McKinnisQ’s Smoked Buffalo Chicken Dip

McKinnisQ's Smoked Buffalo Chicken Dip


  • 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!