INGREDIENTS

1 block Velveeta

8 oz Monterey jack cheese

2 cans Rotel

1 lb. venison burger

1 (4oz) can diced green chiles

1 cup milk

1 tbsp. Pit Boss Southwest BBQ rub

1 tbsp. Pit Boss Smoked Salt and Pepper rub

INSTRUCTIONS

  1. Preheat the Pit Boss vertical smoker to 350 degrees.
  2. Heat a skillet over medium heat. Add venison burger to skillet and cook until browned. Season meat with Pit Boss Southwest rub and Smoked Salt and Pepper rub.
  3. Slice block of Velveeta then place all ingredients, except for milk, into a large grill-safe dish without mixing them together.
  4. Place on the pre-heated smoker and stir every 10 minutes until the cheese is fully melted and all ingredients are incorporated. Add milk to help thin queso dip until desired thickness.
  5. Remove from smoker. Serve hot with tortilla chips and enjoy!