Smoked Queso Dip
The Setup
The Pan: 1 Large Aluminum Disposable Pan (makes cleanup a breeze).
The Cheeses: 1 block (32 oz) Velveeta.
1 block (8 oz) Pepper Jack, cubed.
The Meat: 1 lb Breakfast Sausage (browned and drained before adding).
The Aromatics: 1 White Onion (finely diced) and 1 can Rotel (diced tomatoes and green chilies, do not drain).
The Finisher: 1/2 cup Heavy Cream (this keeps the dip from "skinning over" as it cools).
The Rub: Your favorite BBQ Rub (Honey-Chipotle or a savory Garlic-Herb rub works great).
The Instructions
1. Assemble the Pan
In your aluminum pan, add Velveeta and Pepper Jack. Pour in the cooked breakfast sausage, diced onion, and the entire can of Rotel (including the juice).
2. The First Smoke
Preheat your smoker to 225°F.
Season the top of the cheese and meat mixture heavily with your favorite BBQ rub.
Place the pan on the smoker uncovered for 1 hour.
Tip: Resist the urge to stir it during this first hour! Let the smoke settle into the fat of the cheese and sausage.
3. The Cream & Consistency
After 1 hour, open the smoker. The cheese should be soft and starting to puddle.
Pour in the 1/2 cup of heavy cream.
Give everything a thorough stir until the colors are incorporated and the cubes have melted into a smooth sauce.
4. The Finish
Close the lid and smoke for one more hour.
Stir it once more halfway through (at the 30-minute mark) to ensure the edges don't scorch.
Once the queso is bubbling and a deep golden-orange color, it's ready.
The Serve
Serve it straight out of the pan with high-quality tortilla chips. If the dip starts to get too thick while sitting out, you can splash in a little more warm milk or cream to loosen it back up.