
Lone Star Beer Cheese Dip – in a bread bowl!
A beer cheese dip that stays impossibly gooey for perfect dipping satisfaction every time. All thanks to one special ingredient.
I never did understand corned beef and cabbage. I suppose if you’ve grown up eating it, it holds a nostalgic edge. If you didn’t grow up with it, like me, it doesn’t really hold great appeal. At least, certainly not the anaemic boiled cabbage part! I wanted to find an alternative recipe for St Paddy’s day. It had to be something green, of course, but I still wanted to give a nod to the ol’ beef n cabbage combo.
While brussel sprouts aren’t technically a cabbage, they are in the same family. You can keep them a beautiful vibrant color by blanching them before grilling and plunging them into cold water to lock in the color. The other bright burst of green comes from the traditional Italian condiment, gremolata. Gremolata is a fine dice of garlic, lemon, parsley and a little salt. Super simple but super punchy.
This recipe is designed to be cooked on a Kamado Joe (I used their new hinged Big Joe). The whole dish can be prepared using the KJ, and for this one you’ll be using it to both roast and sear.
Recipe after the pics:
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A beer cheese dip that stays impossibly gooey for perfect dipping satisfaction every time. All thanks to one special ingredient.
Delicate medallions of petite tender are cooked to a perfect medium rare, and complimented with lashings of creamy roasted garlic aioli.
These cheesy squash bowls are a great self-contained side dish. A generous amount of cream and gooey melted cheese makes them extra luscious.