Directions
- Prepare your ingredients by cubing your Velveeta cheese, grating the cheddar cheese and mincing the garlic.
- Preheat your Pit Boss grill to 225°F. We recommend using Pit Boss Competition Blend Hardwood Pellets for this smoky dip.
- In a skillet on medium-high heat, brown your ground beef and ground chorizo. Add your minced garlic and BBQ rub.
- In another pan on medium heat, add milk, cubed velveeta cheese and shredded cheddar. Stir until melted.
- Once cheese sauce is melted, pour into your meat mixture and stir until everything is combined.
- Place the queso into your smoker at 225°F and smoke for 2 hours.
- Stir queso dip occasionally during the smoking process and finish by garnishing with tomatoes, jalapeños, and green onions.
- Serve with chips and enjoy!
