Smoked Queso for the NFL Wildcard weekend using venison sausage. So, easy and so damn good! The full recipe and video are always at meatchurch.com. Combine & smoke the following at 225-250 (or higher) until it all comes together. 1 (2 lb) block of Velveeta cheese 16 ounces of smoked gouda 2 tubes of HOT breakfast sausage. I used venison sausage. 2 cans of Rotel 1 can of cream of pabalno, jalapeño or cream of whatever you like soup 2 T Meat Church Holy Voodoo seasoning (sub Holy Cow) chopped cilantro ——————————————⁠——————— #MeatChurch #TexasBBQ #SmokedQueso #Tailgate @madewithmeat @mill.scale @pecosoutdoor