SMOKED QUESO BEER DIP

Makes 10 to 12 servings

1 lb (455 g) cooked, ground sausage (your choice of hot, sweet or breakfast; without casing)

1 lb (455 g) cubed Velveeta

8 oz (225 g) cubed Monterey Jack cheese

½ cup (58 g) shredded sharp Cheddar cheese

1 medium-sized onion, diced

1 medium-sized green bell pepper, seeds and ribs removed, diced

1 jalapeño pepper, seeds and ribs removed, minced

1 (10-oz [280-g]) can diced tomatoes with green chiles (mild or hot; I use Ro-Tel brand)

1 (4-oz [115-g]) can diced green chiles (mild or hot)

1½ tsp (4 g) ground cumin

½ tsp dried oregano

⅛ tsp granulated garlic

⅛ tsp onion powder

1 tbsp (3 g) chopped fresh cilantro

12 oz (355 ml) beer, your favorite

Optional fixings: cilantro, scallions, pickled jalapeños

Tortilla chips, for serving

Set up the EGG for 300°F (150°C), indirect without a drip pan. Fill your firebox with natural lump charcoal, topping it off with two chunks of hickory wood and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 300°F (150°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 20 percent open. Make minor adjustments as necessary.

Once the cooker comes up to temperature, combine all the dip ingredients, except the fixings and tortilla chips, in a large, cast-iron skillet. Place the skillet on the cooking grate, close the lid and cook the queso until the cheese is melted and bubbly, 25 to 30 minutes, stirring occasionally. Remove the queso dip from the grill and top with the fixings (if using). Serve with tortilla chips for dipping.