Smoked BBQ Chicken Bacon Ranch Bread Bowl

Lori from thekitchenwhisperer.net has the perfect “leftover” game day snack coming off the Yoder Smokers charcoal grill. “There are certain foods that are just meant for football and gatherings, and this Smoked Cheesy Bread Bowl is one of those recipes! And the best part, it all came from stuff I had in the fridge! Leftover roasted chicken and bacon. And yes, there is such a thing as leftover cooked bacon!”

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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer

INGREDIENTS

  • 1 large round bread loaf ~18-24 ounces
  • 12 ounces full fat cream cheese, softened
  • 1 1/2 cups shredded or chopped chicken
  • 2 cups shredded cheddar
  • 6 strips crispy bacon, chopped
  • 3 green onions
  • 1/4 cup BBQ sauce
  • 1 1/2 Tablespoons ranch seasoning
  • 1 1/2 Tablespoons Yoder Smokers Chicken Rub
  • 6 Tablespoons unsalted butter, VERY SOFT
  • 1/4 cup dried craisins
  • 1/2 cup of boiling water
  • 1 cup room temperature water

INSTRUCTIONS

  1. Preheat the Yoder Smokers Flattop Grill set up for indirect cooking. You want it to read 350-375°F.
  2. To a large bowl, add the ranch, Yoder Smokers Chicken Rub, onions, bacon, chicken, and cheese to a large bowl. Mix until fully incorporated. Set aside
  3. Hollow out the bread bowl by using a serrated knife and cutting a hole into the top without going through the bottom or sides, pulling out as much bread as you need to fit the dip. When hollowing out the bowl, you want to get it as even on the bottom as possible. The insides you can coat with some olive oil and crisp up to use for dipping or save to make croutons.
  4. Add the filling to the bread bowl, place the lid on top, and double-wrap in foil.
  5. Place on the preheated grill, for 35-40 minutes. When it’s done (the filling is melted/cheesy and the bread is crusty, remove it from the smoker/grill and plate.
  6. Serve with veggies, crackers, crostini or bread sticks.