Superbowl Giveaway: Snake River Farms Wagyu Beef and Korobuta Pork Ultimate Gameday Sampler!!!

Host the ultimate #Superbowl party with this Waygu Beef and Korobuta pork sampler from Snake River Farms.

Host the ultimate #Superbowl party with this Waygu Beef and Korobuta pork sampler from Snake River Farms.

AND THE WINNER IS:

Julia Johnstone, thank you for participating in this giveaway and for your gourmet preparation ideas! I look forward to trying your recipes!

This is such a great giveaway that I’m actually giddy as I type this!! This is the perfect chance to host a Superbowl Party with the delivery of Snake River FarmsGame Day Special” sampler of Waygu beef, Korobuta Pork Baby Back Ribs and Waygu “Haute” Dogs straight to your door (a $99 value). You can learn all about the rich history of American Wagyu beef (highest  grade beef available in US!) and Korombuta (“Berskshire”) Breed pork on the Snake River Farms website.

How to win? Please leave a comment on my blog about what you would make with the ultimate game day package, including 5 lbs of ground Wagyu Beef, 4 racks of Korobuta Ribs, and 2 packs of Wagyu Beef Frankfurters! I would also really appreciate a like on my facebook page and sharing this on your various social networks.

A big Thanks to the great people at Snake River Farms for bringing you this awesome giveaway!  Contest will run until Tuesday – I will announce the winner at end of day Tuesday.

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37 Responses to Superbowl Giveaway: Snake River Farms Wagyu Beef and Korobuta Pork Ultimate Gameday Sampler!!!

  1. Ron_L January 25, 2014 at 4:17 pm #

    Nice package! I’m thinking Wagyu sliders with a mango salsa on Hawaiian rolls, my competition ribs and bacon-wrapped Haute dogs!

  2. Wayne Brown January 25, 2014 at 5:26 pm #

    Oh wow this is a great contest! How can you go wrong with game day eats — burgers, hot dogs, and ribs!

  3. matthew Schneider January 25, 2014 at 5:37 pm #

    I would make smoked ribs and maybe a smoked stuff hamburger. Thanks for this great contest.

  4. Neil Bigmista Strawder January 25, 2014 at 6:01 pm #

    With the ground beef I would make Bleu Cheese Juicy Lucys with a light Sriracha Soy glaze. The ribs would smoked with my Perfect Pork rub with includes cinnamon and allspice for a slight Jerk flavor.
    The Dogs would have to bacon wrapped California style with grilled onions and jalapenos.

    I’m salivating already!!!

  5. Greg Bower January 25, 2014 at 6:21 pm #

    What a perfect way to spend on Superbowl Sunday, grilling burgers stuffed with blue cheese, onion, and bacon. With grilled Frankfurters made San Antonio style, nacho cheese, chili, and Jalepeno’s. And top it off with slow smoked ribs, with rub, and homemade BBQ sauce.

  6. Cravings of a Lunatic January 25, 2014 at 6:35 pm #

    Robyn this is super cool. I can’t enter because I’m in Canada but just wanted to pop by and say happy impending game day. I think I’m making whiskey burgers and maybe some onion strings. Game day food rocks.

  7. Tha Football Guru January 25, 2014 at 6:43 pm #

    Because I love to BBQ and I’m a firm believer that football and BBQ go hand in hand, I would use the Snake River Farms Wagyu Beef and Korobuta Pork Ultimate Gameday Sampler to make 3 very tasty treats for my guest which include….

    Cooking Method: Smoking
    Wood used: Oak and apple
    Fuel: Charcoal
    Cooking Temp: 250 – 275 Degrees
    Same for all 3 dishes

    Bacon Wrapped Bomb BBQ Meatloaf:
    Cook Time: 2.5 hours
    - 5 lbs of ground Wagyu Beef
    - 1/2 Cup breadcrumbs
    - 3 eggs
    - 2 packs of Lipton Onion Soup Mix
    - 4 Tablespoons of BBQ seasoning
    - 4 seeded jalapeno peppers diced
    - 1 Cup of BBQ sauce
    - 1 Pack of brown sugar bacon
    Combine all ingredients with the beef except bacon, only using half of the BBQ sauce.
    Form into a loaf and then cover with bacon and place on grill.
    Cook for 2.5 hours basting meatloaf with extra sauce the last 45 minutes of cook.
    When done allow to sit 15 minutes then cut and serve.

    Spicy Cola Ribs:
    Cook Time: 6 hours
    - 4 racks of Korobuta Ribs
    - 2 liter of your favorite cola
    - 6 Tablespoons of BBQ rub
    - 4 Jalapenos
    - 1 bottle of honey
    - 8 Tablespoons of dark brown sugar
    - 2 Teaspoons of red pepper flake
    Season ribs with 1 tablespoon of BBQ seasoning each, allow seasoning to start looking wet before flipping over and seasoning the other side.
    Pour cola in a pot and reduce over medium low heat until it thickens. makes about 3 cups.
    Place on grill and cook for 3hrs. Remove
    In a double layer of foil about the length of a rib, place 1/4 tablespoon of BBQ seasoning, honey, 1 tablespoon dark brown sugar, 1/4 teaspoon red pepper flake, half a jalapeno cut into slices, 2 tablespoons of cola reduction. Place rib meat side down. repeat this seasoning on the bone side of rib. do this for all 4 ribs
    Wrap tightly and place back on grill for 2 hours, then remove
    Unwrap ribs and pour liquid in foil into a cup and mix with remaining cola reduction, use to base ribs.
    Place ribs back on grill for 1 hour and base with mixture of liquid from foil and cola reduction.
    When done, cover with foil for 15 minutes, cut and serve.

    Beer & Pepper Franks:
    Cook Time: 2 hours
    - Wagyu Beef Frankfurters
    - King’s Hawaiian Original Hawaiian Sweet Hot Dog Buns
    - Stout Beer or favorite beer
    - 2 Green Bell Peppers
    - 1 Red Bell Pepper
    - 1 Red Onion
    - 1 Tablespoon EVO (extra virgin olive oil)
    - 3 Teaspoons Garlic Salt
    - 2 Teaspoons Black Pepper
    - 2 Teaspoons Worcestershire Sauce
    In an aluminum pan place Wagyu Beef Frankfurters and fill with beer.
    In an aluminum pan place cut peppers, onion, EVO, garlic salt, black pepper and worcestershire sauce. Mix well
    place both pans on grill and cook until onion and peppers appear done. about an hour
    Wagyu Beef Frankfurters in beer will take about 2 hours. After 2 hours brown Wagyu Beef Frankfurters on grill, then remove.
    Serve on bun with peppers and onions.

  8. Denise January 25, 2014 at 7:09 pm #

    OMG!!!! Smoke those ribs, do some spicy whiskey sliders and dogs with kraut!!!

  9. Tha Football Guru January 25, 2014 at 7:31 pm #

    I would use the Snake River Farms “Game Day Special” to make…..
    BBQ Meatloaf
    Cola Pepper Ribs
    BBQ Beer Franks

    BBQ Meatloaf
    5 lbs of ground Wagyu Beef
    Lipton onion soup mix
    bread crumbs
    bbq seasoning
    2 eggs
    1 cup of bbq sauce
    brown sugar bacon
    Combine ingredients and wrap loaf in bacon. set aside half of bbq sauce to baste the last half hour of cooking.
    cook time 2.5 hours
    cooking method smoking

    Cola Pepper Ribs
    4 racks of Korobuta Ribs
    2 liter of cola
    bbq rub
    honey
    dark brown sugar
    jalapeno peppers
    place rub on ribs, smoke for 3 hours.
    reduce cola to a syrup, about 3 cups
    in foil place some honey, brown sugar, cola reduction and pepper slices. on top place 1 rib and repeat seasoning, wrap tight in foil and place back on grill for 2 hours.
    remove from foil, pour liquid in cup, mix with cols reduction and base ribs while cooking for 1 more hour without foil.
    Cook time: 6 hours
    Cooking Method: Smoking

    BBQ Beer Dogs
    Wagyu Beef Frankfurters
    Red beers
    bell peppers
    red onion
    garlic salt
    black pepper
    olive oil
    worchestershire sauce
    place franks in aluminum pan with some peppers, onions and beer. simmer on grill for 20 minutes
    place peppers, onion garlic salt, black pepper and worchestershire sauce and olive oil in another pan and mix, place on grill, cook until done.
    remove franks from pan and brown on the grill, remove and serve on bun with onion and peppers.
    Cook Time 25 minutes
    Cooking Method: indirect grilling

  10. Bethany C. January 25, 2014 at 8:39 pm #

    I’d have to make simple burgers to let the flavor of the beef stand out.

  11. Jim January 25, 2014 at 9:28 pm #

    Holy cows! (and pigs)

    I’d have to try those ribs ASAP. They’d be going on the smoker immediately (I’m a sucker for ribs, what can I say). I’ve got a fresh bottle of Stubbs just waiting for it.

    Waygu frankfurters sound amazing. Ever since I started buying some quality franks we can’t do the crappy kid variety stuff anymore. This stuff sounds like heaven.

    As for the 5 pounds of beef, I’m not sure where I’d start! I’m sure I’d start with Hamburgers just to get the pure flavor of the meat, but I’d be tempted to go for chili, gyros, and meatball hoagies.

  12. Jack Waiboer January 25, 2014 at 9:38 pm #

    Space Needle Ribs – rubbed with a Starbucks coffee rub, slow smoked over Washington Apple wood and finished with a sweet Ranier cherry and sour apple based Sea Hawk sauce. Denver Dogs – hot dogs simmered in Fat Tire beer and topped with Colorado Coleslaw a ranch slaw spiked with Golden Toad chipotle sauce. The Ground beef would be made 1/2 into a Juicy Lucy Grunge Burger- a hardcore burger stuffed with alternative ingredients, and the other 1/2 made into Ballast Burgers which are classic cheeseburger named after Henry Ballast the inventor of the cheeseburger.

  13. Joey jubinville January 25, 2014 at 11:31 pm #

    Without a doubt ribs in the smoker. Beef gets turned into 8oz grilled goodness and chilli. Dogs. Is eat them as is. No need to cover up those puppies. Yes, pun intended!

  14. susitravl January 26, 2014 at 1:06 am #

    I’m grilling it all for the football fans – if I spend all of my time cooking, then I won’t have to watch the game. myfoxypup(at)gmail(dot)com

  15. susitravl January 26, 2014 at 1:10 am #

    Not sure if my response went through…my computer froze.
    If I spend all my time grilling these delicious meats for the football fans, then I won’t have to watch the game! :) myfoxypup(at)gmail(dot)com

  16. Cheryl F. January 26, 2014 at 4:46 am #

    I would serve them all grilled — with the dogs and burgers in buns.

  17. John Glover January 26, 2014 at 9:24 am #

    I would use the Snake River Farms “Game Day Special” to make…..
    BBQ Meatloaf
    Cola Pepper Ribs
    BBQ Beer Franks

    BBQ Meatloaf
    5 lbs of ground Wagyu Beef
    Lipton onion soup mix
    bread crumbs
    bbq seasoning
    2 eggs
    1 cup of bbq sauce
    brown sugar bacon
    Combine ingredients and wrap loaf in bacon. set aside half of bbq sauce to baste the last half hour of cooking.
    cook time 2.5 hours
    cooking method smoking

    Cola Pepper Ribs
    4 racks of Korobuta Ribs
    2 liter of cola
    bbq rub
    honey
    dark brown sugar
    jalapeno peppers
    place rub on ribs, smoke for 3 hours.
    reduce cola to a syrup, about 3 cups
    in foil place some honey, brown sugar, cola reduction and pepper slices. on top place 1 rib and repeat seasoning, wrap tight in foil and place back on grill for 2 hours.
    remove from foil, pour liquid in cup, mix with cols reduction and base ribs while cooking for 1 more hour without foil.
    Cook time: 6 hours
    Cooking Method: Smoking

    BBQ Beer Dogs
    Wagyu Beef Frankfurters
    Red beers
    bell peppers
    red onion
    garlic salt
    black pepper
    olive oil
    worchestershire sauce
    place franks in aluminum pan with some peppers, onions and beer. simmer on grill for 20 minutes
    place peppers, onion garlic salt, black pepper and worchestershire sauce and olive oil in another pan and mix, place on grill, cook until done.
    remove franks from pan and brown on the grill, remove and serve on bun with onion and peppers.
    Cook Time 25 minutes
    Cooking Method: indirect grilling

  18. Sloan Sehr January 26, 2014 at 9:46 am #

    Pretty simple……I would take all the tips I have learned from the GrillGrrrl herself and throw down one of the most delicious Super Bowl parties the big apple has ever seen. Next stop is Home Deopt….picking up a new smoker just for the big game.

  19. Ron_L January 26, 2014 at 10:20 am #

    Wagyu sliders with Mango salsa on Hawaiian rolls, my competition ribs and bacon wrapped Haute dogs.

  20. John Yeast January 26, 2014 at 10:32 am #

    This would make for a great party menu for Superbowl Sunday. I would cover the Brisket with a rub and spices that would compliment this quality cut of beef, some basic salt, pepper, and light garlic, as to not take away from the beef taste on this cut. I would smoke it low and slow with an indirect fire at about 225, until an internal temp of about 185 and let it rest, covered for a short while to re-absorb the juices. Slice it up for sandwiches or just sliced beef. I would rub the ribs with a basic rub with a hint of apple and or cherry taste, with a pinch of heat as well. I would also smoke these low and slow using the 3-2-1 method cooked until they are tender and moist. Lastly, the hot dogs would be grilled direct and served to some of the kids or young adults with all the toppings possible. Thanks for the opportunity to win this package. We are expecting about 30 people on Sunday for the party so this would compliment the pulled pork centric menu I have planned !!!! Thanks !!!!

  21. Robyn January 26, 2014 at 1:56 pm #

    Wow, I love these recipes, especially the cola ribs! thanks for sharing!

  22. Robyn January 26, 2014 at 1:56 pm #

    Good point about letting the flavor of the Wagyu stand out!

  23. Robyn January 26, 2014 at 1:59 pm #

    Wow Jack. I’m loving the coffee rub- would you share your recipe? I agree you can’t go wrong with Fat Tire beer. I remember when we didn’t have those on the East Coast! And now they carry Fat Tire at the supermarket here in Florida. I used to stuff my trunk full or fat tire when I worked in Colorado in the summers and would take them back to the east coast with me when I went back to college…

  24. Robyn January 26, 2014 at 2:00 pm #

    I love mango salsa. And Kings hawaiian rolls are the best- always my first choice for sliders!

  25. Robyn January 26, 2014 at 2:00 pm #

    Oh yum Sriracha Soy Glaze!! Thanks for participating Neil!!

  26. Robyn January 26, 2014 at 2:01 pm #

    Whiskey burgers- yum!! Sounds Great Kim!!

  27. Blake Kaplan January 26, 2014 at 3:28 pm #

    I would have to smoke the ribs and make burgers out of the beef. Both dishes would include a healthy does of hot sauce and Tony Chachere seasoning. We make things hot down here in Mississippi.

  28. Julia Johnston January 26, 2014 at 5:30 pm #

    Classics are classic for a reason, so I will steam most of the hot dogs and the buns, and serve them with multiple condiments including (but not limited to) the classic Chicago fare.

    The ribs would be cooked in a combi-steam oven at 80% humidity and 275 degrees until they reached an internal 140 degrees. Then I will coat them with a red wine glaze and cook them at 375 degrees until they are are done. While normally I would use a stronger glaze, since these are Korobuta ribs I want the ribs–not the rub–to be the star.

    I’m finally bringing out the grill for the Waygu beef burgers. But–again–since this is an incredible meat I don’t want to mask it with a lot of heavy flavors. So, each burger will be half covered with gruyere cheese and half without any cheese. Condiments will be on the eating table rather than the serving table, to encourage at least a bite of the naked burger. Condiments will include homemade ketsup, caramelized onions, Pop’s Pepperpatch Pickles, and Duke’s Mayonnaise. Rare to medium rare for most guests I hope.

    Finally (or I should say first), a few of the hot dogs will be deep fried and cut into thin slices to be served as appetizers dipped into a Bulleit Bourbon sauce. We need to keep the guests happy while we finish the meal.

  29. Julia Johnston January 26, 2014 at 6:21 pm #

    I’d do the ribs in a combi-steam oven at 80% humidity and 250 degree heat until the internal temperature reached 140 degrees. Only then would I add a red wine glaze (to complement but not mask the flavor of the Korobuto) and cook on the grill for the last hour.

    And again with the beef, I’d like to let the Waygu stand out, so half-and-half burgers (half of each burger topped with gruyere, half plain to put the accent on the beef) with each guest’s choice of caramelized onions, homemade ketsup, Duke’s mayo, and Pop’s PepperPatch Pickles.

    The majority of the hot dogs would be steamed with steamed buns and condiments including (but not limited to) the Chicago dog classics. About a quarter of the hot dogs would be used as appetizers–deep fried, sliced thin, and served with Bulleit Bourbon dipping sauce.

  30. Julia Johnston January 26, 2014 at 6:31 pm #

    I am on the side of tempering my rubs in this case to let this incredible meat shine through. So….

    Burgers on the grill with half of each burger topped with gruyere and half plain to better accentuate the flavor of the Waygu. Condiments are each guest’s choice of homemade ketsup, grilled onions, Duke’s mayo, and Pop’s Pepperpatch picks.

    Ribs I would do in the combi-steam oven with a humidity of 80% and an oven temperature of 225 until the ribs reach 140. Only then would I add a red-wine glaze and finish them off on the grill.

    Hot dogs will be classic: steamed hot dogs and buns, with condiments including but not limited to the Chicago classics. And a few of the hot dogs will be deep fried and sliced thin as appetizers and dipped in a Bulleit Bourbon sauce.

  31. Robyn January 26, 2014 at 7:00 pm #

    Julia, I love these ideas!! I’ve never done a red wine glaze on ribs- can you share your recipe? I think you are right about not masking the flavor of the Wagyu burgers- and doing a build your own burger bar. The caramelized onions sound delish!! Now this bulleit bourbon dipping sauce- I’d love to see that recipe!! The deep fried franks as an app is a great idea!

  32. Jack Waiboer January 26, 2014 at 7:07 pm #

    Hey Roby, I usually take a cup of my “rub of the week” and add 2 tablespoons of ground coffee to it. Provided that’s it not already in it. You might be surprised how many rubs use it as a “secret ingredient”. If I want to make a rub from scratch I’ll use this recipe as a guide:

    from Serious Eats

    2 tablespoons freshly ground coffee
    2 tablespoon kosher salt
    2 tablespoons paprika
    1 tablespoon ancho chile powder
    1 tablespoon dark brown sugar
    1 teaspoon oregano
    1 teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon ground black pepper
    1/2 teaspoon coco powder
    1/2 teaspoon coriander

    2 racks spare ribs, preferably St. Louis cut

  33. Scott January 26, 2014 at 10:20 pm #

    Looking forward to tasting

  34. Ross Remenak January 27, 2014 at 11:41 am #

    Great package… I’d BBQ everything making some sliders as well.

  35. Mark Douglass January 27, 2014 at 2:49 pm #

    This would make my super bowl party epic! Burgers, Ribs, and Dogs from Snake River Farms!

  36. Marlee January 27, 2014 at 11:52 pm #

    Have to smoke those ribs with our cayuse cowgirl bbq sauce, grill the franks and burgers and kiss them both with our last chance classic nw bbq sauce…

  37. Marlee January 28, 2014 at 12:58 am #

    Smoke ribs grill franks and wygu enjoy all with our sauce from bbqbuckwild.com

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