Anyone do the smoked cream cheese block? I’ve heard of it, but don’t know details for how long, temp, etc. How does it taste?
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- Mar 2021
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Oh yeah. I did 2 for Thanksgiving. I did them at 225 on. my Grilla Silverbac for a couple of hours. I followed this recipe:
https://www.meatchurch.com/blogs/rec...d-cream-cheese
However I used different rubs. I did one block with Grilla AP rub and the other one with a a Rib Rub I found in my cupboard.
I did them in 12 aluminum pan and then filled them with pita chips after pulling them and served it as an app. Excellent.
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I do them at 200 for 2 hours, just seems easier to remember that way. Cutting the cross hatch pattern in the top might deepen the smoke flavor, but if not still makes for an interesting presentation. You'll field several "why didn't it melt into a blob" questions.
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