Hosting an epic Super Bowl Party is much easier than you might think. With a little planning and prep, you can put out a whole spread that’ll not only impress your guests, but also leave you time to actually enjoy the game and the party.
These recipes, along with tips and serving recommendations, are based on 15 years’ of hosting parties and developing perfect recipes. While they were created specifically for a pellet grill (like Traeger), you can easily use a gas or charcoal grill instead — or skip the grill entirely and cook inside.
Happy Super Bowl season!
Smoked Deviled Eggs
Prep time: 5 minutes
Cook time: 35 minutes
Total time: 40 minutes
Traditional deviled eggs get a trip into the pellet grill for the ultimate deviled egg experience. If you don’t have a smoker, you can skip the “smoked” part or use your regular grill with a smoke tube. Whatever you prefer. These should be made one to two days before your party.
Ingredients:
- 12 eggs
- Water (enough to cover the eggs plus 2 inches)
- 1/8 cup mayo
- 2 teaspoons sugar
- 1 tablespoon white vinegar
- 1 tablespoon prepared Dijon mustard
- 1/2 teaspoon salt
- 1 tablespoon chopped chives
- 1/8 teaspoon paprika
Instructions:
Place a large pot of cold water on the stove and place 12 eggs and 1 tablespoon of vinegar inside. Turn the stove up to high and bring the water to a boil.
Turn the heat off the burner and cover the pot but leave the pot on the warm burner for 12 minutes. Drain the eggs and rinse in cold water. Place in the fridge until they are fully chilled.
Turn your grill onto smoke or preheat to 180ºF.
Peel the eggs, rinse in cold water and carefully slice them in half. Scoop out the yolks and place into another bowl. Set out the egg whites on a rack that’s been sprayed with cooking spray.
Place the rack on a tray with ice. You want to cold-smoke the eggs so the whites don’t get rubbery. Smoke for 20 minutes and then remove from the grill.
Mash the egg yolks together with the mayo, sugar, 1 tablespoon white vinegar, mustard and salt. Continue mashing until it’s smooth and there are no more lumps.
Place into a piping bag with a 1m star tip attached and pipe into the egg white hollows.
Garnish with chives and paprika.
Pigs in a Blanket
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Easy Pigs in a Blanket are wrapped in biscuit dough and cooked on the pellet grill, and are a easy, kid-friendly dinner and a great option for an easy lunch or dinner.
These are an essential Super Bowl food. They can be assembled the morning of the party and then popped into the oven or air fryer about 20 minutes before guests start arriving. You want them hot when served. Works great with several dipping sauces like ketchup, yellow mustard, spicy brown mustard and something fun like a spicy barbecue sauce.
Ingredients:
- 1 package hotdogs
- 1 package refrigerated biscuit dough
Instructions:
Place a parchment paper on a baking tray and preheat your pellet grill or oven to 350ºF, according to factory directions.
Cut the hot dogs and the biscuits into thirds. Wrap the biscuit dough around the hot dog pieces and place on the parchment-lined cookie sheet.
Place the sheet on the grill and close the lid. Cook for 20-25 minutes or until the biscuits are cooked through and golden brown.
Bacon-Wrapped Scallops
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Simple bacon-wrapped scallops are grilled on the Traeger pellet grill until they are crisp, tender and delicious. These scallops make an ideal second course. You should put them on the grill after guests arrive, ideally between the first and second quarter, so they can be ready by half-time. One of the more fancy-feeling, easy recipes you can make. Secret to success with these is to par-cook the bacon — you’ll wind up with crispier bacon and perfectly cooked scallops.
Ingredients:
- 1 pound large sea scallops
- 1/2 pound bacon
- Sea salt
Instructions:
Preheat your pellet grill to 350-375ºF, according to manufacturer instructions.
Dry your scallops on paper towels until they no longer have excess moisture. Wrap in a cut piece of bacon and secure with a toothpick.
Lay the scallops bacon-side-down on the grill. Shut the lid and cook for 5-7 minutes, then rotate. You want to work your way around the bacon so all the sides are evenly cooked. Keep the grill on the bacon side during the whole cook. You won’t get grill marks on your scallops, but you will get crispy bacon and tender scallops, so win-win.
Loaded Smoked Baked Potato
Prep time: 10 minutes
Cook time: 3 hours
Total time: 3 hours, 10 minutes
These potatoes are cooked right on your pellet grill and make the best bakers. Fill them with all the toppings you love.
Make all the toppings the day before and assemble on a serving tray. You can find great deals for trays at Home Goods and Michael’s usually. Smoke the potatoes the day before and wrap in foil when they’re cooked. On the day of the party, just pop them back in the oven during half-time and reheat for about 30 minutes.
Ingredients:
- 6 large russet potatoes
- 1/4 cup avocado or olive oil
- 1-2 tablespoons kosher salt
Toppings:
- Cheddar cheese
- Sour cream
- Butter
- Bacon
- Chives
- Caramelized onion butter
- Chili
Instructions:
Preheat your pellet grill to 200-220ºF.
Wash your potatoes thoroughly and dry them well. Pierce the skin on the potatoes 6-8 times each.
Place the potatoes on the preheated grill for 2 hours at 200ºF. Remove potatoes and crank the heat up to 400ºF.
Rub each potato with olive or avocado oil and sprinkle on all sides with kosher salt. The oil will help the salt stick to the skin of the potatoes and crisp up the skin.
Place the potatoes back on the smoker at 400ºF for about an hour or until a fork inserts easily all the way into the middle of the potato.
Grilled Caesar Pasta Salad
Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 20 minutes
This simple pasta salad is a cookout classic and you can make it all in a snap, even the dressing.
This dish is a little light but also a little hearty, making it a favorite. Add in some grilled Caesar chicken for an extra boost of protein. Make everything the day before but don’t assemble and dress until about an hour before party time.
Ingredients:
- 1 pound pasta
- 2 cups Caesar dressing
- 2 heads grilled romaine, roughly chopped
- 1 cup shaved Parmesan cheese
- 2 cups homemade croutons
Instructions:
Boil the pasta in a pot of well-salted water. Drain it and rinse with cold water.
Mix the pasta with the dressing, Parmesan and grilled chopped romaine. Let the mixture chill for 1-2 hours. Top with the croutons and serve cold.
Smoked Brisket
Prep time: 25 minutes
Cook time: 12 hours
Total time: 12 hours, 25 minutes
Simple seasonings and attention to detail make for a piece of meat you won’t soon forget.
This recipe is definitely the star of the show. If you’re going to tackle this one, it’s going to take some dedication. It’s best to throw the meat onto your smoker 16 hours before you want to serve it. Yes, 16. You want to give it around 12 hours to cook and at least 4 hours to rest, wrapped in a cooler, before slicing and serving. The good news is that it can rest longer than 4 hours, so if it doesn’t take the full 12, you’ll still have a delicious brisket at party time.
Ingredients:
- 15- to 18-pound beef brisket
- 1/2 cup salt, pepper and garlic blend
Instructions:
Take your brisket out of the refrigerator and let sit out at room temperature for 1 to 1 1/2 hours. Trim off the excess fat.
Preheat the grill to 225ºF.
Coat the brisket with rub on both sides. Place brisket directly on the grill surface, shut the lid and smoke it until the internal temperature reaches 180-190 F.
Wrap with butcher paper and put back on the grill. Cook wrapped until the internal temperature of the brisket is 204-205 F.
Remove, let rest for 1 hour wrapped in the butcher paper as well as a couple of bath towels, and place it into a clean cooler.
Pull from the cooler, unwrap and slice.
Smoked Pulled Pork
Prep time: 15 minutes
Cook time: 12 hours
Slow-cook time: 12 hours
Total time: 1 day 15 minutes
This meal takes a while to get on the table but the long cook is mostly hands-off and totally worth it. This one needs to be started the day before you want to eat.
This recipe is much more “beginner-friendly” and less finicky on times than the brisket. If you are worried about being overwhelmed or you’ve never made a brisket before, you might want to serve pulled pork instead. Good news: If you don’t have a grill or smoker, this can also be made in the oven. You’ll miss some of that smoke flavor but it will still be delicious.
Ingredients:
- 6-pound bone-in pork shoulder roast
- 1 cup barbecue rub
- 3 cups dry, hard apple cider
- 8-ounce bottle barbecue sauce
Instructions:
Fire up your grill according to manufacturer instructions. Place the grill on “smoke” or turn to 220ºF if your grill doesn’t have a “smoke” mode.
Liberally rub the barbecue rub into the outside of the shoulder on all sides. Place the shoulder on the grill grates and smoke for 10-12 hours. Make sure to stir your pellets every hour or so to make sure they don’t tunnel.
Remove the pork shoulder to a slow cooker, foil pan or InstaPot type cooker. Pour in a bottle or can of hard cider and then pour your favorite barbecue sauce over the top. Don’t be shy!
Slow cook overnight. In the morning, pull the bones out of the roast and shred, removing any unappetizing bits as you shred things. Add in some more of the barbecue rub and serve with buns.
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