SuperBowl Appetizers

The Country Bob Boys are gearing up for the big game. So we figured we would cook a couple appetizers for our guys here at the plant. These simple appetizer recipes are sure to be a hit at your SuperBowl party. We settled on three appetizers that we wanted to share with you, Country Bob’s SuperBalls, Armadillo eggs, and bacon wrapped shrimp.

SuperBalls
armadilloeggs
baconshrimp

Country Bob's SuperBalls
 
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Author:
Recipe type: Appetizer
Ingredients
  • 1 lb of ground chuck (you may also want to add ¼ lb of ground sausage)
  • ⅓ cup bread crumbs
  • ½ cup grated parmesan
  • ½ cup shredded cheddar or cheddar mix
  • ½ cup finely chopped onion
  • 1 egg
  • ¼ cup Country Bob's All Purpose Sauce
  • ¼ cubes of cheddar or your favorite cheese
  • Country Bob's Seasoning Salt to taste
Instructions
  1. Mix the SuperBalls: Place the ground chuck, (sausage if you choose), egg, parmesan, onion, grated cheddar, bread crumbs, and Country Bob's All Purpose Sauce into a large mixing bowl.
  2. Form the SuperBalls and add the cheese cubes: Press the cheese into the center of the SuperBall and reform into a ball. Then dust them with Country Bob's Seasoning Salt.
  3. Toss the Superballs on the smoker (in our case Smokin Brother Pellet grill/smoker: Set up your smoker for cooking at about 225°F using your choice of wood. We used 100% Apple Pellets from Smokin Brothers.
  4. Brush on Country Bob's All Purpose Sauce the last 5 mins or so.
  5. When the SuperBalls reach an internal temp of 160 °F, they are done. This take around an hour, you may want to check earlier to get a feel for how fast they are progressing.
  6. Serve and ENJOY!
Notes
Other Options:
We wrapped a few in half slice of bacon and put a toothpick through them and call them PigSkins.

 
Armadillo Eggs
 
Prep time
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Author:
Recipe type: Appetizer
Ingredients
  • 1 pound ground sausage
  • 5 jalapeno peppers
  • 1 brick cream cheese (8 oz)
  • ¾ cup grated cheddar cheese
  • ¼ cup Country Bob's All Purpose Sauce
  • 1 tsp Country Bob's Seasoning Salt
Instructions
  1. Fire up pellet grill or smoker and get it up to 225F using your favorite type of wood/pellets. Today we used 100% pure apple wood pellets from Smokin Brothers. Or you can set up your grill (gas or charcoal) to cook indirect.
  2. Cut the top off the jalapeno pepper and cut in half. Remove the seeds and rinse the peppers.
  3. Mix together the cream cheese and grated cheddar.
  4. Fill the peppers with the filling.
  5. Take some sausage and wrap it around the pepper, make sure none of the pepper is visible. Roll it into the shape of an egg.
  6. Place the armadillo eggs on the smoker or grill.
  7. Smoke for about 1½ to 2 hours. You want the internal temperature of the sausage to reach 160F. Also, if you notice cheese starting to bubble out of the eggs, the are likely done.
  8. Serve.

 
Bacon Wrapped Smoked Shimp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Ingredients
  • 2 lbs extra large shrimp (22-26 count)
  • 2 lb bacon (cut into thirds or halves)
  • Country Bob's BBQ Sauce to taste
  • Country Bobs's Seasoning Salt to taste
  • Brown Sugar to taste
  • Toothpicks or skewers
Instructions
  1. I highly recommend pre-cooking the bacon. The shrimp cook so quickly that the bacon doesn’t have time to get crispy in the smoker. Cook bacon for about 5 minutes in the oven @ 375 F. Then cut in half or thirds.
  2. Take a slice of pre-cooked bacon and wrap shrimp. Secure with a toothpick or skewer, that’s all there is to it. Don't forget to dust them with brown sugar and Country Bob's Seasoning Salt.
  3. Fire up pellet grill or smoker and get it up to 225F using your favorite type of wood/pellets. Today we used 100% pure apple wood pellets from Smokin Brothers. Or you can set up your grill (gas or charcoal) to cook indirect.
  4. Once the smoker is maintaining a steady temperature, it is ready for the shrimp.
  5. At the 30-minute mark check for doneness and at this time brush on your Country Bob's BBQ Sauce.
  6. Most shrimp will turn pinkish when they are done and this is a good indicator but you do not want to overcook shrimp or they will get rubbery. Shrimp should be near perfect in 35 minutes @ 225 degrees F.

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