Ultimate Game Day Queso Dip

Ultimate Game Day Queso Dip

The big game is coming soon and you need a recipe for a legendary party sized crowd pleaser. Nothing gets the job done better than a killer queso dip with a few bags of tortilla chips. So you’ve been all around the internet and back, but all the thousands of queso dip recipes are clones of each other. What makes this recipe different? A few more ingredients and a little more work on your part is the difference maker. If you don’t have much time, you can do these steps a few days before the big game and put everything together then. Go ahead and dice all the veggies a day or two before the cook and store them in a zip seal bag. You can cook the meat and bean mixture a day ahead and put everything together on the big game day. This recipe works best on a pellet smoker, but if you don’t have one this recipe can cook on a grill or bake in an oven. Just follow the same steps for temperatures and time to achieve a delicious result.


  • 1 lb ground chuck
  • 1 can pinto beans
  • 1 poblano pepper
  • 2 jalapeno peppers
  • 2 vine tomatoes
  • ¼ cup cilantro
  • 1 red bell pepper
  • 1 green bell pepper
  • 8 – 12 green onions
  • 1/2 white onion
  • 3 garlic cloves
  • 1 packet taco seasoning
  • 2 lb velveeta cheese
  • 1 lb monterey jack cheese
  • ½ cup half and half

First, dice the red and green bell pepper, 1/2 white onion, 12 green onions, 2 vine tomatoes, poblano and one jalapeño pepper. Set aside half of the green onion for toppings. Slice the second jalapeño pepper for toppings. Mince or finely dice the garlic cloves.

On a medium heat, fry the ground beef for about 5 minutes. Break the large chunks down into smaller bits. Add the packet of taco seasoning and stir together. Add 1 can of drained and washed pinto beans and smash most of the bean and meat mixture into smaller bits. Remove from the heat when the meat is all brown and not pink.

Start the smoker at 300 F using a mixture of pecan and hickory pellets.

Next add the diced veggies to a 9 x 13 aluminum foil pan. Add the beef and bean mixture, then stir everything together.

Slice the velveeta and monterey jack into chunks then place the cheese on top of the veggie beef mixture.

When the smoker reaches temperature, add the cheese dip and cook for 30 minutes. Stir the melted cheese into the beef and vegetable mixture then add 1/2 cup if half and half. Continue to stir until everything is properly mixed together. Lower the heat to 250 F and cook for 2 – 3 more hours stirring every 30 minutes.

On the final half hour of the cook, add the sliced jalapeños and some of the cilantro and green onion that was set aside. Pull the cheese dip at 3 hours max then top with the remaining green onions and cilantro. Allow it to cool a few minutes then serve with tortilla chips.

Holiday Turkey Ballz

Holiday Turkey Ballz

Holidays always need appetizers and this turkey ball recipe does not disappoint! These turkey balls have all the flavors of the holidays except for mashed potatoes and pumpkin pie. You can prepare these ahead of time and cook them later because it’s that easy. For this recipe we used a pellet smoker to add a smokey flavor dimension. If you don’t have a smoker you could easily cook these indirectly on the grill or bake them in the oven.


  • 1 pound ground turkey
  • 6 oz stove top stuffing (turkey flavor)
  • 1 1/2 cups chicken broth
  • 4 oz chevre (goat cheese)
  • 1/4 cup dried cranberries
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon onion powder

First, cook the stuffing according to the directions on the box and substitute water with chicken broth. Usually this will require you to boil 1 1/2 cups of broth then add the stuffing mix. Stir around the mixture then cover and remove it from the heat. Let it sit at least 5 to 10 minutes to cool down to room temperature prior to mixing it with the turkey meat.

Mix together the ground turkey and the stuffing. Add the seasonings and continue to mix everything together. You may notice that salt was not on the list of seasonings. You can add salt if you like, but keep in mind the stuffing mix and broth are already salty.

Place some meat and stuffing mixture into the palm of your hand. Flatten it down into a thin round patty until it covers the palm of your hand. Scoop about 1 / 2 teaspoon of cheese and place it in the center of the patty. Add several dried cranberries, then fold the patty closed around the cheese and cranberries. Roll the meat around in your hands forming a round ball. Place the turkey ball on a greased cooling rack.

Smoke the turkey balls with apple or pecan wood at 200 F for roughly 1 hour or until they reach 160F. Transfer them to a grill and cook them over a medium flame until they reach 165F. If you don’t have a smoker you can bake them in the oven at 350 F for around 25 to 35 minutes or until they reach 165 F.

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.