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.
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!!!
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 ;-)
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.
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
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
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.
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?
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.
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?
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!
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