Campfire Queso
This simple recipe for Campfire Queso is ready for your next trip to the lake. Pack up all the ingredients for your campout and you can enjoy this smokey, delicious cheese dip without a grill. Made with a brisket and ground beef blend, chorizo and Velveeta, it’s sure to be a winner at any outdoor BBQ.
► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/campfire-queso/)
RECIPE COOKED ON: (https://www.atbbq.com/outdoor-living/fire-pits/wood-fire-pits/jatex-fire-cor-ten-steel-gobi-fire-pits.html)
SUBSCRIBE for NEW RECIPES every Tuesday + Friday: https://bit.ly/2SeudNq
WATCH OUR FAVORITES NOW! ► https://bit.ly/33euiXM
CREEKSTONE FARMS BRISKET BLEND GROUND BEEF HAMBURGER PUCKS: https://shop.creekstonefarms.com/collections/natural-black-angus-beef/products/premium-ground-beef-hamburger-pucks
*FEATURED PRODUCTS*
WEBER RAPID FIRE CHIMNEY STARTER: https://bit.ly/3FKQVX3
FINEX 1QT CAST IRON SAUCE POT: https://bit.ly/3XuTtOW
FINEX 5-QUART CAST IRON DUTCH OVEN: https://bit.ly/3OAxnaz
HOLMES MADE MARTY’S ROASTED GREEN CHILE SALSA: https://bit.ly/41xmcFS
HEAT MAVERICKS HOT SAUCE WHERE DID THE MANGO: https://bit.ly/3wRofGH
** FOLLOW US **
FACEBOOK: https://www.facebook.com/allthingsbbq
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
TIKTOK: @allthingsbbq
PINTEREST: @allthingsbbq
00:00 Campfire Queso
00:41 Start your knife work
02:00 Add / dissolve the sodium citrate
02:43 Set up your fire
03:23 Brown your protein
03:48 Strain off the fat
04:13 Cook the onions and jalapeños in the fat
04:50 Add in Velveeta and half and half
05:32 Add your protein back in
05:58 Pull the dutch oven off the fire
06:25 Grab a bite
07:21 Like and subscribe
source
That's a lot of cheese, and it's awesome looking. Long ago, on my dad's farm, we had weiner roasts, on a fire outside. I wish I had that queso back then. Cheers! 👍👍✌️
another great one and just in time for summer
Looks good, but Velveeta already has sodium citrate in it. If you're doing this with Velveeta, the calcium citrate is a completely unnecessary step. If you're using 100% real cheese then the sodium citrate is a great addition.
Kesso not Kayso
Dang gee! That's what's up!
YUM
OUTSTANDING !
Koo-ler. Are you a fellow Okie?
Thank you for the public service announcement of not eating an entire cup of queso. 🤣
I could finish it ……………. , by god (half reference to Lonesome Dove comment… "I'm American, by god")
Speak for yourself! I will eat all that cheese
I don't need a camping trip to make this!!
Wow soo good.
Trick from a Swiss boy: raw milk cheese will separate at lower temperature. To have less oily product, simply take (good quality) pasteurized/UHT milk cheese. Everything is about controlling the temperature. For fondue, we usually add a little cornstarch for the texture.
Me watching every video on ATB: "Wow chef Tom, that looks delicious"
*Dumps the devil's parsley on it"
Me: "Well guess I'll never cook it now" 😅
'Nobody should ever be eating this much cheese by themselves'… you must have never visited Wisconsin before, that's just first course.
Looks really good, can't wait make it
If you use Velveeta or American those already have Sodium Citrate in them so no need to really add anymore I believe.
I do mine with a bit more color, adding fresno chilies or even some red bell peppers. Beyond that, this is my go-to queso.
Thanks for sharing.
❤❤❤❤ I will definitely make this in a few weeks
"Can we have plates" 😀
Looks delicious ty for the recipe I will definitely try this one
That is cheese sauce with a plus
Thank you Chef Tom
just made this. so tasty.