Cream Cheese! Will it BBQ?


  • Walton's Employee

    moked Cream Cheese

    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!!

    Prep Time

    5 Minutes

    Cook Time

    60 Minutes

    Ingredients

    Cream Cheese

    Utensils Needed

    Foil Pan

    Instructions

    This 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!

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    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!


  • Walton's Employee

    @raider2119
    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!


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  • R

    @Jonathon I have not tried WD-40 yet, the brass piece on the knob end seems to move freely, and seems to have full range of travel… just not far enough to allow the mixer paddle to slip free… There is no rust, in fact, this appears to be brand new… don’t even see any scratches on the plastic lid…

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