Campfire Queso

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.

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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

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25 replies
  1. Dwayne Wladyka
    Dwayne Wladyka says:

    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! 👍👍✌️

    Reply
  2. Martin Rosendahl
    Martin Rosendahl says:

    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.

    Reply
  3. Kogemate
    Kogemate says:

    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.

    Reply
  4. Mike
    Mike says:

    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.

    Reply

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