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Smoked Queso
Posted on 2/4/21 at 4:48 pm
Posted on 2/4/21 at 4:48 pm
Does anyone have a recipe that they have used for smoked queso?
Posted on 2/4/21 at 5:21 pm to HTOWNTIGER1
Google Meat Church smoked queso
Posted on 2/5/21 at 11:29 am to t00f
Cook for a hour and a half total @ 225-230 degrees.
at halfway point stir.
32 ounce block of velveeta ( i have made twice like it better using the queso blanco )
1 jalapeno sliced
1/2 vidalia onion, sliced
1 can of original rotel
1 can of fire roasted rotel
1 lb of Jimmy dean sausage, browned
1 can cream of mushroom
at halfway point stir.
32 ounce block of velveeta ( i have made twice like it better using the queso blanco )
1 jalapeno sliced
1/2 vidalia onion, sliced
1 can of original rotel
1 can of fire roasted rotel
1 lb of Jimmy dean sausage, browned
1 can cream of mushroom
Posted on 2/5/21 at 8:26 pm to Beck56
quote:
32 ounce block of velveeta ( i have made twice like it better using the queso blanco )
1 jalapeno sliced
1/2 vidalia onion, sliced
1 can of original rotel
1 can of fire roasted rotel
1 lb of Jimmy dean sausage, browned
1 can cream of mushroom
This post was edited on 2/5/21 at 8:27 pm
Posted on 2/5/21 at 8:47 pm to jlnoles79
Do you dislike the ingredients or just the brands?
Posted on 2/5/21 at 9:13 pm to Hotgin
quote:
Do you dislike the ingredients or just the brands?
Brands
Posted on 2/5/21 at 9:30 pm to HTOWNTIGER1
quote:
Google Meat Church smoked queso
This. I add a little more smoked Gouda and like it just as much with ground beef vs the sausage.
Get some cream of jalapeño from HEB if you can.
Posted on 2/6/21 at 11:57 am to NOLAGT
Giving it a shot today so the smoke flavors can settle in for tomorrow.
Posted on 2/6/21 at 12:09 pm to Stexas
I think I'm going to use this one.
Ingredients:
1 lb Velveeta cubed
1/4 lb pepper jack
8 oz cream cheese cubed
10 oz Rotel
10 oz cream of Jalapeno soup
1 lb Chorizo sausage browned and drained
1 onion diced
1 fresh jalapeno
1 red bell pepper diced
½ tsp cumin
½ tsp adobo seasoning
green chilies to taste
Ingredients:
1 lb Velveeta cubed
1/4 lb pepper jack
8 oz cream cheese cubed
10 oz Rotel
10 oz cream of Jalapeno soup
1 lb Chorizo sausage browned and drained
1 onion diced
1 fresh jalapeno
1 red bell pepper diced
½ tsp cumin
½ tsp adobo seasoning
green chilies to taste
Posted on 2/6/21 at 1:00 pm to HTOWNTIGER1
I used a small block of Velveeta and one and a half small blocks of Gouda.
Posted on 2/6/21 at 1:07 pm to Stexas
How is it? What kind of wood did you use?
Posted on 2/6/21 at 1:13 pm to HTOWNTIGER1
Came out incredible, but the intent was to put it up for tomorrow ( we had a small bowl we tested it with). Normally when we do cheeses on the smoker we give them a day or two to let the smoke flavor intensify, it makes a huge difference. I normally use Royal oak charcoal on my Weber kettle and added a little apple wood chips for flavor.
This post was edited on 2/6/21 at 1:14 pm
Posted on 2/6/21 at 3:28 pm to Stexas
Nice. I'm using a Camp Chef pellet grill with pecan @ 200 for 2 hours. We will see how it goes
This post was edited on 2/6/21 at 3:38 pm
Posted on 2/6/21 at 4:11 pm to HTOWNTIGER1
let us know how it goes!
Posted on 2/9/21 at 3:26 pm to TigerWise
quote:
Meat Church smoked queso
Made this on Sunday. It was phenomenal
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