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Smoked Bourbon BBQ Meatloaf Recipe

Grilling Tips

Bourbon BBQ Craft Blends™
Over-the-Top Smoked Queso

Katherine Salom

Over-the-Top Smoked Queso

This Over-the-Top Smoked Queso from ambassador Katherine Salom is the ultimate game day dip. A seasoned beef patty smokes directly over a pan of cheese, letting all those flavorful drippings melt into the queso below. Loaded with three cheeses, Rotel, jalapeños, and taco-seasoned beef, it's guaranteed to be the first thing gone.

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Prep

15 minutes

Cook time

1½–2 hours

Pellets

Southern Blend

Serves

8–10

Steps

  1. Preheat your smoker to 225°F using Bear Mountain Southern Blend pellets.
  2. In a large disposable foil pan or grill-safe pan, combine the Velveeta, smoked Gouda, sharp cheddar, Rotel, cream of jalapeño soup, and diced jalapeños.
  3. Place a wire rack over the pan.
  4. In a large bowl, mix together the ground beef, taco seasoning, chopped onion, and chopped jalapeño until evenly combined.
  5. Form the mixture into one large burger-style patty and place it on the wire rack directly above the queso ingredients.
  6. Place the pan on the smoker and cook for 1 hour.
  7. Increase the smoker temperature to 325°F and continue cooking until the beef reaches an internal temperature of 165°F.
  8. Remove the beef from the rack and chop it into small pieces.
  9. Stir the chopped beef into the queso until the cheese is fully melted and the dip is smooth and creamy.
  10. If the queso becomes too thick, stir in a splash of milk until it reaches your desired consistency.
  11. Serve hot with tortilla chips.

Ingredients:

Queso

  • 1 (32 oz) block Velveeta, cubed
  • 8 oz smoked Gouda, shredded or cubed
  • 8 oz sharp cheddar cheese, shredded
  • 2 cans Rotel
  • 1 can cream of jalapeño soup (or 1 cup milk)
  • 1 can diced jalapeños
  • Tortilla chips, for serving

Beef

  • 1½ lbs. 90/10 ground beef
  • 1 packet taco seasoning
  • 1 small onion, finely chopped
  • 1 jalapeño, finely chopped

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