Let’s start off with the cheese

Busch Light Beer Cheese

• 10 OZ –  Busch Light 
• 4 OZ – Cream Cheese
• 1.5 LB – Monterrey Jack Cheddar Blend
• 2 TBS – Heavy Cream
• 1 TBS – Tabasco

1. Combine all ingredients in a sauce pot
2. Cook on low and whisk until combined and hot 

and with any great cheese you need something yummy to dip it in!

Check out how to make some:

Nashville Hot Cracklins 

• Heavy Bottom Pot
• Canola Oil
• Dried Pork Rinds
• 2 TBS – Cayenne Pepper
• 1 TBS – Sugar
• 1 TBS – Garlic Powder
• 2 TBS – Paprika
• 1 TBS – Black Pepper
• 1 TBS – Kosher Salt

1. Fill pot 1/3 full of oil
2. Heat to 350 degrees
3. Fry pork rids for 1 to 2 minutes 
4. Toss Pork Rinds in a bowl with seasoning 

That’s it! Get em all ready and get em in your belly!

Alright HIXVILLE here is what you are gonna need!

1 – Bag Flamin’ Hot Cheetos (THE BIG BAG)
12 – String Cheese Sticks
2 Cups – Flour
3 – Eggs
1 Cup – Milk
Canola Oil
Heavy Bottom Pot

How to make em all delicious like:

1. Crush 1 Bag of Flamin’ Hot Cheetos to a powder. You can probably use your hand to crush em, but slamming it against the counter honestly makes them taste better.
2. Dust cheese sticks in flour (Pretend like you are salt bae up in here)
3. Dip cheese sticks in the egg and milk mixture
4. Coat cheese sticks in the Flamin’ Hot Cheetos powder niceeee and good
5. Fry em on up at 350 degrees in a heavy bottom pot for 1 minute
6. Serve with that HEAVY DUTY RANCH

Nice and easy and a crowd pleaser for sure. Stay tuned for even more HIX favorites here in just a little bit with Ben Burgess and Chef Logan!