The King’s Super Bowl

FOR THE RIBS

• 1 rack baby back ribs (membrane removed)
• Broil King® Perfect BBQ Spice Rub
• Broil King® Perfect BBQ Sauce

FOR THE WINGS

• 1 lb. (.5 kg) of split chicken wings
• Broil King® Perfect KC BBQ Spice Rub

FOR THE PICKLES

• 1 bottle Broil King® Perfect Steak Marinade
• 700 ml (24 oz.) white vinegar
• 6 small cucumbers

FOR THE KC MAYO

• 2 tbsp. Broil King® Perfect KC BBQ Spice Rub
• 2 tbsp. honey
• 1 cup (250 ml) mayonnaise

FOR THE STEAK

• 1 Picanha (Sirloin Cap Steak) approx. 1 lb (.5 kg)
• Broil King® Perfect Steak Spice Rub
• peppers
• tomatoes
• lettuce
• onion

1. Dust the ribs on both sides and get them onto your Broil King Pellet grill on ROAST 350°F (177°C). Roast for approx 4 hours.
2. Dust and toss the chicken wings, then get them onto your Broil King Pellet grill on ROAST 350°F (177°C). Roast for approx 1 hour.
3. Mix the Perfect Steak Marinade and the vinegar in a pot and slowly bring it to a boil.
4. Remove the tips from the cucumbers and slice them into 4 strips. Place them in a bowl and pour in the marinade. (This can be done the night before!).
5. in a bowl mix the mayonnaise, honey and KC BBQ Rub thoroughly, refrigerate until service.
6. Once the wings and ribs and cooked and ready to serve, move them from the grill to your oven, keep warm at 200°F (93°C).
7. Increase your grill temperature to GRILL 600°F (315°C).
8. Grill the Picanha following the Perfect Steak Guide to the perfect doneness.
9. Remove and slice.
10. Prepare the bowl with lettuce as the garnish base. Fill with the wings, ribs, steak and pickles.
11. Nestle the KC Mayo in a small bowl in the middle.
12. Garnish with vegetables.