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re: What's hitting the smoker today?
Posted on 11/12/23 at 10:52 am to retooc
Posted on 11/12/23 at 10:52 am to retooc
quote:
Cream of mush in your queso? What's that about?
I think it keeps the cheese smoother longer after taking it off the heat. You could also use cream of jalapeno for an extra kick. I pour the juice from the can of nacho jalapeno in the mix as well.
1
Posted on 11/12/23 at 11:51 am to bbqdawg
I slacked yesterday. Just a publix italian sub with tostitos and storebought queso, and some ruffles with french onion out of the can. I'm pretty sure I've got it all out of me at this point.
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