
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...
Love to smoke? Hate to wait? These Queso Fundido stuffed meatballs might be your answer. Just 20 minutes prep time and only 45 minutes till they’re smoked to perfection! I actually like to throw them on the smoker while im doing a larger cook like a brisket, because they are great as a snack or lunchtime treat.
Generally, if you’re cooking these while you have something else going, you’ll be using whatever wood your primary protein is suited to. But if you’re doing these on their own, I would recommend Hickory, Mesquite or Oak, which are all great partners with beef. To learn more about wood types and matching them to foods check out this video.
Cheese selection is crucial to achieving that never-ending pull of stringy cheese, which is the hallmark of Queso Fundido. If you can, use Chihuahua cheese, which lends itself to this Tex Mex recipe and has plenty of gooey factor. You can also use mozzarella, provolone or fontina, which may be a little easier to find in some parts of the country. And, if you’re looking to up to spice factor, use the hot rather than mild green chiles, or even throw in some freshly minced habanero!
For smoking I use my Signature JP Edition pit.
For knives and other recommended gear, check my Amazon page.
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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.