Anyone else smoking cream cheese these days?

[gtsum]

Seems to be a popular thing right about now. Will have to give this a whirl and see what it’s all about


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[Fishwater2002]

I did one block with everything bagel seasoning this week & my family loved it. Loved it so much that I have five blocks in the smoker right now for a party later today. One with Yardbird rub, another with yardbird & tiger sauce. Two with brown sugar & cinnamon, one of those has some maple syrup on top. Finally, another block with everything bagel seasoning.

 

[Bob C Cue]

So apparently you don't get the ashtray taste like with block cheese fresh out of the smoke?

At least with a pellet grill certainly no ashtray flavor at all. Just a nice mellow flavor with incredible texture.

 

[jzadski]

So what is the consensus on temp and time?

 

[Fishwater2002]

So what is the consensus on temp and time?

250 degrees for 2 hours or so, I used hi smoke on my pellet pooper which is about 200 degrees but ran them longer than 2 hours & they stayed consistent. It’s my new go to appetizer, everyone loved it at the party on Saturday.

 

[Vader1959]

Sounds like an artery stopper! The real question is, do you oil the cheese or the grate?

 

[Fishwater2002]

Sounds like an artery stopper! The real question is, do you oil the cheese or the grate?

Neither, I do mine on a piece of tinfoil so I can place on a plate when done.

 

[Bob C Cue]

I have been brushing the cheese with olive oil on all sides before applying the rub. Not sure if it would make much difference if I skipped the oil.