Flames Game Day Box


Flames Game Day Box

Now this is how you watch the game in style. Cold smoked steaks (if you haven’t tried them, you haven’t lived), smoked chicken wings, stuffed potatoes and scallops – now THAT is a game day meal. This is what you get in the Urban Butcher Flames Game Day Box. We can confirm it is as delicious as it sounds, and we will definitely be grabbing this again in our future – because you cannot go wrong with all of these tasty items.

INGREDIENTS

Salt and pepper
Barbecue mat

Urban Butcher Flames Game Day Box:
2 packages of Urban Butcher Smoked Chicken Wings
2 Cold Smoked Ribeye
1 package of Jenny’s Stuffed Potatoes (bacon & cheese OR bacon, cheddar & jalapeno)
1 package of Scallops

INSTRUCTIONS

If you’re cooking on the barbecue:
Preheat the barbecue to 400F or to about medium. Keep one side with the burners on and turn off the other side to create indirect heat for your potatoes. Place the potatoes in a small baking barbecue-safe tray and cook for 35-45 mins until warmed through and starting to crisp on the outside.

Meanwhile, separate your wings and pat dry and season your steaks and scallops. On the direct heat side of the barbecue, place your barbecue mat. Place the separated chicken wings on the barbecue mat like you would laying them out on a baking sheet – trying to give them room so they don’t touch. On the same side, but ideally not on the mat, place the steaks. Cook both the steaks and chicken wings for about 5 mins on each side, or until the center of the steak reads 120-125F and the chicken wings read 165F with an instant read thermometer. Set aside to rest.

If you’re cooking in the oven:
Preheat the oven to 400F. Place the potatoes in a small baking tray and cook for 35-45 mins until warmed through and starting to crisp on the outside. Lay the chicken wings spread out on a greased (just spray with some oil) tinfoil lined baking tray. After 20 mins of the potatoes in the oven, add the chicken wings and cook, flipping once half way through, until they reach 165F internal temperature.

Meanwhile, heat a cast iron skillet over medium-high heat with a tablespoon of oil. Pat the steaks dry and season with a teaspoon of rub on either side. Once the pan is hot (you can sprinkle a few drops of water in and if it spits its nice and hot), add the steaks to the pan. Sear the steaks for 5-7 mins on each side, or until the center of the steak reads 120-125F with an instant read thermometer. Set aside to rest.

In a small skillet, heat a tablespoon of oil. Once your pan is nice and hot (use the water to test), place the scallops in the pan and sear 1 1/2 mins a side. Remove immediately and set aside.

When you are ready to serve, serve the steak, half of the scallops and a stuffed potato.

In a small skillet on the stove, heat a tablespoon of oil. Once your pan is nice and hot (use the water to test), place the scallops in the pan and sear 1 1/2 mins a side. Remove immediately and set aside.

When you are ready to serve, serve the steak, half of the scallops, half the wings and a stuffed potato.

Enjoy the meal and watch the game.

Serves 2

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