re: Smoked Queso - Pics

Agree on adding pork later.

I followed most of above steps... thought I used too much meat and not enough cheese tho. Added some cheese later.

Bought 5lb block off Sabor Nuestro Super Melt White American Cheese (used 3 lbs)....

Browned 2lbs of 50/50 Ground Venison/Ribeye Fat... drained and wrapped in Parchment Paper. Smoked on Mesquite for 1 hour at 200ish. Also took abother posters idea to smoke a head of garlic... did that and mashed up 2 cloves for this ... added while it was melting

Diced 3lbs (like the OP) of the cheese and added to alum pan w 1 can of chunky Rotel w green chili, 1 large diced jalapeño, & 1 large white onion.

Put pan on the smoker and added the meat... “smoked” for additional hour or so... then raised heat to 300 for hour. Mixing while it cooked.

Wife & son say it’s really good. I didn’t get pic before I stirred it last time for crust view tho


FYI - this makes a large quantity, obviously.... although it has dairy, u can freeze if u don’t wait too long n the fridge. Once it cools and “hardens” - vac pack or n an airtight container for the freezer... thaw slowly and reheat n microwave. It will be fine.

Mucho thanks to OP for this.

Crazy easy and crazy good.

Will try soup and less meat next time

Thats what I was thinking as well

I might try adding some elbow noodles too like someone said. A smoked pulled pork mack n cheese dish sounds kinda amazing to me

while I love me a good velveeta queso dip, if I happened to want to smoke some queso for a group that includes several women who are...particular about their foods ("is this REAL cheese???"), is there another type of cheese that would be good for this, or should I stick with velveeta (which I'm perfectly happy to do). just curious.