Ingredients

• 1/2 tsp Reload Rub Packin’ Heat

• 4 oz smoked gouda (roughly chopped into .5” chunks)

• 1/4 cup malty beer (I used Hutton & Smith “Rocktoberfest”)

• 1 clove garlic (spring for fresh, not the stuff in the jar in the fridge)

• 1 tbsp whole grain mustard (I used Maille Old Style)

• 2 tbsp Worcestershire sauce (Lea & Perrins preferred)

• 1/2 cup mayonnaise (Dukes Mayo is the only choice)

• 6 oz sharp cheddar cheese (freshly grated

• 6 oz mild cheddar cheese (freshly grated)

• 1/4 cup pimientos (diced and drained)

• 1/2 tsp freshly cracked black pepper