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Smoked Shrimp & Crab Queso

Queso on the Yoder is a smoky, creamy staple on any given Sunday. But what about going all-in on some smoked shrimp & crab queso for the big day? This one comes from our friend Aaron Riley: “Alright Guys and Gals if you are looking for a Game Day appetizer that will absolutely crush the competition, then give this smoked shrimp & crab queso recipe a try. Not only is this recipe dangerously delicious and divinely decadent but it is a crazy easy recipe to tackle. So if you love queso, we are about to elevate it to the next level. So let’s get after it!”


Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/

INGREDIENTS

  • 3 King Crab Legs
  • ¼ lb of Shrimp Meat
  • ½ cup shredded Pepper Jack Cheese
  • ½ cup shredded Monterey Jack Cheese
  • ¼ cup Velveeta Cheese
  • 4 oz Cream Cheese
  • ½ pint Heavy Whipping Cream
  • ½ can Original Rotel
  • 2 tablespoons of your favorite Cajun Rub
  • 2 tablespoons of Garlic Powder
  • 1 teaspoon Cumin
  • Salt and Pepper to taste
  • Splash of Corona to thin and for taste

INSTRUCTIONS

1. Fire up your Yoder…this recipe can be done in a stick burner, pellet or pizza oven

2. Preheat your pit to 250-275°F

3. In a 9×9 oven safe dish, add all ingredients and gently fold together

4. Toss on a chunk of Cherry Wood and add the queso.

5. Roll smoke for about 20 minutes, then check to see if queso is starting to melt together. If so, add the King Crab Meat and Shrimp Meat

6. Stir together all ingredients until well incorporated

7. At this time add a splash of liquid libations for flavor and to thin queso

8. Go back on the smoker until the queso is bubbly and hot

9. Top with the Rotel pico de gallo and dunk with tortilla chips or custinis. Enjoy!



195 Views | 0 Comments

Smoked Shrimp & Crab Queso

Queso on the Yoder is a smoky, creamy staple on any given Sunday. But what about going all-in on some smoked shrimp & crab queso for the big day? This one comes from our friend Aaron Riley: “Alright Guys and Gals if you are looking for a Game Day appetizer that will absolutely crush the competition, then give this smoked shrimp & crab queso recipe a try. Not only is this recipe dangerously delicious and divinely decadent but it is a crazy easy recipe to tackle. So if you love queso, we are about to elevate it to the next level. So let’s get after it!”


Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/

INGREDIENTS

  • 3 King Crab Legs
  • ¼ lb of Shrimp Meat
  • ½ cup shredded Pepper Jack Cheese
  • ½ cup shredded Monterey Jack Cheese
  • ¼ cup Velveeta Cheese
  • 4 oz Cream Cheese
  • ½ pint Heavy Whipping Cream
  • ½ can Original Rotel
  • 2 tablespoons of your favorite Cajun Rub
  • 2 tablespoons of Garlic Powder
  • 1 teaspoon Cumin
  • Salt and Pepper to taste
  • Splash of Corona to thin and for taste

INSTRUCTIONS

1. Fire up your Yoder…this recipe can be done in a stick burner, pellet or pizza oven

2. Preheat your pit to 250-275°F

3. In a 9×9 oven safe dish, add all ingredients and gently fold together

4. Toss on a chunk of Cherry Wood and add the queso.

5. Roll smoke for about 20 minutes, then check to see if queso is starting to melt together. If so, add the King Crab Meat and Shrimp Meat

6. Stir together all ingredients until well incorporated

7. At this time add a splash of liquid libations for flavor and to thin queso

8. Go back on the smoker until the queso is bubbly and hot

9. Top with the Rotel pico de gallo and dunk with tortilla chips or custinis. Enjoy!



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