Meet Brian Gerwig of @g_bque, a passionate home cook/backyard bbq’er with a love of all things cooking. Brian has always enjoyed cooking, but it was the start of his page in 2020 that really awakened his passion.
Surf & Turf Queso brings smoky, melty cheese dip together with steak and shrimp for the ultimate game day dip. This crowd-pleasing recipe layers creamy queso with bold flavors straight from the smoker, perfect for fueling up while watching the NFL season kickoff. Grab a bag of tortilla chips and your Titan Cooler — this one’s built for sharing.
Total Time: 30-45 minutes (not including time to cook pork)
Yields: 8-10 servings
Ingredients
QUESO BASE
- 32 oz white Velveeta cheese, cubed
- 8 oz pepper jack cheese, cubed
- 8 oz Colby jack cheese, cubed
- 1 can Rotel tomatoes
- 6 oz diced green chilies
- 1 onion, diced and sautéed
- 1 cup milk
SURF & TURF
- 2lbs of steak (skirt steak, ribeye, or your favorite cut)
- 1 lb jumbo shrimp, peeled, deveined, and seasoned with Cajun seasoning
FOR SERVING
- Tortilla chips
- Optional garnishes: diced cilantro, jalapeños, or extra Cajun seasoning
Instructions
Cooking:
- Add your favorite drinks into the Titan 24 Can Zipperless Cooler from Walmart
- Preheat your smoker to 350°F.
- In a large foil pan, add Velveeta, pepper jack, Colby jack, Rotel, diced green chilies, sautéed onion, and milk.
- Place the pan on the smoker and cook for 30–45 minutes, stirring every 10–15 minutes until the cheeses are fully melted and smooth.
- While the queso smokes, grill or sear the steaks to your desired temperature. Let them rest while you cook the Cajun jumbo shrimp until just lightly charred. Slice the steak thinly against the grain.
- Once the queso is melted and creamy, top it with the sliced steak and shrimp.
- Serve immediately with tortilla chips and your favorite ice-cold beverage from the Titan Cooler. Enjoy the perfect game day bite
PRO TIP: Drizzle with BBQ sauce or hot honey before serving for an extra layer of flavor
