If you don’t love queso, you might need to see someone. Photographer Chris Rabil gave up his recipe using smoked bison, but not without a fight. And Bayliss Boatworks’ yard manager, Judd Beatty, makes tricky wild hog totally doable. Prepared both of these next-level dishes on a Big Green Egg, and you've got the makings of a great party!

In partnership with: Big Green Egg, Bayliss Boatworks, Chris Rabil, Cole Alcock, Meredith Ouzounian