What's on Tap

What's on Tap

Brew up your Super Bowl party food

Posted January 29, 2014

— The Super Bowl is finally here and what is a Super Bowl without party food?

The NCBeerGuys believe that craft beer is both great for pairing up with food and for adding to your party food recipes as an amazing complement when cooking. We've assembled recipes from our own NCBeerChef as well as Double Barley Brewing down in Smithfield to help prepare some spectacular food for the Super Bowl.

Marinated Chicken Wings

  • ½ Gallon of Buttermilk
  • ½ Gallon of your favorite beer (we prefer a Smoked Porter)
  • 30 wings

Mix the buttermilk and beer together in a large bowl, add the chicken wings, and let sit refrigerated for a minimum of 24 hours. Preheat the oven to 375 degrees. Place wings in a single layer and cook for 30-40 minutes or until the wings reach a minimum temp of 165 degrees. Take out, toss in your favorite sauce or serve plain with blue cheese, carrots, and celery. Or substitute ranch if you must.

BBQ Chicken Pizza with Beer Crust


  • 4 Cups self-rising flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon oregano
  • 1 teaspoon crushed red pepper flake (optional)
  • 1 pint (16oz) of your favorite NC craft beer (not an IPA)
  • Olive Oil to brush the crust with

Mix all of the ingredients with a mixer until the dough is formed. Place in a bowl and wrap with plastic and let sit for a couple of hours. I have personally not noticed a difference between letting it sit out at room temperature or in the fridge. Preheat the oven to 400 degrees. Flour your surface, and place dough in the middle. Using a rolling pin, roll out until the dough is approximately ¼” thick. Place on a greased pizza sheet or square pan. Brush with olive oil. Cook the crust for 5 minutes then pull it out.

Rest of Pizza

  • ½ red onion diced
  • 4 pieces of chicken breast cooked and cut into pieces
  • 2 cups of shredded cheddar jack cheese
  • 1 container of BBQ sauce

Spread BBQ sauce evenly onto the crust. Next add the diced onions evenly, then the chicken. Top with shredded cheddar jack cheese and cook for an additional 10 minutes or until the cheese is melted.

Spicy Beer Battered Pork Sliders with Slaw

Beer Batter

  • 3 Cups Amber Ale
  • 2-3 cups flour
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 2 tablespoons cayenne pepper
  • 2 eggs

Mix everything together in a bowl getting out all the lumps. We are looking for the consistency of heavy cream or just a tad bit thicker if you like more breading


  • 1 pork loin
  • 2 cups water
  • 2 cups Pale Ale or IPA
  • ¼ cup salt
  • ¼ cup sugar

Place the pork in a pan. Add the other 4 ingredients to a sauce pan and bring to a boil. Let cool down and brine the pork with the mixture for 24 hours. Take the pork out and place in a 375 degree oven for 20 to 30 minutes. The idea is to cook it to a medium temp; we will finish it off in the oil. Pull the pork out of the brine and let rest for 10 minutes . Slice into ½ inch slices.


  • A store kit of Cole slaw
  • 12 pk of slider buns
  • 1 bottle spicy mustard
  • 1 bottle of sriracha

Heat a fryer to 375 degrees. Using tongs, dip the pork into the batter letting excess drip off. Place into the oil and let cook for 4-5 minutes until you have a nice golden brown. Toast the slider buns, and spread a little mustard on each side of the bread. Add one or two pieces of pork to the sandwich, top with the slaw, and drizzle with sriracha.

Cooking a Pork Butt the Double Barley Brewing Way


  • 1 lb of light brown sugar
  • ¼ cup of dried Italian seasoning
  • ½ cup of sea salt
  • 1/8 cup of black pepper
  • 1 Tbsp Hungarian paprika
  • 1 Tbsp garlic powder
  • 1 tsp cayenne
  • 1 tsp onion powder

Then you rub your butt and smack it a little and brown it on all sides. Don’t forget the two end sides! Glaze the pan with your favorite NC craft beer - and may we recommend the Double Barley Thrilla in Vanilla Porter. After baking at 425 degrees for 20 minutes you then reduce to 300 degrees for 5 hours. Bake with the fat side up. Uncovered at 425 degrees, COVERED for 5 hours. You are finally ready to pull your pork - take two forks and pull in opposite directions.

Double Barley Beer Chili 

  • 3 1/2 lbs ground round
  • 2 onions diced (small dice)
  • 4 cloves of garlic (finely chopped)
  • 1 green pepper (small dice)
  • 1 large jalapeño (small dice)
  • 1 teaspoon sea salt
  • 3 tablespoon tomato paste
  • 3 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • 1 tablespoon sea salt
  • 1 teaspoon ground pepper
  • 1 large can small dice tomato
  • 1 small can black beans
  • 1 small can great northern white beans
  • 12 oz of SteakCake Stout

Brown meat and drain. Saute' onions (add 1t sea salt), add green peppers, and jalapeño. Add tomato paste, and deglaze with beer.
Add beef, spices, tomatoes and beans and simmer until you can't wait any longer.
Serve on corn chips, top with your favorite things. Eat with a big beer!

We hope you and your guests enjoy your Super Bowl party now that you have brewed up some great party food using NC craft beer!

Dave Tollefsen and Glenn Cutler are regular guys living in central North Carolina with their families who share a love for craft beer and homebrewing. They work together as the NCBeerGuys. They can be found online at ncbeerguys.com promoting North Carolina craft beer, providing information about the folks who produce local beer and writing about beer adventures, activities and events across North Carolina.


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  • joeBob Feb 2, 2014

    pork but cooking instructions make no sense...general rule of thumb in a smoker at 225-250 is an hour per pound plus 1 hour. 190 to 200 internal temp. Take out of smoker, double wrap in foil and let sit an hour, 2 hrs is better, then unwrap, pull and serve.

  • kpm45 Jan 31, 2014

    "Then you rub your bu-- and smack it a little", now that is funny. I was unable to put the word in because it may be offensive, well you already did, ha.