Smoky Buffalo Chicken Dip on the Lone Star Grillz Offset Smoker

We’re about to embark on a culinary adventure that’ll have your taste buds dancin’ and your friends and family callin’ you the pitmaster of the year. Let’s whip up a buffalo chicken dip that’ll be the talk of the town. Here’s how we do it, step by step:

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Smoky Buffalo Chicken Dip on the Lone Star Grillz Offset Smokerhttps://www.youtube.com/watch?v=BAtMwVSjKDk🔥 Get ready to elevate your dip game to legendary status with this Smoky Buffalo Chicken Dip, made on the Lone Star Grillz Offset Smoker! Whether you're tailgating, hosting a party, or just in need of a comforting snack, this recipe is your ticket to creamy, smoky, spicy perfection. Easy Ingredients: Simple, accessible ingredients combine to create magic. Step-by-Step Guide: From prep to smoke, we've got you covered for the ultimate dip. Expert Smoking Tips: Learn how to utilize your Lone Star Grillz Offset Smoker for the best flavor.https://i.imgur.com/RQfY24L.jpg2024-04-10

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Backyard Smoked Buffalo Chicken Dip

Yield: 12+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 2 H & 45 MTotal time: 3 H & 15 M

🔥 Get ready to elevate your dip game to legendary status with this Smoky Buffalo Chicken Dip, made on the Lone Star Grillz Offset Smoker! Whether you're tailgating, hosting a party, or just in need of a comforting snack, this recipe is your ticket to creamy, smoky, spicy perfection.

Ingredients

• 8 Chicken Thighs (Boneless and Skinless)
• Kosmos Q Dirty Bird Seasoning
• 1 c Franks Red Hot Buffalo Sauce
• 1 c Blue Cheese Dressing (or Ranch if that's your flavor)
• 1/2 c Sour Cream
• 1 c Pepper Jack Cheese
• 1/2 c Cheddar Cheese
• 2 Packages (8 oz) Regular Cream Cheese (not reduced fat)
• 1 c Feta Cheese or Blue Cheese crumbles

Instructions

1. Prep the Chicken - First off, grab them chicken thighs right outta their package and pat 'em dry. If they’re sporting bones and skin, go ahead and strip 'em off. We’re looking for pure, unadulterated chicken here.
2. Season with Gusto - Next up, it’s seasoning time. Coat every inch of those thighs with a generous helping of Kosmos Q Dirty Bird rub. Don’t be shy now – that seasoning is what’s gonna give your chicken its kick.
3. Fire Up the Smoker - Now, fire up your wood-burning smoker. We’re aiming for a sweet spot between 250-275 F (121-135 C). That low and slow smoke is gonna infuse our chicken with flavors so good, you’ll wanna write home about it.
4. Smoke 'Em - Smoke those thighs until they hit that perfect 175-180 F (79.5-82.2 C) internal temp. This is where the magic happens, folks.
5. Rest and Slice - Once done, pull those beauties off the heat and let 'em rest. Give 'em a good 45 minutes; they’ve earned it. Then, chop 'em up into bite-sized pieces, about the size of a quarter or smaller.
6. Mix the Dip - Grab about 3 cups of that chopped chicken. Got leftovers? Perfect for chicken sandwiches tomorrow. Now, let’s make this dip legendary:
7. Pour in some Frank's Red Hot Buffalo Sauce for that fiery kick.
8. Add Blue Cheese or Ranch dressing for that cool, creamy contrast.
9. Toss in some Sour Cream for extra richness.
10. Throw in Pepper Jack Cheese, but save a bit for the grand finale.
11. Don’t forget the Cheddar Cheese for that gooey goodness.
12. Stir all these heroes together until they’re well acquainted.
13. Layer It Up - In a tin pan, layer half your mixture. Sprinkle some Feta or Blue Cheese crumbles for that tangy surprise. Add the rest of the mixture on top, then crown it with the remaining Pepper Jack, Cheddar, and Blue Cheese/Feta.
14. Smoke Again - Back on the smoker it goes, at 275 F (135 C), just until everything melds into a bubbly, golden pool of deliciousness.
15. Serve and Enjoy - Dive into this masterpiece with carrots, celery, or pita chips. Get ready for a flavor explosion that’ll have you coming back for more.

Notes

Use 1 tbsp of your favorite hot sauce to spice things up a little.

Make sure the Cream Cheese is room temperature.

Don't overmix after adding the cream cheese. Theres nothing wrong with some chunks of cream cheese in the dip.

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Additional Tips

• Chicken Prep: Ensure the chicken is boneless and skinless for easy shredding and mixing.

• Cream Cheese: Use room temperature cream cheese to ensure it blends smoothly into the dip.

• Spice Level: Adjust the amount of hot sauce to suit your taste preference.

• Smoking Time: Keep an eye on the smoking time to ensure the cheese melts perfectly without burning.

• Serving Suggestions: Serve with a variety of dippers like tortilla chips, celery sticks, and carrot sticks.

And there you have it – the ultimate Smoky Buffalo Chicken Dip! With these tips and techniques, you're ready to create a creamy, smoky, and spicy dip that will be the star of your next gathering. Enjoy the process, savor the flavors, and share your delicious creation with friends and family.

FAQ Section

Q: Can I use a different type of cheese? A: Yes, you can substitute with cheeses like mozzarella or gouda for different flavors.

Q: How do I store leftovers? A: Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Q: Can I make this dip ahead of time? A: Yes, you can prepare the dip a day in advance and store it in the refrigerator. Smoke it when ready to serve.

Q: What wood chips are best for smoking? A: Use mild woods like apple or cherry for a subtle smoky flavor that complements the buffalo sauce.

Q: Can I make this dip spicier? A: Absolutely! Add more hot sauce or incorporate diced jalapeños for an extra kick.