Superbowl grub: Buster's chef advises Smokies

Superbowl grub: Buster's chef advises Smokies


Even though she'll be working Superbowl Sunday, and even though Buster's on 28th won't necessarily even be broadcasting the big game (their TVs are meant to be seen, not heard), Buster's Day Chef Melanie Krzebietke has a couple quick, unique suggestions for game day grub.

For a little different take on a Superbowl staple, Krzebietke advises crockpotting a batch of Little Smokies ... but rather than a typical BBQ bath, she suggests a pineapple orange sauce:

For the sauce, she says, combine 1/2 c. of orange marmalade with a cup of pineapple juice, 1/2 c. of brown sugar and 2 T. butter. Throw it in the crockpot with a pound or two of Little Smokies and simmer for 2-3 hours at a low temperature (or 1-2 hours on high). And Voila! Don't forget toothpicks.

To drink? Krzebietke laughingly admits that despite being surrounded by a supersize selection of brews at work, she doesn't know much about beer. She suggests mimosas (with fresh-squeezed orange juice) or a Bloody Mary bar (for a variation, try them with Sriracha instead of Tabasco) for gametime sipping.

(And if the Superbowl's not your bag, you can head over to Buster's for a $4 pint of their beer of the week -- $3 during Happy Hour: This week's selection is Two Brothers Cane and Ebel.)

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