I made this and it was amazing. I used Chorizo because I was watching the stuffed jalapeños poppers video and mixed it up. Interesting twist with the sweet heat of Chorizo. The only advice I’ll add, is that 45 minutes didn’t give the smoked Gouda enough time to properly melt. I made it a second time and chopped the Gouda much smaller and gave it an hour in the Dutch oven.
Made this late night and it was INCREDIBLE!!!! I added a little milk to thin it out and added some roasted poblano and red bell pepper. Thank you for sharing!
I made this with ground beef and it was awesome. My mom mixed what we had left over with some white rice and used it to make stuffed peppers that turned out really good.
I bought first Traeger last March, start of pandemic. Meat Church, Killer Hogs, all fine channels great guys sharing info...and outcome is great food. I love cooking stuff just to give it away.
I’m running this as I’m watching. We don’t get Valveeta cheese here in Australia, but Kraft make a pretty similar product. Also can’t get Ro-Tel so I’ve gone with plain Italian diced tomatoes. Added 2 diced jalapeños for some kick and a slightly different beef rub (I was all out of Holy Cow 😔) Standby for results.
@@William971 Welcome to the USA, the land where up is down, right is left, white is orange, and the richest country in the world but homeless can be seen on every street corner and underpass.
Give the people what we want and that's MORE VIDEOS! I'll also throw in the need for you to come out with your line of rib glazes. I already own 4 of your different rubs but brushing some flavorful glaze(s) over some smoked ribs would be awesome sauce (I'll even allow you to name your first bottle that). There's another pitmaster out there that has his own line of glazes but I would imagine you could come out with some gems.
Matt, I tried out Holy Gospel and Holy Cow on chicken and burgers this weekend, A+ from the family. Next trip to the BBQ store, I’ll pick up everything with Meat Church on the label.
@@cherron0119 It was very good. I've since tried it with cream of poblano which was very good also. You can also use chorizo, add diced onions and use the meat church voodoo to kick it up. On the gouda, we grate it. That will let it melt faster.
Made this today and in the words of an old friend, “it did not suck”!!! Some of the best queso we have ever made. We cut the recipe in half and it was more than enough for just the two of us. I used the meat church voodoo seasoning. Would definitely recommend
Made this last night and it was a home run with the family. My oldest loves queso and she absolutely loved it. One question: What to add to make it less thick?
Hey Matt, question for you. You brought up Keto a few times in your videos. And being a keto guy, it grabbed my attention. Have you or would you consider doing a keto bbq series? Maybe switching up some of your rub recipes to make them keto friendly? I'm pretty sure I'm not the only keto bbq lover on your channel.
Holy fricking amazingness. I just made this. I am actually eating it while I am typing this. Whoever is reading this and not sure if you want to make it, do it lol. Holy crap. Family loves this, I might have to make another batch today. Dang
In the written recipe it calls for 1 pound of Gouda but in the video you mention half that. Is that because you prefer it that way or would you recommend the full pound?
I made it with the full pound of gouda and it was extremely thick. Couldn’t drag a chip through it. I added another can of rotel and almost a full beer. Loved it.
I now have a new house of worship, Meat Church! We made this dip this passed weekend for Independence day and it was phenomenal. We swapped out the smoked Gouda for a spicy pepper jack, and used the new Serrano Rotel and it was mind blowing!
Have made Queso for a couple months now. On that Keto diet and come across this video and was stunned you mentioned keto!! Got a smoker, clicked subscribed and now will order some rub from da Church!! Thanks!
Went to the store in hachie and couldnt really afford anything but i wanted to support yall. instead HOLY COW i got love and support from yall! i have never been treated as kindly in any store i have been to. i will be back soon! #meatchurch
Great minds think alike! I just went to the store this morning to pick up the ingredients to make this queso before I noticed you posted this video. It is currently on my Ironwood and I can’t wait to try it!
i know im randomly asking but does anyone know a method to log back into an instagram account..? I somehow forgot my login password. I would appreciate any tips you can give me.
@Jesus Luca I really appreciate your reply. I found the site on google and im in the hacking process now. Takes quite some time so I will reply here later with my results.
You should start adding a list of ingredients to the description below the video. BTW can you swap velveeta to some other cheese and what would it be? Cheddar with cream cheese?
This looks amazing. You mentioned in the video you used 8 ounces of gouda and a block of Velvetta, the Traeger recipe calls for one 2 pound block of Velvetta and one pound of smoked gouda. So did you actually use the one pound of smoked gouda? Thx again.
One thing to consider: if you don't use velveeta, there will be no stabilizers to help keep the cheese from possibly breaking and getting oily (depending on what other kind of cheese you use). The easy fix for that is to use sodium citrate which causes cheese to stay together as it melts. Typically a 2.0% to 3.0% ratio of total liquid plus cheese weight to sodium citrate will do the trick and yes you need to use weight to be accurate, but if you use grams, the math is really easy. You can find sodium citrate easily online.
I cam understand how anyone can eat it. It's like drinking ocean water, with a bucket of salt added. It was stoo good while it was warming and then... trash. Wish I knew what happened. 😭
I grew up a few number of miles north from you guys in south Irving...I would've been charged with a crime and capitally punished for using condensed mushroom soup in my queso. And canned veggies?...the texture comes from fresh peppers and onions. Either way, just recently discovered your channel and have you and Chef Tom from ATBBQ on rotation. Cheers, and happy smoking!
Does the smoker really impart much flavor to the dip? Especially up at 350F on a pellet grill, I wouldn't think you get a lot of smoke. Just trying to guage how beneficial it is to do this on the smoker vs. the oven or stovetop. Thanks all!
I have switched from tortilla chips to pork rinds when I went keto. My queso is real cheese(hate velveeta) and heavy cream. Nice option to put it on the smoker. I'll try it.
I made this and it was amazing. I used Chorizo because I was watching the stuffed jalapeños poppers video and mixed it up. Interesting twist with the sweet heat of Chorizo. The only advice I’ll add, is that 45 minutes didn’t give the smoked Gouda enough time to properly melt. I made it a second time and chopped the Gouda much smaller and gave it an hour in the Dutch oven.
Did you use cream cheese?! I’m thinking of doing the same!
I made this for a party along with some other smoked foods, but this was the star of the day. Everyone raved about it.
Made this late night and it was INCREDIBLE!!!! I added a little milk to thin it out and added some roasted poblano and red bell pepper. Thank you for sharing!
Made this last night, used Aldi's version of White Velveeta and it was still awesome!
Thanks!
Had this today. Was amazing. My buddy smoked it in his traeger grill as well.
you cant smoke anything in a pellet grill. its like an easy bake oven but for adults
@@Stubbs-highlights9 gotcha 👌
@@Stubbs-highlights9Agreed 💯
Man, underrated move is dipping pork rinds in any of the dips. Queso, salsa, even chip dip varieties, they are so good that way. Well played, sir..🙂.
I made this with ground beef and it was awesome. My mom mixed what we had left over with some white rice and used it to make stuffed peppers that turned out really good.
Awesome!
Totally made this last night and it will be my go to queso from now on! I’ll add some jalapeños next time to kick it up another level
I bought first Traeger last March, start of pandemic. Meat Church, Killer Hogs, all fine channels great guys sharing info...and outcome is great food. I love cooking stuff just to give it away.
@@brbob4934 If you like those channels then you need to check out @ChefTom at ATBQQ and @GugaFoods. Those guys are great too.
I was wondering about jalapeños. I wanna do the same exact recipe but I just want to add onions and jalapeños. I hope it will turn out good.
As soon as I saw the video I was this will be great with chicharrónes as chips. I’m on keto. So when he said it at the end. I subbed!!!
I’m running this as I’m watching. We don’t get Valveeta cheese here in Australia, but Kraft make a pretty similar product. Also can’t get Ro-Tel so I’ve gone with plain Italian diced tomatoes. Added 2 diced jalapeños for some kick and a slightly different beef rub (I was all out of Holy Cow 😔) Standby for results.
Im doing for this memorial weekend. God Bless you all, God Bless Texas, and God Bless The United States of America. #TexasStrong
How it god on your side when the devils your president.
@@William971
Welcome to the USA, the land where up is down, right is left, white is orange, and the richest country in the world but homeless can be seen on every street corner and underpass.
@@William971 Joe Biden isn't president 🤣🤣
@@William971 AMEN Sir
I don't like mushrooms (or mushroom soup), but I have made something similar to this by substituting a brick of cream cheese. It was amazing.
I have all ingredients for the game this weekend. I use mexican Velveeta. Going back to get gouda and chipotle rotel!! Thanks Matt!
4 times in one week?! I hope the lake compound has decent plumbing.
It'll be a while. lol
Right... LOL
@@quill1260 Well there is a water draining situation on the grass right behind him...
And a decent cardiologist too :)
so all you can think about is people shitting?
Love your videos....bought all your MEAT CHURCH seasonings and I am loving VODOOO man!! can't wait to make this thanks for sharing the recipe Matt!
Give the people what we want and that's MORE VIDEOS!
I'll also throw in the need for you to come out with your line of rib glazes. I already own 4 of your different rubs but brushing some flavorful glaze(s) over some smoked ribs would be awesome sauce (I'll even allow you to name your first bottle that). There's another pitmaster out there that has his own line of glazes but I would imagine you could come out with some gems.
Matt, I tried out Holy Gospel and Holy Cow on chicken and burgers this weekend, A+ from the family. Next trip to the BBQ store, I’ll pick up everything with Meat Church on the label.
NJ2KC001 love this!!!!
It is amazing ..made it this afternoon..no velveeta used cheese wiz and added jalapeno for a added kick ..perfect for kedo
I added smoked Chipotle peppers and it was amazing!!! They make everything better!!!! Try it!!!!!!
And just like that: I'm back on my Keto diet! LOL!... seriously, that looks amazing. Thanks, Matt!
What are you pairing this with on keto?
@@MrCuerv010 pork rinds.
Great recipe. I'm going to smoke this queso but try it with HEB Cream of Jalapeno instead of the mushroom and some finely diced onion.
How was it with cream of jalapeño?
@@cherron0119 It was very good. I've since tried it with cream of poblano which was very good also. You can also use chorizo, add diced onions and use the meat church voodoo to kick it up. On the gouda, we grate it. That will let it melt faster.
I made this yesterday and it kicked ass! Thank you Matt
Wasn't sure what I wanted for lunch.
*[Meat Church uploads video]*
have you ever tried sausage gravy instead of the mushroom soup. i love it.
Made this today and in the words of an old friend, “it did not suck”!!! Some of the best queso we have ever made. We cut the recipe in half and it was more than enough for just the two of us. I used the meat church voodoo seasoning. Would definitely recommend
I'm from New York, and love this exotic recipe ❤thanks for sharing!
Made this last night and it was a home run with the family. My oldest loves queso and she absolutely loved it. One question: What to add to make it less thick?
Milk I believe
Hey Matt, question for you. You brought up Keto a few times in your videos. And being a keto guy, it grabbed my attention. Have you or would you consider doing a keto bbq series? Maybe switching up some of your rub recipes to make them keto friendly? I'm pretty sure I'm not the only keto bbq lover on your channel.
Holy fricking amazingness. I just made this. I am actually eating it while I am typing this. Whoever is reading this and not sure if you want to make it, do it lol. Holy crap. Family loves this, I might have to make another batch today. Dang
Love the Keto comment...I use pork rinds for chips all the time! Cant wait to make this!!
But chips have carbs? So it's not keto lol
@@JamieEnglish RINDS, NOT CHIPS
@@motly93 same here on the Keto!!
In the written recipe it calls for 1 pound of Gouda but in the video you mention half that. Is that because you prefer it that way or would you recommend the full pound?
Dan Woody I’d go lb. i could only find half on video shoot day.
I was just looking for this question and answer. Thanks Dan. Lol
I made it with the full pound of gouda and it was extremely thick. Couldn’t drag a chip through it. I added another can of rotel and almost a full beer. Loved it.
looks great matt. this is pretty much my go to queso recipe as well. only thing its missing for me is ONION! +1 for the keto pork rinds
making it now for Super Bowl appetizer....hope its as good as it looks!!
You can always count on Meat Church to get it right. Just wish the grocery chains sold his products in my area.
Made this today. It is the bomb!! The smoked Gouda makes the recipe in my opinion.
Made this recently, one of the best queso I've ever made!
Looks sooooo yummy!!!
Oh my - I'm going to have to go to town today and get the stuff to make this. Looks amazing.
Did you try the recipes?
@@MattPittmanMeatChurchBBQ Yes, I did make this and is was great. We enjoy this often
Great 😊 it's such an exciting
feeling to see such feedback.
where are you writing from? Are you a good cook?
@@MattPittmanMeatChurchBBQ Colorado. I can hold my own.
That’s a lot for one week! I love it!
I have got to try this recipe.. looks fabulous
I now have a new house of worship, Meat Church! We made this dip this passed weekend for Independence day and it was phenomenal. We swapped out the smoked Gouda for a spicy pepper jack, and used the new Serrano Rotel and it was mind blowing!
Have made Queso for a couple months now. On that Keto diet and come across this video and was stunned you mentioned keto!! Got a smoker, clicked subscribed and now will order some rub from da Church!! Thanks!
After watching the video I had to give it a try. It went over well and has been requested in the future!
Tod Cox awesome!
I might wanna try this out, this is awesome
I made the queso this past weekend .... it was fricken AWESOME!
Can you cook it in a disposable aluminum pan if you don't have a dutch oven?
I absolutely love your guys meat church treager blend pellets they were the first I used in my new smoker damn good flavor
Yup making this sometime this week
Yeah that was delicious, I had to tweak it a little but still delicious
Went to the store in hachie and couldnt really afford anything but i wanted to support yall. instead HOLY COW i got love and support from yall! i have never been treated as kindly in any store i have been to. i will be back soon! #meatchurch
Doug's stuff is soooo good
Great minds think alike! I just went to the store this morning to pick up the ingredients to make this queso before I noticed you posted this video. It is currently on my Ironwood and I can’t wait to try it!
i know im randomly asking but does anyone know a method to log back into an instagram account..?
I somehow forgot my login password. I would appreciate any tips you can give me.
@Aarav Everett instablaster :)
@Jesus Luca I really appreciate your reply. I found the site on google and im in the hacking process now.
Takes quite some time so I will reply here later with my results.
@Jesus Luca It worked and I now got access to my account again. Im so happy:D
Thank you so much you really help me out !
@Aarav Everett You are welcome :D
Looks awesome my kids would have a fit at the can of cream of mushroom soup what’s a good alternative?
You should start adding a list of ingredients to the description below the video.
BTW can you swap velveeta to some other cheese and what would it be? Cheddar with cream cheese?
This looks amazing. You mentioned in the video you used 8 ounces of gouda and a block of Velvetta, the Traeger recipe calls for one 2 pound block of Velvetta and one pound of smoked gouda. So did you actually use the one pound of smoked gouda? Thx again.
I'm definitely going to make this in my Traeger
im going to make this tonight! i hope it turns out well!
Never mind about the temp. I caught it, thanks again
im doing this sunday can't wait.
So I just did a thing. Lol. Made your recipe add hickory smoke sausage and chorizo. Turned out bomb! Thanks man
I'm going to do this and add charred diced jalapenos and instead of velveeta use the mexican white melting cheese!
One thing to consider: if you don't use velveeta, there will be no stabilizers to help keep the cheese from possibly breaking and getting oily (depending on what other kind of cheese you use). The easy fix for that is to use sodium citrate which causes cheese to stay together as it melts. Typically a 2.0% to 3.0% ratio of total liquid plus cheese weight to sodium citrate will do the trick and yes you need to use weight to be accurate, but if you use grams, the math is really easy. You can find sodium citrate easily online.
@@bmasters3190 Turned out absolutely perfect. Used the White American melting cheese. Was awesome.
already amazing but Bucees puts it over the top!!!
What is Bucees?
@@robjordan4601 Bucees is the greatest place on earth, next to Meat Church of course. Google it, greatest bathroom's in the nation lol.
I’m gonna try this with chorizo hopefully it turns out good
How did it turn out with the chorizo?
Yes sir!!! Going try that soon
I’m making this on Thursday for Opening Day.
Oofta! That’s one tasty looking dish!
one more thing I just have to try on the smoker:-) thanks for sharing
Hey , tried this one tonight, a definite winner. Great! Thanks 👍🏻👍🏻👍🏻👍🏻
Love it, been watching your vids and uploading my own.
I need this in my life. Going down on Saturday!!!
Gotta make this soon!
Great recipe! Only caveat i would add if that it's really, really salty. When I added fresh tomatoes it was much less so.
I cam understand how anyone can eat it. It's like drinking ocean water, with a bucket of salt added. It was stoo good while it was warming and then... trash. Wish I knew what happened. 😭
I grew up a few number of miles north from you guys in south Irving...I would've been charged with a crime and capitally punished for using condensed mushroom soup in my queso. And canned veggies?...the texture comes from fresh peppers and onions.
Either way, just recently discovered your channel and have you and Chef Tom from ATBBQ on rotation.
Cheers, and happy smoking!
Super made looks fantastic from great👍👍
I don’t have a smoker. Can I use a pot and put it in the oven?
Threw New Mexico green chiles in mine!!!!! Bommmmmb
Looks awesome! You now have me craving queso for breakfast!
Big hit this weekend with the brisket! Thanx, Matt
Does the smoker really impart much flavor to the dip? Especially up at 350F on a pellet grill, I wouldn't think you get a lot of smoke. Just trying to guage how beneficial it is to do this on the smoker vs. the oven or stovetop. Thanks all!
What size Dutch Over? Seems to be the Lodge 10? How many quarts? It’s hard to tell in the video.
Love everything you do! But...you lost me at cream of mushroom soup ha. Sorry! Can you suggest an alternative that would be just as good??
So trying this for our Memorial Day cookout!
Did you try the recipes?
This was great, I added a chopped onion and cooked with the sausage.
Wow look so yummy thank you for sharing this video new recipe
I have switched from tortilla chips to pork rinds when I went keto. My queso is real cheese(hate velveeta) and heavy cream. Nice option to put it on the smoker. I'll try it.
Gonna do this up this week. How much sausage did you use? Thanks.
Looks amazing
This is happening tomorrow SB Sunday!
Do you think this recipe would be good with smoked brisket in lieu of sausage?
Definitely doing this for my moms birthday as an appetizer
Yes, just yes
I've got to try this! Looks awesome! My meat will be a mixture of bear and venison hamburger.
Good stuff want some
What wood do you use to smoke the queso? Mesquite?
Just wondering what temp you cooked this awesome recipe at, thanks....
Sorry if I missed it, but what type of wood/pellets do you suggest using for the Queso?
Looks awesome! I know what i'm doing this weekend ! Thanks !!
Man, just made this today, had to sub some things. But damn was it awesome on my pit boss 8 N 1. Absolutely a family favorite!
Please continue to make more videos mat! Thanks!
Fire right there
Nice! Trying this next week. I'm coming to see you guys on payday.