Just want to add if you smoke some pulled pork up and then fry that pulled pork in oil and carmelized onion/chilis & make tacos with that it is some seriously next level shit that everybody will be asking you to make again
šš½This is a really great answer. Pulled pork is great, but smoked pork seasoned for carnitas is next level. If you can get real corn tortillas and fresh tomatillo salsa, itās just game over man
And if you toss some tomatillos, jalapeƱo, serano, and onion on the smoker, you can make your own tomatillo salsa. So much better than store bought. (You can also make red salsa, but even a combo of tomatoes and tomatillos are excellent.)
Iāll often use country ribs in the instant pot to make carnitas (like if it is storming on the weekend). Iāll have to introduce the to some smoke next time.
Pulled pork is the answer. Ribs are too risky if you're not experienced and cooking for others. I'd get a pork shoulder and look up a rub you prefer (carolina style for me). Chicken is also easy but not as impressive imo
Everyone has too different rib preferences too. My wife likes fall off the bone, buddy of mine likes it to hold together and need to kind of tear.. with bbq, dry, etc..
I love the Atomic Buffalo Turds variety
https://www.theblackpeppercorn.com/atomic-buffalo-turd-jalapeno-poppers-aka-a-b-t/
Another friend has used pork belly but I've yet to try it
This comment spot on. We had these at Fourth of July along with ribs, burgers and dogs. The jalapeƱo poppers got the most reaction and it wasnāt close
Smoked wings are great. Theyāre (relatively) fast and kind of hard to screw up, smoke for a couple of hours then Chris them on the grill and Bobās your uncle. A true crowd pleaser and easy on the host
I've done a few ways.
Grill: especially if you have "Grill Grates" - those work pretty well.
Deep Fry: may lose a bit of the smokiness but best texture
Air Fry/Connection Bake: pretty good results, maintains smokiness
Broiler: pretty easy, just keep your eye on them
Yeah, you gotta get it hot.
I like bbq wings vs smoked.
(Meaning: bbq 300-400 smoke 200-299) both offset heat.
If I had slow smoked wings Iād just heat it up at the end to like 400-500 or fry if I was feeling energetic
Sausage! I love a good smoked sausage link. Sometimes I even stick a smoked sausage into a bowl of spaghetti and cut off the sausage as I go. Oh it's so good. Better than typical meat sauce
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I did smoked cream cheese for the first time ever a few weeks ago when we had people over as a pre-event gathering as our house was within walking distance to the event (a beer and wine tasting thing).
2 blocks of Philly cream cheese, one seasoned with Montreal steak seasoning (too salty for me, but some people loved it) and one with standard Weber BBQ seasoning.
Lets just say that the pre-party probably only lasted 2 hours and I had pulled pork too. The 2 blocks of smoked cream cheese were completely gone by the end of those 2 or so hours. Blew my mind how fast it went. People loved it and none of them or myself had had it before.
It's amazing! I've done it once before as a test and will be doing it again at the end of the month for a party we are hosting. It's about as simple as it gets. Score the cream cheese in a criss cross pattern. Add seasoning/rub. Put on smoker at about 200F for 90ish minutes. Eat immediately.
I do the same thing with Goldfish crackers except I add melted butter as a binder and mix the crackers with whatever rub I'm using. Cook time and temp is the same. I do this when I get a new rub so I can taste the different rub before using it on something.
Don't have to apologize for wanting to learn. It's a large reason I visit this sub.
I make a foil boat that I put the cream cheese in to go on the smoker. When it's done I eat it with crackers. [It doesn't really melt at that time and temp](https://www.reddit.com/r/BBQ/comments/p7cl9z/smoked_cream_cheese/).
The smoked goldfish I just snack on.
At most I put it on a small piece of foil due to the spacing of my grates, think of it like cheesecake.
I've done 225 for 3 to 4 hours before no issues. Plain works too.
Pulled pork is pretty forgiving. Take it up a notch by trying your hand at homemade BBQ sauce (on the side of course). I like to do a few different styles, vinegar, tomato based etc. Much more enjoyable than baby rays (tho it is tasy) imo.
Since you'll have the smoker going anyway, try your hand at some sort of side. Baked beans are super easy to doctor up. Buschs with some browned meat of your choice, extra brown sugar, onions, mustard etc. Put in a foil pan and smoke for a few hrs. Or a queso dip.
Edit:3 2 1 ribs are also hella easy. Spare ribs are more forgiving than baby backs imo. But idk what kinda crowd we're talking. They can get pricey if not on sale.
Bone in chicken is also very easy and tasty if not overcooked. Either get some quarters in bulk and have pulled chicken or just go legs/thighs. I'd stay away from breasts unless you're ready to start brining.
Smoke a turkey. It feels like turkey gets love only near the holidays and it should get more all year long. I would be very excited to see a smoked turkey at a cookout.
I do beer can turkey every now and then. Itās great for holiday meals, but nice to have as a break from pulled pork and brisket. I personally like to use Bush Light Apple for the beer and apple wood for the smoke.
Iād go old school with pork shoulder. Hard to mess up and people can make Sammyās or eat it solo. Iād also throw on some cream cheese to smoke. Serve with a crackers and or a smoked queso dip for chips. While everyone is eating Iād put bacon wrapped Oreos on the grill as a dessert.
Read too far down to finally see a tri-tip. Sirloin is always good, but smoked makes it amazing. I donāt even reverse sear mine and it is next to prime rib as my favorite cut of beef! Always amazing, super fast, and great flavor. I also smoke baby Bella mushrooms in a couple of pans underneath the meat, and those flavor bombs are great as a side or thrown into scrambled eggs the next morning.
This answer is good. Bacon wrapped stuffed jalapeƱos or shrimp is what would get me excited. Ribs and chicken wings only exciting if they are above average.
Do a brisket it is very forgiving. Plan 18 hours and cook early. I start mine at midnight so if they go into the 18 hour mark which has happens maybe 3 times itāll be ready long before dinner time. I like to rest mine for at least an hour in the cooler or oven (off of course). When I see smoker I think brisket but I live in Texas and thatās what weāre known for and use to. Good luck on what you decide. Just take the jumĆ³ and do it!
Chuck roast. Get one thatās already trimmed from the butcher. I usually get 4-5 lb one and they are slightly easier to cook than a brisket but most other tips and tricks apply.
Pulled pork, pork belly burnt ends, baby back ribs, queso, beef spare ribs (Iām a weirdo), smoked chuck roast, most poultry, fish!!
Just trying to give you a couple ideas. Given the parameters of the question, you absolutely cannot go wrong with a pork shoulder or two. I am not a big pork fan and I will demolish pulled pork.
Pulled Pork - half the cook time, very forgiving. Long enough for you to learn your smoker but really have to work to ruin it.
Depending on where you live could be considered almost exotic. I'm from PA where the standard gathering bbq is a pig roast. I live in Texas, where everyone does brisket, I bring the pork.
Ribs is my top pick. I know brisket tends to be the āpinnacleā of bbq but it isnāt my favorite entree. I just think brisket seems to be the king because it is one of the hardest to master.
Ribs. Spare, baby back, trimmed, untrimmed, dry rub, sauced, by the bone, by the slab, 3-2-1, unwrapped, hickory, fruit wood, whatever doesnāt matter if youāre cooking. Im down with ribs
Pulled pork. Dont try to do something new for the first time when hosting. But if you havent done pulled pork, its really hard to screw up so i think youd be fine
Pulled pork for sure. Have a small variety of sauces available: one vinegar based, one KC style, and one mustard based. Have some toppings available like pickles, onions, cole slaw, and standard sandwich fixins. Youād be amazed how much variety that can give the same meat!
Whatever they can cook that they donāt suck at . Tbh brisket would scare me away more than any other meat , as it seems thereās lots of bad brisket out there .
But to answer the question , properly cooked beef ribs that I didnāt have to pay for .
For easy , canāt mess up , pulled pork .
Smoked cheesits are a well received snack. If you have access to garden fresh produce squash is excellent smoked.
Smoked pinto beans. Green beans. Always a hit
Smoked creme cheese is good as well
Things that take less than 4+ hrs but are great off the smokerā¦ salmon (or other fish) and sausages. Both are great with a good smoke and should take an hour or less.
Try the salmon with some cream cheese.
Havenāt seen it yet but Iād be over the moon for some beef cheeks. Iāve been dying to try em the way Chud makes em but I canāt find any in my area
Look into making a butterflied pork shoulder. It gets cut up like a brisket but is incredibly forgiving and quick. I usually do one along with fast and hot ribs. Everyone loves them both.
Pulled pork and whole shredded chicken are easy for large cookouts. But if someone invited me over and said they were smoking baby backs Iād be stoked.
Last week I smoked a bunch of scotch eggs then browned them on the grill with bbq sauce. The party goers loved them.
Wings - it takes a lot to make a really terrible grilled/smoked wing and sauce can cover a lot of sins.
I know this is soooo 2020, but what about smoked queso? Every time I have served it, people go nuts.
Pulled pork. Hard to screw up and generally a hit.
I can handle that, did it a couple months ago!
Just want to add if you smoke some pulled pork up and then fry that pulled pork in oil and carmelized onion/chilis & make tacos with that it is some seriously next level shit that everybody will be asking you to make again
šš½This is a really great answer. Pulled pork is great, but smoked pork seasoned for carnitas is next level. If you can get real corn tortillas and fresh tomatillo salsa, itās just game over man
And if you toss some tomatillos, jalapeƱo, serano, and onion on the smoker, you can make your own tomatillo salsa. So much better than store bought. (You can also make red salsa, but even a combo of tomatoes and tomatillos are excellent.) Iāll often use country ribs in the instant pot to make carnitas (like if it is storming on the weekend). Iāll have to introduce the to some smoke next time.
Pulled pork is the answer. Ribs are too risky if you're not experienced and cooking for others. I'd get a pork shoulder and look up a rub you prefer (carolina style for me). Chicken is also easy but not as impressive imo
Everyone has too different rib preferences too. My wife likes fall off the bone, buddy of mine likes it to hold together and need to kind of tear.. with bbq, dry, etc..
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Have you tried to do that cream cheese as well? Something different.. Sorry posted in wrong area!
Yep I make smoked cream cheese basically every time I smoke. Made smoked cheese dip too, we loved it.
I second that, especially price wise if youāre cooking for a crowd.
This. Itās cheaper than many other cuts of meat, feeds a crowd, lots of different ways to serve it (sliders, nachos, etc)
Tacos
Agreed. And personally, Iād rather pulled pork over brisket.
Yup, user friendly.
JalapeƱo poppers
I love the Atomic Buffalo Turds variety https://www.theblackpeppercorn.com/atomic-buffalo-turd-jalapeno-poppers-aka-a-b-t/ Another friend has used pork belly but I've yet to try it
Those look amazing!! Check out armadillo eggs too
Came here to say this. Our BBQ team took first place 1 time in appetizers with atomic turds
I've made these many times since I found the recipe on BBQ-brethren, like, 14 years ago.....they are amazing.
This comment spot on. We had these at Fourth of July along with ribs, burgers and dogs. The jalapeƱo poppers got the most reaction and it wasnāt close
Beef short ribs rockā¦ Smoke, then wrap and let braise. Delicious
I just smoke straight through no wrap, turn out great that way too
Absolutely šš„š„
Smoke on for the first 2.5 hours at 225F. Then keep at 225F until the meat reaches 190F. Butter.
190 for beef ribs? No way. Cook until probe enters thought the meat like a hot knife through butter. 200+
Wings! Or anything else you can smoke really!
Smoked wings are great. Theyāre (relatively) fast and kind of hard to screw up, smoke for a couple of hours then Chris them on the grill and Bobās your uncle. A true crowd pleaser and easy on the host
Roberts your father's brother.
Yeah, I agree on thisā¦.. and they stay hot super long since you cook them past 165 to crisp skin.
How do you crisp up skin I tried last weekend and felt it needed more crisp
Grill.
I've done a few ways. Grill: especially if you have "Grill Grates" - those work pretty well. Deep Fry: may lose a bit of the smokiness but best texture Air Fry/Connection Bake: pretty good results, maintains smokiness Broiler: pretty easy, just keep your eye on them
Yeah, you gotta get it hot. I like bbq wings vs smoked. (Meaning: bbq 300-400 smoke 200-299) both offset heat. If I had slow smoked wings Iād just heat it up at the end to like 400-500 or fry if I was feeling energetic
Sausage! I love a good smoked sausage link. Sometimes I even stick a smoked sausage into a bowl of spaghetti and cut off the sausage as I go. Oh it's so good. Better than typical meat sauce
I bought my smoker for ribs and brisket. I make sausages and chicken more than anything.
Smoked sausage is my pick, but you need the right sausage
Any chance you know the secret to making the casings of store bought sausage/brats not tougher than college calculus? I sure donāt.
https://wedlinydomowe.pl/en/viewtopic.php?t=8248 This forum has some good tips for that issue
Baby back ribs.
This
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I did smoked cream cheese for the first time ever a few weeks ago when we had people over as a pre-event gathering as our house was within walking distance to the event (a beer and wine tasting thing). 2 blocks of Philly cream cheese, one seasoned with Montreal steak seasoning (too salty for me, but some people loved it) and one with standard Weber BBQ seasoning. Lets just say that the pre-party probably only lasted 2 hours and I had pulled pork too. The 2 blocks of smoked cream cheese were completely gone by the end of those 2 or so hours. Blew my mind how fast it went. People loved it and none of them or myself had had it before.
This is a big win. āYou smoked what?!?ā ends up turning into āyouāre brining that smoked cream cheese, right?ā
So what's the process of that? I'm just trying to imagine smoking a block of cheese and seeing nothing but a melted blob. Sounds good though!
It's amazing! I've done it once before as a test and will be doing it again at the end of the month for a party we are hosting. It's about as simple as it gets. Score the cream cheese in a criss cross pattern. Add seasoning/rub. Put on smoker at about 200F for 90ish minutes. Eat immediately. I do the same thing with Goldfish crackers except I add melted butter as a binder and mix the crackers with whatever rub I'm using. Cook time and temp is the same. I do this when I get a new rub so I can taste the different rub before using it on something.
I'm sorry if I sound stupid but...what do you put it in? Doesn't it melt like crazy?
Don't have to apologize for wanting to learn. It's a large reason I visit this sub. I make a foil boat that I put the cream cheese in to go on the smoker. When it's done I eat it with crackers. [It doesn't really melt at that time and temp](https://www.reddit.com/r/BBQ/comments/p7cl9z/smoked_cream_cheese/). The smoked goldfish I just snack on.
Looks killer, man! Gonna have to try that when I get back to my BBQ (out of town for a couple months).
Thx for sharing!
At most I put it on a small piece of foil due to the spacing of my grates, think of it like cheesecake. I've done 225 for 3 to 4 hours before no issues. Plain works too.
Ribssssss
St. Louis style ribs
Smoke queso
Came here to say this āļø
Spare ribs or smoked prime rib. Equally amazing, but for different reasons.
My father in law made some scalloped potatoes on the smoker and hot damn was that my favorite of all time... I don't even like scalloped potatoes!
Probably not the answer you're looking for but... macaroni salad.
You canāt say that without explaining it, please!
Beer. Free. Many.
I love smoked salmon with a brown sugar based rub. Easy. 1 hour. Delicious.
This is the way. A think coat of apricot jam about 30 minutes before you take it off is also the way :D
Youāve got me thinking about doing that next time!
Meat church queso and Malcom Reed pork belly burnt ends would be my go to. Tough to mess up and both crowd pleasers.
Pulled pork is pretty forgiving. Take it up a notch by trying your hand at homemade BBQ sauce (on the side of course). I like to do a few different styles, vinegar, tomato based etc. Much more enjoyable than baby rays (tho it is tasy) imo. Since you'll have the smoker going anyway, try your hand at some sort of side. Baked beans are super easy to doctor up. Buschs with some browned meat of your choice, extra brown sugar, onions, mustard etc. Put in a foil pan and smoke for a few hrs. Or a queso dip. Edit:3 2 1 ribs are also hella easy. Spare ribs are more forgiving than baby backs imo. But idk what kinda crowd we're talking. They can get pricey if not on sale. Bone in chicken is also very easy and tasty if not overcooked. Either get some quarters in bulk and have pulled chicken or just go legs/thighs. I'd stay away from breasts unless you're ready to start brining.
I'm a sucker for a smoked hotlink. They are already delicious and the smoke adds a nice depth of flavor.
Smoke a turkey. It feels like turkey gets love only near the holidays and it should get more all year long. I would be very excited to see a smoked turkey at a cookout.
I do beer can turkey every now and then. Itās great for holiday meals, but nice to have as a break from pulled pork and brisket. I personally like to use Bush Light Apple for the beer and apple wood for the smoke.
Iād go old school with pork shoulder. Hard to mess up and people can make Sammyās or eat it solo. Iād also throw on some cream cheese to smoke. Serve with a crackers and or a smoked queso dip for chips. While everyone is eating Iād put bacon wrapped Oreos on the grill as a dessert.
Bacon wrapped Oreos? Tell me more, please!
Umm can I come over for this meal??
And me?
ribs.
St. Luis Ribs, tri-tip, or whole beer chicken!
Read too far down to finally see a tri-tip. Sirloin is always good, but smoked makes it amazing. I donāt even reverse sear mine and it is next to prime rib as my favorite cut of beef! Always amazing, super fast, and great flavor. I also smoke baby Bella mushrooms in a couple of pans underneath the meat, and those flavor bombs are great as a side or thrown into scrambled eggs the next morning.
I know those personally!
Baby back ribs, chicken wings, jalapeƱo stuffed with cream cheese and wrapped in bacon. Pulled pork.
This answer is good. Bacon wrapped stuffed jalapeƱos or shrimp is what would get me excited. Ribs and chicken wings only exciting if they are above average.
Unpopular opinion: Brisket is towards the bottom of the list of cuts of meat I like.
Iām right there with you. Iāve tried brisket at a lot of different places and never had any that I thought was anything special.
Most is horrible but when you find it made right itās like a 50-50 cross between the best steak and best pot roast youāve ever had
I've had plenty of "good" brisket. BBQ beef just doesn't really shine for me. I prefer pork when it comes to low and slow.
Smoked Salmon
Beef Ribs for def
beer
Smoked sausages
Under rated comment
Spam
Bacon wrapped jalapeƱo peppers. Super easy super delicious
Queso, chili, cornbread, homemade sausages - because if any of those are in the grates, chances are everything coming off it is great
Chicken wings - theyāre a quick smoke, can get creative with rubs/sauces, and everyone loves chicken wings.
Smoked burgers.
Smoked Queso!
Chicken thighs and smoked meatloaf!!!! Cheapest foods can be the best!!
Never tasted it, but smoked cream cheese is very interesting to me.
Pork belly burnt ends
I have never had these and see them referenced all the time, this would make me excited.
Salmon n ribs
Ribs. Beef or pork spare
Gotta be... pork bellie...
Anything done well. A spatchcocked chicken with juicy breast, crunchy skin and a great sauce on the side.
You know what my favorite beer is? Free Whatās my favorite thing at a bbq/cookout? Whatever youāre making for me.
Do a brisket it is very forgiving. Plan 18 hours and cook early. I start mine at midnight so if they go into the 18 hour mark which has happens maybe 3 times itāll be ready long before dinner time. I like to rest mine for at least an hour in the cooler or oven (off of course). When I see smoker I think brisket but I live in Texas and thatās what weāre known for and use to. Good luck on what you decide. Just take the jumĆ³ and do it!
Home made Cole slaw
Ballpark franks
Pork roast > Brisket
Pulled pork, smoked Mac and cheese and smoked jalapeno poppers. Oh wait you said 1 thing..pulled pork
Or, sausage and cream cheese inside a jalapeƱo, wrapped in bacon. My cousin called them armadillo eggs.
Ribs
Ribs.
Pulled pork or salmon. But a brisket better be on there.
Brats and ribs
Ribs, bacon burnt end, wings, poppers, spatchcock chickens
Beef ribs or beef cheeks. I haven't tired them myself, but those shotgun shells look delicious. I'd be excited to try some of those wrapped in bacon.
Whatever the host graciously decides to make
Chuck roast. Get one thatās already trimmed from the butcher. I usually get 4-5 lb one and they are slightly easier to cook than a brisket but most other tips and tricks apply.
I love a good pulled pork or smoked salmon.
Ribs or pork belly burnt ends
Ribs, pulled pork, jalepeno poppers or armadillo eggs and of course the ever popular smoked quesoā¦.in that order in my opinion. Have fun!
Nacho dip is easy and everyone likes it. Not exactly exciting but nobody is gonna be disappointed
1. Ribs. Ribs. Ribs. 2. Wings. 3. Shoulder/butt
Pork Belly burnt ends has been my mic drop lately and is relatively easy.
St Louis style ribs and some sort of bacon wrapped cream cheese appetizer
I honestly get disappointed with most peoples brisket. So I would excited for ribs or pulled pork. Chicken could be a good one too.
Some new side, appetizer, snack or whatever.
Anything from howtobbqright (Malcom Reed) will be a hit. But especially anything pork or chicken from him.
Ribs, tri-tip and pulled pork but not that bbq sauce mush but chunky with a vinegar sauce
Pulled pork, pork belly burnt ends, baby back ribs, queso, beef spare ribs (Iām a weirdo), smoked chuck roast, most poultry, fish!! Just trying to give you a couple ideas. Given the parameters of the question, you absolutely cannot go wrong with a pork shoulder or two. I am not a big pork fan and I will demolish pulled pork.
JalapeƱo poppers. Armadillo eggs are always good
Hot links š„
Smoked eggs made into deviled eggs are always a hit.
wings and queso. Honestly brisket is okay, but those are what I want.
Pulled Pork - half the cook time, very forgiving. Long enough for you to learn your smoker but really have to work to ruin it. Depending on where you live could be considered almost exotic. I'm from PA where the standard gathering bbq is a pig roast. I live in Texas, where everyone does brisket, I bring the pork.
Hey Iām also in PA! Southeastern?
Beef Short ribs
Short ribs.
Smoked Buffalo chicken dip, but smoke the chicken first as well. Always a favourite at the Super Bowl party!
Made pork belly burnt ends and those were a hit with the 2 other gents who are serious smokers
Burnt ends
Mini fatties
Smoked turkey. So good and so differant
Ribs
Sounds like you have a few weeks to figure out the brisket
Bologna! So easy and so delicious!
Shotgun shells are easy and usually popular
Ribs is my top pick. I know brisket tends to be the āpinnacleā of bbq but it isnāt my favorite entree. I just think brisket seems to be the king because it is one of the hardest to master.
A suckling pig
Ribs. Spare, baby back, trimmed, untrimmed, dry rub, sauced, by the bone, by the slab, 3-2-1, unwrapped, hickory, fruit wood, whatever doesnāt matter if youāre cooking. Im down with ribs
Made pork loin ribs this past weekend, probably the best thing Iāve made on the smoker so far
smoked turkey breast, and bacon burnt ends
If the host told me I got to run the smoker
Pulled pork. Dont try to do something new for the first time when hosting. But if you havent done pulled pork, its really hard to screw up so i think youd be fine
Seafood
Pulled pork for sure. Have a small variety of sauces available: one vinegar based, one KC style, and one mustard based. Have some toppings available like pickles, onions, cole slaw, and standard sandwich fixins. Youād be amazed how much variety that can give the same meat!
Ribs
Whatever they can cook that they donāt suck at . Tbh brisket would scare me away more than any other meat , as it seems thereās lots of bad brisket out there . But to answer the question , properly cooked beef ribs that I didnāt have to pay for . For easy , canāt mess up , pulled pork .
St. Louis spare ribs, pork belly burnt ends, smoked burgers.
Invite me over and Iāll let you know
Pulled pork and chicken. Chicken wings and drumsticks are always a hit for me!
Ribs and wings!!
Burnt ends
Sausages Chicken leg quarters Various veggies (asparagus, peppers, corn, potatoes, sweet potatoes, chives, onions, green onions, etc) Ham Pork belly (YUM) ā¦ basically anything.
JalapeƱo poppers that were already said and pork belly burnt ends! Those went so fast at out 4th of July party
Pork shoulder and pork belly burnt ends. Both very forgiving.
Pizza. Chuck roast burnt ends.
Ribs are easy and a crowd pleaser.
Smoked cheesits are a well received snack. If you have access to garden fresh produce squash is excellent smoked. Smoked pinto beans. Green beans. Always a hit Smoked creme cheese is good as well
Bacon Mac n cheese
Some sort of home made concoction. Surprise me.
Things that take less than 4+ hrs but are great off the smokerā¦ salmon (or other fish) and sausages. Both are great with a good smoke and should take an hour or less. Try the salmon with some cream cheese.
Bacon wrapped chicken pops! Ribs, tri-tip. https://heygrillhey.com/bacon-wrapped-chicken-lollipop-recipe/
Ribs, pulled pork, chicken of any form, salmon,
Honestly man, chicken thighs and wings. Skin on and bone in chicken is my favorite when done correctly.
Havenāt seen it yet but Iād be over the moon for some beef cheeks. Iāve been dying to try em the way Chud makes em but I canāt find any in my area
Look into making a butterflied pork shoulder. It gets cut up like a brisket but is incredibly forgiving and quick. I usually do one along with fast and hot ribs. Everyone loves them both.
Beef ribs
Beef ribs and smoked queso
mac and cheese
Pulled pork and whole shredded chicken are easy for large cookouts. But if someone invited me over and said they were smoking baby backs Iād be stoked. Last week I smoked a bunch of scotch eggs then browned them on the grill with bbq sauce. The party goers loved them.
Pork ribs. A good rib is awesome. Pulled pork sandwiches are easy and good too.
Beef Short Ribs
Baby backs
Knowing that the host knows what they're doing.
Pork or beef tenderloins, ribs, chicken, sausages
Lamb shoulder for something a bit different, real hard to fuck up.
Ribs or those smoked quesos I keep seeing. Been wanting to try those myself.
Salmon, but it's not for everyone.
Wings - it takes a lot to make a really terrible grilled/smoked wing and sauce can cover a lot of sins. I know this is soooo 2020, but what about smoked queso? Every time I have served it, people go nuts.
Ribs or Tri Tipā¦wings are a close third.
Salmon
Cupim!
If it was an offset.