The Best Queso I’ve Ever Made! | Chuds BBQ
Shoutout to @TorchysTacos for their amazing Queso!
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Queso:
1lbs Cheddar
1lbs Colby
1lbs American
32oz Milk
1 Onion
5 Garlic cloves
4 Green Chilis
4 Roma Tomatoes
Diablo Sauce
200g cup oil
136g onion
23g garlic
100g habanero
143g vinegar
3 cups tomato sauce
1 tbsp salt
►Full list of things I use and recommend:
_________________________________________
►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Weber Kettle
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Chamber Vacuum Sealer
►Pepper Cannon
►Sous Vide
►Toaster Oven
►Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoker
►Injector
►Vegi Grill Pan
►Meat Slicer
►Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
►Beef Tallow
►Wagyu Tallow
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
►Chef Knife
►Boning Knife
►7″ Chef’s Knife
►8″ Chef Knife
►9″ Cimeter Knife
►Bone Saw
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Camera Lens
►Drone
Wait! what is that hot plater you’re using on the cutting board? Please send link!
What's that pad you put on your table that turned it into a stovetop?
🔥😂😂😂😂😂 🐐
Made the queso for the super bowl and it came out grainy don't know why. The diablo sauce was amazing thanks for the recipes.
Can you do your take on a smoked lobster tail please
Two questions… followed the written recipe in the summary. 1) Butter in video, but no butter in recipe. 2) Mine was SUPER runny? Almost like the milk qty might be incorrect in recipe? Thanks for any help folks, i was soooo excited for this one, only to be super disappointed at my results.
How long did the cheese smoke for? Mine came out a little grainy. Is this from over cooking the cheese?
Looks great, except for removing the seeds. Good video.
I know it's the magic of editing, but you playing like the pot is cooking on your butcher block makes me think you could probably get a strong enough induction burner that is embedded into butcher block and still heat the pot.
Made this over the weekend. Takes forever, so schedule some time. I didn't feel the taste warranted the effort.
This shit really needs to stop. "queso" is Spanish for cheese. Just freaking call it smoked melted cheese and stop bastardizing my culture.
Dude, I LOVE your videos…and they are as good as it gets! Keep that in mind, but:
Him: "Hey guys…I made a queso…….I raised my own beef…made my own cheese from scratch…..grew my own veggies…and build a fire pit from raw metals of the earth"
Me: "oh ok…well…I guess I'll substitute EVERY SINGLE STEP! It'll NEVER taste the exact same"
LOLOL! Love the videos dude.
Brisket burrito with Diablo sauce omg
you need that brick melting cheese. cheddar thickens up too quick
Who manufactured that hot plate?
What is he cooking on
https://youtu.be/59g_Hf1HejE?t=606 most wholesome moment.
How can I use sodium citrate in place of the American cheese slices?
I love seeing Americans putting their twist into Mexican food, when I was younger our queso dips were pretty basic, usually consisted of Oaxaca cheese, peppers n veggies with chorizo mixed in, now people made hundreds of varieties of queso dips.
If you're trying to get closer to the same flavor as Torchys they use Land O' Lake Extra melt cheese and a red salsa base thats boils until most of the water is reduced then the cheese is shredded and added in.
How in the hell are you cooking on your butcher block….? 😳
Throw in a scoop of taco meat and you have some Bob Armstrong Dip from Matt’s El Rancho.
Torchy's queso is some of the worst I have ever had.
Great Job Enjoyed it
Now make a beef, bean, and queso burrito. Mmmmm
Thank you, I really appreciate your shows and recipes!!!
I tried this last night, Great Flavor, but I messed up something? The texture was gritty? Do I need more American cheese?
I think torchy isn’t the best taco place but this recipe looks so good, I’m sure it tastes way better than theirs
What's the little thing your using to heat the pans?
Hi! Awesome recipe!! If you make a big batch can you freeze some of it and thaw it out another time?
Torchys queso is so great!
Awesome job as usual!