Smoked Queso Dip with Pulled Chicken

Step 1

Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 350° F. If using a gas or charcoal grill, preheat to medium heat.

Step 2

Score the chicken, rub with olive oil, then season with Ale House Beer Can Chicken.

Step 3

Transfer the chicken to the grill and cook for 8 to 10 minutes, turning occasionally.

Step 4

Remove chicken from the grill, and reduce the temperature to 225° F. Allow the chicken to rest for 10 minutes, then pull apart with 2 forks. Set aside.

Step 5

While the chicken is resting, heat a cast iron skillet on the grill. Partially open the sear slide, then to the skillet add the cubed cheese, jalapeño, milk, and cumin. Stir occasionally, for 5 minutes, until the cheese melts. Fold in the pulled chicken, then close the lid and allow the dip to smoke for 30 to 45 minutes.

Step 6

Remove from grill and let rest for 5-10 minutes to thicken. Serve warm with fresh cilantro and tortilla chips.