Life is too short to put average beef in your mouth. Only the best for you—and that means wagyu. But even with wagyu, don’t settle. Throw some KC Cattle Company Wagyu Beef Hot Dogs or Wagyu Beef Brats on the grill. Their cows are raised in a stress-free environment, so the beef is more tender. The cows are happier. No hormones or antibiotics. More omega 3 and omega 6 because of higher marbling and good fat. All good for you!
Plus, KC Cattle was founded by a veteran, employs veterans, and donates proceeds to veteran’s foundations.
Boom, boom, brat-tastic!
Why not try this dip to go along with your premium hot dogs and brats?
Smoked Wagyu Chorizo Queso Dip
*recipe by KC Cattle customer Matt Arnold
16oz Velveeta Cheese
8oz Pepper Jack Cheese
8 oz Gouda Cheese
Two 10 oz Cans of Rotel Salsa (we used mild, but if you like heat could use others)
One 10.5oz Can of Cream of Mushroom Soup
1/4 cup Adobo Sauce from Chipotle Chilies
4 Tbs. BBQ Rub
1 lb Wagyu Beef Chorizo
1/4 cup Tomatoes for garnish
2 Tbs. Cilantro for garnish
Heat smoker to 250 degrees F. Cook Chorizo and drain. Cube up all three cheeses and put into a dutch oven. Add salsa, mushroom soup, adobo sauce and BBQ rub. Add in Chorizo and mix to incorporate all ingredients. Cook for about an hour with no lid, stirring about every 10 to 15 minutes, until smooth. Top with tomatoes and cilantro.
The cracked Crack Wise Staff-- warriors of the Funformation Movement.