Spicy Honey BBQ Chicken Dip
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Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error.
2 tbsp olive oil
1/2 cup chopped celery
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1 medium jalapeno, seeded and minced (optional)
4 slices white bread, torn into small chunks
3/4 cup buttermilk
1.5 lbs 80/20 ground beef
1 lb ground Italian sausage
1 package dried onion soup mix
2 tbsp Worcestershire sauce
2 large eggs
1 1/2 cups Head Country Bar-B-Q Sauce (The Original or Hot & Spicy)
235°F
3-4 hours
Light the charcoal, set up your grill or smoker for two-zone heat, and heat the cooker to 235°F.
Heat the olive oil in a pan on the stove and saute the onions, celery, bell peppers, and jalapeno until the onions are translucent and the peppers have softened slightly. Set aside to cool.
Combine the chunks of white bread and the buttermilk in a medium bowl and allow to soak while you prepare the meat mixture.
Place the ground beef, sausage, and onion soup mix in a large bowl and, using your hands, mix thoroughly.
Add the Worcestershire sauce, eggs, cooled onions and peppers, milk-soaked bread pieces, and ¾ cup of the Head Country Bar-B-Q sauce to the meat mixture. Fold gently to combine.
Tear off a sheet of aluminum foil and place the meat mixture on the foil, shaping into a large loaf about 2 in. thick. Place the loaf on a metal cooling rack.
Add your wood chunks to the grill or smoker and set the rack with your loaf inside. Insert the temperature probe from the thermometer into the loaf and close the lid of the cooker.
When the internal temperature of the meat loaf reaches 150°F, glaze with the remaining Bar-B-Q sauce and increase the heat of your cooker to 350°F.
Once the loaf hits 160°F, remove from the cooker and allow to rest for 10 minutes.
Slice and serve. Enjoy!
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