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Missed the boat, smoked queso

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  • ItsAllGoneToTheDogs
    replied
    Thanks for all your ideas, a few I will use next time but I solved my issue by loading meat and cheese on the bottom thicker in the spots where I had less colors to work with... pretty happy how this turned out.

    Click image for larger version

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  • SmokingPat
    replied
    How about diced scallions (the whole thing). That bridges the green/white spectrum.

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  • ItsAllGoneToTheDogs
    commented on 's reply
    Not sure tomatillo would fit the flavor profile I'm going for, but definitely something I have planned down the road with a similar theme salsa platter I have in my head.

  • ItsAllGoneToTheDogs
    commented on 's reply
    some interesting ideas there, I like it

  • ItsAllGoneToTheDogs
    commented on 's reply
    I have a general recipe in mind, but as usual with me I'm doing something I haven't seen anywhere

  • Texas Larry
    replied
    Some of us were smoking quest before it was a “thing.” I use Guyere in my mix for a melty touch. Lots of good options above.

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  • Murdy
    replied
    This might be a stretch for red, and it would majorly alter the character of the queso, but salmon?

    A red berry or skin on apples would take it in a sweeter direction??

    Cauliflower for white??

    Green: Pistachios, Broccoli, Spinach
    Last edited by Murdy; July 21, 2021, 11:48 AM.

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  • klflowers
    replied
    Here is a recipe JoeSousa posted awhile back that looks pretty good. It is on my long long list of things to try:

    https://pitmaster.amazingribs.com/fo...th-real-cheese
    Last edited by klflowers; July 21, 2021, 10:14 AM.

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  • bbqLuv
    replied
    Smoked Queso.
    (1) Smoked Queso - YouTube

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  • Mosca
    commented on 's reply
    I was going to say the same.

  • smokin fool
    commented on 's reply
    Someone was asking about using sun dried tomato's in a recipe, this may be just the ticket.
    Preferably the ones not stored in olive/vegetable oil.

  • Mr. Bones
    replied
    1 Green: Green Onions / Shallots
    2. White:Garlic, Jicama
    3. Red: Pimiento

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  • Uncle Bob
    replied
    For red don't forget about chipotle in adobo sauce, loads of flavor and a bit of heat.

    Instead of green bell peppers I almost always substitute fire roasted Anahiem chiles, did that tonight with beef fajitas.

    Also don't for get about fire roasted tomatillos for part of a green sauce, some yummy stuff that........and lime, don't leave out lime in any of them.

    Leave a comment:


  • Steve B
    replied
    I’m thinking HouseHomey can help you out here.
    He’s is amazing with flavor profiles.

    Leave a comment:


  • Huskee
    commented on 's reply
    You're right, but I meant it as an add-in, perhaps for texture, not as the bulk of the melted cheese. Wasn't clear from how I typed it though mnavarre

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