Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook's Choice Category at the Jack Daniel's International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.VISIT ROUGE BBQ COOKERS ON INSTAGRAM
Block of queso blanco with jalapenos
16 oz of Oxaca Mexican Cheese, shredded
1 Cup Chopped Cherubs/cherry tomatoes
2 roasted poblanos chopped, skin removed
2 Cups of green chilis from jar
1 white onion chopped
10 oz can of cream of mushroom and garlic soup
16 oz package of smoked hickory breakfast sausage
2 Tablespoons of Head Country Championship Seasoning, High Plains Heat
1. In a medium cast iron skillet, fully cook the Hickory Smoked Pork Sausage and chopped white onion. Break up the sausage into small pieces. Drain the excess grease.
2. While the sausage is cooking, roast poblanos using a small torch or open flame. Put them into a bag to sweat.
3. Start your smoker at 350°F.
4. Use a 5 quart cast iron Dutch oven if on the grill or use Pyrex for microwave oven (Note: if cooking this way you miss out on the smoky goodness but people will still love it.)
5. Divide the block of Queso Blanco into large chunks and slice tomatoes.
6. Add the both cheeses, tomatoes, green chilis, poblanos, and canned soup and stir.
7. Add cooked sausage and onion mix and the 2 Tbsp of Head Country Championship Seasoning.
8. Smoke for 60 minutes on the grill at 350°F stirring every 15 minutes. If using the microwave, heat for 3-4 minutes at a time and stir until melted.