COOK IT.
Prepare your ingredients by cubing your Velveeta cheese, grating the cheddar cheese and mincing the garlic.
Preheat your Pit Boss grill to 225°F. We recommend using Pit Boss Competition Blend Hardwood Pellets for this smoky dip.
In a skillet on medium-high heat, brown your ground beef and ground chorizo. Add your minced garlic and BBQ rub.
In another pan on medium heat, add milk, cubed velveeta cheese and shredded cheddar. Stir until melted.
Once cheese sauce is melted, pour into your meat mixture and stir until everything is combined.
Place the queso into your smoker at 225°F and smoke for 2 hours.
Stir queso dip occasionally during the smoking process and finish by garnishing with tomatoes, jalapeños, and green onions.
Serve with chips and enjoy!