Episode 22
Smoked Cream Cheese
Ingredients
8 ounces full-fat cream cheese in block form
1 teaspoon chili powder
1 teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon black pepper
Favorite accompaniments such as crackers, bread, or chips.
Instructions
With a sharp knife, score the top of the cream cheese in a criss-cross pattern. Don’t cut all the way to the bottom of the cream cheese, about halfway will do.
Stir together the chili powder, brown sugar, garlic powder, onion powder, ground cumin, smoked paprika and black pepper to make the dry rub.
Coat the top and sides of the cream cheese with the dry rub. Place the cream cheese in a small cast-iron skillet or aluminum pan.
Immediately place the cream cheese on a 225-degree F smoker. Close the lid and smoke for about two hours. You know the cream cheese is done when it’s warm throughout, puffs up and starts to pull away from the criss-cross pattern. Remove from the smoker and serve immediately.
