tablespoons sesame seeds
Preheat oven to 250 degrees. Spray a wire rack with cooking spray, place over a baking sheet.
Pat the chicken wings dry, sprinkle with baking powder (this will help draw out moisture and crisp the skin). Place on prepared wire rack.
Bake in the bottom half of the oven for 25 minutes. Turn the oven to 425 degrees, move the baking sheet to the top of the oven and bake until the skin is golden brown, about 35 minutes.
While the wings bake, make the glaze.
In a saucepan whisk together the soy sauce and cornstarch until well combined. Whisk in the beer, honey, garlic, sesame oil, pepper, and chili powder. Bring to a boil, stirring frequently, until thickened, about 5 minutes.
Add the wings to a large bowl, pour sauce over wings and toss to coat.
Add to a serving platter and sprinkle with sesame seeds.
Stout Braised Pulled Pork Sliders with Beer Pickled Jalapeños Recipe
Yield: 24 sliders
Ingredients for the Jalapeños
- 3/4 cup apple cider vinegar
- 3/4 cup pale ale beer
- 1 tablespoon sugar
- 1 tablespoon salt
- 4 large jalapeños, thinly sliced
Ingredients for the Pulled Pork
- 1 tablespoon kosher salt
- 2 tablespoon brown sugar
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon black pepper
- 2 teaspoon smoked paprika
- 2 teaspoon dry mustard powder
- 4 pounds pork butt (also called pork shoulder)
- 1/4 cup olive oil
- 12 ounces stout or smoked porter
- 1 cups broth (beef or chicken)
- 24 slices cheddar cheese
- 24 slider buns
Heat the vinegar, beer, sugar and salt just until the sugar and salt have dissolved, remove from heat. Add the jalapeños to a storage container, pour liquid over the jalapeños. Allow to cool to room temperature, cover and refrigerate for at least one day and up to two weeks.
In a small bowl, stir together the salt, brown sugar, onion powder, chili powder, cumin, pepper, smoked paprika and mustard powder until combined. Set aside.
Rub the entire surface of the pork with the spice mixture, using it all.
In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned.
Pour the beer over the pork, cover and reduce heat to medium-low. Cook for about 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
Once the pork is tender, remove from heat. Discard any large pieces of fat. Use two forks to shred into pieces while still in the pot (or, it it’s easier, remove, shred and return to pot). Return to the pot to heat and allow shredded meat mixture to simmer for about 5 minutes. Remove the meat from the heat.
Pre-heat the oven to 400 degrees.
Add the slider buns to a large baking sheet. Fill with pulled pork, top with cheese and jalapeños.
Bake in the oven until cheese has melted and buns are lightly toasted, about 5 minutes.
Remove from oven; add to a serving tray.
Bacon Buffalo Beer Cheese Dip Recipe
Yield: 6-8 servings
- 8 ounces cream cheese
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1/3 cup of your favorite hot sauce
- 1 cup pale ale beer
- 1 teaspoon garlic powder
- 2 tablespoon cornstarch
- 6 strips of bacon, cooked and chopped
- Chips for serving
Preheat oven to 350 degrees.
Add the cream cheese, mozzarella, parmesan, red hot sauce, beer, garlic powder, cornstarch and about half of the chopped bacon (reserving the reset of the bacon for the top) to a blender. Blend until smooth.
Pour into a baking dish and bake until warmed through and the edges have slightly puffed, about 15 minutes.
Stir and top with remaining bacon.
Serve with chips.
Want more ideas for the perfect Game Day? Check out these healthy tailgating recipes.