Smoked Beef Dip Recipes

SMOKED BEEF ROAST

Steps:

• Brush olive oil (or use Worcestershire sauce) to coat your beef roast cut.
• In a small bowl or a plastic storage bag, combine the seasoning ingredients including salt, pepper, paprika, garlic powder, and onion powder. Apply the seasoning to your beef, massaging the blend into the meat. *Allow the meat to come to room temperature, try to give the beef at least an hour to warm before smoking.
• Load the pellet hopper or chip basket with your desired wood chips. Preheat your smoker to 225 degrees F (107 degrees C).
• Place seasoned beef into your preheated smoker directly onto the grill. If you have a meat probe to monitor the internal temperature, insert the probe into the middle of the roast. *See notes for proper placement of meat probe.
• Smoke for approximately 2 hours at 225 degrees F (107 degrees C), or 30 minutes per pound. Internal temperature should be 120-125 degrees F (49-52 degrees C) for RARE, 125-135 degrees F (54-57 degrees C) for MEDIUM RARE, and 135-140 degrees F (57-60 degrees C) for MEDIUM.
• Remove from your smoker and loosely cover with aluminum foil for about 30 minutes to rest the smoked beef roast.
• Once rested remove the foil, slice against the grain, and serve.

SMOKED QUESO

Steps:

• Add in all the ingredients into your aluminum foil 9x13 pan. Velveeta, Pepper jack cheese, diced onion, garlic, can of Rotel with liquid, pickled jalapenos, and cooked ground beef.
• Turn the grill on to 200-250 degrees. There is wiggle room in the temperature. Place the cheese dip on the grill uncovered.
• Cook for 2 hours and stir every 15-20 minutes.
• Once the smoked queso is done, serve with your favorite dippers. Pork rids, corn chips, tortilla chips, veggies, etc.

CHIPPED BEEF DIP

Steps:

• Slice pressed beef into thin strips and then chop into smallish squares or cut into ½-inch pieces. Set aside.
• In bowl, place softened cream cheese and add garlic powder and Worcestershire and combine well with a fork. Add milk, a little at a time, to soften consistency for ease of spreadability. Add chopped beef and combine well. Taste for seasonings, adding a little salt and pepper, if desired.
• Transfer to a pretty serving bowl, add a little cocktail serving knife and serve with assorted crackers or jumbo corn chips. Enjoy!

COLD SMOKED BEEF DIP

Steps:

• Combine cream cheese and processed cheese in medium bowl; mix until well blended.
• Chop beef in small pieces.
• Stir beef and onion into cheese mixture.
• Refridgerate 1 hour or overnight before serving.

SMOKED BEEF DIP

Steps:

• Soak onion in sherry until soft.
• Add remaning ingredients.

CREAM CHEESE AND SMOKED BEEF

Steps:

• In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.