Smoked Buffalo Chicken Dip on the Weber Grill | Delicious Game Day Recipe | Heath Riles BBQ

Get ready for the big game! If you want to knock the socks off your friends and family, try my Smoked Buffalo Chicken Dip. This dip uses smoked cream cheese and chicken to create one delicious appetizer. A few unique seasonings take this Smoked Buffalo Chicken Dip to a whole new level!

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Products Used:
• Royal Oak Charcoal Hardwood Charcoal https://amzn.to/47MkPVm
• Royal Oak Tumbleweeds https://amzn.to/3u5W1dj
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• High Temp Silicone Tools- https://bit.ly/44AM0BV
• Cast-Iron Skillet https://amzn.to/4b9u1GA
• Weber Charcoal Grill https://amzn.to/491GpGE
• Heath Riles BBQ Garlic Butter Rub https://bit.ly/2MknxKG
• Heath Riles BBQ Competition Rub https://bit.ly/3MiC9sk
• Baking Sheet https://amzn.to/3HtMFuX
• Latex Black Gloves https://amzn.to/47OVni2
• Glass Mixing Bowl https://amzn.to/3HA7tRq
• BBQ Bob Mighty Mitch’s Wing Sauce https://bit.ly/3MSqT83

Ingredients:
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Competition Rub
• BBQ Bob Mighty Mitch’s Wing Sauce
• 4 Chicken Breasts
• Block of Cream Cheese
• Olive Oil
• 1/3 Cup Ranch
• 1 Cup of Cheddar Cheese

Directions:
1. Stoke the Weber Kettle Grill or your grill of choice with Royal’s Oak’s All Natural Charcoal Briquets and Royal Oak Tumbleweeds.
2. Take the chicken out of its packaging and lay it on a baking tray. Drizzle the meat with extra-virgin olive oil and season it on both sides with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Garlic Butter Rub. Let the chicken sweat in while the pit comes up to temp.
3. Coat the cream cheese on all sides with Heath Riles BBQ Competition Rub. Then, lay the cream cheese on aluminum foil and score it.
4. Once the briquets are good and hot, pour them out and set the grill grate over the top. When the grill reaches 275℉-325℉, lay the chicken and cream cheese on the grill grates, away from the fire.
5. Shut the lid and let the ingredients cook for an hour until the chicken reaches 165℉. Wrap the chicken breasts in foil and let them steam for about 5 minutes while the cream cheese turns golden brown.
6. To assemble the Smoked Buffalo Chicken Dip, shred the chicken breasts and put them in a large bowl. Add the wing sauce and ranch dressing, stirring until the chicken is well coated.
7. Last, mix in the smoked cream cheese and about half of the shredded cheese. Finish off the Smoked Buffalo Chicken Dip with a dash of Heath Riles BBQ Garlic Butter Rub.
8. Transfer the Smoked Buffalo Chicken Dip to a cast iron skillet and spread it evenly. Then, top it with the rest of the cheese and set it on the Weber Kettle Grill for 45 minutes, until the dip is bubbly and hot. Let it cool before digging in. Enjoy!

Chapters:
Intro 0:00
Fire Up Weber 0:35
Prepare Chicken Breasts 0:45
Season with Heath Riles BBQ Rubs 0:15
Prepare Cream Cheese 2:06
Place Chicken & Cream Cheese on Weber 3:55
Remove from Weber 4:30
Prepare Dip 5:15
Slice and Taste 9:33
Outro 9:58

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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Who’s ready for some smoked buffalo chicken dip I know I am let me show you how I do [Applause] [Applause] It all right as you can see we’ve got our Roll Oak charcoal brickets all lined up in our charcoal chimy here we’ve got two Roll Oak tumble weeds here I’m going to get those lit up I’ve got my air vents open on my grill here so I can get

Maximum airflow underneath the fire and when these coals get good and lit I’ll dump them out get them set up for a two Zone Fire get ready to start cooking some chicken for this buffalo chicken dip all right while Weber is coming up to Temp the first thing I want to do is

Take these three chicken breasts this is almost uh a pound and 3/4 these pack of three chicken breast I bought I’m just going to take a little bit of oil here sprinkle on top kind of get that rubbed in and I’m going to season this with a

Little bit of chicken rub and a little bit of garlic butter I’m going to get it over here once my Weber gets fired up all the way you can see the smoke gently coming across kind of brisk and cool out here this morning get a little bit of chicken rub

Down now while I got them on that back side I’m going to go ahead and take a little bit of that garlic butter now you season your chicken breast however you like completely up to you whatever rub you want to put on it is fine I’m just trying to get a little more

Flavor if you want to cheat go the store get a rotisserie chicken to do your uh buffalo chicken dip with you can do that too it’s not a big deal I’m just want a little more flavor in my chicken so of course I’m going to smoke my

Own all right now that that’s patted in I’m going to kind of let it set just get room temperature it’s been in the fridge while my grill comes up to Temp we get all the rest of my ingredients ready all right we’ve got our chicken seasoned

Like I said now I’m going to take our block of cream cheese here and I’m going to coat this thing in some competition rub cuz we’re going to smoke this cream cheese I want to get maximum flavor in this buffalo dip now now once I get all that cream

Cheese laid down there I’m going to take it over here on some foil me take that glove off now I’m going to take my knife here and kind of put some score marks in it it should open up just a little bit now we’ve got our cream cheese ready to smoke got our

Chicken ready to smoke and as you can see the Weber’s smoking so when it gets up to Temp we’re going to be ready to throw this on all right it’s been 20 minutes as you can see our coals are good and burned down here kind of white

And ashed over I’m going to get them spread out I’m going to get my grap back on where I can get it scraped off clean we’ll be ready all right let’s get this thing set to about 300° 275 300 something in there maybe even 3 and a/4 wherever it settles in at

And then we’re going to be ready to start smoking all right our we is hitting 325° I’m going to take a little bit of foil here my grates are a little dirty I’ve been wearing this little Weber out lately so make it easy just kind of scrape that baby off yeah

Let’s get some chicken and cream cheese and get ready to put it on all right we’ve got our chicken breast over here I’ve got one little old piece of wood that I normally use in my pie of cooker here I’m going to slap that wood in here just ever so gently rake it

Back now I’m going to come back and put these chicken breast on right back here kind of away from the fire I’m going to take my cream cheese and slide it on right back here kind of out of the way now let’s get this chicken smoking and this cream cheese we’ll come

Back about an hour or so and see how it is all right we’re hitting about 165 to 170° in all the chicken breast I’ve just kind of got some foil here I’m going to take and lay these chicken breasts over in this foil and I’m going to wrap them up and kind

Of let them steam then I’m going to shred these things so let’s get them over the table we’ll get ready I’m going to leave that cream cheese on there a few more minutes let these kind of cool down and I’m going to shred them we’ll get that cream cheese and make this buffalo

Chicken dip all right I’m pretty sure our cream cheese is done look at That that right there that cream cheese is smoked to Perfection let me get me a little bite of it I know this going to make this buffalo chicken dip that much better let’s get over here and mix it up all right to keep this simple we’ve already

Shredded our chicken breast we’ve got a tad over two cups so I’ve got a little over a half a cup of hot sauce here this is wing sauce actually and this right here is by my good buddy Bobby te and so Bob has Mighty Mitch’s wing sauce

We actually sell it on our website this is a great wing sauce if you hadn’t had it you got to give it a try now I didn’t have any bottle Ranch at home so this morning I asked my wife to make up a little homemade ranch put it in a

Canister here and that’s what she did so I’ve got a little over a half a cup of ranch dressing now this recipe calls for a/2 cup but you know I always go a little bit over on everything get that kind of stirred in and Incorporated now once you kind of get

That mixed up let’s go ahead and get this cream cheese in here oh look at it just fall right off of there oh now you know how you have such a hard time mixing cream cheese in usually look at that right there how it just so gently just melts right

Away now while I’m stirring this up I’ve got about a cup of cheddar cheese here so I’m going to do maybe about half of that I’m going to fold in here and I’m going to save the rest of it to kind of sprinkle on top

Y’all know we got to amp them flavors up just a little bit more and it’s hard not to use some of this garlic butter rub that’s what I’m going to go for get a little more flavor in there now you know you can always adjust the

Spiciness as this you can custom M it and add jalapenos to it for a little more of a kick you can add more hot sauce of course a hotter hot sauce more rub anything I’m going to take me a little bite of this see how it is see if I want to adjust Anything I’m not doing anything but eating this man that is so good got a little cast iron skillet here get it dumped in get it spread around yeah get a little bit of cheddar cheese now once we’ve got this all mixed and Incorporated let’s get it back on

Our Weber for about 30 to 45 minutes let it get good and bubbly and hot and this is going to be ready to eat and I can’t wait I’m still running about 325° I’m going to go ahead now and open my my top bent up a

Little adjust my bottom one a little bit come on up to about 350 let it settle in like I said I’m going to set a timer about 30 minutes and check it let it be all right it’s been 45 minutes our Weber has dropped down to about

325° so which is perfect I let it stay on about 45 minutes look at that dip just above bu now I know that’s going to be some great buffalo chicken dip right there all right our smoked buffalo chicken dip is off the grill so just to recap I took

Three chicken breasts seasoned them with some garlic butter and some competition rub and threw them on my Weber grill on a two Zone Fire to let them smoke they running about 275 to 300° then I took a block of cream cheese smoked it with the same exact thing because I wanted to

Impart those flavors in this buffalo chicken dip I then took some of my B good buddy Bob’s having a barbecue wing sauce Mighty Mitch’s wing sauce which is his son come up with this and this is a great wing sauce so I used a half a cup

Of it to a half a cup of homemade Ranch mix it with that smoked cream cheese turned around with those shredded chicken breast got everything nice and Incorporated with a little more dry rub in it this smells incredible mix that freshly grated cheddar cheese in there

With it and there’s only one thing left to do and that’s go in here and get a bite know it’s going to be hot man I’m picking up so much more smoke and so much more flavor out of this than a traditional buffalo chicken dip you guys got to give this a

Try if you like what we’re doing on Ouran Channel be sure to like subscribe follow along with your friends you can find us on Facebook Instagram Twitter Tik Tok Pinterest and of course YouTube I’ll see you next week with another Video