Dip Your Pretzel Sliders - Beer Cheese Dip

Make all-purpose seasoning by combining 5 tablespoons sea salt, 3 tablespoons black pepper, 1 tablespoon granulated onion, and 1 tablespoon granulated garlic in a jar and shake well.

Season the Snake River Farms boneless beef American wagyu slider blend with a medium coat of the all-purpose seasoning and refrigerate.

Prepare the charcoal fire using a full small Weber Chimney Starter and wait until ash forms on top before transferring to the cooker.

Preheat the cast iron pot in the Golden's cast iron mini kamado by closing the lid and opening the top and bottom vents.

In the cast iron pot, melt 3 tablespoons of butter, then whisk in 3 tablespoons of flour until combined.

Add 3/4 cup of half and half to the mixture and whisk to combine.

Stir in 1 tablespoon of all-purpose seasoning, 1 teaspoon of cayenne pepper, and 1 tablespoon of spicy mustard, whisking until combined.

Gradually add 2/3 cup of beer to the mixture, whisking and tasting for seasoning.

Add 2 1/2 cups of Monterey Jack cheese a little at a time, stirring until melted before adding more.

Char the poblano pepper in the cast iron pot, then place it in a Ziploc bag to steam.

Preheat the sear plate and spray with oil before toasting the Hawaiian pretzel slider buns, leaving them attached.

Sear the slider patties on the preheated sear plate for about 3 minutes without moving them.

Flip the sliders and close the lid, cooking for another 3 minutes.

Slice the charred poblano pepper into squares, removing any seeds.

Build the sliders by placing a square of poblano on each toasted bun, topping with the slider patties, and drizzling with Mik's hot honey.

Cut the assembled sliders into four separate pieces and serve with the beer cheese dip.

Equipment Needed

Spice Level:

Dietary

Allergens