Smoked Dip
Sure, you could use your oven, but why would you?
As a young man growing up in the heat of the delta, fending off mosquitos the size of Volkswagen Beetles, walking uphill both ways everywhere in the blazing snow, I once encountered a roving sage from the wiles of Mongolia. In a low, solemn tone, he imparted but one bit of wisdom to me. “Rich,” he said, “Should you ever find yourself the co-host of a podcast focused on food, drink, sports, and culture, you do not need to write copious introductions to every recipe you share.”
Though I didn’t understand what he meant, not least of which because podcasts had not yet been invented, today I will heed his words. Because when you’re trying to up your game day fare, the last thing you need is for me to slowly write an autobiography you have to scroll through in order to get to the good stuff.
Smoked Brisket Queso
For this recipe, which is so freaking delicious, we turn to Derek Wolf of Over the Fire Cooking for inspiration. We add cheddar because queso isn’t a precise science so much as it is an ethos, so feel free to put your spin on this template.
4 fresh jalapeños seeds removed and diced to about ¼”
1 ½ cups roma tomatoes diced to about ¼”
18 oz good quality white American cheese cubed
10 oz monterey jack cheese
10 oz cheddar cheese
12 oz chopped brisket
1 cup heavy whipping cream
2 tsp chili powder
½ tsp cumin
1 tsp granulated garlic
½ tsp red pepper flake
½ tsp kosher salt
1 tsp fresh ground black pepper
Fresh jalapeños or pico for garnish
Preheat your smoker or grill, set up for indirect cooking, to 250. Put all the ingredients in a foil pan, smoke until it’s melty and gooey. Grab some chips and enjoy.
Smoked Buffalo Dip
4-6 boneless chicken thighs, seasoned with your choice of spicy rub, though Dan O’s spicy or chipotle — or Dan O’s spicy and chipotle — is highly recommended, smoked (or grilled), and cut up
One block of smoked cream cheese
One cup or so of shredded cheddar
One cup or so of fresh bacon bits
One cup or so of fresh chives, chopped
Hot Sauce to taste
Ranch or blue cheese dressing (optional)
Put the ingredients in a foil pan, reserving some chives and bacon for garnish, and smoke or grill until the cheese is melted. Mix everything together. Top with reserved chives and bacon. Grab some Fritos Scoops. Dip. Enjoy.
Smoked Jalapeno Popper Dip
Two blocks of smoked cream cheese
6-8 jalapeños, seeded and diced
One cup or so of shredded cheddar
8-10 strips of bacon, cooked and chopped
One cup or so of fresh chives, chopped
Place ingredients in a foil pan. Smoke or grill until the cheese is melted. Mix everything together. Grab some of the chips from the bowl next to the smoked queso. Dip. Enjoy.
The Southside Fizz
2 oz. gin
1/2 oz. lemon juice
1/2 oz. lime juice
1/2 oz. simple syrup or maple syrup
6-8 mint leaves
Club soda
In an Elevated Craft shaker, muddle the mint leaves gently. Add the gin, lemon juice, lime juice, simple or maple syrup, and shake with ice. Strain into a highball glass filled with ice. Top with club soda and garnish with a lemon wheel and sprig of mint. (Recipe via A Couple Cooks.)