Tailgate Food Ideas: 50+ Delicious Game Day Recipes

Tailgate Food Ideas – Tailgate food is all about hearty, easy-to-eat dishes that can be enjoyed in a casual, outdoor setting before or during a sporting event. Popular tailgate foods often include grilled items like burgers, hot dogs, and sausages, which are easy to cook on a portable grill. Finger foods like chicken wings, sliders, nachos, and chips with dip are also fan favorites for their convenience and shareability.

For a more substantial spread, pulled pork or brisket sandwiches, pizza, and hearty salads can make an appearance. Don’t forget the sides: classic potato salad, coleslaw, baked beans, and corn on the cob are always crowd-pleasers. For dessert, options like brownies, cookies, or fruit salad can offer a sweet end to the meal. Everything should be easy to transport, serve, and eat with minimal fuss, ensuring everyone can enjoy great food while cheering on their team.

Tailgate Food Ideas

Here’s a comprehensive list of 100+ tailgate food ideas that will make your pre-game experience unforgettable:

1. Burgers
2. Hot Dogs
3. Grilled Sausages
4. Pulled Pork Sandwiches
5. Brisket Sandwiches
6. Chicken Wings
7. Buffalo Chicken Dip
8. Cheese-Stuffed Jalapeños
9. Sliders
10. BBQ Ribs
11. Grilled Vegetables
12. Grilled Shrimp Skewers
13. Stuffed Mushrooms
14. Pizza
15. Mac and Cheese Bites
16. Chili
17. Chili Cheese Fries
18. Nachos
19. Loaded Potato Skins
20. Cheese and Charcuterie Board
21. Guacamole and Chips
22. Salsa and Chips
23. Spinach Artichoke Dip
24. Pico de Gallo
25. Queso Fundido
26. Fried Pickles
27. Onion Rings
28. Corn on the Cob
29. Grilled Pineapple
30. Fried Mozzarella Sticks
31. Chicken Tenders
32. Pretzels with Cheese Dip
33. Grilled Cheese Sandwiches
34. Mini Tacos
35. Pasta Salad
36. Potato Salad
37. Coleslaw
38. Cucumber and Tomato Salad
39. Fruit Salad
40. Deviled Eggs
41. Caprese Skewers (tomato, mozzarella, basil)
42. Bacon-Wrapped Dates
43. Pigs in a Blanket
44. Chicken Kabobs
45. Beef or Chicken Empanadas
46. BBQ Chicken Flatbreads
47. Hummus with Veggies
48. Pasta with Pesto
49. Rice Salad
50. Sweet Potato Fries
51. Garlic Bread
52. Bacon-Wrapped Shrimp
53. Pulled Chicken Sandwiches
54. Fried Chicken
55. Vegetarian Chili
56. Cornbread
57. Loaded French Fries
58. Bacon-Wrapped Asparagus
59. Ranch and Buffalo Chicken Dip
60. Caesar Salad
61. Lemonade or Iced Tea (drinks)
62. Fruit Punch
63. Cola and Soda
64. Beer (for adults)
65. Soft Pretzels
66. Mini Quiches
67. Apple Slices with Peanut Butter
68. Grazing Platters (variety of small bites)
69. Zucchini Fries
70. Homemade Tortilla Chips
71. Beef or Veggie Tacos
72. Crispy Chicken Wings with Assorted Sauces
73. Beef Sliders with Cheddar
74. Chicken Parmesan Sliders
75. BBQ Meatballs
76. Pulled Pork Nachos
77. Mexican Street Corn (Elote)
78. BBQ Baked Beans
79. S’mores Kits
80. Apple Pie
81. Brownies
82. Cookies (chocolate chip, oatmeal, etc.)
83. Cake Pops
84. Churros
85. Cinnamon Rolls
86. Caramel Popcorn
87. Mini Cheesecakes
88. Cupcakes
89. Lemon Bars
90. Jello Shots
91. Cotton Candy
92. Homemade Granola Bars
93. Chocolate-Covered Pretzels
94. Grilled Veggie Skewers
95. Baked Potatoes with Toppings
96. Steak Sandwiches
97. BBQ Pork Belly Sliders
98. Buffalo Cauliflower Bites
99. Rice and Bean Burritos
100. Smoked Salmon on Bagels
101. Stuffed Bell Peppers
102. Grilled Veggie Wraps
103. Meatball Subs
104. Cheese Stuffed Breadsticks
105. Pulled Beef Sandwiches

These options provide a wide variety of flavors and styles to keep everyone at your tailgate satisfied, whether they prefer classic comfort foods, something a little more indulgent, or a healthier bite.

Smoked Tailgate Ideas

Here’s a list of smoked tailgate food ideas that will elevate your pre-game party with delicious flavors and aromas:

1. Smoked Brisket
2. Smoked Pulled Pork
3. Smoked Ribs
4. Smoked Chicken Wings
5. Smoked Sausages
6. Smoked Pork Belly
7. Smoked Meatball Sliders
8. Smoked Beef Tenderloin
9. Smoked Tri-Tip
10. Smoked Hot Dogs
11. Smoked Turkey Legs
12. Smoked Chicken Thighs
13. Smoked Salmon
14. Smoked Mac and Cheese
15. Smoked Baked Beans
16. Smoked Corn on the Cob
17. Smoked Potatoes
18. Smoked Asparagus
19. Smoked Mushrooms
20. Smoked Brisket Nachos
21. Smoked Pulled Chicken Sandwiches
22. Smoked Cheeseburger Sliders
23. Smoked Queso Fundido
24. Smoked Jalapeño Poppers
25. Smoked Stuffed Bell Peppers
26. Smoked Pork Tacos
27. Smoked Shrimp Skewers
28. Smoked Chicken Drumsticks
29. Smoked Veggie Skewers
30. Smoked Ribs with Honey BBQ Sauce
31. Smoked Ham
32. Smoked Pizza
33. Smoked Clams or Mussels
34. Smoked Chicken Wings with Dry Rub
35. Smoked Cheese (Cheddar, Gouda, etc.)
36. Smoked Garlic Bread
37. Smoked Pineapple
38. Smoked Beef Sliders
39. Smoked Sweet Potatoes
40. Smoked Eggplant
41. Smoked Brisket Quesadillas
42. Smoked Ribeye Steaks
43. Smoked Chorizo
44. Smoked Fajitas
45. Smoked Blue Cheese Burgers
46. Smoked Bacon-Wrapped Shrimp
47. Smoked Deviled Eggs
48. Smoked Pork Ribs with Spicy BBQ Sauce
49. Smoked Cabbage
50. Smoked Mac and Cheese Balls
51. Smoked Scallops
52. Smoked Jalapeño Cheddar Sausages
53. Smoked Brisket Sandwiches
54. Smoked Sausage and Pepper Skewers
55. Smoked Cornbread
56. Smoked Stuffed Mushrooms
57. Smoked Chicken Enchiladas
58. Smoked Lamb Chops
59. Smoked Poutine (with smoked beef gravy)
60. Smoked Caesar Salad (with smoked chicken or bacon)
61. Smoked Beef Tacos
62. Smoked Turkey Breast
63. Smoked Roasted Vegetables
64. Smoked Spicy Pickles
65. Smoked Beef Jerky
66. Smoked Potato Salad
67. Smoked Brisket Tacos
68. Smoked Caramelized Onions
69. Smoked Shrimp and Grits
70. Smoked Chopped Beef Sandwiches
71. Smoked Lobster Tail
72. Smoked BBQ Chicken Wings
73. Smoked BBQ Pulled Pork Nachos
74. Smoked Sweet and Spicy Sausages
75. Smoked Spinach and Artichoke Dip
76. Smoked Pineapple Salsa
77. Smoked Baked Potatoes with Toppings
78. Smoked Pigs in a Blanket
79. Smoked Popcorn
80. Smoked Potato Skins
81. Smoked Tofu (for vegetarians)
82. Smoked Veggie Burritos
83. Smoked Chili with Beans
84. Smoked Chicken Caesar Wraps
85. Smoked Burrito Bowls
86. Smoked Frittata
87. Smoked Sweet Corn Casserole
88. Smoked Jalapeño and Cheese Sausage
89. Smoked Beef and Bean Chili
90. Smoked Avocados
91. Smoked Marinated Vegetables
92. Smoked Pineapple Upside Down Cake
93. Smoked Chicken and Bacon Wraps
94. Smoked Queso Blanco
95. Smoked Hot Wings with Blue Cheese
96. Smoked Veggie Fajitas
97. Smoked Cheese-Stuffed Meatballs
98. Smoked Sausage and Sauerkraut
99. Smoked Pork Carnitas
100. Smoked Apple Cider Pork Chops

These smoked dishes add an extra layer of flavor to your tailgate party, creating a memorable culinary experience for everyone.

Recipe

1. Smoked Brisket

Ingredients:

• 1 whole beef brisket (10-12 pounds)
• 1/4 cup kosher salt
• 1/4 cup coarsely ground black pepper
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp ground cumin
• 1 tbsp mustard powder
• 1 tbsp chili powder
• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar
• Wood chips (oak, hickory, or mesquite)

Instructions:

1. Preparation: Trim the brisket to remove excess fat, leaving about 1/4 inch of fat on top. This fat will help keep the brisket moist during smoking.
2. Seasoning: In a bowl, mix the salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, cumin, mustard powder, and chili powder. Rub this seasoning mix generously all over the brisket. Let it sit for about 30 minutes at room temperature to allow the seasoning to adhere.
3. Prepping the Smoker: Set up your smoker for indirect cooking, maintaining a temperature of around 225°F (107°C). Add the wood chips to the smoker, following the manufacturer’s instructions.
4. Smoking the Brisket: Place the brisket fat side up on the smoker grates. Close the lid and let it smoke for 6-8 hours, or until the internal temperature reaches about 160°F (71°C). During this time, spritz the brisket with apple cider vinegar or water every 2 hours to maintain moisture.
5. Wrapping: Once the brisket reaches 160°F, wrap it tightly in butcher paper or aluminum foil to help it retain moisture. Continue smoking for another 3-4 hours or until the internal temperature reaches 200°F (93°C).
6. Resting: After removing the brisket from the smoker, let it rest for at least 30 minutes before slicing. This allows the juices to redistribute and makes for a more tender brisket.
7. Serving: Slice against the grain into thin strips and serve.

2. Smoked Pulled Pork

Ingredients:

• 6-8 lb pork shoulder (bone-in or boneless)
• 1/4 cup brown sugar
• 2 tbsp paprika
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp chili powder
• 1 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• Wood chips (apple, hickory, or cherry)

Instructions:

1. Preparation: Trim any excess fat from the pork shoulder.
2. Seasoning: Mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cayenne pepper. Rub this seasoning mix all over the pork shoulder. Let it rest at room temperature for 30 minutes.
3. Prepping the Smoker: Set your smoker to a temperature of 225°F (107°C). Add the wood chips to your smoker and allow the smoker to reach the desired temperature.
4. Smoking: Place the pork shoulder fat side up on the smoker. Close the lid and let it cook for 8-12 hours, or until the internal temperature reaches 195°F (90°C). Every few hours, spritz the meat with apple cider vinegar or water to keep it moist.
5. Pulling the Pork: Once the pork reaches the desired internal temperature, remove it from the smoker. Let it rest for 15 minutes. Then, use forks or meat claws to shred the pork into pieces.
6. Serving: Serve with BBQ sauce, on buns, or as part of a smoked meat platter.

3. Smoked Ribs

Ingredients:

• 2 racks of baby back ribs
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground mustard
• 1/2 tsp cayenne pepper
• 1 cup apple juice
• BBQ sauce (optional)

Instructions:

1. Preparation: Remove the silver skin (the thin membrane) from the back of the ribs. This will help the rub and smoke flavor penetrate the meat better.
2. Seasoning: Combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, ground mustard, and cayenne pepper. Rub this mixture generously on both sides of the ribs.
3. Prepping the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips (hickory, apple, or cherry) to your smoker.
4. Smoking: Place the ribs in the smoker, bone side down. Close the lid and smoke for 3 hours. After 2 hours, spritz the ribs with apple juice or water every 30 minutes to keep them moist.
5. Wrapping (Optional): After 3 hours, you can wrap the ribs in foil with a little apple juice for an additional 1-2 hours for extra tenderness, or you can leave them unwrapped for a firmer texture.
6. Finishing: After 4-5 hours total, check for tenderness. Once the ribs are tender, remove them from the smoker and brush with BBQ sauce, if desired.
7. Serving: Slice the ribs between the bones and serve.

4. Smoked Chicken Wings

Ingredients:

• 10-12 chicken wings, whole or split
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• Wood chips (apple or hickory)

Instructions:

1. Preparation: Pat the wings dry with paper towels. Toss them in olive oil, making sure they are evenly coated.
2. Seasoning: In a bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Rub the seasoning mix onto the chicken wings.
3. Prepping the Smoker: Preheat your smoker to 225°F (107°C). Add wood chips to the smoker.
4. Smoking: Arrange the wings on the smoker grates and close the lid. Smoke for about 2-3 hours, or until the internal temperature reaches 165°F (74°C).
5. Crisping the Skin (Optional): For extra crispy skin, finish the wings on a grill or increase the smoker temperature to around 375°F (190°C) for the last 10-15 minutes of cooking.
6. Serving: Serve with your favorite dipping sauces or just enjoy as is!

5. Smoked Sausages

Ingredients:

• 4-6 sausages (your choice: bratwurst, Italian, or smoked sausage)
• 1 tbsp olive oil (optional)
• Wood chips (apple or hickory)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). You can brush the sausages lightly with olive oil if you’d like to enhance the color and texture.
2. Smoking: Place the sausages on the smoker grate. Close the lid and smoke the sausages for about 2-3 hours, or until the internal temperature reaches 160°F (71°C).
3. Serving: Serve with mustard, sauerkraut, or in a bun with your favorite toppings.

6. Smoked Pork Belly

Ingredients:

• 3-4 lbs pork belly, skin removed
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 tsp cayenne pepper
• Wood chips (apple or cherry)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Pat the pork belly dry with paper towels, then rub it with olive oil.
2. Seasoning: Combine brown sugar, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture over the pork belly.
3. Smoking: Place the pork belly on the smoker grate, fat side up. Smoke for 3-4 hours or until the internal temperature reaches 190°F (88°C), ensuring it becomes tender.
4. Crisping (Optional): For crispy skin, increase the smoker temperature to 400°F (204°C) for the last 15-20 minutes of smoking.
5. Serving: Slice the smoked pork belly into cubes or strips and serve.

7. Smoked Meatball Sliders

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 12 slider buns
• Marinara sauce (optional)
• Wood chips (oak or hickory)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). In a large bowl, mix together the beef, pork, breadcrumbs, Parmesan cheese, eggs, garlic, oregano, basil, salt, and pepper.
2. Forming Meatballs: Shape the mixture into small meatballs, about 1-1.5 inches in diameter.
3. Smoking: Place the meatballs on a smoker rack or grill grate. Smoke for about 1.5-2 hours, or until the internal temperature reaches 160°F (71°C).
4. Assembling Sliders: Toast the slider buns on the smoker or grill for a few minutes. Place 2-3 meatballs on each bun, drizzle with marinara sauce if desired, and serve.

8. Smoked Beef Tenderloin

Ingredients:

• 2-3 lb beef tenderloin
• 2 tbsp olive oil
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Wood chips (oak, hickory, or mesquite)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Rub the beef tenderloin with olive oil, then coat with salt, pepper, garlic, rosemary, and thyme.
2. Smoking: Place the tenderloin in the smoker and cook for 2-3 hours, or until the internal temperature reaches your desired level (for rare: 125°F, medium-rare: 135°F, medium: 145°F).
3. Resting: Let the beef tenderloin rest for 10-15 minutes before slicing.
4. Serving: Slice the beef tenderloin into thin slices and serve with your favorite sauce or side dishes.

9. Smoked Tri-Tip

Ingredients:

• 2-3 lb tri-tip roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Wood chips (oak or hickory)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Rub the tri-tip with olive oil, then season generously with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Smoking: Place the tri-tip on the smoker grates, fat side up. Smoke for about 3-4 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.
3. Resting: Let the tri-tip rest for 10-15 minutes before slicing.
4. Serving: Slice against the grain into thin slices and serve.

10. Smoked Hot Dogs

Ingredients:

• 6-8 high-quality hot dogs
• Wood chips (apple or cherry)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C).
2. Smoking: Place the hot dogs on the smoker grate. Smoke for about 1-2 hours, or until the hot dogs are heated through and have absorbed a nice smoky flavor.
3. Serving: Serve with your favorite buns, mustard, ketchup, and toppings.

11. Smoked Turkey Legs

Ingredients:

• 4 turkey legs
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tbsp dried thyme
• Salt and pepper to taste
• Wood chips (apple, cherry, or hickory)

Instructions:

1. Preparation: Preheat your smoker to 250°F (121°C). Brush the turkey legs with olive oil, then season with garlic powder, onion powder, paprika, thyme, salt, and pepper.
2. Smoking: Place the turkey legs on the smoker grates. Smoke for about 3-4 hours, or until the internal temperature reaches 165°F (74°C).
3. Serving: Serve the turkey legs with your favorite sides and sauces.

12. Smoked Chicken Thighs

Ingredients:

• 4-6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp chili powder
• Salt and pepper to taste
• Wood chips (apple or cherry)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Brush the chicken thighs with olive oil and season with paprika, garlic powder, onion powder, chili powder, salt, and pepper.
2. Smoking: Place the chicken thighs on the smoker grates, skin side up. Smoke for about 2-3 hours, or until the internal temperature reaches 165°F (74°C).
3. Serving: Serve the chicken thighs as-is or with your favorite sauce.

13. Smoked Salmon

Ingredients:

• 2 salmon fillets (about 1 lb each)
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1 tbsp black pepper
• 1 tbsp lemon zest
• 1 tbsp dill (optional)
• Wood chips (apple or alder)

Instructions:

1. Preparation: Preheat your smoker to 180°F (82°C). Mix the brown sugar, salt, pepper, lemon zest, and dill in a bowl. Coat the salmon fillets with this mixture and refrigerate for 1-2 hours to let the flavors meld.
2. Smoking: Place the salmon fillets on the smoker grates, skin-side down. Smoke for about 1.5-2 hours, or until the internal temperature reaches 145°F (63°C).
3. Serving: Serve the smoked salmon on its own, on a bagel, or with a salad.

14. Smoked Mac and Cheese

Ingredients:

• 1 lb elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups whole milk
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1 cup breadcrumbs (optional)
• Wood chips (oak or hickory)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Cook the macaroni according to package instructions and drain.
2. Cheese Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk to make a roux. Slowly add milk, whisking constantly, until the sauce thickens. Stir in cheese, garlic powder, onion powder, salt, and pepper.
3. Combining: Mix the cooked macaroni with the cheese sauce, then transfer to a cast-iron skillet or disposable aluminum pan. Sprinkle breadcrumbs on top for added texture if desired.
4. Smoking: Smoke the mac and cheese for 45 minutes to 1 hour, stirring halfway through to prevent burning.
5. Serving: Serve hot as a side dish or snack.

15. Smoked Baked Beans

Ingredients:

• 2 cans (15 oz) baked beans
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 tbsp Worcestershire sauce
• 1/2 cup bacon, crumbled
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• Wood chips (apple or hickory)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). In a large bowl, combine baked beans, brown sugar, maple syrup, Worcestershire sauce, crumbled bacon, smoked paprika, and black pepper.
2. Smoking: Pour the bean mixture into a smoker-safe pan and cover with foil. Smoke for about 2 hours, stirring occasionally, until the beans are hot and flavorful.
3. Serving: Serve as a side dish for your smoked meats.

16. Smoked Corn on the Cob

Ingredients:

• 4-6 ears of corn, husked
• 1/4 cup butter, melted
• Salt and pepper to taste
• Wood chips (apple or cherry)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Brush the corn with melted butter and season with salt and pepper.
2. Smoking: Place the corn directly on the smoker grates. Smoke for about 1.5-2 hours, turning occasionally to ensure even cooking.
3. Serving: Serve the smoked corn as a side dish with more butter and seasoning if desired.

17. Smoked Potatoes

Ingredients:

• 4-6 medium russet potatoes
• 1/4 cup olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Wood chips (hickory or apple)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Rub the potatoes with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Smoking: Place the potatoes on the smoker grates and smoke for about 2.5-3 hours, or until they are tender when pierced with a fork.
3. Serving: Serve with your favorite toppings like sour cream, cheese, and chives.

18. Smoked Asparagus

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Wood chips (apple or cherry)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Toss the asparagus with olive oil, garlic powder, salt, and pepper.
2. Smoking: Place the asparagus directly on the smoker grates or in a grilling basket. Smoke for about 45 minutes, or until tender and slightly charred.
3. Serving: Serve immediately as a side dish.

19. Smoked Mushrooms

Ingredients:

• 1 lb whole mushrooms (preferably cremini or button mushrooms)
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Wood chips (oak or hickory)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Toss the mushrooms with olive oil, garlic powder, salt, and pepper.
2. Smoking: Place the mushrooms on the smoker grate or in a grill basket. Smoke for about 1 hour, or until the mushrooms are tender and have absorbed the smoky flavor.
3. Serving: Serve as an appetizer or side dish.

20. Smoked Brisket Nachos

Ingredients:

• 2 cups smoked brisket, shredded
• 1 bag tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup jalapeños, sliced
• 1/2 cup sour cream
• 1/4 cup green onions, chopped
• Salsa or barbecue sauce (optional)

Instructions:

1. Preparation: Preheat your smoker to 225°F (107°C). Arrange the tortilla chips on a baking sheet or smoker-safe pan.
2. Assembly: Top the chips with shredded smoked brisket, jalapeños, and shredded cheddar cheese.
3. Smoking: Smoke for 30-40 minutes, or until the cheese is melted and bubbly.
4. Serving: Top with sour cream, green onions, and salsa or barbecue sauce before serving.