It’s Super Bowl weekend! For football and food lovers, Sunday will be the best of both worlds. There are plenty of Super Bowl watch parties happening across Northern Virginia, but if you’re watching the game from the comfort of home, you don’t have to miss out on your favorite bar food staples.
We asked chef Clarke Congdon at Jimmy’s Old Town Tavern in Herndon (which won our NoVA Wars battles for both cheesesteaks and wings in 2024) to share two tasty Super Bowl recipes representing the Super Bowl LIX contenders.
“The Almost Famous” Jimmy’s Buffalo Chicken Philly
Ingredients
- 1 ounce whole butter
- 10 ounces shaved chicken breast
- 1/4 cup thinly sliced white onion
- 1/4 JOTT HOTT Sauce (Available for sale at the restaurant, or use your favorite)
- 4 slices white American cheese
- 1 sliced amoroso roll for each sandwich
Method
Preheat your griddle or sauté pan to 350 degrees. Once it’s at temperature, add butter to melt then sauté the onions until translucent, adding a sprinkle of salt and pepper while cooking.
Add the shaved chicken breast to the pan and cook together until the chicken is cooked through. Once cooked, douse the mixture with hot sauce and mix thoroughly. Top the mixture with the slices of American cheese. As the cheese melts, warm your amoroso roll.
Assembly
Once the cheese is melted, give this masterpiece of a sandwich one more toss to incorporate all of the flavors then pile it into the amoroso roll and enjoy with your favorite side.
KC Pulled BBQ Pork Sammie
Ingredients:
- One 8-pound pork butt (Boston not Picnic)
- 2 cups Jimmy’s sweet and savory BBQ rub (or your favorite)
- 1 quart apple juice
- 1 pint apple cider vinegar
- BBQ sauce of your choosing
- Hamburger rolls or bread of your choosing
Method
Rub with Jimmy’s Signature sweet and savory dry BBQ rub and refrigerate for 24 hours. Mix the apple juice and vinegar and pour it into a spray bottle to use for basting as the pork smokes.
Preheat your smoker to 250 degrees. Place the pork on the smoker and let it sit for 45 to 60 minutes or until a good sear is achieved. Once you have achieved your sear, or bark, you will want to baste the pork every 20 to 30 minutes until your meat has reached an internal temperature of 190 to 200 degrees. This temperature will allow for easy shredding.
Once the pork reaches the right internal temperature, remove from the smoker. Wrap the pork in butcher’s paper and place in a closed cooler. Let your meat rest for about an hour — we do this to allow all of the juices to redistribute through the butt.
Optional: As your meat is smoking, create your coleslaw and any other sides that you would like to enjoy with your pulled pork sammie. At Jimmy’s, we serve ours with our house chopped cabbage slaw made the way Grandma used to with just the right amount of sugar and white vinegar with a subtle hint of celery seed.
Assembly
Once the meat is rested, it is time to shred it and toss with your favorite BBQ sauce.
After it is mixed, pile it high on your favorite roll, top it with coleslaw, and add an extra drizzle of sauce and enjoy.
Feature image of Jimmy’s Buffalo Chicken Philly courtesy Jimmy’s Old Town Tavern
