Everyone’s favorite. 2 blocks velveeta, 2 cans rotel, 1 jalapeño, half of a white onion (cooked), 3 big cloves of garlic (cooked), 1 lb of cooked ground beef. Smoked 2 hours 225-250F Stir once at 1 hour. I used hickory chunks and mesquite. Snake method on the Weber.
by AltruisticAd1949
4 Comments
So delicious
Omg that looks amazing. But so much! How do you even finish that… even at a party?
I have found that if you sub other cheeses like pepper jack and regular cheddar for the one block of velveeta you get a thicker queso with better flavor, but that’s just been my experience.
