If you don’t love queso, you might need to see someone. Photographer Chris Rabil gave up his recipe that uses bison in place of domestic pork sausage, but not without a fight. Try this smoked version, and you’ll see why. We plowed through all of it. The Big Green Egg is a great choice for slow-smoking recipes like this wild hog and bison queso. This dish pairs perfectly with a Tito’s Hatch Lemonade.
Ingredients | Serves 4
- 1 lb. ground bison
- 1 onion, small diced and
- divided
- Rendered bacon fat
- 1 poblano pepper,
- chargrilled, skin removed and diced
- 1 lb. Velveeta cheese, cubed
- 1 14-oz. can fire-roasted diced tomatoes
- 1 4-oz. can fire-roasted green chiles
- 2 garlic cloves, minced
- 1 lb. Mexican cheese blend
- 8 oz. cream cheese
- 1 Dos Equis beer
- Hickory wood chips, soaked in water for 20 minutes
- Salt and pepper
- Homemade tortilla chips
Preparation
Add wood chips to charcoal on one side of a medium-hot, 300-degree grill. In a preheated, hot cast-iron skillet, brown the bison and half the onion in the bacon fat. Move skillet to the opposite side of the grill (for indirect heat), and add remaining ingredients in quadrants to the skillet, pouring in the beer last. Once the cheese has melted and is bubbly, carefully stir to combine. Serve with homemade tortilla chips.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
