Beer Cheese

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Beer Cheese
EGG set up- prepare the EGG for indirect cooking, using the ConvEGGtor, and stabilize at 450 degrees. Preheat a cast iron Dutch oven.
Ingredients
  • Guinness 750 ML
  • 1 cup Stella Artois
  • ½ lb. Cabot cheddar shredded
  • ½ cup sharp cheddar shredded
  • ½ cup Swiss cheese shredded
  • 2 tsp Worcestershire
  • 3 to 6 tbsp. brown sugar
  • 1 qt. heavy cream
  • 1 cup butter
  • ¾ cup flour
  • 3 tbsp. grainy mustard
  • 2 tsp salt
  • 1 tsp fresh ground black pepper
Instructions
  1. Pour the beer into a bowl and allow it to flatten
  2. Melt the butter in the Dutch oven, add the flour, and whisk together to form a roux
  3. Slowly pour in the heavy cream while whisking to make a béchamel
  4. Stir in the cheese and allow it to melt then add the beer, honey mustard, salt, and pepper
  5. and let simmer for 15 minutes, stirring often. Add in the brown sugar to taste

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