00:00All right, here's a good one for game day. This is a smoked surf and turf queso dip. Yes, I just went with the simple recipe from Trigger.com. It's the smoked queso dip. I just used a different protein. So it's going to call for a massive block of the real Vavita cheese.
00:16I'm going to get a couple blocks of pepper jack. You want to cube everything up because it melts a lot easier. That's why you're cuving it up really small.
00:25Then the third cheese is a half a block of cream cheese. So I'm going to go with a large cast iron. Use what you want.
00:33I'm going to get all the cheeses in there, spread out. Then I'm going to go with some fire roasted rotel.
00:40And we're going to go with some green chilies. And then I'm going to go with anything rubbed from Trigger. Just eyeballing it.
00:48This will go 250 degrees for about 45 minutes on the Woodridge Elite.
00:54And about 45 minutes later, you're going to see here how it's nicely melted down.
00:59And now all you got to do is add a quarter cup of milk or beer. I chose milk.
01:03Tie this all together. We're going to put it back on the Trigger for about 40 minutes.
01:06While that's going, we're going to get the surf and turf ready.
01:10I've got me a highly marbled ribeye. I'm going to get that seasoned up.
01:15I'm going to pull out the Meter Pro Duo. Track those internal temps to a medium rare once it's finished.
01:21Dust out some U15 shrimps. Get them seasoned up with my All-Purpose.
01:26Get these on a heating cooling rack so they're just individually spaced out and easy to remove.
01:31And we're going to go 250 degrees on the Woodridge as well.
01:35And get these to temperature.
01:36Once the shrimps were done, I just want to dice these bad boys up because this is going to be one of the toppings for the queso dip.
01:44I'm going to pull the ribeye off. We're sitting at about 115 internal.
01:47We're going to throw that sear on.
01:51Listen, we're going to flip it.
01:52Not a hard sear, but we just need a little bit of color.
01:56I'm just going to slice this bad boy. You can see how tender the steak is once you're slicing through it.
02:02And it was nailed perfectly.
02:04So we want to pull the queso dip off.
02:07This was on the trigger for total time, about an hour and 15 minutes or so.
02:12You can see the cheese is well melted, nicely mixed together.
02:16Now it's just time to top the surf and turf.
02:19We've got the chopped up medium rare ribeye.
02:22We've got the shrimps.
02:24How does that not look good?
02:26There's no way this is going to suck.
02:27Got some fresh sliced parsley or diced parsley.
02:31Now all we need to do is send it down the hatch.
02:35Traeger game day.
02:36Let's go.
02:36Let's go.
02:37Let's go.
02:37Let's go.
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