Smoked Cheese Dip
Gateway Drum Smokers
Our Hot & Fast take on smoked cheese dip is perfect for game night!
2 cups Beef (Brisket, Burnt Ends, or Ground Beef; We choose Marble Ridge Farms!)
2 blocks Pepper Jack Cheese, Cubed
1 16oz block Velveeta Queso Blanco
1 Green Bell Pepper, Chopped
1 Medium Onion, Chopped
1 cup Cherry Tomatoes, Quartered
2 tbsp. Fresh Cilantro, Chopped
1 cup Green Chile Enchilada Sauce
1 Jalapeño, Finely Chopped (optional)
Blues Hog Premium Natural Lump Charcoal
First, light the fire basket of your Gateway Drum with some Lump Charcoal.
While waiting for the Gateway to heat up, chop up your green bell pepper, onion, cherry tomatoes, cilantro, and jalapeño.
Arrange all of your ingredients in a foil pan including your beef (We used brisket but any beef you prefer will do).
Place the pan on the top grate of your Gateway once the temp reads 300ºF, close the lid, and keep it at that temp the whole time.
Let it all cook for 20-30 minutes stirring it once or twice until happy with the consistency and be careful not to over smoke it.
Remove from the smoker and serve it immediately on nachos or just with a bag of tortilla chips and enjoy!