Directions

1. Preheat your smoker to 120°C (250°F).

2. Season the beef mince generously with Lane's Blackening Rub, then press it firmly into a compact rectangular block.

3. Heat a large cast iron pan or flat plate over high heat. Sear the mince block for 3-5 minutes per side until a deep, dark crust forms. Avoid breaking it apart at this stage.
4. Transfer the beef block to a foil tray or small roasting dish. Add the diced onion, chopped pickles, tomato sauce and American mustard around the beef.

5. Top with the cubed tasty cheese and grated mozzarella, then finish with an extra dusting of Lane's.

6. Place the tray into the smoker and cook for 30 minutes, allowing the cheese to melt and the flavours to combine.
7. Pour in the evaporated milk, then use a spatula or spoon to break the beef apart and mix everything together until it resembles a rich, cheesy cheeseburger dip.
8. Return the tray to the smoker for a further 45-60 minutes, stirring occasionally, until bubbling, thick and loaded with smoky flavour.
9. Serve warm spooned over crispy hash browns and topped with chopped bacon.