By Smoked Queso on the Big Green Egg is super simple and super delicious! You can assemble the ingredients ahead of time (even the day before) but assembly takes almost no time at all – my 7 year old did that part for me while I cooked the sausage & chorizo.
Basic Ingredients:
- 2lb block Velveeta (not the cheap stuff)
- 1 lb bag shredded mixed melting cheese
- 8 oz. cream cheese
- 2 cans Rotel – do not drain
- 1lb ground breakfast sausage – cooked
- 1lb chorizo – cooked
Directions:
- Cook your sausage & chorizo
- Pile all of the ingredients into a disposable pan
- Heat until melted through – stirring every 10-15 minutes
- Enjoy!
Egg Setup:
- Indirect with conveggtor legs up
- Grid on top of Conveggtor
- I used 1 lump of apple wood for light smoke flavor
- Target temp – 250-275
- Smoke for 30-45 minutes, or until cheese is nice and bubbly
Notes:
- If you are travelling, you can transfer the smoked queso into a slow cooker and travel with it that way so you can warm at your destination
- We cooked this the day before and then traveled the next day and it reheated beautifully
TOOLS USED
- Thermoworks Smoke Thermometer – for remote monitoring grill temp (not queso temp)
- BGE Plate Setter (Conveggtor)
- Disposable Aluminum Trays (for drip pans)
Big Green Egg Smoked Queso Gallery
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