It’s the season for game-time parties and finger foods, so we’ve compiled a list of winning food ideas to help kick off your watch party. These mouth-watering recipes include old favorites as well as some twists on classics that we think you’ll enjoy. As always, we have the temperature tips you need to help you achieve game day greatness with your party guests. Happy cooking!
Competition-Style BBQ Ribs are a fan favorite for any game, but even more so for the big one! In this post, we use pork spare ribs which are packed with flavor and we outline a couple of essential temperature targets to bring you an easy-to-follow process. The result? Perfectly cooked ribs that are just the right tenderness. Oh, and it doesn’t hurt that these ribs are cooked in butter, honey, and brown sugar.
Can you say finger foods? These chicken lollipops have juicy dark meat and a lacquered zesty exterior. There are a few unique challenges involved with this dish, but a clear focus on temperature monitoring make it an accomplishable and delicious treat. These are perfect for a game day party, but make sure you get one, they’re sure to go fast.
How have we not put this one on the list until this spot?!? Cheesy, melty, gooey, smoky, spicy, brisket nachos are everything you need and want for your party, and we’ve got the temp tips you need to make them happen. Get your Smoke™ and your Thermapen and get cooking. Pro tip: make extra cheese. And extra brisket. And guac, salsa…just make more than you think you’ll need.
If there are no wings at your party, did it really even happen? For amazing classic wings, check out these thermal tips for fried wings in a zippy Buffalo sauce. That’s the style we want most, but we understand if you want them grilled or even smoked. And we definitely understand if you get crazy with your sauces! It’s all good, as long as you use your ChefAlarm and Thermapen to make sure everything is cooked to safe, delicious doneness.
Meatloaf is often overlooked as viable party food, but the beautiful thing about meatloaf is that it leaves a lot of creativity up to the cook. Season, stuff, bacon wrap all to your desire. With this meatloaf, we went with a few simple seasonings and flavorful glaze, with a more significant focus on a proper cooking method. But no matter how you decide to season your meatloaf you can follow these easy steps and great temperature tips to turn your meatloaf into a party win.
Finally, we get to a mouth-watering, crispy-spicy-savory plate of chili cheese fries. This is one to do at your own house, not to take to a friend’s party, because you’ll want to be frying the fries fresh and slinging them hot while you soak up the praise and adulation. Use our key temps for the cook and the only thing you’ll have to worry about is your team’s offense, not your snacks.
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Julie says
I cooked a whole chicken and measured the temp in the centre of the breast (not against a bone) and it measured 74 degrees C. However the meat was bloody and slightly pink on the thigh and legs. Would this have been unsafe to eat?
Martin says
Julie,
Surprisingly, yes, it is safe to eat! This bloody appearance is caused by marrow leaking out of the bones and into the meat, leaving a bloody-looking mess behind. Also, the pigment in the dark meat sometimes doesn’t quite change color all the way to dark, leaving a pink tinge. You can read more about it in our post about pink, bloody chicken. As long as your temperature was in the right place, the color doesn’t matter.
I hope this helps, and that you have happy cooking!