Smoked Cream Cheese

Sep 2

Introduction

This is Mama Miche, and today, in my magic kitchen: Smoked Cream Cheese.

I usually just smoke cannabis and leave the rest to the hubster. He smokes the meats, poultry, fish, etc in our smoker. Then I saw people smoking cream cheese and thought, that I can do. So, hubs set the smoker up, and after he smoked some killer ribs, I took over and smoked the cream cheese covered with our Memphis Mojo Rub™, and I am definitely hooked! Holy Shit! I tried it on crackers, kettle chips, cucumber, and bagel chips. All fantastic (that's fantastic and orgasmic)! Take it from me, try it, and you'll see…

Mama Miche makes your kitchen magic, MMMK. Let's eat!

Tools

Cast iron or oven-safe pan / small baking sheet (Note 1)
Aluminum foil
Any kind of smoker (Note 2)

Ingredients

Makes 12 servings

1 block of cream cheese
2 tbsp Memphis Mojo Rub™

Directions

Prep Time: 5 minutes Cook Time: 1-2 hours

Prep

Prep smoker to 200ºF
Cover pan or sheet with foil
Put cream cheese block on foil, score in ½” squares, and cover in Memphis Mojo

Cook

Put in smoker & keep temps around 175-200ºF - Do not go over 200º, or you will wind up with a smoked blob, not a block!
Remove from smoker once it has a nice smoky color - about 90 minutes to two hours.
Plate with assorted crackers and chips (Note 3)

Michelle Lehman