Pellet Smoked Poblano Chorizo Dip

Pellet Smoked Poblano Chorizo Dip

Nothing beats a smokey cheesy meaty dip and this recipe brings all these delicious flavors together perfectly. This recipe requires a little bit of work and it yields a large amount but that’s a good thing right? Be sure to buy an extra bag of tortilla chips!


  • 4 poblano peppers
  • 1 white onion
  • 1 jalapeno pepper
  • 20 oz chorizo (5 links)
  • 8 oz cream cheese
  • 8 oz cheddar cheese
  • 8 oz colby jack cheese
  • 8 oz pepper jack cheese
  • 1 1/2 cups sour cream or greek yogurt
  • 2 cans refried beans
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

First, fire up the grill and allow it to heat on low. Peel the onion and cut it into 3 thick slices. Rub a light coat of olive oil on the onions and poblano peppers. When the grill reaches temp, add the onion, poblanos, and chorizo. Cook for about 6 to 10 minutes then flip everything to the other side and continue cooking. The poblanos will finish first, and should be removed when the skin on both sides is browned. After removing the peppers, place them in a plastic bag to steam off the skin. The onions will finish next followed by the chorizo when it reaches 165 F in the center.

While you are grilling, shred the cheddar, pepper jack, and colby cheeses and add it to a large bowl. Slice up the cream cheese into small chunks and add to the bowl. Add the greek yogurt / sour cream to the bowl and stir the contents until mixed.

After the peppers have steamed for 10 minutes, remove the outer skin layer from the peppers and discard. Remove the pepper stems and seeds, then dice the peppers and add them to the bowl. Dice the cooked onion and add it to the bowl. When the chorizo is done cooking, let it cool for a few minutes then remove the casing and chop the meat. Add the chorizo to the bowl and mix the contents of the bowl thoroughly.

Next spread around the 2 cans of refried beans on the bottom of a 13 inch skillet or foil lasagna pan. Spread the cheese poblano chorizo mixture on top of the refried beans. Slice the jalapeno thinly and place the slices on top of the cheese.

Preheat your pellet smoker at 250F using apple or pecan wood. Smoke the cheese dip for at least 1 hour. You can smoke longer if you like, just pay attention to the top layer of browning cheese and make sure it does not get too tough and overcooked.

Grilled Onion Cheese Dip

Grilled Onion Cheese Dip

Cheese, onions, and bacon… yes! bacon! Everyone needs a few go to cheese dip recipes and this is one of them. This has a very rich addicting cheese flavor that you won’t want to stop eating. And you can cook this dip on the grill if your oven is full with a holiday ham or turkey. You can also just cook this dip in the oven but that’s not as fun as standing outside by the grill with a beer.


  • 8 oz shredded gruyere cheese
  • 8 oz shredded gouda cheese
  • 1 8oz package of cream cheese
  • 1 1/2 cups sour cream
  • 1/2 pound of bacon
  • 2 large vidalia onions
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon dried thyme
  • 1 French baguette
  • 1 stick of butter
  • 1 tablespoon herbes des provence

First, slice 1/2 pound of bacon into bits, then cook the bacon on medium heat for 10 minutes or until done. Remove the bacon from the skillet and place it on paper towels to absorb the grease. Keep the grease in the pan.

While the bacon is cooking, thinly slice 2 vidalia onions. After removing the bacon, add the onions to the pan and cook it in the hot bacon grease for 10 minutes or until browned. Remove the onions and place them on paper towels to absorb the grease.

While cooking the onions, hand shred the gruyere and gouda cheese. Add softened cream cheese and sour cream to a mixing bowl. Add Worcestershire sauce, garlic salt, black pepper, cayenne pepper, and dried thyme. Mix thoroughly with an electric mixer or a large spoon. While mixing, add the shredded cheese, bacon, and the onions. Transfer the mixture to a 13 inch cast iron skillet. If you want to prepare this dip a day before cooking, you can cover the mixing bowl with plastic wrap and store overnight in the refrigerator.

Preheat your grill (or oven) to low (350F) and when it reaches temp, add the skillet directly over the fire. Cook for 20 – 30 minutes, or until brown on the surface.

Slice the French baguette in 1/2 inch thick slices. Place the slices on cooling racks to make things easier for moving the bread in and out of the grill. Melt the butter and brush it on both sides of the bread. Season both sides of the bread with herbes des provence. Place the cooling racks with bread in the grill and cook for 10 minutes.

Remove the cheese dip and bread from the grill, then allow the dip to cool for 10 minutes before serving.

Pellet Smoked Armadillo Eggs

Pellet Smoked Armadillo Eggs

Armadillo eggs are a popular BBQ item that you need to master in your quest for BBQ greatness. These rank up there with Atomic Buffalo Turds but with more meat and required skill. Best of all you can tell your friends and family with a straight face that you are making armadillo eggs and their reactions will be priceless. Once they figure out what these are, they will ask you to make them again and again. Yes indeed these are perfect for Super Bowl appetizers, or any game day appetizer. Don’t stop there, make them for Easter, Thanksgiving and Christmas appetizers.


  • 1 pound spicy italian sausage
  • 1 pound chorizo sausage
  • 6 – 8 large jalapeno peppers
  • 4 oz cream cheese
  • ½ cup shredded cheddar cheese
  • 1 tablespoon BBQ rub
  • 2 tablespoons BBQ sauce

First, rest the cream cheese on a countertop until it reaches room temp (about 20 minutes). While waiting on the cream cheese, chop off the stems of the peppers then core out the seeds and membrane using a jalapeño coring tool.

Next shred about ½ cup of cheddar cheese and place it into a small mixing bowl. Add the cream cheese and ½ teaspoon of BBQ rub, then mix the ingredients together.

Use a butter knife to scoop up a small amount of cheese and place it in the opening of a pepper. Use your finger to softly press the cheese to the bottom of the pepper and repeat this until the pepper is packed solid with the cheese mixture. Continue until all peppers are stuffed with cheese.

Next, combine the meats in mixing bowl. If you purchased sausages inside casings, remove and dispose of the casings. Add 1 teaspoon of BBQ rub then mix the meat and seasonings together.

Take about a ¼ pound of meat (about the amount of a burger patty) and flatten it in your hand. Place a pepper in the center, then fold the meat around the opening of the pepper to seal in the cheese. Next, fold the meat around the pepper adding more if needed to fully cover the pepper. Roll the ‘egg’ around in your hands to smooth out the meat wrapping. Repeat the steps until all jalapenos are covered with sausage. You may need to move some sausage from the first ‘eggs’ to the last ones as you may go too heavy in the beginning. Season the ‘eggs’ with BBQ rub.

Preheat your smoker at 250 F with cherry and hickory or pecan wood. Place the eggs on a cooling rack then place on the smoker for 1 hour.

Brush on your favorite BBQ sauce then flip the eggs to the other side and brush on BBQ sauce. Continue to cook for 1 more hour or until they reach at least 165F. Remove from the smoker and let them rest at least 10 minutes. Slice into 3 pieces each and enjoy.

Pellet Smoked Bacon Wrapped Jalapenos

Pellet Smoked Bacon Wrapped Jalapeños

Smoked bacon wrapped jalapeños reign supreme in the world of ways to cook bacon wrapped jalapeños. The smoke brings another layer of flavor that makes these treats disappear quickly. For this recipe we partially pre-cook the bacon before wrapping it on the jalapeños. The reason for this is to get the bacon fully cooked without creating a reduced wilted away jalapeño. You can skip this method, but if you have never tried it this way then do it cause YOLO!


  • 13 medium sized jalapeño peppers
  • 8 oz cream cheese
  • 12 oz shredded cheddar cheese
  • 2 pounds bacon

First, slice each jalapeño in half including cutting the stem in half to create a handle on each half. Remove the seeds and wash away any loose seeds. Next fill each jalapeño half with shredded cheese. Following this, spread a good amount of cream cheese over the shredded cheese packing it in.

Next, preheat your smoker to 250 F using hickory or apple wood pellets. Lay out the bacon strips on a cooling rack on top of a foil covered sheet pan. If you do not have cooling racks, just use a foil covered sheet pan. Place the bacon on the smoker when it reaches temp, and smoke the bacon for 1 hour. After 1 hour, remove the bacon and allow it to cool for 10 – 15 minutes before handling it. Next, wrap one bacon slice completely around one jalapeño half, then place it on a cooling rack. Continue until all jalapeños are wrapped in bacon. Load the jalapeños into the smoker and cook at 250 F for at least 1 hour. You can cook them up to 2 hours depending on your preferred level of doneness.

When the jalapeños are done cooking, remove them from the smoker and allow them to cool for at least 10 minutes. The cheese will be very hot so have patience and enjoy!