Packin’ Heat Pimento Beer Cheese
By: Matt Farr @farrbecue
We served this Pimento Beer Cheese at the Scenic City Egg Fest this year 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.
The Goods:
½ tsp Reload Rub Packin’ Heat
4 ounces smoked gouda, roughly chopped into .5” chunks
¼ cup malty beer – I used Hutton & Smith “Rocktoberfest”
1 clove garlic– spring for fresh, not the stuff in the jar in the fridge
1 tablespoon whole grain mustard – I used Maille Old Style
2 tablespoons Worcestershire sauce – Lea & Perrins preferred
½ cup mayonnaise – Dukes Mayo is the only choice
6 ounces sharp cheddar cheese, freshly grated
6 ounces mild cheddar cheese, freshly grated
¼ cup pimientos, diced and drained
½ teaspoon freshly cracked black pepper
The Equipment:
Food Processor
Large Bowl
Spatula
Cheese Grater/Shredder
The How:
Add the gouda, Packin’ Heat, beer, garlic, mustard, and Worcestershire to the food processor, 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 the spatula.
Dust the top with a little more Packin’ Heat before serving.
Packin’ Heat Pimento Beer Cheese was one of the 2018 Scenic City Egg Fest People’s Choice winning dishes.