Ingredients
Equipment
Method
Prep
- Slice the pre-cooked bacon into small quarter-inch pieces and pan-fry until crisp. In a separate pan, brown the 85/15 ground beef, seasoning it with your favorite BBQ rub. Drain excess grease from both.
Build & Smoke
- In a foil pan, add the cream cheese as the base, then all the cubed cheeses. Layer in the cooked ground beef, crispy bacon, drained roasted tomatoes, and sliced jalapenos. Give everything a light mix.
- Preheat the smoker to 250°F using Bear Mountain BBQ Red & White pellets. Place the foil tray directly on the grate and smoke for 60-90 minutes, stirring once or twice, until the cheese is fully melted and the queso is thick and bubbling.
Toast & Serve
- Slice the baguette thin and brush lightly with olive oil. Add the slices to the smoker during the last 15-20 minutes and toast until crispy and golden.
- Stir the queso one final time, then taste and adjust seasoning. Serve hot straight from the foil tray with the toasted baguette slices for dipping.
Notes
Cream Cheese Base: Put the cream cheese on the bottom of the pan so it melts first and the other cheeses melt into a smooth base.
Cube, Don't Shred: Use freshly cubed block cheese, not pre-shredded. The anti-caking coating on pre-shredded cheese can make the queso grainy.
Smoke Low: 250°F melts the cheese slowly and evenly so it stays smooth. Higher heat can split the fats and turn the queso oily.
Stir While Smoking: Stir once or twice so the cheese melts evenly and the edges don't scorch.
Thin It Out: If it gets too thick, splash in a little milk or beef broth. For extra heat, add pickled jalapenos or hot sauce at the end.
Keep Warm: Hold the dip on the smoker's warm setting if serving a crowd. Reheat leftovers low and slow with a splash of milk.