Marinades, Sauces, Rubs & Salsas
Cast Iron Beer Cheese
by: David Olson, Live Fire Republic
In our household, grilling has always been more than outdoor cooking. It’s here that our family tends to slow down, reconnect, tell stories of our day, and share meaningful time together. And, of course, the food is great as well. Importantly, cooking over live fire teaches us to care about the place, people, and process around which our feet stand. When preparing a family meal together with our kids – from building the fire, to tending it, and watching the ingredients come to life – they can more easily understand that anything worthwhile takes time, attention, patience, and care – all lessons that extend far beyond the grill.
Those same lessons comes through in our cast iron beer cheese – simple ingredients, slow, steady heat, attention to the technique, and when done right, a rich and velvety, creamy, smoky, and comforting result. The perfect start to the best of evenings around the family table and a reminder to savor the journey, not just the destination.
Cast Iron Beer Cheese Recipe
Cast Iron Beer Cheese
Ingredients
Beer Cheese Dip:
- 2 tbsps. beef tallow
- 1 small yellow onion, finely chopped
- 1-2 jalapeños, minced, depending on heat preference
- 2 cloves garlic, minced
- 8 oz whipped cream cheese, room temp
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup shredded fontina
- 1 cup shredded white cheddar
- 1 cup shredded pepper jack
- 1/2 cup grated parmesan
- 3/4 cup lager or pilsner beer, room temp
- Kosher salt and black pepper, to taste
- Chopped chives or green onion, garnish
- Toasted pretzels, grilled bread, or crostini, for serving
Recipe Steps
1: Set your grill for indirect heat and adjust vents to hold between 300–325°F. Add a few small chunks of apple or cherrywood over the coals for light smoke. Place a cast iron skillet over direct heat, add beef tallow, and sauté onion and jalapeños until softened. Stir in garlic and cook 3–5 minutes, until golden and fragrant.
2: Move the skillet to indirect heat. Add whipped cream cheese, Dijon, and Worcestershire, stirring until smooth. Gradually fold in fontina, white cheddar, pepper jack, and parmesan. Close the lid and stir occasionally until fully melted and silky.
3: Uncover, pour in the beer, and whisk until bubbling and fully combined. Remove from heat, season to taste, and garnish with chives. Serve warm, family-style, with toasted pretzels, grilled bread, or crostini.
