By Emma Morton and Justin Lowe, Owner of Wildrose Red Hot Tamale and Wildrose Black Coal
It’s just something about that first cool breeze of the year and the first few leaves starting to fall that really put you in the mood for some morning teal hunts, afternoon dove shoots and college football. Along with that comes family and friends gathered to spend time eating drinking and telling tales. This boudin and smoked queso dip is the perfect pregame appetizer to munch on while you are prepping and smoking those fresh duck or dove poppers and stuffing that one last backstrap you had left in the freezer.
1 16-ounce block of cheese (Sharp, Medium, Mild, Pepperjack, Smoked Gouda) your choice
1 16-ounce block of Queso Blanco Velveeta
1 10-ounce can of Rotel your choice of the many different flavors (Do not Drain)
1 8-ounce block of cream cheese
6 to 8-ounces of a beer of your choice
1 pound of meat of your choice (Patty Sausage or ground burger or variety of wild game)
Boudin links (amount depends on number of guests, 4-6 links does well)
Your choice of seasoning (smoking meat season or cajun season)
1 Onion (Optional: dice and add into mix or serve on the side)
Pickled Jalapenos (Optional: add into mix or serve on the side)
Your choice of salsa (serve on the side)
Prep smoker to 300-350 degrees smoking temp
Start by browning your choice of meat in a skillet, Dutch oven or disposable aluminum pan on the stove top (do not drain the meat in order to help with thinning the large amounts of cheese and it adds extra flavor)
Cut all cheeses up into small squares to help in the melting and cooking process.
Combine all ingredients in your cooking pan and sprinkle seasoning over everything. (Go easy on seasoning, you can add more as it cooks)
Place pan and boudin on the smoker and cook slowly; stir occasionally.
Smoke boudin till casing is done and/or splitting
Heat and location on the smoker will depend on whether you are using an aluminum pan, Dutch oven or cast iron skillet. Do not place directly over the heat if using a grill or green egg style cooker with no smoking plate. Cook at 300-350 degrees for about 30 – 45 minutes. If you do not have a smoker, you can always do this in the oven or on the stove top. Remember: stir occasionally and watch heat to make sure you don’t scorch.
Serve queso and boudin in individual bowls or serve together as nachos; add options: salsa, onions and jalapenos.
Enjoy this slideshow of time well spent afield.