Smoked Queso

Biscuits & Burlap

Restaurant style smoked queso dip comes together easily on your grill or smoker.

 One special ingredient gives it the same smooth texture you'll find at your favorite Mexican restaurant.


Monterey Jack Evaporated milk Sodium Citrate Pickled jalapeno (optional)

Sodium Citrate?

It's just salt made from citric acid! It keeps your queso silky smooth and you can get it on Amazon at the link below.

Heat evaporated milk at medium low heat on smoker, grill or stovetop until it steams.

Reduce heat to a very low simmer (200-225 degrees) and stir in sodium citrate until dissolved.

Add shredded cheese gradually, stirring after each addition until cheese is melted.

Stir in peppers until heated thoroughly.

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