Packin’ Heat Pimento Beer Cheese

Recipe by Matt Farr
Prep time

15

minutes


We served this Pimento Beer Cheese at the Scenic City Egg Fest 2018 along with some pork rinds and a sweet pulled pork (intentionally pairing sweet with heat and crunchy with smooth). I could eat this stuff by itself off a spoon. I’ve never been asked more for any other recipe than this one. I can say confidently that it’s a real crowd pleaser – this helped us take home the People’s Choice award this year. 

Ingredients

  • 1/2 tsp Packin’ Heat seasoning

  • 4 oz Smoked Gouda, roughly chopped into 1/2″ chunks

  • 1/4 cup malty beer

  • 1 clove garlic

  • 1 Tbsp whole grain mustard

  • 2 Tbsp worcestershire sauce

  • 1/2 cup mayonnaise (Duke’s Mayo)

  • 6 oz sharp cheddar cheese, freshly shredded

  • 6 oz mild cheddar cheese, freshly shredded

  • 1/4 cup pimentos, diced and drained

  • 1/2 tsp cracked black pepper

Directions

  • Add the gouda, Packin’ Heat, beer, garlic, mustard, and Worcestershire to a food processor or blender, set to puree, and run until the mixture becomes smooth.
  • Scrape down the sides, then add the mayo and pulse just to blend it together. 
  • Add the sharp and mild shredded cheddar to a large mixing bowl along with the pimentos and black pepper, then pour the mixture from the food processor over it. Gently fold together with a spatula.
  • Dust the top with a little more Packin’ Heat before serving. 

Notes

  • To see more recipes by Matt, visit his website at www.farrbecue.com
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