Dustin Dorsey
TVWBB Hall of Fame
Smoked queso is super trendy right now so I decided to give it a shot. I more or less followed the Meat Church recipe but cut it in half.
1 pound of velveeta and 1/2 pound of smoked gouda.
1/2 pound of regular breakfast sausage.
I did 1 can of regular diced rotel and 1/2 can of cream of mushroom.
A little less than a tablespoon of Holy Cow.
All the ingredients getting cozy in a cast iron dutch oven.
Cooked on the Kettle with the Slow n Sear at around 320. The recipe called for 350.
I used a chunk of post oak.
]
Finished product. The recipe says 2 hours. That's probably way too much if you cut the recipe in half. This got a little thicker than I would have preferred, but it was delicious. I'll probably try another batch soon and see if I still like it. I plan on experimenting on making my own American cheese soon with some Sodium Citrate. I'll post that if works out.
1 pound of velveeta and 1/2 pound of smoked gouda.
1/2 pound of regular breakfast sausage.
I did 1 can of regular diced rotel and 1/2 can of cream of mushroom.
A little less than a tablespoon of Holy Cow.
All the ingredients getting cozy in a cast iron dutch oven.
Cooked on the Kettle with the Slow n Sear at around 320. The recipe called for 350.
I used a chunk of post oak.
]Finished product. The recipe says 2 hours. That's probably way too much if you cut the recipe in half. This got a little thicker than I would have preferred, but it was delicious. I'll probably try another batch soon and see if I still like it. I plan on experimenting on making my own American cheese soon with some Sodium Citrate. I'll post that if works out.
