
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
Barbecue and queso. Two hyper-Texan things. Each is delicious in it’s own right, but imagine combining their awesome powers to create a truly unstoppable eating experience?!
Wonder no more, as your meaty, cheesy dreams are realized. A generous amount of queso is stuffed inside a seasoned smoked beef ball. Is this some kind of sorcery?! Not exactly, just some kitchen trickery. To get the liquid inside the solid, you just freeze it! I froze blocks of queso in advance which made them wonderfully easy to mange when encasing in beef. Given the beefy-cheesy ratio, you could nearly consider this a Tex Mex smoked cheeseburger situation, sans bun.
Though I have been known to enjoy Velveeta queso over time, not all melty cheese dips are created equal. And shoving a block of plain ol’ cheese inside the beef doesn’t *actually* make it queso. So this recipe called for a grander solution. Enter: Culinary Cowgirls Lone Star Queso, an HEB primo pick. Made in Austin, this thick queso is flavored with fresh tomato, onion and Serrano peppers. So, it packs a just enough kick to make your tastebuds shimmy a little.
Considering larger low’n’slow cuts can take upwards of 8 hours to cook, these tasty treats are also a time saver. They cook in as little as two hours! So, you can chow down on delicious apps while waiting for the main feature. Just be sure to start your prep the day prior to give the queso and formed balls time in the freezer.
Recipe after the pics:
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Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
100% not authentic. 100% delicious. Check out the venison version of this beloved cheesy meatwhich.