ABT Experiment

[BrianGSDTexoma]

Was thinking of a way to get a bit more smoke into my ABT's. Thought using raw sausage would work. I used HEB sage sausage that I picked up that really was not that good but figured be all right for experiment . I mixed cream cheese into sausage use food processor. Ran low smoke for 1 hour than 275 for one hour. The cream creese completely got lost. Did have a little better smoke flavor but not much I think. Cook on bacon and pepper was great. Got that out of my system and wont be doing it again. Had a bit of trouble with temps from RecTec with this heat. Dialed down the aug from 45 to 35 for next run.

 

[bmudd14474]

Smoke the cream cheese for a bit before making the filling that will ad some depth of smoke for you

 

[BrianGSDTexoma]

Smoke the cream cheese for a bit before making the filling that will ad some depth of smoke for you

That's a Great idea Brian. I will need to freeze a block of ice for the MES in these temps!

 

[bmudd14474]

You can hot smoke it. Seen several do it for apps

 

[pc farmer]

You can hot smoke it. Seen several do it for apps

I have hot/warm smoked it. Turns out very good.

 

[Winterrider]

I have hot/warm smoked it. Turns out very good.

How warm would ya dare go with that ?

 

[912smoker]

I have hot/warm smoked it. Turns out very good.

Almost every weekend.
225-250 for 1 1/2 hrs or so.

Keith

 

[pc farmer]

Thread 'Smoked cream cheese' https://www.smokingmeatforums.com/threads/smoked-cream-cheese.325154/

 

[clifish]

Smoke the cream cheese for a bit before making the filling that will ad some depth of smoke for you

That is a great idea, 912smoker got me into smoking the cream cheese. I bring it to room temp and mix in everything bagel seasoning or whatever else I want. Form it back into the block shape, cool, score and smoke.

 

[crazymoon]

BGSDT, I would eat them all !

 

[BrianGSDTexoma]

I reheat in the Air Fryer and man they a lot better today. Still missing the cream cheese but they have that smokey flavor I was looking for.

 

[Fueling Around]

Looks great and lots of helpful suggestions.

I don't remember who introduced me to smoked cream cheese. That stuff is almost indestructible. I will add my fifth to smoke it before forming the turds. Same goes with the jalapenos

 

[BrianGSDTexoma]

Smoke the cream cheese for a bit before making the filling that will ad some depth of smoke for you

I have hot/warm smoked it. Turns out very good.

That is a great idea, 912smoker got me into smoking the cream cheese. I bring it to room temp and mix in everything bagel seasoning or whatever else I want. Form it back into the block shape, cool, score and smoke.

So I getting ready to try this. Want to do breakfast sausage and cream cheese. Since sausage seasoned dont think I need to put anything on cheese? Thinking just run on low smoke, 180 for 90 minutes? Wonder if I should let cool before mixing into sausage? Do you think I can lay cheese on a mesh grill mat that has fairly big mesh? Guess I should do an extra one for dipping with something.

 

[Rafter H BBQ]

BGSDT, I would eat them all !

Nicely done Brian!
I am with CM on this one, I could make a plate of those disappear in no time.

 

[Fueling Around]

My jalapeno plants are just starting to produce.
To stimulate more production I keep harvesting the bigger green ones.
Passed some on to a friend. She thanked me this morning as they cooked over the weekend and she made what the locals call poppers. I think the thanks was a hint for more as her husband said they would make a great meal alone. She cooked some venison, too.

So I getting ready to try this. Want to do breakfast sausage and cream cheese. Since sausage seasoned dont think I need to put anything on cheese? Thinking just run on low smoke, 180 for 90 minutes? Wonder if I should let cool before mixing into sausage? Do you think I can lay cheese on a mesh grill mat that has fairly big mesh? Guess I should do an extra one for dipping with something.

I put a seasoning on the cream cheese brick and smoke away for a spread on a cracker. I use a mesh grill mat and flip and rotate about 2/3 of the way in the smoke tube burning out. I do it in a kettle with just a smoke tube. You're warm enough down there to not need any extra heat.
If using a seasoned meat mix I would just do the cream cheese naked for a first time.
I use a mix of cream cheese and grated cheddar cheese in my ABT.