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from Jason Leotis and Wade Parr, Southern Soul Barbeque, St. Simons, Georgia
. Originally published in Garden & Gun magazine.
Make 3 quarts
- ¼ lb butter
- ½ cup minced sweet onion
- ½ cup minced celery
- ½ cup minced carrot
- 1 tsp. salt
- 1 tsp. white pepper
- 1/8 tsp. cayenne pepper
- ½ cup flour
- 1 cup warm chicken stock
- 5 cups whole milk
- 3 cups quality sharp cheddar, shredded
- 1 cup queso blanco or Monterey Jack, shredded
- 1 Tbsp. Colonel Pabst Worcestershire sauce
- 2 cans Pabst Blue Ribbon
Melt butter in a stockpot over medium-high heat. Then add vegetables, salt, white pepper, and cayenne pepper, and cook for 10 minutes. Whisk in flour, stirring constantly until the mixture darkens to a medium blonde. Pour in chicken stock to deglaze, then whisk in the milk slowly until thickened. Reduce heat to simmer and add cheese, stirring until melted thoroughly. Add Worcestershire sauce and beer and continue to simmer until ready to serve.