The Ultimate Game Day Recipes

The big game is right around the corner, and you have been hard at work making sure your home ready to host the football watch party of the century. Your team colors are everywhere the eye can see, refreshing drinks are filling a cooler, and you even brought in extra seating, so everyone has a perfect view of the screen. But is your game day fuel ready to bring home the win or end in a fumble? Don’t leave your win to chance. Kick off your NFL watch parties with these wild game day recipes that are sure to fill, fuel, and leave you football ready.

Our grand game day recipe line-up includes:

Christy’s S’More Sliders

Try this sweet spin on the campfire favorite, perfect for any time of the year (but especially game day)!


Flour Tortilla’s

Peanut Butter


Mini Marshmallows

Mini Chocolate Chips

Anything else you would put on a S’more


  1. Spread peanut butter over one tortilla.
  2. Sprinkle a handful (or a few) of mini chocolate chips on the peanut butter.
  3. Sprinkle marshmallows over the top of the peanut butter and chocolate chips to your liking.
  4. Take another tortilla and spread Nutella on one side and put on top of the peanut butter, chocolate chips and marshmallow.
  5. Put on griddle and cook until tortilla is brown, then flip and cook on the other side until browned.
  6. Cut into triangle wedges and serve. Be careful as the filling will be hot and gooey!


Buffalo Chicken Dip Sliders

Looking for a way to spice up your game day recipes? Don’t miss out on the best buffalo chicken sliders you will find.


1.5 lb. of chicken breast skinless (Thighs will work too)

All-Purpose seasoning

½ cup Frank’s Original Red-Hot Sauce

8 oz block cream cheese, softened

½ cup sour cream

1 cup cheddar-jack cheese

¼ cup crumbled blue cheese (optional to serve)

Celery salt

Garlic paste

2 tbsp ranch seasoning

2 tsp chives

Package of Hawaiian rolls

Melted butter

Filling Ingredients

2 tsp minced garlic

6 cooked chicken breast (you can also use a rotisserie chicken and pull the meat from bones)

½ cup Frank’s Original Red-Hot Sauce

8 oz package cream cheese, softened

½ cup sour cream

1 cup cheddar-jack cheese

¼ cup crumbled blue cheese (optional to serve)

2 tsp chives


Pellet Grill preheated to 400 degrees.

Aluminum pan 9×13

Cutting board

Sharp knife

2 Mixing bowl

Basting brush

Wooden spoon

Pan spray


Makes 12 sandwiches

  1. Season chicken with All-Purpose seasoning.
  2. Grill chicken to completion and finely chop.
  3. Remove buns from package and cut down middle to create a top and bottom bun.
  4. Spray aluminum pan and place bottom portion of bun in sprayed pan.
  5. Mix together all filling ingredients until incorporated.
  6. Spread filling evenly across bottom and place top bun on top.
  7. Brush with melted butter and sprinkle with celery salt.
  8. Place loaded pan on top rack of smoker at 250 degrees and grill for 20-25 minutes.
  9. Remove and pull mini sandwiches apart.


Chicken Skewers

Ready, set, skewer! Show off with these quick and classy chicken skewers that your family and friends are sure to love.


8 Boneless, skinless chicken thighs cut each into 4 pieces

8 pieces of thick bacon

½ cup BBQ Sauce

½ cup water

¼ cup brown sugar 1 cup apple cider

1 tbs garlic chopped.

1 tbs Ribriffic seasoning

1 loaf French bread, sliced and buttered


Pan spray

Basting brush

Small Aluminum pan disposable

9×13 casserole dish for marinate

PitBoss Grill preheated to 400 degrees.

Cutting board

Sharp knife

2 Small bowls



  1. Combine BBQ sauce and water until mixed well.
  2. Skewer chicken between weaves of bacon so the skewer is chicken bacon chicken bacon using the whole strip of bacon and 8 pieces of chicken.
  3. Arrange in casserole dish and cover with BBQ-water mix and let sit for 24 hours.
  4. Pre heat grill to 250-300 degrees.
  5. Arrange skewers on grill and cook.
  6. In aluminum pan mix brown sugar and apple cider together and warm on low heat spot on grill (use this to baste skewer every 5 minutes and turn).
  7. Split mixture into 2 bowls.
  8. Place chicken in one bowl and pineapple in the other and marinate for 2-3 hours.
  9. Apply pan spray to grill and add chicken seared for 2 -3 minutes on each side.
  10. When you flip chicken over you can pineapple to grill as well and cook for 1-2 minutes on each side.
  11. Melt butter on clean are of grill and put bun on top of melted butter to toast.
  12. Serve with a piece of chicken and sliced pineapple on each bun.


Cowboy Cassoulet

Bring your beans to the next level with this 6-bean cowboy cassoulet.


1 16 oz cans pork and beans

1 16 oz can butter beans, rinsed and drained

1 16 oz can red kidney beans, rinsed and drained

1 16 oz can navy or northern beans, rinsed and drained

1 15 oz can pinto beans, rinsed and drained

1 15 ounce can black beans, rinsed and drained

1 oz cook crumble Italian sausage

1 large onion, chopped

1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

6 cloves garlic, whole

1 tsp Ghost Pepper seasoning

½ tsp ground pepper

1 15 oz can of tomato sauce

1 cup brown sugar

18-ounce bottles barbecue sauce

¼ cup brown sugar

1/3 cup cider vinegar


  1. Pour all ingredients in aluminum pan and mix well.
  2. Place on smoker/grill and cook for 2-3 hours uncover stirring every 30 minutes or so.
  3. Serve in bowl with skewer on top and slice of toasted bread.


The Pigdilla with Smokey Sour Cream

Say hello to our not-so-little friend: the Pigdilla! This monster is no joke, it’s a masterpiece.


Pan spray

8 bratwursts

4 14-in. tortillas

1 red pepper, sliced

1 yellow onion-sliced

1 lb. cheddar jack cheese

1 container Wildwood All-Purpose

1 container Wildwood Ghost Pepper

1 cup sour cream

1 tsp liquid smoke

1 tbsp Wildwood Mesquite seasoning


Cutting board

Pitboss flatgrill

Burger press

Parchment paper

Sharp knife


Small bowl



Makes 20

  1. Grill brats and cool.
  2. Slice peppers and onions.
  3. Preheat flat grill on lowest possible setting.
  4. Spray with pan spray and layout tortilla and cover with cheese & season with All-Purpose seasoning.
  5. Sauté peppers and onions and spread out on tortilla.
  6. When cheese is melted place 2 brats end to end and roll tortilla around them, place toothpick about ¾ in. apart and cut in middle.
  7. Mix together the sour cream, liquid smoke, and mesquite seasoning to make smoky sour cream.
  8. Arrange on plate and top with a dollop of smoky sour cream.


Chimichurri Steak Sammis

These chimichurri sammis will surely you cheer. I mean look at the flavor loaded into this game day recipe!


5 lb. skirt steak

Chimichurri sauce (see recipe) or purchase premade

Hoagie buns

Queso fresco

Wildwood Mesquite seasoning

Wildwood Ribriffic seasoning


Cutting boards

Sharp knife

2 Small bowls


Paper plate

PitBoss pellet grill, smokey flavor

Aluminum foil


  1. Heat grill hot
  2. Season steak with equal amounts of Ribriffic and Mesquite seasoning
  3. Grilled both sides 2-3 minutes, turn temp to low and cook for another 5-8 minutes.
  4. Chop into strips.
  5. Toasted hoagie and lightly butter
  6. Topped with chopped steak, queso fresco and chimichurri.

Chimichurri Sauce

½ cup olive oil

2 tbsp red wine vinegar

½ cup finely chopped parsley.

3-4 cloves garlic finely chopped or minced.

1 red jalapeno, deseeded and finely chopped

¾ tsp dried oregano

1 level tsp coarse salt

1 tsp black pepper


Papa Don’s Pork Chop Sandwich

Papa Don knew what he was doing with this one. Who doesn’t love a pork sandwich, made with love, and topped with coleslaw? 


Pork Loin, cut in 4 oz and butterflied

Kaiser type buns large

Wildwood All-Purpose seasoning

Coleslaw Recipe

2 tbsp dijon mustard

2 tbsp 2% greek yogurt

2 tbsp vinegar (red wine, white wine, or apple cider)

2 tbsp canola oil

Salt and black pepper to taste

½ head green cabbage, very thinly sliced

½ head red cabbage, very thinly sliced

3 carrots, cut into thin strips

1 tsp fennel seeds

Pickled jalapeños


Pellet grill

Cutting board

Sharp knife

2 Mixing bowl

Wooden spoon

Pan spray


  1. Preheat pellet grill to 400 degrees Fahrenheit.
  2. Slice and butterfly pork loin in 4 oz pieces. Season with All-Purpose seasoning.
  3. Grill pork loin until cooked through.
  4. While the pork is on the grill, combine all coleslaw ingredients and mix well (day ahead time is best).
  5. Place on it on bun and cover with a generous dollop of coleslaw.
  6. Serve and enjoy.


Pulled Pork Pancakes with Maple BBQ

You have heard of chicken and waffles, but have you heard of pulled pork pancakes? See what the hype is behind this sweet and savory snack.

Pulled Pork Ingredients

3 lb. pork shoulder, butt, or picnic

1 cup maple syrup

¼ cup Ribriffic seasoning

Pancake Batter Ingredients

2 cups flour

1 tbsp baking powder.

1 tbsp baking soda

1 ½ cup milk

1 tsp vanilla extract

1 tsp salt

2 eggs

¼ stick butter, melted


  1. Smoke the pork shoulder at 250 for about 90 minutes per pound internal temp of 200. Or cook pork shoulder in crock pot for 8-10 on low (add a tbs of Liquid smoke, shot of whiskey, and cup of water to bottom of crock pot).
  2. Cook and pull, cool, and store in container until ready to use.
  3. Combine all pancake ingredients to make the batter.
  4. Preheat grill to medium high heat.
  5. Spray with pan spray.
  6. Drop strip of pancake batter and put pork on top.
  7. Cook for about a minute then top with more pancake batter and flip.

Just Ducky Moroccan Sliders

Duck, duck, more duck… This stellar slider will send you running to the kitchen (not in a circle) to try this unique game day recipe.


Apricot preserves

4 duck breasts

Shredded white cheddar


Fresh buns-toasted

Duck Marinade Ingredients

½ cups honey

Fresh cilantro chopped

½ cup lemon juice

¾ cup ketchup

2 ¾ cup cider vinegar

¾ cup chopped garlic

1 tsp 5-spice

1 tbs kosher Salt

1 tbsp smoked paprika

1 tbsp cardamom seeds, rushed


Pellet Grill preheated to 400 degrees.

Aluminum pan 9×13

Cutting board

Sharp knife

2 Mixing bowl

Basting brush

Wooden spoon

Pan spray


  1. Grill duck breast until medium (about 135-140 degrees), brush with marinade often.
  2. Rest and slice thin.
  3. Arrange on toasted bun with a smear of apricot preserves, fresh arugula, and white cheddar.


Bar-B-Q Brat Bread

Fire up the BBQ, because do we have a fun one for you. Check out this spin on a BBQ classic – the brat.


1 French Bread Loaf

2 packs of Miesfelds Grand Champion Brats

1 pkg Cheddar Cheese Slices

1 White Onion, sliced or chopped

1 Bottle Croix Valley Barbecue N Brat Sauce


  1. Preheat grill to 350 degrees Fahrenheit.
  2. Slice top off French loaf and hollow out both pieces.
  3. Place onion on loaf.
  4. Place folded cheddar cheese slices on top of the onion.
  5. Slice down the side of brat with a knife and remove casing. Press brat sausage into the bread so the entire top of the loaf is covered in a layer of sausage.
  6. Place brat bread meat side down on grill and cook for 15 minutes or until sausages cooked temperature is at 155 degrees.
  7. Remove bread from grill and slice into 2 inch sections.
  8. Serve with Croix Valley Barbecue N Brat Sauce for dipping (available @ Destination Bar-B-Q).

Guarantee a win with these totally tasty game day recipe ideas that will bring your watch parties to the next level. Not wanting to host, let us! Come to Wildwood and watch your NFL favorites the wild way! Check our blog for more recipes from Chef Jim, updates about what’s new, and special events. Our Wildwood seasonings are available for purchase at either Wildwood location, Fareway in Byron, Destination Bar-B-Q in Rochester, and to order online!