When it comes to comfort food, few dishes can rival the creamy, smoky richness of a well-made queso dip. And if you’re a fan of BBQ flavors, you’re in for a treat—smoking your queso brings a depth of flavor that is simply unmatched. But it doesn’t stop there: by using Meat Church rubs, you take your queso to an entirely new level. Whether you’re gearing up for a big BBQ, a family gathering, or just a cozy night in, this smoked queso recipe using Meat Church will quickly become your go-to dip.
Why Smoked Queso recipe? A Flavor Journey Worth Taking
Picture this: You’re sitting around the grill with friends and family, and the air is filled with the mouthwatering aroma of something amazing cooking. When you open the smoker to check on the next dish, a rich, smoky scent wafts up from a cast-iron skillet filled with melted cheese, sausage, and spices. That’s the magic of smoked queso.
There’s something about the combination of creamy cheese and the savory depth of smoke that just hits differently. Add in the signature flavors of Meat Church seasonings, and you’ve got a queso dip that’s unforgettable.
The great thing about smoked queso is that it’s endlessly customizable. Whether you prefer it with sausage, extra spice, or a bit of sweetness, you can adjust the recipe to fit your flavor profile. So, if you’re looking to take your queso game to the next level, you’re in the right place!
What You Need to Make Smoked Queso with Meat Church
Before you start, let’s make sure you’ve got everything you need for the perfect smoked queso. This recipe is designed to be simple and accessible, with just a few key ingredients and tools.
Ingredients for Smoked Queso
| Ingredient | Amount |
|---|---|
| Velveeta cheese (block) | 1 lb |
| Sharp cheddar cheese (shredded) | 1 cup |
| Cream cheese | 4 oz |
| Ground sausage (optional) | ½ lb |
| Meat Church BBQ Rub | 2-3 tbsp |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Green chilies (canned) | 1 can (4 oz) |
| Heavy cream | ½ cup |
| Fresh cilantro (garnish) | 2 tbsp (optional) |
Key Notes:
- Velveeta and Cheddar: The combination of Velveeta and sharp cheddar creates the perfect blend of smooth creaminess and sharp, tangy flavor. If you’re not a fan of Velveeta, you can substitute it with other melting cheeses like Monterey Jack or Gouda.
- Meat Church Rubs: Meat Church’s rubs are essential for bringing the depth and smoky flavor to the queso. “The Holy Gospel” rub is a great all-around choice, but don’t hesitate to experiment with others like Honey Hog or Texas Trinity for a sweeter or spicier kick.
Equipment You’ll Need
- Smoker or Grill: For that classic smoky flavor, a smoker works best, but you can also use a grill set up for indirect heat.
- Cast Iron Skillet or Disposable Pan: A heavy-duty cast iron skillet retains heat well, helping your queso stay warm and creamy. A disposable aluminum pan works just as well if you don’t want to worry about cleanup.
- Mixing Spoon: You’ll need something sturdy for stirring the queso while it smokes.
- Cutting Board and Knife: For prepping your sausage, cheese, and other ingredients.
Step-by-Step Guide to Making Smoked Queso Using Meat Church
Now that you have everything prepped, it’s time to dive into the process of smoking your queso. Don’t worry—it’s easier than it sounds, and the result will be worth every minute.
1. Preheat Your Smoker (225°F)
Begin by preheating your smoker to 225°F. While any wood chips will do, hickory and oak are fantastic options for adding a rich, smoky flavor to the queso. Once your smoker is up to temperature, add a water pan if you have one. This will help maintain moisture and prevent the queso from drying out.
2. Prepare the Meat Church Seasoning and Cheese
If you’re using sausage in your smoked queso (which we highly recommend for extra flavor), start by crumbling and cooking it on a separate pan. Add 2-3 tablespoons of Meat Church BBQ rub to the sausage as it cooks, ensuring every bite is infused with smoky, spicy goodness.
While the sausage cooks, cube your Velveeta and cut your cream cheese into smaller pieces. This helps the cheese melt more evenly during the smoking process. Grate your sharp cheddar and set it aside.
3. Layer the Ingredients in Your Skillet
Take your cast iron skillet or aluminum pan and add the following ingredients:
- Velveeta, cubed
- Cream cheese, cubed
- Shredded cheddar
- Diced tomatoes (with juices)
- Green chilies (drained)
- Heavy cream
Sprinkle your Meat Church BBQ rub evenly over the top. This will infuse the queso with that signature smoky flavor that makes it stand out from regular queso recipes.
4. Smoke the Queso (45 Minutes to 1 Hour)
Place your skillet or pan on the smoker and let it cook for about 45 minutes to 1 hour. Stir the queso every 15 minutes to ensure even melting and to prevent any cheese from burning. The goal is to let the cheese melt down into a creamy, smoky dip while absorbing the flavors from the Meat Church seasoning and any smoke in the air.
After about 45 minutes, check the texture of the queso. If it’s too thick for your liking, you can add a little more heavy cream to reach your desired consistency.
5. Garnish and Serve
Once your queso has reached the perfect creamy consistency, remove it from the smoker. Garnish with freshly chopped cilantro (optional but highly recommended for a burst of color and freshness). Serve your smoked queso with tortilla chips, crackers, or even fresh veggies for a tasty, indulgent snack.
Tips for the Perfect Smoked Queso Every Time
Getting smoked queso just right is all about balancing the flavors, the smoke, and the creaminess. Here are a few expert tips to ensure your queso turns out perfect every time:
Use High-Quality Cheese
The cheese you use plays a major role in the final texture and taste of the queso. Go for Velveeta and sharp cheddar as a base, and feel free to experiment with other cheeses like Monterey Jack, Gouda, or Pepper Jack for extra depth or spice.
Don’t Rush the Smoke
The key to great smoked queso is time. Allow the queso to cook slowly on the smoker, absorbing the smoke while the cheese melts and the flavors meld together. Low and slow is the mantra for this dish.
Adjust the Spice Level
Meat Church rubs bring a great balance of heat and smokiness, but if you like it spicier, add a pinch of cayenne pepper or jalapeño slices to your queso. On the other hand, if you prefer a milder version, you can tone down the rub or leave out the sausage.
Keep it Warm
Queso can cool down quickly, so it’s a good idea to serve it in a warm dish or use a warming tray to keep it at the perfect temperature. If you’re making a big batch, consider reheating it in the smoker or on the stove before serving.
Frequently Asked Questions (FAQ)
Can I Make This Queso Without a Smoker?
Absolutely! If you don’t have a smoker, you can still make this delicious queso on a grill with indirect heat or even in your oven. For the oven method, set it to 350°F and bake the queso in an oven-safe dish, stirring every 10 minutes until the cheese is fully melted and smooth.
What Meat Church Rub Should I Use?
The Holy Gospel rub is a great all-around choice for smoked queso, as it provides a perfect balance of sweet, savory, and spicy flavors. However, you can also experiment with the Honey Hog (for a sweeter version) or Texas Trinity for a bolder, more pepper-forward kick.
Can I Prepare This Smoked Queso Ahead of Time?
Yes! You can prepare the queso a day ahead and store it in the fridge. Just be sure to reheat it gently on the smoker or stovetop to avoid separating the cheese. Adding a little more cream can help smooth it out if needed.
Can I Make a Vegetarian Version?
Of course! Simply skip the sausage and add more veggies, like bell peppers, onions, or even black beans for a hearty, vegetarian-friendly dip. You can also bump up the spices with extra rub or hot sauce to make up for the absence of the sausage.
Conclusion
There’s no denying the magic of smoked queso—and when you add Meat Church rubs to the mix, it becomes an unforgettable experience. From the rich, creamy texture to the deep smoky flavor, this queso is perfect for any occasion, whether it’s a backyard BBQ, a family get-together, or a movie night at home. So grab your ingredients, fire up your smoker, and treat yourself to a queso dip like no other.
And remember, the best part about this recipe is that it’s entirely customizable. Play with the spices, add your favorite ingredients, and make this smoked queso recipe your own. You’ll soon find that this dip becomes a staple at all of your gatherings—and don’t be surprised if everyone asks for the recipe!
