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Smoked Cream Cheese (4 Ways!)
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- Опубліковано 13 сер 2024
- Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for Smoked Cream Cheese! Your favorite new BBQ trend has so many possibilities, why choose just one?!
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
RECIPE COOKED ON: (www.atbbq.com/brands/yoder-sm...)
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** TIME STAMPS **
00:00 Intro
00:49 Firing Up the Smoker
01:09 Barbecue Flavor Profile
02:03 Italian Flavor Profile
02:52 Mexican Flavor Profile
03:37 Everything Bagel
04:30 Smoking the Cream Cheese
05:39 Plating the Cream Cheese
07:00 Let's Have a Taste
07:25 Outro
Thanks for using my rub Chef Tom!
A couple of observations based on my experience: chill the cream cheese in the freezer for up to 1 hour, but at least 30 minutes. Makes it a lot easier to handle, less "sticky". And when cutting the cross hatches, stand the knife up and use the tip, rather than a guillotine chopping action. Thank you for your video.
This would be great stuffed in a jalapeño popper!
What I’m doing this weekend- going to try hickory on Offset for the smoke
Update: 11/10/21- Now buying cream cheese in 6-paks at Costco. Yeahhhh I’m Hooked!!!
Just made this last night. It is actually legit.
Have tried this a couple times now. I tend to prefer more of a savory flavor on the cheese more so than a sweet. So far my fav has been a lime chili; killer with some grilled wings, gonna have to try some of the ones recommended in the video ;-)
Love Chef Tom recipes! Keep 'em coming please!!
Hot Pepper Jelly pairs well!
Labor Day appetizers were 2 of these - one with Everything Bagel and the other with Cattleman’s Tri-Tip. So very good. Should’ve made a few more - our guests were disgruntled when we ran out.
That's awesome! Definitely a good appetizer!
im sending this to dad. man is addicted to his traeger.
Great football snack! Can't wait to try it and maybe incorporate into a jalepeno popper! Thanks as always chef!
Thanks for watching!
Hi Chef Tom I was watching a bunch of your videos today and my pallet says yes to smoke cream cheese today added to your smoked dove poppers. Don’t and won’t eat dove but I do have some steak that I will cut small as a dove breast and hopefully my mouth will stop watering and time will fly quickly cause it may be nine thirty a.m. but I’m hungry 😋 have a great day. Lisa
Just ordered it all, hopefully be smoking some cream cheese for Sunday football games!
Oh man, I've been holding off so hard from trying this but I think I just got bit by the cream cheese bug! Hold my beer...
Let’s see it Smokin Joe! Subbed to u2
Love the way you added your (as always) originality and did something in addition to the BBQ rub. These on the smoker 2 Night for wife's BD!! Thanks!
Thanks for watching!
Really nice presentation with the chips/cream cheese
Just made this last night using the Gospel and then finished off with Rib Candy Apple Cherry Habanero. Was a hit, got devoured in minutes.
@UC3TmqrdyQRw305oxL6icj2w ru d.
Then you should've made more... you cheap bastard.
Jalapeño jelly would be good with it
Have to give this a shot - I've smoked a lot of stuff, but not cream cheese.... yet.
These look 💯 legit!
Finally a good video. I've heard this trend but when u Google there is very few instructional vids and articles. I'm sure there is more now but for a trend blowing up face book there wasn't much. I've done trial and error. By go tops are everything bagel seasoning with Ritz or a cinnamon sugar with graham cracker
made this last week with my own sweet and spicy rub and habanero jelly i made last year. Was the stuff of legends... and a belly ache.
have seen this but have wondered what temp do you smoke at.... everyone said 225 to 250... was like, its cheese, will melt.... but now that I have seen it... Going to try for sure. thanks for posting.
chief Tom never disappoints
What an awesome idea. Or ideas I should say! Great work as always, Chef Tom!
Thanks for watching!
Love ya going Stick Burner! 😊👍👍
Love the Texas nod with Meat Church!
I've been curious this and thanks for showing.
Thank you for your Smokey Knowledge
Ummm that was an early comment…. I will be a smoke gawd next party I through!!!!
Just tried this today. Absolutely amazing! Thanks brother.
Awesome!!
That looks AMAZING my friend!!!
Thanks for watching!
Chef Tom can you do your version of an Authentic Gumbo? love your channel and have every single Cattlemans Grill seasoning.
Great recipe!! so going to make this!
Question: With regards to serving fresh of the smoker they'll be great. But reserving after refrigerating, would you reheat them (slightly) or serve cold?
I'm here looking for the same answer.
Can you do a smoked Buffalo chicken dip?
This looks great. Any thoughts about how the smoked cream cheese might be incorporated into deviled eggs?
replace the MAYO with cream cheese. SMOKE
Man I gotta get those Italian rubs for sure! Great video
Thanks for watching!
If I only had access to pretty much any seasoning/rub I wanted along with any topping...ahh the envy :)
That looks amazing man, it will be my next cook for sure.
Thanks for watching!
Our family makes a cream cheese plate with cocktail sauce and crab meat. I wonder how an Old Bay style seasoning would do in a smoked cream cheese?
Sounds great! Give it a try and let us know how it turns out.
Great idea
Everything bagel seasoning with smoked salmon was life changing
what about glazing and cold smoking the cream cheese
Hey Chef Tom,
looks delicious 😋
Going put on a limb... can the kamado joe pellet joe be used to achieve this effect?
put dat on a cracka dood!
Does the frogmat alter the cook/texture compared to directly on grate? Asking for any type of smoked food, not just cream cheese. Frogmat looks like an interesting concept.
Nope. It does not affect the cook or the food on it. We've carried that item for several years and really love it.
What about cinnamony sweet for desserts. That sounds interesting.
That's great idea. Throw on the cinnamon roll Flavor God seasoning and I think you're onto something!
I did some smoked cream cheese, and it was way too salty for me. Maybe I used too much seasoning? What wood works best?
Can we bake it in an oven??
I only have one pellet grill and would like to serve with thanksgiving dinner. Pellet grill will be cooking the turkey. Can you make this ahead of time and reheat in a regular oven?
I'm here looking for the same answer.
hmmm, jalapenos poppers with all that cream cheese.
How would it travel to take somewhere else and would it need heating back up?
I'm here looking for the same answer.
The Philadelphia cream cheese I buy in the store is not as thick as the one I see in the video....what brand are you using?
Seems like you could soften the cream cheese first and mix the seasoning throughout then reform into a block back in the fridge then smoke
Hey brother, try any apple pie seasoning with red plum jelly on top. Thank me later. Done about 30 blocks of cream cheese already.
damn i hate that in europe (and in italy) meat church and other great brands are really expensive and very hard to find. we have a great angus&oink tho. great video!
I’d put that ona Crackah dooood
Are you and meat church planning videos together?
It looks good is it served at room temp
I'm here looking for the same answer.
Nice
Anyone in the UK tried this yet? Not sure our cream cheese is as solid.
for the Mexican cream cheese, you guys could've used enchilada sauce with pickled red onions
@meatchurch has a few rubs that go well with this recipe!
You don’t let this rest for a week or so?
But why?
When I started doing beef briskets they were around $1 a pound.
Then everybody with a backyard grill or pellet smoker started buying them and the price shot through the roof and I have seen briskets now for over $100 each..
Smoked cream cheese is NASTY and disgusting,,, do not try it,, do not buy any cream cheese.
IM SERIOUS
😂😂😂😂
Charcoal on offset..........