Smoked Cream Cheese 4 Ways

How to make Smoked Cream Cheese 4 Ways

Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Smoked Cream Cheese! Your favorite new BBQ trend has so many possibilities, why choose just one?!


Smoked Cream Cheese 4 Ways


Yield: 4 servings per block of cheese

Ingredients

Everything Bagel:

 

Barbecue:

 

Mexicano:

 

Italiano:

 

For the marinara sauce:

 

Instructions

Build a coal bed with hot lump charcoal in the back half of the firebox in the Yoder Smokers Loaded Wichita Offset Smoker. Add splits of pecan (or other smoking wood) to the coal bed and stabilize the pit temperature at 225ºF-250ºF.

 

Coat each block of cream cheese generously with seasonings of your choice on all sides. Score the top of each block of cream cheese in a cross-hatch pattern with a knife.

 

Transfer the cream cheese to a Frog Mat placed on the second shelf of the smoker, opposite the fire box.

You might also enjoy: Grilled Jalapeno Poppers

Smoke for 2-3 hours until the surface is darkened and the scoring on top of the cream cheese opens up.

 

Remove from the the smoker and serve warm with corresponding toppings, crackers, chips and/or veggies for dipping.

 

To make the marinara sauce, combine all ingredients in a small skillet and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the sauce reaches your desired consistency, about 5-10 minutes.

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