This is a new twist that is apparently all the rave lately among BBQ aficionados and foodies. I have many different dip ideas for snacks: Queso, Hatch Blue Cheese, Honey Mustard, and the list goes on and on. This one is different. No, the cheese won't melt, and the results are incredible. The rich smoke flavor, the herbs, seasoning, and the cream cheese pair make an incredible cracker spread, or veggie dip. It also pairs well with any side dish. You can also use this as a sandwich spread.
I usually use Neuchatel Cheese for cooking as it is less fat, but this time I went 'full on' Philadelphia Cream Cheese. For my first attempt I use only one block. It requires only cream cheese, olive oil, and seasonings. I used KOSMOS SPG or Killer Bee Honey rub, but you can use whatever you fancy, sweet or savory, even taco seasoning.
You will also need either a foil pan or a sheet of double wrapped aluminum foil with the sides rolled up.
First of all fire up your wood pit smoker, pellet grill, or whatever and let it stabilize. Because I prefer to keep the smoke flavor mild, I normally use cherry. It is also a very good wood for temperature stabilization and won't flare up. Today I used solely oak lump charcoal.
Used lump charcoal only today
Cut two pieces of aluminum foil and stack them. Crunch the edges so it forms a bit of a pan. Unwrap the cream cheese fresh from the refrigerator and lay it in the center of the foil. Be careful as the cheese is still quite pliable and sticky.
Gently score it with a kitchen knife, cutting about 1/4" deep. As this smokes it will open up along the score marks.
Sprinkle your seasonings. Turn it over and get all sides. Above all, be generous with the rub. While it will only season the outside, when you serve it will spread to the center of the block as well. Drizzle a teaspoon of olive oil on top. You don't need much. Place foil pan into the smoker. Time to rock and roll.
"and into the Valley of Heat we go"
By now the wood pit should be at a decent temperature. Let this smoke for 2 hours at 225 degrees, keeping an eye on the temps vs. the appearance of the cheese. It will have darkened from the smoke and the score marks will open up. Remover and let cool.
Plated with Ritz and celery
This is the first time I have worked with cheese in my wood pit and as such learned a few tricks. I used only lump charcoal and no additional wood. I didn't need it. I also had to virtually sit by the wood pit as it cooked as the temps rose sometimes suddenly over 225F. I had to keep the water bottle handy as well as nearly constantly fine tune the input and output flu to keep temps within range without melting the cheese. The pit seemed to always try and settle in around 250-270F. Amazingly, it does not melt. It seems to just dry out from the smoke, but not too much to cause any damage. We used this as part of our "Finger Food Night" with Cajun Shrimp, Hot Mix, and the cheese plate. We both enjoyed it, but also have some additional ideas for flavor next time.
You can use this for several things, but as a dip your work may not be done here. You can simply serve it as is or you can whip it, or top it with your choice of such things as bacon jam, jalapenos and cilantro or whatever. The combination of the lightly smoked taste with the versatility of cheese really has no bounds. When you store the leftovers make sure to seal it completely in Cling Seal or Saran Wrap to keep it fresh as well as keep your entire refrigerator from smelling like a smoke house.
"Innovation is taking two things that already exist and putting them together in a new way"
Tom Freston
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