Smoked Queso Dip

[BrianCal]

I’m in a smoking Facebook group, over the last few weeks suddenly Smoked Queso dip seemed to be the thing to do. So had to give it a try.

Gouda, Cheddar, Monterey Jack, Colby jack, ground beef, onion, jalapeño, Ro-tel, chipotle peppers, smoked at about 300 over apple chips for two hours

 

[Cliff Bartlett]

Man, that looks outstanding Brian. Will definitely give that a try.

 

[JimK]

Holy Moly! That looks good!

 

[Rich G]

Yeah, that's on the to-do list for sure! Just need a bag of chips.....or a hot dog.....or a burger......or maybe just a spoon?

R

 

[Dustin Dorsey]

You beat me to the punch! I'm making some later this weekend. Your's looks great!

 

[Tony-Chicago]

Spoon...
Seems like a nice easy recipe too.

 

[J Grotz]

I think you have won the unofficial Independence Day Weekend Photo Gallery Cook-Off. Wow.

 

[Brad Olson]

July 3, 2020...something good actually came out of Facebook.

 

[BrianCal]

It’s good, but definitely trying to figure out some adjustments. The cheese got a little solid as it cooled. But also there’s a little watery or liquid separation. Some people use Velveeta, which I am trying to avoid. Apparently its good as a binder, melty cheese. Have heard some people talk about a roux as a binder, but also some suggest either milk or a beer to loosen it up. The taste is GREAT, will re-heat it tomorrow and fine tune it. I’m lucky, have a frind who is a chef, he is great when it comes to food science.

 

[BrianCal]

Yeah, that's on the to-do list for sure! Just need a bag of chips.....or a hot dog.....or a burger......or maybe just a spoon?

R

Tried a few Tostito’s, and a spoon....loved it both ways

 

[BrianCal]

You beat me to the punch! I'm making some later this weekend. Your's looks great!

Lets compare notes and what we learn

 

[Dustin Dorsey]

If you want to avoid velveeta but you want a melty cheese I saw a video by Chud's BBQ YouTube channel where he used sodium citrate to make his own American cheese. I find that intriguing and I may research that. It probably beats the hell out of velveeta.

 

[Cliff Bartlett]

or a beer to loosen it up.

Beer would probably work. It loosens me up! Sorry, been one of those days.

 

[J Grotz]

If you want to avoid velveeta...

You lost me here.

 

[Dustin Dorsey]

You lost me here.

No, I'm all in on Velveeta and I'm going to use it for this cook, but there's not much actual cheese there. I ordered some sodium citrate and I'm going to make my own. My wife said"Let me get this straight. So you are going to take perfectly good expensive block cheese and you are going to turn it into that? Cheap American cheese? "
Yep. Yes I am.

 

[Brad Olson]

My wife said"Let me get this straight. So you are going to take perfectly good expensive block cheese and you are going to turn it into that? Cheap American cheese? "
Yep. Yes I am.

Wisconsin would like to have a word with you, Dustin.

 

[BrianCal]

Beer would probably work. It loosens me up! Sorry, been one of those days.

about to work on it with my chef friend, he’s suggesting a little wine, might loosen up the cheese a bit on the reheat. Or loosen us up, not sure which....

 

[BrianCal]

Ok, so here’s the post mortem....when I reheated it, the solids and the oils separated even more. It looked absolutely awful. Wish I had taken a pic, lol. But being on the beach, at a grill, and a little buzzed, we had to at least try it. Tasted amazing. The texture was a little rough, but scooped on a tostito, was really delicious. Might have to go the velveeta route next time, Chef friend said that would help keep it emulsified and would stay together better

 

[K McCarthy]

Wow, that looks great! Nice work!

 

[Dan C. FL]

I would definitely try this with velveeta!!!! Looks great!!!