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!
@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…
I have removed the handle / crank, but the brass piece on that side is still in the mixer… It appears this inserts from the inside, and to remove it the paddle must be removed first… am I somehow wrong about this?
If weston or anyone else ever makes a slider press that hooks up to the stuffers or grinders you can be sure we will sell them!
Okay, Im sure you’ve already done this but in the one on the left the knob is screwed in and somewhat loose, on the left it is screwed in all the way AND I am pulling back on it, it drags the thicker part back into the recess. Also, I assume you have removed the screw and the handle from the other side and pulled out the brass piece over there as well?
I assume you have tried that as you attempted to spread out the sides. I’d try shooting some blaster or wd40 from both the inside and around the knob area and let it sit on its side a little. I think it is most likely going to be a rusty spring or rust on the threads and that blaster stuff is pretty amazing at dealing with rust.