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Smoked queso dip

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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    I am an immigrant from Wisconsin (2nd generation) and many of my people have died for that much cheese freedom!


    Having lived there, can confirm this statement is 100% true

    Keepin' It Weird in The ATX FBTX
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  • SmokeGirl
    SmokeGirl Posts: 22
    Yum-o!

    Large BGE 2017,  a Genesis Webber gasser, and dreaming of a MiniMax 

    Central Ohio and PTC, Ga
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  • Griffin
    Griffin Posts: 8,200
    My wife and neighbor have been hounding me for two weeks to try smoked queso. Now that I've seen a fellow egghead do it, I think I'll give it a shot this weekend.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • fence0407
    fence0407 Posts: 2,244
    Bookmarked - excellent cook and thanks for sharing!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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  • bradleya123
    bradleya123 Posts: 485
    By chance do you have a recipe for this marvelous dish?  Gonna make this Saturday...Thanks!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    bradleya123 said:
    By chance do you have a recipe for this marvelous dish?  Gonna make this Saturday...Thanks!!
    It was my first time making this so feel free to adjust to your liking.  Here is a rough idea of what I did though:

    2 small containers cream cheese. 1 chive flavored, 1 jalapeño.
    1 block of fiesta velveeta
    3 bell peppers diced
    1/2-1 red onion diced
    1 jar habanero salsa of your choosing
    6-8 jalapeños diced
    1 packet of thick cut bacon cooked and diced 
    1 package of bob evans spicy sausage cooked with dizzy pig spicy dizzy dust
    2 bags of shredded cheese. I think I did one Mexican/fiesta style and one just an extra sharp cheddar.

    Mixed all together and topped with dizzy pig fajiataish.  A few wood chunks on the egg, rock wood charcoal, at about 350 for 60-90 minutes till all melting and able to be mixed a suitable for a dip.

    Would then encourage transfer to a crockpot and held warm for stable holding while entertaining.


    Brandon - Ohio

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  • bradleya123
    bradleya123 Posts: 485
    Thank you very much!  Gunna make this Saturday, I'll take pictures!!  Thank you again!!  


    Leopoldstoch said:
    bradleya123 said:
    By chance do you have a recipe for this marvelous dish?  Gonna make this Saturday...Thanks!!
    It was my first time making this so feel free to adjust to your liking.  Here is a rough idea of what I did though:

    2 small containers cream cheese. 1 chive flavored, 1 jalapeño.
    1 block of fiesta velveeta
    3 bell peppers diced
    1/2-1 red onion diced
    1 jar habanero salsa of your choosing
    6-8 jalapeños diced
    1 packet of thick cut bacon cooked and diced 
    1 package of bob evans spicy sausage cooked with dizzy pig spicy dizzy dust
    2 bags of shredded cheese. I think I did one Mexican/fiesta style and one just an extra sharp cheddar.

    Mixed all together and topped with dizzy pig fajiataish.  A few wood chunks on the egg, rock wood charcoal, at about 350 for 60-90 minutes till all melting and able to be mixed a suitable for a dip.

    Would then encourage transfer to a crockpot and held warm for stable holding while entertaining.



    Retired Navy, LBGE
    Pinehurst, NC

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  • pgprescott
    pgprescott Posts: 14,544
    I did the Meat Church version of this last weekend. It twas a hit. Used Dizzy Pig Red Eye coffee rub in it which was a nice subtle addition. Thanks again for the inspiration. 
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  • northGAcock
    northGAcock Posts: 15,173
    @Leopoldstoch a few Questions about your Gawjus dip. Was it all for immediant consumption......or did you make to break down into smaller batches for later? Freez or freezes well?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    northGAcock said:
    @Leopoldstoch a few Questions about your Gawjus dip. Was it all for immediant consumption......or did you make to break down into smaller batches for later? Freez or freezes well?
    Some of it was served for immediate consumption , but the majority of it was broken down into smaller batches and vac sealed into the freezer for a later date.

    Plan to either Sous vide or crockpot when it comes time to reheat.

    Brandon - Ohio

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  • northGAcock
    northGAcock Posts: 15,173
    Leopoldstoch said:
    northGAcock said:
    @Leopoldstoch a few Questions about your Gawjus dip. Was it all for immediant consumption......or did you make to break down into smaller batches for later? Freez or freezes well?
    Some of it was served for immediate consumption , but the majority of it was broken down into smaller batches and vac sealed into the freezer for a later date.

    Plan to either Sous vide or crockpot when it comes time to reheat.
    Thanks....I will give this a go soon.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • KiterTodd
    KiterTodd Posts: 2,466
    Thanks for posting the pics and details.  These BGE queso variants have been making rounds on the FB groups for a couple months and I was in the group of "why are you lighting the egg to melt cheese?"  But I get it now.  That looks great!
    LBGE/Maryland
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Fingers crossed...



    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    It’s friggin gooooodddddd...



    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    TEXASBGE2018 said:
    It’s friggin gooooodddddd...


    Looks great man! Happy to see you enjoyed it!!

    Brandon - Ohio

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