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Joe Latchaw & Proper BBQ

 Finding myself through BBQ

Living through a pandemic last year wasn’t easy, but there were a lot of upsides: More family time, a new home, and my first pellet grill. From putting it together, to the initial burn in, I knew the relationship I had with cooking was going to change, and I was ready for that.


I had previously owned an electric smoker that almost got the best of me, but through countless hours of research I opted for the Camp Chef for my needs. I haven’t regretted it since. I love the versatility with having a griddle attachment, and the ability to expose my fire pot for open flame cooking/searing. 


Spending more time at home has allowed me to turn out some of the best food. From queso to steak, burgers to brisket, this grill has given me the confidence I was missing when it came to producing great food. 


Late last year I took the plunge, breaking out my cooks from my personal page to a dedicated BBQ one. You can find me @proper_bbq, and I would love to connect with you! Special thank you to my family and the BBQ community for all of the tips, compliments, and praises. I couldn’t do it without you!


Smoked Queso

  • 1 Pound pork sausage
  • 1 Pound block of Velveeta cheese
  • 2 cups of smoked Gouda cheese
  • 1 (10 oz) can RO*TEL Original Diced Tomatoes and Green Chilies
  • 1 (10 oz) can cream of mushroom soup
  • 4 Tablespoons of Meat Church Holy Gospel 


Place ingredients in a dutch oven and set your smoker to 350. Cook for 60 minutes, stirring every 10 - 15 minutes or so so that all Ingredients incorporate. 


Enjoy!




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