Smoked Beer Cheese

“This velvety, ooey-gooey smoked beer cheese is the dip you dream of! Whether you’re gearing up for game day, hosting a tailgate, or want to indulge in an epic snack, this recipe will surely steal the show. Trust me, once you taste this rich, smoky cheese goodness, you’ll never settle for anything less.”

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Recipe from thekitchenwhisperer.net

Learn more about the YS640S Pellet Grill: https://www.yodersmokers.com

INGREDIENTS

  • 16 ounces Sharp Cheddar, cubed
  • 16 ounces Monterey Jack, cubed
  • 8 ounces cream cheese
  • 16 ounces Wheat Beer
  • 4 teaspoons Sodium Citrate
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon mustard powder
  • 1 teaspoon paprika

INSTRUCTIONS

  1. Preheat the Yoder Smokers YS640S to 250F.
  2. In a bowl, whisk together the beer and Sodium Citrate; set aside.
  3. In another bowl, whisk together the garlic and onion powders, black pepper, sea salt, mustard powder, and paprika; set aside.
  4. In a heat-safe baking dish, add the cheeses to the bottom and sprinkle over the seasoning mixture. Pour over the beer mixture. Place the baking dish into the smoker on the top shelf and smoke for at least 1 hour. After an hour, check the cheeses. If they are not fully melted, allow them to smoke for another 30-45 minutes. This will depend on how large your cheese cubes are. When the cheeses are fully melted, remove the dish from the smoker and whisk to combine.
  5. If desired, dump everything into a larger bowl and whisk to combine until velvety smooth. Serve immediately with your favorite chips, pretzels, or dippers. Store leftovers in an airtight container in the fridge for 7-10 days.