Smoked cream cheese

[tamidw]

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?

[radiodome21]

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.

[Attjack]

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[holehogg]

With a side of habanero heat. Looks fantastic Sir.
Oh boy.

[Attjack]

holehogg They were minced and added to the cream cheese. Tasty and hot.

[Murdy]

Just freakin' WOW!

[tamidw]

Awesome! Thanks for recipe and pictures. I will have to try this.

[bbqLuv]

Ditto, I repeat,

[Viburnum]

See, the problem with this kind of post is I read it right before bed time... now I'm hungry...

[Mr. Bones]

Run outta Salmon, already???

[bbqLuv]

Ain't that the truth.

[Murdy]

I never read AR after dinner.

[Uncle Bob]

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.

[Flat Rocker]

I did 4 blocks with different rubs/spices on my Grid Iron pellet smoker at 225 for 2 hours all in an aluminum 1/2 pan.
They all needed more time in the smoke and more rub - be liberal with it. Good luck trying to stay away from it.