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Started By
Message
Here's my smoked queso from last night...
Posted on 2/6/22 at 12:23 pm
Posted on 2/6/22 at 12:23 pm
What you'll need.
A cast iron Dutch oven or chicken fryer.
A smoker at 250ish degrees.
Your choice of breakfast sausage browned down with a half diced onion (drained)
A block of Velveeta.
8 oz of either smoked gouda or pepper jack cubed up.
One can of fire roasted Rotel.
One can of cream of mushroom.
Half a jar of salsa verde.
Your favorite barbecue rub or Cajun seasoning.
The adult beverage of your choice, and 1 hour.
Smoke uncovered and stir every 15min or so...
Enjoy!
A cast iron Dutch oven or chicken fryer.
A smoker at 250ish degrees.
Your choice of breakfast sausage browned down with a half diced onion (drained)
A block of Velveeta.
8 oz of either smoked gouda or pepper jack cubed up.
One can of fire roasted Rotel.
One can of cream of mushroom.
Half a jar of salsa verde.
Your favorite barbecue rub or Cajun seasoning.
The adult beverage of your choice, and 1 hour.
Smoke uncovered and stir every 15min or so...
Enjoy!
10
Posted on 2/6/22 at 12:24 pm to heypaul
My son made one yesterday but I thought it was to thick. Tasted great though
Posted on 2/6/22 at 12:28 pm to CHEDBALLZ
Yeah I preheated that cast iron then browned down my sausage and onions and continued to stir throughout it smoking.... 
I don't have a picture of that sorry, and about halfway through I thought it was going to be way too thick but it just kept melting and melting.
I don't have a picture of that sorry, and about halfway through I thought it was going to be way too thick but it just kept melting and melting.
Posted on 2/6/22 at 12:29 pm to CHEDBALLZ
I can't wait to put it on our pulled pork sliders!
Posted on 2/6/22 at 12:33 pm to heypaul
Saving this 
Posted on 2/6/22 at 12:33 pm to heypaul
Some half-n-half always helps if it’s too thick.
Posted on 2/6/22 at 1:23 pm to heypaul
Looks damn strong. Haven’t made one since I moved last year. broke out the Kamado today for the first time since probably last March to smoke some ribs. Need to do this soon.
Posted on 2/6/22 at 1:27 pm to heypaul
Exp Aug 2021
Posted on 2/6/22 at 2:46 pm to Degas
quote:
Exp Aug 2021
Uh?
Posted on 2/6/22 at 3:12 pm to heypaul
The bottle in the background has a “Best By” date. I hope you and your family will be OK.
This post was edited on 2/6/22 at 3:14 pm
Posted on 2/6/22 at 3:32 pm to Kim Jong Ir
Prayers sent to the OP. Also, making a note to never take his cooking tips.
Posted on 2/6/22 at 4:28 pm to heypaul
quote:
smoked queso
quote:
One can of cream of mushroom.
You lost me on this ingredient
Posted on 2/6/22 at 4:52 pm to Kim Jong Ir
Oh it's just olive oil...
Some people pay extra for aged stuff
Some people pay extra for aged stuff
Posted on 2/6/22 at 4:53 pm to Kim Jong Ir
quote:
The bottle in the background has a “Best By” date. I hope you and your family will be OK.
You fricking people.
Posted on 2/6/22 at 4:54 pm to Aubie Spr96
quote:
quote:
The bottle in the background has a “Best By” date. I hope you and your family will be OK.
You fricking people.
I know Paul. I was just answering his question.
Posted on 2/6/22 at 4:55 pm to Origins of Asymmetry
quote:
You lost me
It's optional. I guarantee you you can't taste it.
Posted on 2/6/22 at 5:08 pm to heypaul
Looks good. IWEI. Did it capture a lot of the smoke?
Posted on 2/6/22 at 5:37 pm to heypaul
quote:
It's optional. I guarantee you you can't taste it.
Then why put it in?
Just kidding, but does it help with the consistency or something?
Posted on 2/6/22 at 7:14 pm to CHEDBALLZ
quote:
My son made one yesterday but I thought it was to thick. Tasted great though
Some evaporated milk would go perfectly in this
Posted on 2/6/22 at 8:08 pm to heypaul
Would
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