Chef Bud Andersen with Ben E. Keith Foods joined Larry Lemmons and Michelle Langowski on NewsChannel 10's Early Show with perfect appetizers for your Super Bowl party.
**Super Bowl Skins**
1 bottle of beer
2 each grilled bratwurst, sliced thin
2 Tblspn brown mustard
2 Tblspn shredded cheddar cheese
½ each sautéed onion, sliced thinly
2 each grilled kielbasa
3 Tblspn sauerkraut
3 Tblspn grated Swiss cheese
4 each large russet potatoes, baked and flesh scooped out leaving ¼ inch shell
Pierce potato with a fork and bake at 350 degrees until tender about an hour. Remove let cool, cut length wise in quarters, scoop as above. Brush both sides with melted butter and season with salt and pepper. Bake skin side up at 450 degrees until crisp about 20 minutes.
For the Packer Cheese Head Skins:
Soak your bratwurst in the bottle of beer for 2-3 hours, grill splashing with beer as it cooks. Remove and slice into thin slices. Spread brown mustard on the potato skin and layer on beer grilled bratwurst top with cheddar cheese and melt in 350 degree oven for 3-5 minutes.
For the Steel City Skins:
Layer each skin with thinly sliced kielbasa, thinly sliced grilled onion and sauerkraut. Top each skin with grated Swiss cheese and melt in 350 degree oven for 3-5 minutes.
**St Louis Style Ribs**
3 Slabs Hormel St Louis style pork ribs
1 Cup Sweet Baby Rays BBQ sauce
For the rub
2 Tblspn McCormick smoked paprika
1 Tblspn McCormick ancho chile powder
½ Cup brown sugar
¼ Cup McCormick ground cinnamon
1 tsp McCormick cayenne pepper
1 tsp McCormick coriander
1 tsp McCormick coarse ground pepper
2 tsp kosher salt
In a bowl mix all the dry ingredients for the rub. Mix well and rub each slab of ribs with the dry rub. Let sit 20 to 30 minutes. Place on a medium high heat grill, and brown for 3-5 minutes on each side until brown sugar in rub begins to caramelize. Remove and cut into 1 to 2 bone sections (preferably 1 bone as it makes it easier to eat as an appetizer) In a baking pan shingle the rib portions in and fill the pan ¾ full with water. Cover with film (saran wrap) AND then foil. Bake for 3-4 hours at 275 degrees. Slow and low is better, as it helps tenderize the ribs.
When done baking, brush each bone with bbq sauce and put pan back in the oven uncovered for 6-10 minutes at 350 degrees until ribs are glazed with bbq sauce.
Serve on a platter with a bowl of bbq sauce or a mustard sauce.