INSTRUCTIONS
- Chicken Breast Tenders & season them with Heath Riles BBQ Seasoning & Garlic Butter Rub. Season all sides.
- Take a block of cream cheese and cover with Heath Riled Competition BBQ Rub. Score the block up with a butter knife to help separate while on the grill.
- Fire up your smoker to 300 degrees, we used our Pit Boss Grills, using Bear Mountain BBQ Hickory Pellets.
- Place both the chicken and cream cheese on to cook.
- Once the chicken reaches an internal temp of 165 pull it off.
- Meanwhile, leave the cream cheese on for at least an hour & a half.
- With the chicken finished, slice and pull apart & place in a mixing bowl once shredded.
- Once the smoked cream cheese is completed, pull off and place in the mixing bowl with the shredded chicken.
- Add a 1/2 cup of our Syberg’s Famous Wing Sauce, 1/2 cup of Ken’s Ranch Dressing and half a bag of shredded cheddar cheese.
- Mix together thoroughly.
- Spread into a cast iron skillet evenly and top with the remaining shredded cheddar cheese on top.
- Place back into the smoker and cook for another 45 minutes.
- With the dip done & looking so amazing, sprinkle with freshly diced green onion on top!
- Dive a chip into it and be stunned by this cheesy dip! The flavor is so amazing…savory chicken, cheesy goodness, Syberg’s sauce shining through…doesn’t get any better!
McKinnisQ’s Smoked Saucy Sliders
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