Thanks to Chef Roland Dickey of Dickey's Barbecue for this recipe.
Serves 4 to 6
1(16-ounce) block Velveeta cheese, cut into ½-inch cubes
5 ounces tomatoes, seeded, 1/4 -inch dice
6 ounces canned green chilies, drained
4 ounces Dickey's chopped brisket
Milk, as needed
Cracked black pepper, to taste
1 large bag thick tortilla chips
1 teaspoon Dickey's Grill Spice
Mix the cheese, tomatoes, green chilies, and chopped brisket, and place in a crock-pot on medium heat. Stir every 3 to 5 minutes until the cheese melts completely. If the consistency is too thick, add a little milk and stir until heated through. Serve with thick tortilla chips dusted with Dickey's Grill Spice.
Grill Spice
2 tablespoons of granulated garlic
1 tablespoon sugar
1 tablespoon black pepper
2 tablespoons ground cumin
4 tablespoons sea salt
IDIOT STICKS
Serves 4 to 6
1 (16-ounce) package large salt pretzel sticks, the thickness of a large pencil
12 strips bacon, thinly sliced
Preheat the oven to 350 degrees F.
Wrap each pretzel with a strip of raw bacon. Place the pretzels on a cookie sheet and bake for 30 to 40 minutes, or until the bacon is completely cooked and crisp. The time may vary due to the thickness of the bacon and the thickness of the pretzels, so check them often
