Cream Cheese! Will it BBQ?
Will it BBQ? Cream Cheese!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Cream Cheese and letting you know if it will BBQ or not!!
InstructionsThis one was very simple, take your cream cheese out of the package, put it in a foil pan or some pan you don't mind putting in your smoker and smoke it for about an hour at 150 degrees. We initially were worried about the cream cheese melting and running all over the pan but it stayed in it's block form. If I did this again I would cut the cream cheese into smaller blocks to expose more of the surface area to allow it to pick up even more smoke.
So, Will it BBQ?
The Cream Cheese picked up a lot of smoke, especially around the outside edges that were exposed to the smoke. This was an absolute YES, it will BBQ! Smoked Cream Cheese was awesome, we spread it on a bagel with some cured salmon and it was a delicious smoky and savory meal!
Shop Walton’s for Balsamic, Garlic, and Herb Gourmet Jam
PK 100 Pro Smoker Smokehouse
Walton's Sausage Stuffers
A favorite recipe on one of the smoke rings I belong to is for “Atomic Buffalo Turds” or ABT’s… these are a jalapeno stuffed with spiced cream cheese and topped with bacon then smoked to perfection! Some one once posed the question “can they be stored in the freezer”? Nobody was ever able to answer the question because no matter how many anybody had ever made, there were NEVER any left over… So, a resounding YES… cream cheese smokes incredibly well!
We did Stuffed Jalapenos here but wrapped them in prosciutto instead of bacon and they were amazing! That’s been a few years though and we did not do any video on them so maybe it is time to try them again, with a test to see if they will freeze or not. My thought is that they will, the bacon or whatever we use will probably get soggy but I’ll check this out and hopefully will have a video in a few weeks. Thanks for the suggestion!
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?