Smoked Queso with Real Cheese

[JoeSousa]

It does somewhat set up at room temp??? Guessing if you were to dump it on some parchment on a sheet pan, spread it thin, and put it in the fridge it could make some great faux American cheese??? It does set up fairly firm in the fridge.

Here is a recipe I found that uses sodium citrate to make American slices: https://modernistcuisine.com/mc/gril...our-socks-off/ Pretty similar to the queso, just different ratios.

[JoeSousa]

58limited It can be on the salty side. The sodium citrate does add quite a bit of saltiness.

[rickgregory]

Hmm. I've been thinking of making my own 'American cheese' by using sodium citrate and sharp cheddar, etc. Does this set up at room temp? If not, would simply dropping the water do that I wonder?

[58limited]

Just tried it (and burned my mouth) and it is sooo good. A bit salty (from the rub? I added 1T Salt Lick and 1T Salt Grass 7, or maybe the sodium citrate adds some salt plus the Tasso is salty and maybe some came from the beef ribs)) but it is oh so good! And rich!

[ItsAllGoneToTheDogs]

all the things I see around here that I add to my "to do list" and you go and make a post that gets added to my "wife said I will do list"

[58limited]

Finally made this today as I was smoking some pastrami on the KBQ so the temps were lower - about 225*

For the meat I used leftover beef Dino rib meat and a 5 oz. piece of homemade tasso. Also added 4 hot Hatch chilis. Here it is as I pulled it off the KBQ (I tasted it and it has enough smoke) and it will finish in the oven.

[Mr. Bones]

JoeSousa What planted th idea was my love of beer cheese soup, but yup, even cider might be a nice combo, as well...
Loves me some Angry Orchard Green Apple, every now an again...

[JoeSousa]

Mr. Bones Never thought about using beer in this. That would definitely be good. Apples are great dunked in regular queso so I would think a nice hard cider could be good as well.

[Mr. Bones]

That looks delicious, Brother!!!

Thanks fer sharin with us, I'll be makin this sooner, rather than later...

I so LOVE that ya used th real cheeses....I likeys Velveeta jus fine, but usin th real cheeses opens up countless other doors to Flavourtown!!!!

I might make it straight offa th rack, first run, but I already wanna sub Guinness, or broth...(I never hardly use water as an ingredient, jus a cookin medium... )

[JoeSousa]

BFlynn Just to make things even do you have any salmon or apple tips for me?

[BFlynn]

That looks great! I feel a little bad getting queso tips from someone in Washington. They're gonna kick me out of Texas.

[JCGrill]

Awesome. Since I have tried sodium citrate I don't think I could do it any other way. Thanks for posting.

[JoeSousa]

Since it is so rich it would be perfect for a party snack as a dip or something like that. Not sure this is what you would want to drench your nachos in (although I did that) but having out on a snack table would be great.

[RonB]

If you like the taste of Velveeta, try adding some freshly grated Muenster or Gruyere. Both melt well and will take the Velveeta up a notch.

[RonB]

Thanx - always lookin for a smokey party snack.