RECIPES
Smoked Queso
INGREDIENTS
- 1 pound ground bison (substitute ground beef, chorizo, or sausage)
- 1 or 2 (10 oz) cans Rotel fire roasted diced tomatoes & green chilies
- 1 large poblano pepper, diced (substitute jalapeno for more spice)
- 2 pounds Velveeta cheese
- B&B Post Oak Wood Pellets
INSTRUCTIONS
- Brown and drain ground bison, put in the bottom of foil pan.
- Drain diced tomatoes & green chiles, and add to the top of the meat.
- Dice poblano pepper and add to the mixture.
- Cut Velveeta in to blocks and add to the top of the foil pan.
- Run the smoker at 250°F, using B&B Post Oak Pellets. Very versatile, no matter what you’re cooking.
- After 1 hour smoked, stir the queso.
- Pull the smoked queso after 1 hour and 30 minutes.
Tip: add to slow cooker on low for serving long term melted cheesy goodness!
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