Video Link: https://www.youtube.com/watch?v=-1ZjroT0mM0&ab_channel=BradleySmoker

Ingredients:

1 package of velveeta 

1 cup cheddar cheese

4 ounces cream cheese

1 can rotel

1 can cream of mushroom

Fresh pickle

Seasoning (any barbecue rub)

Directions to recipe:

1. In a skillet put your velveeta, cream cheese, cheddar cheese, can of rotel, cream of mushroom, and fresh pico. Then sprinkle your seasoning (or a barbecue rub) on top of your ingredients. 

2. Smoke your queso mix in the smoker for 2 hours at 250 F (121 C), and add 6 bisquettes (any flavor) to your smoker.  

3. After 30 minutes in the smoker, try to mix your queso dip together with a spoon, it’s alright if it’s not fully melted yet. 

4. After another 30 minutes mix the queso together and let it fully melt together. Once the timer is done, take it out and enjoy your queso with chips of your choosing! 

Recipe by: Gerardo- Grod Grills 

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Ingredients

• 3 tbsp Gochujang Paste
• 1 tsp Sesame Oil
• 3 tbsp Honey
• 1 tsp Soy Sauce
• 1 tsp Rice Vinegar

Directions

1. Combine all ingredients in a bowl. Whisk together. That’s it!
2. Now, the only thing to remember: This is a finishing sauce. It’s not a marinade. If you were to put this on to the chicken on a flaming hot grill, it would burn and not taste so good.
3. Our suggestion is that a couple of minutes before you pull the chicken for dinner, slather this on, and let it set in the heat from the grill. Try not to leave it on the heat too long. You want the sauce to set on the meat, not burn your delicious treat.

Recipe by: Cory Walby – Saturday night  test kitchen

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Ingredients:

• 75 ml (1/3 cup) vegetable oil
• 60 ml (4 tsp.) Dijon mustard
• 45 ml (3 tsp.) sugar
• 30 ml (2 tsp.) red wine vinegar
• 5 ml (1 tsp.) dry mustard
• 30 ml (2 tsp.) finely chopped fresh herbs such as sage and rosemary

Directions:

Combine all ingredients. You may add additional ingredients according to preference.

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• Reserved marinade from Boneless Cross Rib Roast or other of your choice
• 375 ml (11/2 cups) beef broth
• 250 g (8 oz.) fresh mushrooms, sliced
• 250 g (8 oz.) fresh tiny onions, peeled
• 2 medium carrots, diced
• 60 ml (4 tbsp.) all purpose flour
• 60 ml (4 tbsp.) soft butter

Cooking Method:

1. Boil the reserved marinade and beef broth in a medium saucepan
2. Reduce heat and simmer for 30 minutes
3. Strain and discard the onion, garlic and herbs
4. Return liquid to the saucepan. Add mushrooms, onions and carrots.
5. Simmer until vegetables are tender.
6. Mix together flour and butter. Stir half of the mixture into the broth.
7. Stir, cooking and adding more flour/butter until mixture is thickened and forms smooth gravy

The post Smoked Rich Vegetable Gravy Recipe appeared first on Bradley Smokers North America.