Smokehouse Beer Cheese
This dip achieves a perfectly uniform consistency thanks to the addition of emulsifying salts that prevent separation during the melting process. The infusion of a crisp pilsner provides a deep, complex base that complements the aged dairy and light wood smoke. It serves as a substantial appetizer that holds its texture beautifully even as it cools.
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Ingredients
Instructions
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Prep the Smoker: Preheat your smoker to a low temperature, between 225โ and 250โ . Use a mild wood.
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Activate the Citrate: In a saucepan (or the skillet, briefly on the stovetop), combine the beer and sodium citrate. Heat over low heat, whisking until the citrate is fully dissolved.
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Combine & Transfer: Remove from heat. Stir in the diced onion, jalapeรฑo, Worcestershire, garlic powder, smoked paprika, and Dijon.
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Add Cheese: Slowly add the shredded Cheddar and Cold-Smoked Gouda, stirring until incorporated.
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Smoke and Finish: Transfer the #5 skillet to the smoker grate. Smoke for 1.5 to 2 hours, stirring every 20 minutes. Once smooth and velvety, season and serve.
