Kansas City Vs. San Francisco! Time For A Tasty Super Bowl Matchup!
To some it’s the greatest football game of them all – to which I fully agree – but for me it’s also a “Super Food” matchup as well!
Congratulations to the Chiefs and the 49ers for making it to Super Bowl 2024 – showing themselves to be the two best teams left standing – what a matchup!
As usual, the big game means big big meals like this!
This Stadium Is A Foodie’s Touchdown!
Yes, this “burger stadium” is just what I plan to make for this year’s big game – and since both teams come from great food cities, I will also make these two dishes as well – here is the food matchup between Kansas City and San Francisco!
BBQ Sliders Of Kansas City Take On Dungeness Crab Cake Sliders Of San Francisco!
Yes, a fast and fun way to celebrate the Super Bowl with food is to make these two slider recipes – let’s head to San Francisco first.
Here is a recipe for Dungeness Crab Cakes:
- 1 pound Dungeness crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
- 1/2 stick (1/4 cup) unsalted butter, divided
- 1/2 cup chopped shallots
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons prepared tartar sauce
- 1 teaspoon lemon zest
- 1/4 teaspoon Tabasco sauce
- 2 tablespoons chopped fresh parsley
- About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups
- 2/3 cup fresh breadcrumbs
- Cook the shallots: Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt.Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
- Make the crab cake mixture: Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots.Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet.
- Form the crab cakes: Using your clean hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you’ve made 12 crab cakes.
- Coat with breadcrumbs: Line a rimmed tray with a piece of wax paper just large enough to hold the cakes, and sprinkle the bottom of the tray with half of the bread crumbs.Set the crab cakes in one layer on the top of the layer of breadcrumbs and sprinkle them with the remaining breadcrumbs.
- Chill: Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
- Cook crab cakes: Heat the remaining 3 tablespoons of butter in a large nonstick skillet on medium-high heat until the butter melts and foams up.When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.
I put mine on a bun with pickles and mayo and it’s a touchdown!
Now, for some KC BBQ, with a recipe COURTESY OF LYNN KANCEL AND RICHARD KANCEL:
BARBECUE RUB:
2 cups sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoon black pepper
1 teaspoon garlic powder
1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer
2 cups BBQ sauce, your favorite
Combine all ingredients in shaker and use as “rub” on the following meats.
- Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of “rub” and lightly coat both sides of meat.
- Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
- Or, as with the Dungeness crab cakes, serve as a slider by removing meat from bone, pile on a slider bun, add pickles and more sauce and go!
Sliders are delicious and easy, and a platter of them on gam day will make the whole crowd happy!
I love that both cities have delicious food – so let’s take the food field!
People have shared some really incredible photos online of their food stadium efforts, and I love them all – bravo to you!
I love the car that goes into creating these – Super Bowl fans really know how to celebrate the day!
So what will I make that pits the food of these two cities against each other
For Kansas City, it’s all about the “Q”:
Here’s what I found online about this iconic smoked delight:
“Kansas City’s barbecue craze can be traced back to Henry Perry, who in the early 1920s started barbecuing in an outdoor pit adjacent to his streetcar barn, serving slabs of food wrapped in newspaper. Perry’s ‘cue became so popular that fans began imitating his technique and style to create their own unique recipes.”
Smoked briskets, sausages and all the side dishes take time, but which one of these cities’ has the food you crave e for the game?
I say it’s a win either way!
As for Super Bowl Sunday, I love how many people take on these unique food stadiums:
I love the food stadiums online!
As Led Zeppelin once sang about the Super Bowl: the teams might change but:
“the snacks remain the same…”
Now THIS is a Super Bowl stadium I would buy a ticket for! Yes, when the world’s biggest sporting event is on TV, you have no option but to do your part to live up to the hype – and that means only one thing!
THE SUPER BOWL OF SNACKS!
I plan to make a LOT of fun Super Bowl food once again this year – it’s an American tradition that goes back to the beginning of football, right?
More Meat And Cheese, Please!
If you want to wow your Super Bowl party guests, why not offer up your own food stadium, with all the meat and cheese you can handle!
To reiterate, I didn’t make this – I found this and the other photos online, and I say “bravo” to the culinary wizards who made these incredible food stadiums!
If BBQ and Crab sliders aren’t your style, here are some other slider recipe syiou might enjoy:
I shared recipes for wasabi mayo sliders, vegan nut sliders and much much more! See them ll here:
If you want to try another unique cooking method, follow the lead of White Manna restaurant in Hackensack, New Jersey:
This unique way to cook the patties on top of shaved onions resulted in an amazing taste…click here for the entire recipe:
Don’t Be Intimidated!
I made these at home and they turned out really well! Remember, cooking is supposed to be fun – but if all else fails:
White Castle To The Rescue!
When in doubt, grab a dozen frozen White Castle sliders from your local grocery store and dress them up with some of the above flavors – or make them for breakfast!
The “White Castle” Breakfast Slider!
You can begin your slider-fest first thing in the morning – just click here for an easy and delicious breakfast slider!
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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Burgers, Cheeseburgers, Eat This!, Fast Food, Food, Food Pictures, Food Porn, Recipes, Sliders, Wacky Food, World's Wildest Food
Bite! Eat! Repeat! 
Oh my!
The creativity that exists in the food world never help but astound me. I love this post. It is the perfect match up post.
Thank you for reading! I know friends who are planning a big Super Bowl spread and will be including dishes specific to the two teams – and last year I made Philly Cheesesteaks because the Eagles were there – along with BBQ too!
John, I reblogged this. It will be published Thursday.
Thank you!
Wow they are some food stadiums, John…Great crab recipe, crab is one of my all time favourite seafoods I just hate picking through it…I have BM this recipe for when I can get someone to pick my crab for me-smile-
Yes, the curse of crab! Thanks for the comment!
Those food superbowl stadiums are great fun, John. I hope you enjoy the big game! 🙂
Best wishes, Pete.
These are all such great ideas to display food, John. A super post.
Thank you Robbie – your comments are much appreciated!
I am making a guitar cake this weekend ⭐️💛
I love the sound of that!