Pat and Gina Neely's Super Bowl Feast

Pat and Gina Neely's recipes for BBQ nachos, fried wings, coleslaw and brownies.

Feb. 1, 2008— -- When it comes to BBQ, Pat and Gina Neely are the experts.

The Memphis-based chefs are also the new stars of the upcoming Food Network show, "Down Home with the Neelys."

Today on "Good Morning America" Neelys showed the anchors how to prepare a Super Bowl feast, including their trademark Chocolate Brownie Crunch.

Here they share their delicious and easy recipes for the ultimate football treats.

Neely's BBQ Nachos

*Recipe courtesy "The Neelys"


Tortilla chips

6 ounces chopped pork, beef or chicken

4 ounces Neely's Barbecue Sauce (recipe follows)

4 ounces melted nacho cheese

Neely's BBQ seasoning (recipe follows)

1 (4-ounce) can sliced green chilis (jalapenos), optional


Mound tortilla chips in a pile onto a platter. Spread chopped pork, beef or chicken on top of chips and pour Neely's BBQ sauce over the meat. Cover with the melted nacho cheese.

Lightly sprinkle Neely's BBQ seasoning on top of cheese and add jalapenos for additional spice, if desired.

Yield: 4 servings

Neely's BBQ Sauce


2 cups ketchup

1 cup water

½ cup apple cider vinegar

5 tablespoons light brown sugar

5 tablespoons sugar

½ tablespoon fresh ground black pepper

½ tablespoon onion powder

½ tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce


In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3½ cups

Neely's BBQ Seasoning


4 ounces paprika

2 ounces white sugar

1 teaspoon onion powder


Mix ingredients together and store in an airtight container for up to 6 months.

Go to the next page for more recipes.

Pat's Spicy Fried Wings

*Recipe courtesy "The Neelys"

Spicy Chicken Seasoning Ingredients:

1 tablespoon seasoning salt

1 tablespoon crushed red pepper flakes

2 teaspoons black pepper

2 teaspoons cayenne pepper

2 teaspoons poultry seasoning

1 teaspoon lemon pepper

6 whole chicken wings, cut in half at the joint

Spicy Chicken Batter Ingredients:

2 eggs

2 tablespoons hot sauce

1 tablespoon crushed red pepper flakes

1 teaspoon black pepper

1 teaspoon cayenne pepper

2 cups all-purpose flour

Vegetable oil, to fry

Dipping Sauce (recipe follows)


In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning and lemon pepper. Reserve 2 tablespoons in a separate bowl.

Rinse chicken wings in cold water and place in a shallow baking dish. Sprinkle the wings evenly with the seasoning and let them marinate, covered and chilled, for 1 hour.

Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a medium-size mixing bowl. Reserve. Put the flour in a shallow dish or pie plate.

In a large deep fryer or Dutch oven heat oil to 350 degrees F using a deep-fat thermometer.

Dredge chicken wings first in the egg mixture then the flour. Place wings three at a time in the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper-towel-lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.

Serve with dipping sauce.

Yield: 12 chicken pieces

Spicy Dipping Sauce:


1 cup sour cream

2 tablespoons horseradish

¼ tablespoon chili sauce

½ teaspoon cayenne pepper

Salt and freshly ground black pepper


Mix all the ingredients together in a small bowl.

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Sweet and Spicy Coleslaw

*Recipe courtesy "The Neelys"


2 pounds green cabbage

4 carrots

1 medium yellow onion

½ cup mayonnaise

¼ cup mustard

2 teaspoons apple cider vinegar

1 cup sugar

1 teaspoon black pepper

½ teaspoon cayenne

Salt and pepper


Cut cabbage into quarters and remove core. Peel carrots and onion and cut into pieces to fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots and onions through tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper to taste. Cover with plastic wrap and chill for at least two hours before serving.

Yield: 6 to 8 servings

Prep Time: 25 to 30 minutes

Inactive Prep Time: 2 hours

Ease of preparation: easy

Chocolate Brownie Crunch

*Recipe courtesy "The Neelys"


butter, for greasing pan

1 (21-ounce) box brownie mix

3 large eggs

½ cup water

½ cup vegetable oil

1 cup mini-marshmallows

10 chocolate caramel covered wafers

Whip Topping (see below)


Preheat oven to 350 degrees F. Prepare brownies as directed on the box for "cakelike" brownies. Spread half the batter into an 8-by-8 inch prepared pan, and top evenly with the mini-marshmallows and chocolate caramel-covered wafers. Cover with remainder of batter. Bake for 35 to 40 minutes, or until brownies are almost cooked through. Remove from oven. Cool completely.

Whip Topping


1 cup heavy cream

¼ cup confectioner's sugar


Whip the cream, then add sugar.

Plate brownies with dollop of whip topping, raspberries and chocolate shavings.