On February 7, host a Super Bowl Tailgate Party at home and save with these simple tips from Champion Pitmaster Chris Lilly, football analyst Mike Golic and Kingsford Charcoal.

• Cheap Shot: Try a flavorful, inexpensive cut of meat like split halves of chicken or skirt steak.
• Top Dog: Take hot dogs to the next level with gourmet homemade toppings right from the charcoal grill, such as onions, peppers or a spicy corn relish.
• Cover the Spread: To cut costs, purchase, slice and arrange your favorite vegetables, instead of buying a pre-packaged platter.
• Avoid a false start: Light briquets in one easy step (without lighter fluid) and be ready to cook in about 10 minutes with Kingsford Match Light Instant Charcoal Briquets.
• Score a touchdown with these instructional videos by Chris Lilly.
  How to Cook Chicken
  How to Cook Beef

With all the necessary tips and tricks, get going on a Super Bowl Tailgate Party with this simple and delicious recipe by Mike Golic and Chris Lilly.
BBQ Blitz Chicken Wraps

• Ingredients
• 2 pounds boneless, skinless chicken thighs, rinsed & patted dry
  salt and pepper $12
• 2 medium yellow onions – cut horizontally into half-inch thick slices $1
• ¾ cup barbeque sauce $2.50 for 16 oz.
• 2 medium ripe tomatoes – stems removed, seeded and coarsely chopped $1.50
• 2 cups shredded lettuce $1 for a head
• 8 six-inch flour tortillas – wrapped in foil $2

Total Cost of Ingredients $18.50

Directions

Season the chicken with salt and pepper. Grill over Kingsford® charcoal together with the onion slices over medium heat on all sides for about five to seven minutes on each side.

Brush the chicken and onion generously with the barbecue sauce and grill until crispy and chicken has reached an internal temperature of 150 degrees Fahrenheit.

Remove the chicken from the grill and cover with foil to cool. Once cool enough to handle, shred the chicken and separate the onions into rings.
Warm tortillas on the grill for two to three minutes. Fill the warm tortilla with chicken and onions. Top with chopped tomato and lettuce and roll into a snug wrap. Serve immediately.

Serves 8.

Well, I can’t quite believe it.

Today marks the one-year anniversary of BrokeAss Gourmet’s launch. One year ago, my friend Adam Metz and I posted our first BrokeAss Gourmet post, The $50 Pantry, which is, to this day, one our most popular and important articles. We rounded up our friends and celebrated with drinks and snacks at The House of Shields in San Francisco. This year, to celebrate the one-year-mark, I’ll be hosting a party at Hobson’s Choice in San Francisco, starting at 7 PM. There will be an awesome raffle, the proceeds of which will be donated to Haiti earthquake relief.

In the past year, BrokeAss Gourmet has been in MSN Money, TIME.com, and secured a place for itself among the top food and lifestyle blogs around.

In honor of this exciting day, my friends at Joffer, my friend Roberta at Apron Strings and I have joined forces to offer a series of BrokeAss Gourmet cooking classes. For those of you who don’t know, Apron Strings is the premier cooking school for kids and adults in San Francisco. Roberta and I have cooked together for years and I believe her to be the best in the business. The first class will be offered Sunday, February 21st, from 1-4PM. We’ll be cooking amazing food, drinking fantastic wine and having a hell of a lot of fun.

Cooking classes at Apron Strings typically run for about $80 per person, including all food, wine and recipes, but thanks to Joffer, we’re able to offer this class for just $50 per person.

I can hardly believe it’s been a year. Thank you so much for reading BrokeAss Gourmet. I hope I see you tonight at the party!

I love Japanese pumpkin croquettes (kabocha korokke), popular in Japanese izakayas (beer houses). I don’t, however, love deep-frying (don’t get me wrong, i can get into frying, I just try to avoid it when I can). So these croquettes are a bit of a compromise, with all the flavor of traditional fried pumpkin croquettes, but baked—a delicious compromise if I do say so myself—with sesame seeds and nori, which complement the pumpkin and soy flavors nicely. The very non-traditional croquettes are a little more like very moist biscuits, and are perfect with a bowl of miso and a very cold Sapporo.

I love spanakopita. It’s got the flaky, crispy thing going on, as well as the cheesy-salty thing. Plus it’s got spinach, and even if you don’t usually like spinach, it’s hard not to love it when it’s in bed with feta, Parmesan and phyllo.

Spanakopita can be a bit intimidating to make, since phyllo takes some practice to get confident with, but the good news is that spanakopita are delicious whether they look right or not. If the triangle fold is too tricky, stick with a simple square—easier to do and just as delicious as the triangles.

Note: Spanakopita is traditionally made with butter brushed between the layers of phyllo. I prefer olive oil, as it’s healthier and I think it adds a nice layer of flavor to the spanakopita. If you prefer butter, melt about 1/2 cup (1 stick) and use it as the recipe instructs you to use olive oil.

Askew Grill, with locations in San Francisco, Marin and the East Bay, is one of the best spots in the Bay Area to get simple, fresh food. I am a huge fan of their salmon skewers and marinated tofu, so I’m extra excited about this Joffer, which is $32-worth of food at Askew for just $15. There also happens to be an Askew Grill right next door to Hobson’s Choice, where I’m hosting the BrokeAss Gourmet Anniversary Party and Haiti Benefit this Thursday, so buy these up and grab dinner beforehand!