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In this fresh-off-the-grill episode, Pit Boss Ambassador Alton Matthews is melting hearts (and cheese) with a smoky, gooey, crowd-pleasing favorite — Smoked Queso Dip!
🔥 Today, we’re firing up the Pit Boss Sportsman Vertical 7 Pellet Smoker and letting this queso bubble low and slow, infused with rich wood-fired flavor. Velvety cheese gets a boost from fire-roasted peppers, savory sausage, and tangy tomatoes — all kissed by that unmistakable Pit Boss smoke. Creamy, spicy, and smoky, this dip is the ultimate tailgate or backyard party starter.
Alton walks you through every step — from browning sausage and building flavor with fresh peppers and onions, to layering in cheese and tomatoes for that perfect melt, to letting the smoke weave its magic until every scoop is loaded with bold BBQ flavor. Pair it with tortilla chips, grilled veggies, or even pour it over nachos — this queso does it all.
💥 Pit Boss Nation, this isn’t your average cheese dip — this is Bigger. Hotter. Heavier. Queso turned into a wood-fired masterpiece.
If you liked this episode, make sure to LIKE, COMMENT, and SUBSCRIBE for more smoky, melty, wood-fired recipes. And don’t forget to ring that bell so you never miss an episode of BBQ BLVD 😎
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So, football season is upon us and that means football parties and that also means delicious foods. Now, I don’t know about you, but at my football parties, we love having different dips. But one of my favorites is a smoked queso dip. So, today I’m going to show you how to do a fantastically easy, super delicious smoked queso dip. Let’s get into it. [Music] All right, guys. So, to get started with this recipe, it’s very easy. Uh, in my pan here, I’ve got a brick of processed cheese, 32 oz of processed cheese, and I’ve got some uh Monterey Jack. Now, usually I use smoked guda, but I didn’t have any today. So, we’ve got about uh 8 to 10 ounces of uh Monterey Jack in in here with our uh processed cheese. And to this, we’ve got a pound of just regular breakfast sausage. Now, you can use whatever you like. This is a spicy breakfast sausage just cuz we like the heat. So, we got that here. We’re going to put this in. Next up, we’ve just got some uh tomatoes and chilies here. This is like the Rotel brand. And again, we’re going with the hot because we really like the hot flavors uh in our queso. So, that’s why we’ve got that in there. Next up, we’re going to go in with a can of uh cream of mushroom. And I know you guys are probably thinking, uh, what are you doing? But trust me, this really works really well with this queso, and that’s why we put it in. And then we’re going to season it up. Now, today we’re going to use the Pit Boss brand Nashville Hot. And I’m going to use probably uh I don’t know three or four tablespoons of uh of our rub here. And that’s going to be all it is to it. This is a very simple recipe. So uh we’ve got this here. Now we’re going to get it on our grill. Now today we’re using our Pit Boss Vertical, the Sportsman 7 series, and we’ve already got it preheated to 275° F. So let’s go ahead and get this on. All right. So onto our shelf we go here. Now, uh I did pull out the top two racks here just so it makes it easy for us to get in and out with this tray and be able to mix it and all of those things that we need to do uh a little bit later. But again, we’re rolling at 275°. So, we’re just going to close this up and let it go. Guys, welcome back. I am Alton aka the dogfather and this is Barbecq Boulevard with the dogfather. What we do here on uh this particular playlist is we cook on various pit boss products making various recipes that I know you guys will want to see. And if we happen to not make something you want to see. Pop that in the comment section down there. Let me know what you want to see cooked on this playlist. But enough of that. Let’s get back to this cook and uh keep it going. All right. So, we’ve been going now for uh a little under an hour, probably actually more closer to 45 minutes or so. And we’re going to see if we can uh mix this up here. And uh it’s melting really well. So, we’re just going to kind of give this a quick mix here. Get everything incorporated and check for how thick it is and see if we decide we want to thin it out some. And I know for a fact that I’m going to want to thin this out. So, uh, when you want to thin out your queso, you can thin it out with whatever you like. Water, uh, milk, uh, cream, beer, I mean, you name it. Today, I’m going to be putting in some logger here. And I guess you guys can kind of figure out which logger it is, but again, feel free to add whatever you’d like. And then we’re again just going to give this a good stir and just get everything incorporated. [Music] We’re getting there. Uh we still got a ways to go here and uh we’re going to end up closing this back up here. We’re going to let it keep going and uh I’ll bring you guys back here in a little while and hopefully we’ll be eating on some uh smoked queso. So guys, with it being football season and we’re making a great dip for our football party, it makes me ask you guys, what is your favorite uh, you know, appetizer or football dip when you’re hosting your football parties? Pop that in the comments section down there below and let’s talk about it. All right, guys. So, we’ve been going here about another 20 minutes here since I last had you here and we’re going to take a look here. And this is looking pretty good. I think we are incorporated and mixed up the way that we would like to do it. And I think it’s time for us to get this off of the grill and uh go in for that taste test. So, I tell you what, I’m going to get this thing off the grill here and I’ll meet you back over at the table and we’ll check out this smoked queso dip. Okay guys, we are back at our table here and uh man, this cheese is smelling fantastic. I can really smell the beer come through. Uh so it’s really got my attention right now. And uh man, I’ll tell you what. Uh I think this is only one thing left to do, and that’s for us to give this stuff a taste. So we’ve got our trusty old little tortilla chip. If you’re going keto, go with a pork skin. It’s all good. But hey, we’re going to get in here. We’re going to get some of this cake. Man, look at this queso. Look at the drip. I’m digging that. All right. All right. So, here’s what we got, guys, on this uh queso. So, let’s go in. Cheers. Oh, man. Damn it. Cut it out, son. Cut it out. All right, gang. Just like that. That was a super simple, fast, delicious recipe. I am digging the beer and the heat. Again, we love the heat, so that’s why we added in. And if you’re not a heat person, feel free to omit the heat and go with a milder version of it. But for me, this is on point uh with the heat. So, I man, I’m not even going to over talk it. I’m about to get out of here so I can dig into this queso. Hopefully, you’ll give this a try at your next football party. But until then, hey, Dogfather’s out. See you in the next video. Peace. Pick [Music] the fire. [Music]
2 Comments
I always love queso dip❤
Heat ❤