Smoked cream cheese is one of the hottest trends in barbecue at the moment. At Big D's BBQ we jumped on that trend but with a Big D's twist in adding a bacon and sweet onion reduction along with a red pepper jelly glaze. Now THAT is a mouthful to say twice...or three times.
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Smoked cream cheese is becoming all the rage in the barbecue world. Of course, we had to jump in, but give it a Big D's twist that we know you'll enjoy!
This recipe is delicious as is, but if you want to up your game, make the reduction sauce and top it with your favorite red pepper jelly.
TIP: Use the back of a knife to score the cheese. This allows the smoke to penetrate the cheese.
Fry bacon, retain bacon grease. Add onion and saute until tender. Set aside.
Using a silicone basting brush, apply bacon grease on one side and around edges of the cream cheese block and season with Big D's Original Dry Rub seasoning
Place cream cheese, seasoned side down inside a 4" round mini iron skillet. Brush top with bacon grease and apply dry rub.
Score cheese with backside of a knife
Place in smoker for 1 hour and 45 minutes at 250 degrees Fahrenheit
(We use pecan wood for smoking)
Bacon and Sweet Onion Reduction
After cheese has come off the smoker, mix together;
vinegar, sugar, bacon and onion and cook over medium heat until reduced.
Add the bacon jam to the top of the smoked cheese skillet and top with melted red pepper jalapeno jelly.
