Trying a new recipe: Smoked Queso
hive-193212·@bozz·
0.000 HBDTrying a new recipe: Smoked Queso
<center></center> ----------------- It's hard to believe that the summer is finally winding down. Sure, we still have about a month left, but with temps hitting the 40 degree (F) mark lately at night, it's pretty easy to imagine the days of jeans, hoodies, and flannels. Unfortunately for me, that also means that the majority of my content I spent the summer collecting for Hive is starting to dry up. That isn't to say my posts are going to go down the toilet, but it does mean I might not have as many graphically pleasing posts in the future. Trust me, it isn't going to be a wall of text either, but they might be a little more contemplative and less flashy. Winters are always tough, so I hope you stick with me through it. Before I get there though, I have been amassing a bundle of food posts that I want to share with you. The first being this smoked queso dish that @mrsbozz and I threw together for one of our camping trips this past summer. <center></center> ---------------- If you have been following me for a while, you know that @mrsbozz is not a beef eater. That means we eat a lot of chicken most of the time. I get an occasional burger or steak here and there and we eat probably more pork than we should, but the majority of our protein diet is chicken. We go through about 10 pounds per month of chicken in fact. While not all queso's have meat in them, we decided to start ours with some ground chicken. We make our own taco seasoning blend since many of those packets in the store are high in sodium. It's pretty simple, just eyeball some chili powder, garlic powder, cumin, and oregano into a container. Mix it up, and you are good to go. <center></center> ------------------ If you are a [Traeger Pellet Smoker](https://www.traeger.com/) fan, you have probably seen recipes like this before. There are two things that make what we made here more unique. 1. I'm not a fan of pellet smokers. I've never used one, and the food from them tastes just fine, but I feel like it is cheating. While I appreciate the benefits of being able to "set it and forget it", I also feel that BBQ is more of an art and like all good art it requires sacrifice. Using wood or charcoal and keeping a steady temperature is a delicate dance that you learn over time through patience and practice. 2. @mrsbozz is not a fan of that processed Velveeta cheese, which unfortunately is the base for most queso's. In fact, her pallet is so discerning that if we are out in a restaurant and they serve a queso that has Velveeta as the base, she can tell right away. The same is true for Cheez Wiz. She just can't stand it. Which means, we needed to come up with our own recipe that had some tweaks to work around the lack of Velveeta. <center></center> <center></center> <center></center> ------------------ I started preparing our good old Weber Kettle grill charcoal grill, while @mrsbozz was inside working on prepping all of the ingredients for the queso. By the time it went on the grill, it looked something like this: <center></center> ----------------- So basically, block colby and sharp cheddar cheese, Rotel tomatoes with other stuff included, the chicken taco meat we made, cream cheese, and a can of green chilies along with some other spices. I used a modified version of the [snake method](https://perthbbqschool.com/how-to-the-snake-method/) to set up my grill. I threw a couple of chunks of hickory on there to get a nice smoky flavor in the queso. <center></center> ----------------- It really doesn't take long to make this, so about a half hour to an hour into the cook, I checked on it and I gave it a stir to get the ingredients all mixed together. <center></center> -------------- Another half hour or so and it was good to go. I know it doesn't look very appealing in this picture, but trust me when I say the flavors were on point. It was quite good, and our friends who we shared it with raved about it. <center></center> ----------------- Of course we are our own worst critics and there are definitely some things I would have changed about it. First, I would have left the sharp cheddar out of the mix. Perhaps replaced it with something else. The problem is, sharp cheese just doesn't melt that great. There is something about it or the way it is made that tends to make it separate. You can see indications of that in some of the photos. That kind of yellow oily look is from the cheese separating. That's why a lot of people use Velveeta honestly because it is pretty much made for melting. I also felt the smoke flavor gave the queso a bit of an acrid taste. I'm not sure if I used the wrong kind of wood (maybe apple or cherry would have been a better choice), or if I didn't have my charcoal burning hot enough before I started the cook and the unlit coals gave it the bitter taste. Either way, I think with a few small modifications, this can be a dish that we really love. I'm definitely willing to try it again! I never turn down an opportunity to play with my grill! ---------- <center> ### [Sports Talk Social - @bozz.sports](https://www.sportstalksocial.com/@bozz.sports) </center> ---------- <center></center> ---------- <center>*All pictures/screenshots taken by myself or @mrsbozz unless otherwise sourced*</center>
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