Rotel Dip On Smoker
Use a 4 to 5 quart cast iron Dutch oven or other oven safe dish. If your smoker is already on this can be cooked at any temperature but may.
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Be sure to stir the queso about every 30.
Rotel dip on smoker. Place in your smoker and cook 90 120 minutes until cheese is bubbling. Cook the 1lb of pork sausage. Smoked for 2 hours stirring every 30 minutes or so to make sure its all mixed up well and that smoke flavor has had a chance to really permeate the cheese dip.
Divide the block of Velveeta into 5 to 6 large pieces and cut the smoked Gouda into small 1 inch cubes. I prefer to use the throwaway foil pans. Cook in the smoker until melter about 30 minutes.
4 Place the pan on the grill and melt for about 35-40 minutes with the lid closed on the grill. Add the sausage and Traeger Coffee Rub last. Add the meat peppers and Rotel to the Dutch oven or pan.
In a non-stick skillet brown ground beef over medium heat until fully. Place on the smoker. Place the tortilla chips in a pan and warm up in the smoker for about 10 minutes.
Place some of the wood chips on top of the coals. To the foil pan add the chorizo Velveeta cheese chunks cilantro jalapeño Rotel and shredded Mexican blend cheese. Add the dish to the smoker and cook for about 40 minutes.
Dump the cooked meat and veggie combo into a disposable aluminum foil pan along with a block of Velveeta cubed cream cheese cubed can of cream of mushroom soup trust me a can. Place the pan of dip on the side without the coals to cook it with. Preheat your smoker to 350 degrees F.
Add all ingredients to a 913 pan. Add all ingredients above into a large grill safe pan. Pour in half can of either chicken or beef broth.
Light the coals when the coals are ready place them on one side of the grill. Add the entire can of Rotel and half of the fresh cilantro. When finished simply pull off the smoker and plate right away in a dip bowl or eat straight out of the pan.
Mix ingredients using a large wooden spoon. Add the canned ingredients including the liquid. Cut the Velveeta into cubes and place in a shallow pan.
How to Make Smoked Queso Dip Fire up the smoker with pecan wood chips and get temperature to 230 degrees F. Preheat your smoker or grill to 200F.
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