This weekend’s UFC Vegas 11 fight card is headlined by a grudge match that has been brewing for years. Former UFC welterweight champion Tyron Woodley will meet former interim champion Colby Covington in the main event from the UFC Apex in Las Vegas on Saturday.
This fight has been in the makes for so long that it kept fans craving, thirsting for the competition between these two top 170-pounders. Speaking of cravings….. When I was searching the Pit Barrel Cooker website earlier this week, I instantly found a dish I wanted to make, without hesitation.
The Smoked Buffalo Chicken Dip looked so delicious, that I need it just had to be this week’s Fight Night Feasts item.
This easy, cheesy family-friendly dip goes great with chips and crackers. The smoky flavor elevates this dip beyond regular buffalo dip.
2 whole chicken breast, whole or halved
12 ounces cream cheese, room temperature
1 cup buffalo sauce or hot sauce of your choosing (I used Frank’s Red Hot)
1 cup pepper jack cheese, shredded (save some for the end)
1/2 cup of blue cheese dressing (I use Ken’s Extra Chunky)
Light Pit Barrel Cooker or other smoker.
Generously cover chicken breast with All-Purpose Pit Rub.
Smoke chicken breast until it reached an internal temperature of 165˚.
Shred or dice chicken and add all ingredients to a mixing bowl.
Mix bowl thoroughly.
Add mixture to cast iron skillet then put skillet back on the Pit Barrel/Smoker.
Open the vent slightly for a higher temperature.
Add shredded cheese on top when dip starts to bubble all the way through.
Remove skillet when the cheese is melted then let the dip sit for 10-15 minutes.