Dragged the RecTeq Bull out for the first time in 2021, and went for the guilty pleasure dish: Queso. This will be a quick post, cause there isn’t much to it.. add ingredients, add heat. Not too much to build upon, but I did make some changes to the recipe from Meat Church.

The Prep Table

Super easy recipe. Brown meat, then add heat. Something about what I do doesn’t let me do exactly what the recipe calls for. 2Tbsp of seasoning? yeah, I’m gonna sprinkle till “I’m good.” For this example, I went with the spicy.

The ingredients – but with that ForensicBBQ flair.

So this was the basic idea for the recipe.. but I had to add my touch. Since it was Meat Church’s recipe, I kept the Holy Voodoo on there. ALMOST went for their Fajita seasoning instead, but I enjoy that Holy Voodoo.

Smoked Gouda? Yeah, I’m going to add a personal touch to that too… Hickory smoked Bourbon Gouda (Excellent choice, by the way). The Ro*Tel was definitely getting that Hot vibe – I’ve never used anything other than the tomato/habanero blend, to be honest – but it’s good.

And of course, I went with the Jalapeño Velveeta instead of regular. You’re probably wondering – that is WAY too much HOT for my liking. Consider what we have there. That’s a lot of cheese, so think proportion. You’ll get a bite, but you won’t be overwhelmed.

The Process

Real simple – Brown the sausage, drain the grease and add the ingredients.

Like I mentioned, brown that hot sausage and drain it. I used the same dutch oven to prepare everything to keep the flavors. Sliced up that Velveeta and diced up that Gouda. Pour the cans of Ro*Tel and the Cream of Jalapeño soup in there and mix it up as your smoker is heating up.

I say “smoker”, but it calls for a 350 degree temp. Not expecting a whole lot of smoke here (Still running that pecan from the Christmas Ham). But it’s still a wood fire, and it DID grab that wood flavor.

I portioned off the additions, add a little cheese, add a lil meat, add a can and continue. Once it was all put in there, sprinkled that Holy Voodoo on there. And I forgot to mention, I put some cilantro in there also.

Take the wooden spoon and stir it up. The smoker hit that 350 and let’s go

We’re looking at about 45 minutes here. Just adding heat.

I love this picture because I know what the next picture brings. This looks like a hot mess. Because it is. But after you let that wood heat get at it, we’re left with a deliciously creamy, meaty product. I introduce you to:

The Result

The Smoked Queso Dip

This is the queso you’re used to seeing.

Yep, nailed it. Absolutely perfect consistency – I credit the Cream of Jalapeño soup. All that hot and spicy in them ingredients? Had a simple back heat that didn’t overwhelm. If you know me, I always ask for it to be spicier. But this was a good middle ground for me. What I liked best, honestly, was the look of it. It’s simple, but the red and green makes for a great presentation. I put a cilantro topper on there – a lil garnish never hurts. But I ate an embarrassing amount, and am happier for it.

Check out Matt and them dudes at Meat Church.. Good stuff.

Happy 2021 y’all. Enjoy!

The Recipe

Smoked Queso Dip

ForensicBBQ

Thanks to the Meat Church crew for this recipe. I made some minor changes, but definitely go check them out! https://www.meatchurch.com/blogs/recipes/smoked-queso

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Ingredients

32 oz Velveeta (Jalapeno) Sliced
32 oz Smoked Gouda Cheese Cubed
32 oz Hot Breakfast Sausage
2 Cans Rotel (Diced Tomatoes w/ Habanero)
1 Can Cream of Jalapeno Soup
1/2 Cup Cilantro Chopped
2 Tbsp Meat Church's Holy Voodoo Seasoning

Instructions

Preheat pellet smoker to 350
Cook sausage in dutch oven until browned. Drain fat.
Combine the rest of the ingredients in the dutch oven.
Place in smoker, uncovered, for 45 minutes, stirring every 10-15 minutes
Add a cilantro topper to finish and eat!