Coach Jeremy Shares His Super Bowl Recipes from the Smoker

My wife and I recently hosted a Super Bowl party at our home with several of friends, which meant, it was time to put the Traeger to work. The menu included: smoked pulled pork tacos with the trimmings blanketed by Tortilleria Cuauhtemoc tortillas, smoked salsa roja, smoked salsa verde, and finally, a smoked queso con chorizo. Friends brought additional sides, desserts, beer and wine. My wife created the halftime drink, Gin and Juice, as a nod to the performance by Dr. Dre, 50 Cent, Snoop Dog, Kendrick Lamar, Mary J. Blige, and Eminem.

I am often asked about my recipes on the smoker, and I thought I would share those from the Super Bowl party with you today. Before sharing, I would like to share a pro tip. If you're going to prepare food for a large group, food prep and cooking in advance is key for everything coming together.

Having over 20 people for the party, I cooked up 2 pork butts each approximately 9 lbs each. It is important to get boneless to add flavor, and make sure that if you're cooking multiple pork butts that they are similar in weight. Having similar weighted pork butts makes the cook times the same. If they are frozen, I give at least 3 days in the refrigerator to thaw.

The night before the cook, I coat the pork butt in plain yellow mustard and a heavy coating of seasoning. I would suggest using a seasoning that has brown sugar as an ingredient to sweeten the taste of your pork. Once coated, wrap in plastic wrap and place back in the refrigerator.

Get up early the next morning, because this is going to take some time, and heat your smoker to 250 degrees. Once heated, place the pork butt directly on the grill, and insert your meat thermometer to track temp throughout the cook.

Cook until the internal temp is 160. Take off the grill, wrap in Pink Butcher Paper. Place back on the grill, insert the meat thermometer, hydrate and wait with your favorite beer, and once the pork butt reaches 204 degrees internal temp, remove from grill and place in an aluminum pan. Place the aluminum pan with the pork butt into a large cooler and cover with old towels. Wait for at least an hour, unwrap the pork butt, and shred. You will know it is perfectly cooked when you can easily pull the bone out of the cooked pork butt. It will shred easily, and I suggest investing in meat claws over forks.

When you reheat the pork, I recommend adding between a 1/2 cup and a cup of chicken stock. Heat oven to 250 degrees. Cover the foil pan. Pull the pan out of the oven every 15 - 20 minutes. Use the meat claws to pull the pork apart and stir. Continue process until the meat is at the temperature you prefer.

You can't have smoked pulled pork tacos without smoked salsa. Know that when you're cutting up all the peppers and onions that those smells and oils will fill the air. I have to admit my throat was a little soar later that evening from inhaling all the oils from the peppers. Also, you might want to wear gloves. My understanding is soaking peppers in ice water will also make them easier to handle. For me, cutting up onions is the worst.

Smoked Salsa Roja Ingredients

• 4 jalepenos, cut in half (seeded if you want less heat)
• 2 large tomatoes
• 1/2 large onion
• 2 heads of garlic
• 1 fresh lime halved
• 1 bunch of cilantro
• 1 tsp. cumin
• garlic salt to taste (1 tsp.)
• pepper to taste (1 tsp.)

Heat smoker to 275 degrees. Place on a sheet of foil or tray, on the grill. Place vegetables on the foil/tray. Smoke vegetables for one hour. Remove and rest for 5 - 10 minutes. Add all ingredients to a food processor/blender and squeeze in the smoked lime juice. Pulse for 5 seconds at a time until you reach a preferred preference. Don't over blend. Add additional seasoning to taste.

Smoked Salsa Verde Ingredients

• 3 large anaheim peppers (seeded)
• 2 large pablano peppers (seeded)
• 6 medium tomatillos (hulled and halved)
• 1 jalepeno (seeded)
• 1/2 medium yellow onion halved 
• 3 cloves of garlic
• 1 cup of cilantro
• 1/2 cup of chicken stock
• 1 medium lime (juiced)
• 1 teaspon salt
• 1 tablespoon of Canola Oil

Heat smoker to 225 degrees. Place on a sheet of foil or tray, on the grill. Place vegetables on the foil/tray. Smoke vegetables for 30 minutes. Remove and rest for 5 - 10 minutes. Add all ingredients to a food processor/blender and squeeze in the smoked lime juice. Blend until pureed.

Heat Canola Oil in a medium sauce pan. Pour in the pureed salsa verde stir and bring to a boil. Reduce heat to medium-low keeping the salsa bubbling. Stir frequently for 10 - 15 minutes.

My recommendation for both salsas is to prepare the day before an event. It always tastes better the next day when everything in the salsa comes togther. Bring to room temperature before serving. My recommendation is to serve with chips from Tortilleria Cuauhtemoc. 

The smoked queso con chorizo is a crowd favorite. It is simple, and I believe it is best served straight from the smoker to the counter. You will want to put this on about 2 hours prior to your event. Pro Tip: Chop everything and bag a day in advance to smoking, and this includes browning the chorizo. 

Smoked Queso con Chorizo Ingredients

• 32 oz. Velveeta cubed
• 1 block of PepperJack cubed
• 2, 10 oz. cans of Rotel Fire Roasted Tomatoes with Green Chilies
• 1 Red Bell Pepper diced
• 1 Green Bell Pepper diced
• 1 White Onion diced
• 1 Red Onion diced
• 3 tablespoons minced garlic
• 1/4 cup of chopped green onions
• 1 lb. browned chorizo

Preheat smoker to 225 degrees and drop to 175 degrees. Place all ingredients in a large foil pan. Stir occassionally. Dig in with some Tortilleria Cuauhtemoc chips.

For the smoked pull pork tacos, I recommend simple sides to compliment including chopped onion, cilantro, and quartered limes. Simple is best with this taco.

Again, I can't share enough how good the Tortilleria Cuauhtemoc's tortillas and chips taste. It is a high quality product that you just can't find in stores. You can order these directly from their site, and they will be shipped to your home from Canutillo, Texas (just outside El Paso, Texas). 

Enjoy!

---

Change Your Business and Life by Hiring Jeremy Williams as a Coach Today

Are you needing to get clarity in your business? Do you feel like you're all over the place and lack focus and direction? This is exactly why you should consider hiring a business coach to provide you direction and different perspectives on your approach to building a successful business. Learn more about the one-on-one coaching opportunity offered to small businesses at Red Hawk Coaching. Schedule a discovery call with Red Hawk Coaching today.

Author: Jeremy Williams is the Owner/CEO of Red Hawk Coaching, and #1 Amazon Best-Selling Author.  For more information about coaching opportunities with Red Hawk Coaching, visit www.RedHawkCoaching.com.