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Smoked Buffalo Dip

If your family is anything like my family, Thanksgiving brings with it a bunch of leftovers. If you can’t face yet another turkey sandwich and are looking for a way to spice up that left over turkey-Here is an amazing recipe for you.

Buffalo chicken dip brings together all of the best parts of the classic buffalo style hot wing, but in a creamy, dip form that makes you wonder why the wings ever take centre stage!

This recipe can be made either with leftovers or with raw poultry. Both sets of directions are included below. When I make this recipe with raw poultry, I typically use 4 large, boneless and skinless chicken thighs.

Check out the recipe below


  • ½ cup low sodium chicken stock
  • 8 ounces cream cheese
  • 1/2 cup ranch
  • 1/2 cup of your favorite hot sauce. I typically use Franks.
  • About one and a half pounds of leftover turkey or chicken, shredded
  • 12 ounces chicken or turkey stock
  • ¼ cup Flabby Phoenix rub-Grab yours HERE
  • 4 sprigs green onions, diced
  • 1/2 cup blue cheese crumbles


1.Trim large pockets of fat and any remaining bone or cartilage from the thighs.
2. Season liberally on all sides with Flabby Phoenix rub, focusing on an even coverage.
3. Preheat Smoker to 225 and place the chicken indirect to the heat source, but directly onto the grills. Smoke until the thighs hit an internal temp of 120F, until it has developed some nice color.
4. Place chicken into a foil tray and add enough stock so that the sides but not the top of the chicken is covered. Continue cooking until chicken hits 180F.
5. Drain remaining stock and add hot sauce, ranch and cream cheese. Continue cooking until chicken shreds easily and cream cheese is gooey. Mix together until we’ll combined.
6. Mix in green onions and blue cheese before serving with Tostitos scoops or your favorite corn chip.

If using leftovers

1.Shred turkey or chicken and remove any bones or cartiledge.
2. Season shredded meat liberally with Flabby Phoenix rub.
3. Preheat Smoker to 225 before placing chicken into a foil tray and add enough stock to be about 1/8 of an inch deep. Smoke for about 20-30 minutes until the chicken is warm.
5. Drain remaining stock and add hot sauce, ranch and cream cheese. Continue cooking for approximately 20 minutes until and cream cheese is gooey and all ingredients mix together easily.
6. Mix in green onions and blue cheese before serving with Tostitos scoops or your favorite corn chip.
Photo Nov 25 2022, 1 09 18 PM

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Smoked Turkey & Ham Cupcakes

These cupcakes aren't just a delicious way to use your left overs during the holidays, but are totally incredible in their own right. Think of them almost like a little mini quiche, but so much better.
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Smoked Turkey and Leek Pie

If you aren't overly familiar with leeks, they are kind of like a combination between onions and cabbage. It's sweet like fried cabbage, but has a very subtle oniony flavor. This dish pairs the leek with poultry for a subtle umami flavor and bacon for that hit of salty, fattiness that makes it pop. Wrap that all up in crispy pastry-You are in business!


Smoked Chicken halves with Alabama White Sauce


  • 2 Whole Chickens
  • Salt & Pepper to taste
  • 1/4 Cup Olive Oil
  • 1/2 Cup Mayonnaise
  • 1/2 Cup Distilled white vinegar
  • 1 t Lemon juice
  • 1 t Prepared horseradish
  • 1 T Black pepper
  • 1 t white sugar
  • 1/2 t Kosher Salt
  • 1 pinch Cayenne Pepper


  • To start, begin by splitting your chickens in half. Remove the backbone of both chickens, as if you were spatchcocking, Then use your kitchen shears or a sharp knife to cut down the breast bone, separating both sides.
  • Preheat your smoker to 300F and add your favorite fruit wood. I always like cherry wood for poultry as it is nice and sweet and gives a great color.
  • Lightly season both the skin side and meat side of your chicken halves, before placing meat side down on your smoker. Smoke for approximately one hour
  • After smoking for the first hour, lightly mop both sides of your chicken with olive oil, before flipping skin side down. Liberally season the meat side of the chickens with cracked black pepper.
  • Continue to smoke for about another hour until the chicken hits about 180F between the thigh and the chicken leg. Test the doneness of the chicken by gently twisting the bone of the drumstick. If it twists easily, the meat is ready to serve.
  • While the chicken cooks, prepare your Alabama White Sauce. In a large bowl add all ingredients and whisk together until well incorporated.
  • Once the chicken is ready, remove from the heat and allow to rest for 15-20 minutes. Dip the chicken into the Alabama White until it is sauced on all sides before carving into pieces.
  • Serve the chicken with extra sauce on the side for dipping.

Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.