Smoked Queso

Ingredients

• 16 oz Velveeta Cheese (cut into 1‑inch cubes)
• 8 oz Smoked Gouda (shredded)
• 1 lb Hot Breakfast Sausage (cooked and drained of excess grease)
• 1 can Cream of Mushroom Soup (10.5‑oz can, no water added)
• 2 cans Rotel Diced Tomatoes with Green Chilies (Fire‑roasted, chipotle style, 10‑oz each)
• 4 Tbsp Holy Cow Coffee Rub (Meat Church brand, adds smoky, coffee‑spice flavor)
• 1 medium Fresh Tomato (diced for garnish)
• 2 Tbsp Cilantro (chopped, for garnish)
• 1 cup Bucky's BBQ Pork Rinds (crushed, optional keto garnish)

Instructions

1. Preheat Smoker

   Set the smoker to 225°F (107°C) and let it come to temperature. Add your favorite wood chips for a mild smoke flavor.

   Time: PT10M

   Temperature: 225°F

2. Cook Breakfast Sausage

   Heat the cast‑iron skillet over medium heat. Add the hot breakfast sausage, breaking it up with a spatula, and cook until browned, about 8‑10 minutes. Drain the cooked sausage in a colander to remove excess grease.

   Time: PT10M

3. Combine Ingredients in Dutch Oven

   In the Dutch oven, add the cubed Velveeta, shredded smoked Gouda, cream of mushroom soup, both cans of Rotel, the cooked sausage, and the 4 Tbsp Holy Cow coffee rub. Stir gently to distribute the rub.

   Time: PT5M

4. Smoke the Queso

   Place the covered Dutch oven directly on the smoker rack. Smoke for 45 minutes, opening the smoker and stirring the dip 3‑4 times (approximately every 12‑15 minutes) to ensure even melting and prevent scorching.

   Time: PT45M

   Temperature: 225°F

5. Finish and Garnish

   Remove the Dutch oven from the smoker and let the queso sit for 2‑3 minutes to thicken slightly. Garnish with diced fresh tomato, chopped cilantro, and crushed Bucky's BBQ pork rinds.

   Time: PT5M

Nutrition Facts

Calories

758

Protein

18 g

Carbohydrates

7 g

Fat

55 g

Fiber

2 g