Smoked Queso

20 Jun, 2020

Smoked queso makes the perfect game day snack. Add brisket and itbecomes the ultimate, smokey game day must have item on your menu. In fact, this is the #1 tailgating recipe on our site.

This original recipe was written by my good friend Doug Scheiding of Rogue Cookers (give him a follow on Instagram. He's a World Champion). During the pandemic we started focusing on easy recipes largely made of items you may already have in your pantry. I asked Doug if we could shoot a video on his recipe. He gave us permission and the next month the internet and social media exploded with queso photos. This stuff is a hit!

Since this recipe calls Velveeta, you need to add a creamy soup for cheese consistency. Doug's original recipe called for Cream of Mushroom, which works great you do not taste mushrooms. However, I prefer cream of poblano or jalapeño if you can fid it.

This is best made in a smoker, but you could also make it on a stove top or in a crock pot.

Meat Church How To YouTube Video: https://www.youtube.com/watch?v=4bhmC-FHNn4&t=114s

Ingredients

1 (2 lb) block of Velveeta cheese
16 ounces of smoked gouda, cubed or shredded
2 lbs of cooked\chopped brisket or 1 tubes of hot breakfast sausage (sub ground beef or venison)
2 cans of Rotel (fire roasted or chipotle preferred)
1 can of cream of poblano or jalapeño soup (sub cream of mushroom or chicken)
1/2 C chopped cilantro
2 T Meat Church Holy Voodoo to taste (sub Holy Cow)

Tools

Medium cast iron skillet or 14" dutch oven

Prepare your smoker or pellet grill
Prepare your smoker at 350 degrees. We used a Traeger with Meat Church pellets (oak\hickory) in this video , but mesquite, hickory or pecan would also be good choices.

Prepare the queso
If you are using sausage, cook the sausage in the dutch oven over medium heat and then drain the the fat off.

If you are using brisket, add it to the dutch oven.