5 Must Eat Smoked Snacks To Watch The Olympics With

Hey there smokers and welcome to my post where we will check out my 5 must eat smoked snacks to watch the Olympics with this year. Now, if you are like me, and millions of others around the world, you are currently spending countless hours sitting in front of the TV cheering on people from countries you have never been to, participating in sports than you never played.

In fact, I actually have a sneaking suspicion that some of these sports cease to exist in non-Olympic years. Well, that is maybe a bit harsh, but they are certainly not mainstream – albeit quite entertaining none the less.

However, as with any sporting event, proceedings are generally way more entertaining if we have some decent snacks at hand – especially from the smoker. So let’s check out 5 good r options you have as you cheer your home country to Olympic Glory.

1. Hot and Sweet Chicken Wings

Like a wing with a great buffalo sauce and honey mix, then check these out:

What You’ll Need

• 2 lbs of chicken wings (about 12-16 wings)
• 2 tbsp olive oil
• 1 cup of your favorite BBQ chicken rub
• 2 cups of hot wing sauce
• 1 cup honey
• 1 tbsp of garlic (I used jar garlic as I didn’t have any fresh)
• A couple of tabs of butter
• Your favorite BBQ sauce (optional)

What You Do

1. Rinse the chicken wings under cold water and pat them dry.
2. Cover them with olive oil, then add the rub and toss until evenly coated.
3. Set the smoker to 275°F (135°C).
4. Arrange the wings on the cake grate in a single layer, making sure they are not touching and add to the smoker.
5. Close the lid and smoke the wings for about 1.5 to 2 hours, or until they reach an internal temperature of 165°F (74°C) and the skin is crispy.
6. Combine the buffalo sauce, honey and garlic into the saucepan and bring to a simmer on a hotplate.
7. Once the sauce is warm enough, drop the butter into the pot and stir until mixed in.
8. Remove the wings from the smoker and place into an aluminum tray then pour the sauce from the saucepan all over the wings and stir to completely cover them.
9. Return the wings (unwrapped) to the smoker and cook for a further 30 minutes or so.

See the full recipe: Traeger Hot and Sweet Chicken Wings – Recipe and Cooking Guide

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2. Pig Shots

Bacon, cream cheese and a smoker – what’s not to like!

What You’ll Need

• 1 pound of smoked sausage or kielbasa (I actually used Chorizo)
• 1 pound of thick-cut bacon
• 8 ounces of cream cheese, softened
• 1 cup of shredded cheddar cheese
• 1/4 cup of diced jalapeños (optional for a spicy kick)
• Some brown sugar
• Your favorite BBQ sauce
• Your favorite BBQ rub
• Toothpicks

What You Do

1. Cut the smoked sausage or kielbasa into 1/2-inch thick slices and cut the bacon slices in half.
2. Wrap each sausage slice with a half slice of bacon, forming a cup or “shot glass”. Secure with a toothpick.
3. n a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, some BBQ rub and diced jalapeños (if using). Mix well until smooth.
4. Spoon the cheese mixture into each bacon-wrapped sausage cup, filling them to the top.
5. Sprinkle a generous amount of brown sugar or BBQ rubs over each pig shot
6. Preheat your pellet smoker to 275°F (135°C) and place the pig shots on the smoker grates, ensuring they are evenly spaced.
7. Smoke the pig shots at 275°F (135°C) for about 1.5 to 2 hours, or until the bacon is crispy and the cheese filling is bubbly and slightly golden.

See the full recipe: Traeger Pig Shots – Recipe and Cooking Guide

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3. Pork Ribs Burnt Ends

Burnt ends are always a favorite but when added to the pork party rib – OMG!!

What You’ll Need

• 2 racks of pork ribs, membrane removed
• 1/4 cup of your favorite BBQ rub
• 1/4 cup brown sugar
• 1 cup your favorite BBQ sauce – I used Baby Rays this time
• 2 tablespoons unsalted butter
• Half cup apple cider vinegar – for spritzing

What You Do

1. Cut the ribs between the bones to separate them then place them in a large bowl or tray.
2. Add the BBQ rub and then toss until each piece is evenly coated.
3. Preheat your smoker to 107°C/225°F
4. Spread the ribs out on a cake tray or directly onto the smoker’s grill grate, ensuring they’re not touching so the smoke can circulate around each piece.
5. Smoke for about 2 to 3 hours, or until the ribs have a deep mahogany color and have rendered some of their fat. Spritz every hour or so for moisture as well.
6. Once you are happy with the look and color, transfer them to the disposable aluminum baking pan and add your BBQ Sauce, brown sugar, butter and then cover it all with BBQ sauce.
7. Cover the tray tightly with aluminum foil and return to the smoker then cook for another 1.5 to 2 hours, or until the ribs are tender.
8. Again, once you are happy with the tenderness of your ribs, remove the foil and return the pan to the smoker, uncovered, and cook for another 15 to 30 minutes, or until the sauce is sticky and caramelized.

See the full recipe: Traeger Pork Ribs Burnt Ends

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4. Pizza On The Smoker

Nothing matches watching sports like a good pizza!

What You’ll Need

• Pizza dough (store-bought or homemade)
• Pizza sauce
• Shredded mozzarella cheese
• Pepperoni slices (or any other toppings of your choice)
• Olive oil
• Cornmeal (for dusting)
• Fresh basil leaves (optional)
• Grated Parmesan cheese (optional)

What You Do

1. Set your pellet smoker to 450°F (232°C) and preheat it with the pizza stone or pizza steel inside. This ensures that the stone/steel gets hot enough to cook the pizza crust evenly.
2. If using store-bought dough, follow the package instructions for letting it come to room temperature, then flour and shape as needed.
3. Brush the dough lightly with olive oil then spread an even layer of pizza sauce over the dough, leaving a small border around the edges.
4. Sprinkle a generous amount of shredded mozzarella cheese over the sauce and add your desired toppings.
5. Slide the prepared pizza onto the preheated pizza stone or steel in the smoker
6. Close the smoker lid and cook the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

See the full recipe: Traeger Pizza – Recipe and Cooking Guide

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5. Shotgun Shells

And finally, if you are watching the shooting.. haha.

What You’ll Need

• 12 large manicotti shells
• 1 lb ground beef or sausage
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 12 slices of bacon
• Your favorite BBQ rub
• BBQ sauce

Optional

• Diced jalapeños (for added heat)
• Chopped onions
• Minced garlic
• Bell peppers

What You Do

The first step here is to make the shells…

1. In a large mixing bowl, combine the ground beef, shredded cheddar cheese and shredded mozzarella cheese – plus any optional ingredients.
2. Carefully stuff each shells with the meat and cheese mixture. Make sure they are fully filled but not overstuffed to avoid splitting.
3. Wrap each stuffed shell with a slice of bacon making sure it overlaps slightly to cover the entire shell. Use toothpicks if necessary to secure the bacon in place.
4. Sprinkle your favorite BBQ rub evenly over the bacon-wrapped shells for extra flavor.

Then you smoke them..

1. Preheat your pellet smoker to 250°F (121°C)
2. Place the bacon-wrapped shells onto a baking grill and then smoke for 2 hours at 250°F, turning them halfway through for even cooking.
3. After 2 hours, brush the shells with your favorite BBQ sauce. Continue smoking for an additional 30 minutes to let the sauce set and caramelize.
4. The shells are done when the bacon is crispy and the internal temperature of the meat reaches 160°F (71°C).

See the full recipe: Traeger Shotgun Shells – Recipe and Cooking Guide

Conclusion

So there you have it, my suggestions for some Olympic watching glory. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.

Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.

Until next time

Have fun and get smoking!

Paul