Meals are often built around the main entrée, like a smoked butt, chicken or pork shoulder, but the sides are what make the meal a success. There are many sides you can smoke in an electric smoker, but macaroni and cheese, baked beans and corn are three of these more popular choices. When preparing your next smoked meal, consider adding 1 or 2 of the following sides to smoke along with your smoked butt, ribs or chicken.
- 4 (15 ounce) cans of pork and beans
- 1-cup of BBQ sauce
- 1/3-cup brown sugar
- ½-cup ketchup
- ½-cup water
- 1 tbs. chili powder
Combine all the ingredients into a saucepan on the oven and bring it to a boil. Reduce the heat to let it simmer for about 10 minutes. Transfer the beans to an aluminum pan, and place it in your smoker for about 45 minutes, or until your beans are thick.
Creamy Smoked Mac and Cheese
- 2-cups elbow macaroni
- ½ stick of butter
- 3-cups milk
- 2-cups heavy whipping cream
- 1-8 ounce package of cubed Colby and Monterey Jack cheese
- 1- 8 ounce package of shredded cheddar cheese
- Salt and pepper to taste
Pour the uncooked noodles into a 9×13 inch aluminum pan. Melt the butter and pour over the noodles. Add all the ingredients, and stir. Place the pan in the smoker at 250 degrees for about an hour and 50 minutes.
Quarter small red potatoes, and place them in an aluminum pan. Toss them with olive oil, salt, pepper, garlic powder and a little cayenne. Smoke for about 2 hours or until the potatoes are soft.
Smoked Corn on the Cob
Strip back the husk and remove ALL of the silk. With the corn exposed, liberally butter and season the corn with salt and pepper (or your favorite seasoning). Carefully, fold the husk back over the corn and tie the end with a twist tie. Smoke for at 205 degrees for about 1.5 hours.
Mushrooms, Peppers and Onions
Coat the bottom of an aluminum pan with butter (or spray with Pam). Fill it with whole white mushrooms, green bell pepper slices and diced onions. Add about 4-5 small chunks of butter (for taste). Drizzle your favorite marinade over the veggies until the bottom of the pan is covered. You just want your vegetables sitting in a thin pool of the marinade. Smoke the veggies for about 2-3 hours.
We like about ½ to ¾ cup of soy sauce mixed with brown sugar, garlic powder and a pinch of cayenne, but you may like about ¼ to ½ cup of Dale’s Steak sauce diluted with a little water.