Beef short ribs, double smoked spuds, and smoked Velveeta Qesso dip

Discussion in 'Beef' started by one eyed jack, Jan 10, 2016.

  1. one eyed jack

    one eyed jack Master of the Pit

    A couple weeks ago I got to thinking about the Velveeta Quesso dip recipe that's been all over the TV commercials lately.  (Never made anything with Velveeta before). 

    So;

     I put a brick of Velveeta on the smoker with a big cream cheese smoke I had planned.





    Last week I picked up some green chilli's for the Quesso, roasted, peeled and diced them.











    Got up early this morning and built a snake with Mesquite chunks in the kettle



    Got my "mismatched" Beef short ribs out and seasoned them up with salt, pepper, garlic powder, and minced onion.  Threw them on for about a 7 hour smoke.



    3 hours after getting the ribs on I put a couple spuds on the grill to keep the ribs company.  I took the taters off about an hour before the ribs were done, scooped them out, added butter, sour cream, garlic powder, salt, pepper, and shredded Cheddar, re-stuffed the tater skins and put them back on the smoker for another 45 minutes or so.



    My GF Miss Lynn, came over after church and helped me put the Quesso dip together.

    The Quesso recipe is just a 10 oz. can of Rotel and a brick of Velveeta, but that ain't gonna fly so I added minced garlic, my roasted Chili's, and Green onions.



    Added chopped Cilantro and called it done.  It was pretty darn good on a tortilla chip.



    The spread



    And a close up.  Pretty good "football chow"



    Hope all Y'all had a great Sunday.  Mine has been pretty memorable.
     
    c farmer, disco, gary s and 1 other person like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thats a plate full of goodness.

    And that dip? :drool
     
  3. one eyed jack

    one eyed jack Master of the Pit

    Thanks CF.  Everything came out pretty good.  The Quesso is one of those things that you just don't need to have sitting next to you if your hungry and there isn't a well rounded meal available.  Just too easy to binge on it.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks great, but like farmer said "THAT DIP" WOW!
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    OEJ The dip looks great,ribs,Tatters and I love the cutting board table leave LMAO Nice job thanks I needed a chuckle

    Richie

    [​IMG]
     
  6. b-one

    b-one Smoking Guru OTBS Member

    Looks great,that's a lot of cream cheese what do you use it for?
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Jack, I suspect this post exceeds the delicious quotient allowed for the site! Everything looks wonderful.

    The Velveeta is particularly meaningful to me. When I was growing up, Velveeta was cheese. To this day, it is my favourite mac and cheese ingredient but She Who Must Be Obeyed keeps telling me it's not really cheese.

    Point for a great smoke, dip and bringing back my childhood!

    Disco
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wait ??? Velveta isn't cheese????
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I know. SWMBO calls it and Kraft slices "orange". However, her taste is questionable. She married me.
     
    c farmer likes this.
  10. one eyed jack

    one eyed jack Master of the Pit

    Hey Al.  Thanks for checking in and your comment.  The dip was pretty good, but I will ponder alterations before making t again.
     
  11. one eyed jack

    one eyed jack Master of the Pit

    Hey Richie,  I am happy that I was able to provide the chuckle.  My place is tiny and so we have to get creative in order to get the space needed.  Credit where it is due, the cutting board "leaf" was Miss Lynn's idea.  My kind of gal.
     
  12. Nice Job, it all looks great, I like all that stuff in the cheese dip  [​IMG]

    Gary
     
  13. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Very nice,,,,,if you want to put another twist on it do the same thing using American Cheese in a 5 lb block add 1/2 stick of butter with the greeen chilis and some sauteed onion and tomatos,,,wowweee..
     
  14. one eyed jack

    one eyed jack Master of the Pit

    Hi Disco,  Thanks for checking the thread out.  I am happy to be able to offer up a childhood memory for you.  This is the first time that I have used Velveeta in anything.  I can't remember my Mom ever using it and now I feel like I had a deprived childhood.  [​IMG]

    My second Velveeta recipe will be Mac & Cheese.  Do you use the recipe on the box? 

    Although not having used Velveeta before, I could make out the smoke flavor in the dip.

    Thanks a lot for the point Disco.
     
    Last edited: Jan 11, 2016
  15. one eyed jack

    one eyed jack Master of the Pit

    Thanks for the tip HT.  That sounds like something I would really enjoy.  Are you saying to saute the tomatoes as well as the onion?  I will give your recipe a try.  I smoke a lot of Cheddar and will use some of that in the dip.
     
  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Velveta is a staple in the pantry down here. Always make cheese dip and such with it. Goes great over grilled asparagus and other veggies too. But that American cheese is what a lot of theTEx mex restaurants use for their Queso dip in San Antonio close to the border.
     
  17. one eyed jack

    one eyed jack Master of the Pit

    Hi B-one,  thanks for checking out the thread.  I have used the smoked Cream cheese in several things but, for the most part, I use it as a simple spread on crackers and bagels and bread.  I smoke large batches because I have a fair size group of friends who enjoy it as well as I do and so a good bit of it is gifted out.
     
  18. one eyed jack

    one eyed jack Master of the Pit

    Hey Gary.  Thanks for your generous comment and the point.  Thanks for looking in.  [​IMG]
     
  19. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Ill dig my recipe out and PM it to ya. Itis one from Monterey House restaurant from 40 yrs ago in Houston..
     
  20. one eyed jack

    one eyed jack Master of the Pit

    I truly love Tex Mex and Mexican food and appreciate any tip that enlightens me as to the trick of their trade.  Thank you.

    Just to make sure;  Is the American cheese that you are talking about like the Kraft singles but in block form?  I believe that I have seen it like that.
     

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