Smoked queso makes the perfect game day snack. Add brisket and it becomes the ultimate, smokey game day must-have item on your menu. This recipe features an unexpected ingredient. But have faith, this is Meat Church BBQ’s number one tailgating recipe — so you know it’s good.
TOOLS
- YETI™ Cast Iron Ranch Pan
- Rambler® 4.5 QT Insulated Bowl (optional)
INGREDIENTS
- 1 (2 lb) block Velveeta Cheese, cut into 1-inch cubes
- 16 oz smoked gouda, cubed or shredded
- 2 lbs cooked, chopped brisket or 1 tube hot breakfast sausage (sub ground beef or venison)
- 2 cans Rotel (fire-roasted or chipotle preferred)
- 1 can cream of poblano or jalapeño soup (sub cream of mushroom or chicken)
- ½ cup chopped cilantro
- 2 tbsp Meat Church Holy Voodoo seasoning, to taste (sub Holy Cow)
STEPS
Preheat smoker or pellet grill
Preheat smoker or pellet grill to 350°F. We used a Traeger with Meat Church pellets (oak/hickory), but mesquite, hickory, or pecan also work well.
Directions:
If using sausage, cook in the Dutch oven over medium heat, then drain fat. If using brisket, add it directly to the Dutch oven.
Add Velveeta Cheese and smoked gouda to the Dutch oven.
Add Rotel and cream of poblano/jalapeño soup, including all liquid from cans.
Season to taste with Holy Voodoo. Stir to combine.
Place Dutch oven, uncovered, into smoker.
Stir every 15–20 minutes until melted and fully incorporated.
Stir in chopped cilantro. Top with extra cilantro and pico de gallo.
Serve with sturdy tortilla chips. Enjoy!
GEAR FIT FOR THE PIT
$70.00
21071505276
$200.00
21180000006
$250.00
17085020000
$40.00
21071505685
YETI™
Fire Pit
With lid and fire iron
$1,000.00
22030000054
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