15 Winning Traeger Tailgating Recipes
Parking lots and pellet smoke go together better than most people give them credit for. These 15 Traeger Tailgating Recipes cover the smoked meats, wings, dips, and nachos that keep a crowd full before, during, and after the game, and most of them can be smoked at home and reheated on site.
15 Traeger Tailgating Recipes
The first time I brought a pan of smoked wings to a tailgate, I figured I had made too many. They were gone before kickoff, and a guy two trucks over asked if I was catering.
A pellet grill is such a good fit for this. It does the slow work while you set up the chairs and the cooler, and smoked food holds up in a foil pan while the festivities happen.
If you want to cook on site, a portable pellet grill like a Traeger Ranger or Tailgater will do it, and if you don't, smoke everything at home and carry it in.
New to pellet grills? Start with our Ultimate Guide To Traeger Pellet Grills.
1. Smoked Party Ribs
Ribs you can eat standing up, one-handed, are the right call for a parking lot. Smoke them ahead of time, pile them into a pan, and let people help themselves. Bring napkins.
Get the Recipe: Smoked Party Ribs
2. Smoked Pulled Pork Sliders
Sliders are the easiest way to feed a crowd from one pan. Build them ahead, keep them warm, and let people grab one on their way past. Pulled pork holds its heat well, so you are not rushing everyone through a line.
Get the Recipe: Smoked Pulled Pork Sliders
3. Poor Man's Burnt Ends
You get that sticky, smoky burnt end flavor from an inexpensive cut of beef instead of a full brisket. Sauce them, set the pan out with toothpicks, and stand back. This is the dish people ask about before they ask for the recipe.
Get the Recipe: Poor Man's Burnt Ends
4. Hot Dog Burnt Ends
They sound like a joke until you taste one. Hot dogs get the burnt end treatment, so you end up with sticky, caramelized bites that kids and adults both go back for. They cost almost nothing and they disappear fast.
Get the Recipe: Hot Dog Burnt Ends
5. Traeger Smoked Beer Brats
A tailgate classic with a little smoke on it. Keep the brats warm until someone asks for one, then hand it over on a bun with whatever toppings you brought.
Get the Recipe: Traeger Smoked Beer Brats
6. Traeger Chicken Wings
The tailgate staple. Smoked wings travel well, and you can toss them in sauce once you get there. Make more than you think you need, because you will not have leftovers.
Get the Recipe: Traeger Chicken Wings
7. Traeger Smoked Shotgun Shells
A stuffed, sliceable bite that is easy to pass around and easy to eat. Smoke them ahead of time, slice them in the parking lot, and watch the pan empty.
Get the Recipe: Traeger Smoked Shotgun Shells
8. BBQ Smoked Sausage Bites
Toothpick food with a barbecue finish. Set out a pile of toothpicks and get out of the way. They are quick to prep and they reheat without any fuss.
Get the Recipe: BBQ Smoked Sausage Bites
9. Traeger Smoked Grape Jelly Meatballs
Sweet, tangy, and a little smoky. These keep well in a warm pan, which makes them ideal for grazing all afternoon.
Get the Recipe: Traeger Smoked Grape Jelly Meatballs
10. Smoked Loaded Potato Skins
Hand-held, loaded, and gone in two bites. Smoke the potatoes at home, load them up, and finish them once you get to the lot. Bring napkins.
Get the Recipe: Smoked Loaded Potato Skins
11. Traeger Smoked Cream Cheese
Very little work for a big payoff. Serve it with crackers and let people think you are fancy. It also travels well, which is more than you can say for most appetizers.
Get the Recipe: Traeger Smoked Cream Cheese
12. Traeger Spinach Artichoke Dip
A warm dip is a very good idea on a cold October morning. Keep it in the pan you made it in and set out chips, bread, or crackers. Expect the pan to be scraped clean.
Get the Recipe: Traeger Spinach Artichoke Dip
13. Smoked Buffalo Chicken Dip
A game day classic. Bring extra chips, because the chips always run out before the dip does.
Get the Recipe: Smoked Buffalo Chicken Dip
14. Easy Smoked Queso
Serve it straight from the pan with a bag of chips. Nobody has ever complained about queso, and this one has a little smoke going for it.
Get the Recipe: Easy Smoked Queso
15. Traeger Sloppy Joe Nachos
The loaded finisher. Pile it high on a sheet pan, hand out forks, and let people go at it.
Get the Recipe: Traeger Sloppy Joe Nachos
Make-Ahead and Travel Tips
- Smoke at home, reheat on site. Most of these reheat well in a foil pan on the grill or in a warm cooler.
- Pack in foil pans. They stack, they are disposable, and nobody has to bring one back.
- Use a cooler as a warmer. Wrap hot pans in towels and close the lid. It holds heat longer than you would expect.
- Watch the clock. Keep hot food at 140°F or above, keep cold food cold, and do not leave anything out more than 2 hours (1 hour if it is above 90°F).
Tailgating FAQ
Ribs, pulled pork, wings, sausage, meatballs, and dips all work well. Pick foods that hold their heat and are easy to eat by hand.
Portable models like the Traeger Ranger and Tailgater are built for it. Pellet grills need power for the auger and fan, so check the power requirements and the lot's rules before you go.
Pulled pork sliders, meatballs, ribs, and most dips can be smoked at home and reheated on site. That leaves you free to hang out once you arrive.
Smoked cream cheese, queso, and sausage bites take very little work and feed a crowd. Add a pile of chips and you are done.
No more than 2 hours, or 1 hour if the temperature is above 90°F. Keep hot food at 140°F or above until it is time to eat.
