Smoked Cream Cheese Deluxe

[Compulsive Smoker]

Yesterday I was chatting with @kilo charlie and he told me about his smoked cream cheese post from awhile back. I went and checked it out and immediately knew I needed to give it a shot.
So, on the way home from work I stopped and got a few supplies and here we go!

I did a few things slightly different, but mostly followed his recipe

When I got home my wife had some pork on the smoker, so I laid out a few strips of bacon beside if for this recipe.

1 block of cream cheese (room temperature)
1 tablespoon of homemade ranch powder
3 strips of double smoked bacon (cut in small pieces)
1/4 cup of finely shredded cheese
Fresh chopped chives (I picked mine fresh from our garden.)

I mixed these thoroughly with a hand mixer.

Then I put wax paper in a small round container and pressed the mixture into it with a spatula

I put the container in the freezer for about 30 minutes and when I pulled it out, the wax paper came off cleanly

I then covered it with Richard Fergola Honey Habanero Rub.

And on the smoker at 225* F with my smoke tube.

After 1 hour…

At 2 hours I pulled it off.

Was it ever delicious!!!

Thank you KC for the idea, and thank you all for looking!

God bless…

-Mike

 

[kilo charlie]

Yesterday I was chatting with @kilo charlie and he told me about his smoked cream cheese post from awhile back. I went and checked it out and immediately knew I needed to give it a shot.
So, on the way home from work I stopped and got a few supplies and here we go!

I did a few things slightly different, but mostly followed his recipe

When I got home my wife had some pork on the smoker, so I laid out a few strips of bacon beside if for this recipe.

1 block of cream cheese (room temperature)
1 tablespoon of homemade ranch powder
3 strips of double smoked bacon (cut in small pieces)
1/4 cup of finely shredded cheese
Fresh chopped chives (I picked mine fresh from our garden.)
View attachment 738497
I mixed these thoroughly with a hand mixer.

Then I put wax paper in a small round container and pressed the mixture into it with a spatula

I put the container in the freezer for about 30 minutes and when I pulled it out, the wax paper came off cleanly

I then covered it with Richard Fergola Honey Habanero Rub.
View attachment 738499
And on the smoker at 225* F with my smoke tube.

After 1 hour…
View attachment 738500

At 2 hours I pulled it off.
View attachment 738501

Was it ever delicious!!!

Thank you KC for the idea, and thank you all for looking!

God bless…

-Mike

Dang ! That's looks amazing! I'm glad you enjoyed it!

 

[Compulsive Smoker]

Thank you for the idea!

 

[Rafter H BBQ]

That looks very tasty and you’ve reminded me I need to do some more as well. Nicely done Mike!

 

[Compulsive Smoker]

Thanks Justin! It was something new for me, but will be a new staple in my diet!