Smokin' Ray's Smoked Queso

• • 8 oz Gouda, cubed
• • 8 oz Pepper Jack, cubed
• • 32 oz Original Velveeta, cubed
• • 16 oz Queso Blanco Velveeta, cubed
• • 1 cup shredded sharp cheddar
• • ½ onion, chopped
• • 2 jalapeños, seeded and diced
• • 2 cans Original RO-TEL
• • 1 can (10 oz) RO-TEL Mexican Style Lime & Cilantro
• • 1 lb hot breakfast sausage, browned ahead of time (chorizo may be substituted)
• • 6–12 oz beer, divided
• •Smokin' Ray's Original All-Purpose, enough for a good, heavy coating

1. Preheat your smoker to 250°F.
2. Add the cheeses, browned hot breakfast sausage or chorizo, onion, jalapeños, and all three cans of RO-TEL to a large foil pan.
3. Pour in 6 oz of beer, then give everything a good, heavy coating of Smokin' Ray's Original All-Purpose.
4. Smoke uncovered, stirring thoroughly every 20 minutes, until the cheese is completely melted and everything is blended.
5. Stir in additional beer a little at a time until you reach your preferred thickness, using up to 12 oz total.
6. Serve warm with sturdy tortilla chips. To serve from a slow cooker, transfer the finished queso and keep warm, stirring occasionally.

Ray's Note

"I almost added bacon, but after tasting it, I decided bacon would actually take away from what was already in the pan. That might be the craziest thing I've ever said about food. 😂"