Quote:
Originally Posted by Buehler445
You have a recipe for that noise?
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Yeah, no prob.
1lb breakfast sausage, big block of velveeta, 8oz block cream cheese, then I sauteed an onion, red pepper and 3-4 garlic cloves. Added a can of rotel after the pic. Grated some parmesan just a little bit, then threw in some cheese slices I had in the fridge. That's colby-jack, swiss and monterey jack in there also. Used just one each but will prolly go two each next time. I've been adding whatever random sliced cheese I have in lately just for contrast. Then I smoked for about an hour at 275 with post oak just until it all melted and came together, added about a cup of milk to increase creaminess at the end.
Even if you just did the standard velveeta, meat and rotel and put a little smoke on it, it makes a huge difference. I'll definitely do it this way going forward.