Indulge your taste buds in a smoky symphony of flavors with our Burn Pit BBQ Smoked Queso Dip recipe. This crowd-pleasing appetizer takes the classic cheesy dip to new heights, infusing it with the rich essence of smoky goodness.
Perfect for game days, backyard gatherings, or any occasion where you crave a dip that stands out from the rest.
Get ready to elevate your snacking experience as we guide you through the steps of crafting this unforgettable Smoked Queso Dip. Let the smoky magic unfold in every delectable bite!
-Recommended wood: Jack Daniels chips, Hickory, Mesquite or Pecan.
Set your grill up for indirect heat with the temp at 275-300*.
Season the ground beef generously with the Shellback seasoning and pepper.
Use a cast iron or throw away tin pan to cook the meat. I started with the pan at the midpoint of the grill (not directly over the coals but not completely away from the coals either).
Cook the meat until done (about 20-25 minutes) stirring every 10 minutes.
Then place your pan directly over the coals for 5 minutes to allow the meat to crispen up a bit.
While the meat is cooking, cut up the vegetables and drain/rinse the beans.
Move the pan away from the coals now for indirect grilling and add the onion, peppers, beans and tomatoes.
Let these cook for 10 minutes getting a little kiss of smoke.
While the veggies are cooking, cut the brick of cheese into 1 inch cubes. Add them to the pan and stir every 15 minutes (plan for indirect grilling for about 45 minutes).
Grab a bag of your favorite chips and enjoy!