Smoked Queso with real cheese?

[Attjack]

I'm thinking about making smoked Queso for the first time tonight. But I want to use real cheese. I watched Kenji Lopez-Alt make 3 incredient mac n cheese last night and he used evaporated milk to keep the cheese from clumping. Think it'll work for smoked Queso?

I also see a recipe online that uses sodium citrate.
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Anyone have any idea, tips, or recipes?

[xaugievike]

this is my preferred queso recipe....I've never smoked it however.

• 1/2 pound of white american cheese
• 1/4 cup of milk (maybe more if you want it thinner)
• 1 tablespoon of butter
• 1 (4 oz) can of green chili’s
• 1/4 teaspoon of cumin
• 1/4 teaspoon of garlic salt
• cayenne pepper – a pinch

[Maxriptin]

This is what I do as well. I mess around with the seasoning to go for different styles. I love cooking up some chorizo to put in it. And, char, peel, de-seed, and chop fine some poblanos to toss in instead of the can of chilis.

[xaugievike]

I love that poblano idea! thank you!

[Attjack]

I wonder if I use unprocessed cheese and evaporated milk if that would have a good result. Kenji used equal parts cheese and condensed milk.

[Attjack]

I'm seeing other recipes using evaporated milk so I'm going to go for it.

[Bkhuna]

Oh hell no on the condensed milk. Condensed milk is sweetened. You want to use evaporated milk.

[Attjack]

Yes, evaporated milk. Not condensed.

[ofelles]

This has meat in it but the orginal recipe called for Velveeta and this sub worked great.
Crock-Pot Spicy Beef Queso Dip
Yield: 8 to 10 servings
Ingredients:

• 1 pound ground beef
• 1 yellow onion, finely diced
• 1 large (or 2 small) jalapeños, seeded and finely minced (or Hatch Chiles roasted for less spice)
• â…” cup water
• 2 tablespoons taco seasoning mix (homemade or store-bought)(see recipe below)
• 1 lb American cheese
• ¾ each mild cheddar and Jack cheese
• 2-10oz cans Rotel (or 1-14½oz San Martin DOP tomatoes chopped & 1 can green chiles)

Preparation:

1. In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain. Add the jalapeños, water and taco seasoning; increase the heat to med-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat.

1. In a 4 to 6qt slow cooker, add the prepared beef mixture, the Velveeta cheese and Rotel cans. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours.

1. Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.

[rickgregory]

Use sodium citrate. The reason 'real cheese' doesnt work in melty applications is that the fats and proteins separate and clump. Sodium citrate prevents that from happening.

https://modernistpantry.com/products...m-citrate.html

The videos at the bottom of that page are informative too.

[Steve R.]

I'm intrigued by the idea of sodium citrate, and want to make queso or mac and cheese as an excuse to try it.

[rickgregory]

I have some and some sodium hexametaphosphate in order to make sliceable "processed" cheese. Need cheese now.

[JoeSousa]

Did this over the summer: https://completecarnivore.com/smoked...h-real-cheese/

[Steve B]

Definitely use the sodium citrate. It can take a block of hard cheddar and turn it into soup if you want to get it that runny. Steve R. It’s the best for Mac n cheese.

[Attjack]

Here what I did. The evaporated milk worked well

1 lb ground beef
1 can of rotelle
1 can of evaporated milk
1 white onion
1 Garlic clove
1 serrano pepper
400 grams cheddar cheese
1 T corn starch
1/4 teaspoon of cumin
1/4 teaspoon of garlic salt

[Mr. Bones]

Many Thanks fer sharin, Brother!

Will be tryin this, soon, like...

[Attjack]

Definitely could have used some cayenne. I sauteed the onion and garlic.Tossed the cheese with the corn starch. Then combined everything. I probably smoked it for a couple hours. We had cauliflower, broccoli, apples, pretzels, and corn chips for dipping.

[Mr. Bones]

Sounds like it was a most Splendifferous Taste Treat, lotsa good ideals in there fer th tastin of, as wail...

[Richard Chrz]

Yet another thread that has taught me a ton. It never stops here.

[Jim White]

I'm sorry, my computer must be malfunctioning. I've looked twice through this entire thread and also through the last two days of SUWYC, and I don't see a single picture of your smoked queso.

[Attjack]

Unfortunately, I didn't snap any pics. We had guests over for a fire in the backyard. I guess I got distracted. But imagine if you will a creamy cheese dip in a cast iron pan

[rickgregory]

Two videos that might be useful:

Sodium Citrate use in cheese:

A later video that talks about using Sodium Hexametaphosphate as well to make a sliceable, melty cheese:

[bbqLuv]

You left out Velveeta, Say it ain't so. No PBR for you. LOL

[Attjack]

Leaving out velveeta was the whole point.

[bbqLuv]

Meat Church has a good Youtube video on this.
If I remember correctly he drinks Lone Star Beer and not PBR, so take it for what's worth.