Campfire Queso
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- čas přidán 7. 08. 2024
- 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
I shouldn’t be watching this while baked on an edible. I’m going to eat a whole pot of this
Can confirm
Ur not alone brother
Made it and it was fantastic. Decided to make another batch but used it to make a mac and cheese with tortilla strips. Sooo good!!
That's great news, we love to hear when our recipes are put to work. Thanks for being part of our community!
just a quick note that you are correct about what sodium citrate does in a cheese sauce. though i would only add that the cheese you selected here (velveeta) already has sodium citrate in it, which is why it melts so well and stays melted so well.
i often will use a slice or two of american cheese in things that don't call for it when i'm out of sodium citrate, and it does the exact same thing at least in my testing. great recipe!
What’s a little extra chemical in your food
@@bs1820 yeah i never said it was healthy. how do you think mexican restaurants are making it?
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.
Fresno's ... that would be a great add. Thanks for the suggestion and thanks for watching!
looks like you are enjoying your cooking time! thank you!
Chef Tom is always crushing it!
Yes sir! He's been on quite the roll lately. Thanks for watching!
Looks delicious ty for the recipe I will definitely try this one
Our absolute favorite comment ... "I will definitely try this one!" Thanks so much, and of course, thanks for watching!
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! 👍👍✌️
That's a great memory, time to bring back the wiener roast and serve with Queso. Thanks for watching!
@@allthingsbbq Great idea. Cheers!
another great one and just in time for summer
We appreciate the great compliment! Thanks for being part of our community!
Love it.... I really dig your cast iron... I'm a cast iron guy.... Bravo... Greetings from Wyoming
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" 😅
Truuuue
The devil's parsley ... 🤣🤣🤣! We won't let you off the hook that easily, leave the cilantro at the store :). Thanks for watching!
The devil's parsley cracked me up! But how dare you. Lol
@@allthingsbbq
In New Mexico... you have to have cilantro... LOL
I have NEVER heard of it called Devil's Parsley LOL
Looks really good, can't wait make it
That is awesome, let us know how it goes. Thanks for watching!
OUTSTANDING !
Thanks Kent!! We appreciate you being part of our community!
Wow soo good.
We totally agree, the taste test team gave this one a 100% approval rating. Thanks for watching!
Thank you Chef Tom
Yumm Yumm!!
Now that sums it right up. Thanks for watching!
Thank you for the public service announcement of not eating an entire cup of queso. 🤣
You got it! But really ... how much is too much?! Thanks for watching!
Mmmm. Cheesy goodness!!!
That really sums it up! Thanks for watching!
just made this. so tasty.
I love the videos. Can you whip up a video featuring elk? Burgers, steak etc. I know you'd hit it out of the park.
Request has been noted. Thanks for the great compliment, and thanks for watching!
Looks great for camping or backyard. My only hesitation is the Velveeta cheese product.
We get it. Velveeta is high in fat and sodium. With the use of sodium citrate, you can make your own cheese sauce using the cheese of your choice. In our recent brisket cheesesteak video, beginning at ~ 8:00 mark, Chef Tom makes Cheese Sauce from scratch - czcams.com/video/Lv2kKl15EyE/video.html.
Thanks for watching!
YUM
That really sums it up! Thanks for watching!
@@allthingsbbq We dont have quite the same fake cheeses up in Canada but we do have the yellow velveta so, should be able to make it work
I'd like to know how you clean your pot back up after a meal like this ?! Fill us in! 👍
Up in the north Midwest we call that hamburger dip ! Lol
Dang gee! That's what's up!
We couldn't agree more, you should make this recipe for your family and friends! Thanks for watching.
Chef Tom, since the velveeta is already processed and contains an emulsifier, is the sodium citrate required for the pepper Jack cheese? I would think the velveeta would emulsify the pepper jack. I’ll have to try and see. Another great cook!
That's a great question, Tom did say the sodium citrate is optional. You raised the real question, will the sodium citrate in the Velveeta carry the pepper jack? As you said, that'll take a test cook. If you do that, will you please share the result with us at info@atbbq.com. Thanks so much for watching!
Talked with Tom about this, "I made this queso without the sodium citrate the first time (test cook) and it separated, which was totally fine. You can whisk it to emulsify, but I added the SC to keep it from breaking the next time around and it helped."
I don't need a camping trip to make this!!
Quite frankly, who needs a reason, it's just that dang good. Hope you give this recipe a test drive. Thanks for watching!
"Can we have plates" :D
Absolutely! You just need to show up on shoot day :). We appreciate the compliment, and of course, thanks for watching!
That is cheese sauce with a plus
8/10! One point off for not adding bacon. One more point off for adding green soap at the end, you monster!
Bacon ... check. Cilantro ... not soo fast :)! Thanks for the comments, and as always, thanks for watching!
Cilantro is the devils own weed. It’s horrid! 😂
will the sodium citrate help it not become a big block eating leftovers?
It will when re-heating the Queso. Thanks for watching!
I put a bit of nutmeg in mine just so that the cheese has more kick
I bet that's a great addition. Thanks for watching!
@@allthingsbbq No problem. Thanks for making!
My heart said "Oh hell yeah," but my cardiologist said "Oh hell no."
My only suggestion is to make this recipe and invite your Cardiologist over to enjoy it with you! Thanks for watching!
@@allthingsbbq hahaha! Best advise ever!!
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.
Good morning Martin! This one has raised a stir :). For Chef Tom's first test cook he did not add sodium citrate to the cheese, here is his observation: "I made this queso without the sodium citrate the first time and it separated, which was totally fine. You can whisk it to emulsify, but I added the SC to keep it from breaking the next time around and it helped." The takeaway is that the amount of SC/emulsifier in the Velveeta didn't seem to be sufficient when the pepper jack cheese was added. Again, this is just our experience. We really appreciate your input, cooking is certainly science, and then it is art. Thanks for being part of our community.
@@allthingsbbq hmmm, I think I'll have to make this frequently and run my own experiments. For science and art, totally not because I want to eat prolific amounts of melted cheese 😂
Queso on de sigh?
😊. Thanks for watching!
If you use Velveeta or American those already have Sodium Citrate in them so no need to really add anymore I believe.
100% correct
I could finish it ................ , by god (half reference to Lonesome Dove comment... "I'm American, by god")
Love it! Thanks for being part of our community!
I like it but dang y'all, that's a LOT of recipe-specific gear for a single recipe for camping (& we bring a lot of gear but still). Definitely not making this one on a foot-hike or deep forest camp but I'd still down a cup!
We were camping out on our Test Kitchen's patio :)! Definitley need to improvide when camping. Thanks for the comment and thanks for watching!
How to dice stuff, by a BBQ channel. You need to get ON POINT, BRO if you want that sub.
Damn, all look great until the Cilantro lol
Arteries has left the chat
🤣🤣. Thanks for watching!
@@allthingsbbq not meant negative the recipe looks awesome. Alot of vids will be used next summer when i finally can enjoy my own garden
This was going to be good... Velveeta 😢
'Nobody should ever be eating this much cheese by themselves'... you must have never visited Wisconsin before, that's just first course.
Put a Wisconsin beer in it and now it's soup too, forget the chip I'm dipping my brat in it.
@@1p6t1gms 🤣🤣😂😂now that hilarious its probably a gherkin lol jk,jk 🤣
This is some of the best advice ever ... just add beer ... dip a brat in it. Sounds amazing! Thanks everyone for the comments, and of course, thanks for watching!
Kesso not Kayso
Thanks for clarifying, and of course, thanks for watching!
@@allthingsbbq Always, I never miss a video and recommend you to all my cooking buddies.
Speak for yourself! I will eat all that cheese
I say we devour it in moderation ... say 1/4 teaspoon at a time :)! Thanks for watching!
LOL cooking on an open fire for no reason at all.
I always carry sodium citrate when cooking outside or camping
Koo-ler. Are you a fellow Okie?
I guess I missed the camping and fire part