Smoked Beer Cheese Recipe
If you like ooey, gooey, and ultra-velvety beer cheese, this recipe will become your new go-to! It’s velvety, rich, and made with a secret ingredient that will elevate your cheese game! You’ll fall in love once you taste this rich, smoky beer cheese goodness!
- Prep Time: 10 minutes
- Cook Time: 1-2 hours
- Total Time: 2 hours
- Yield: ~6 cups
- Category: appetizers, beer cheese, cheese sauce, chips and dip, dips, game day foods, snacks
- Method: smoker and stovetop
- Cuisine: appetizers, beer cheese, cheese sauce, chips and dip, dips, game day foods, snacks
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
- Preheat the Yoder Smokers YS640 to 250F.
- In a bowl, whisk together the beer and Sodium Citrate; set aside.
- In another bowl, whisk together the garlic and onion powders, black pepper, sea salt, mustard powder, and paprika; set aside.
- 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.
- 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.