Jason's Famous Smoked Cream Cheese 💨🧀
My now famous smoked cream cheese. 💨🧀
You'd think this would be hot. It's not.
It's a magic blend of smoke, sweet, garlic and roasted pepper with a bit of spice. It's really amazing. And it's always the first thing gone. Every time. 🙌
Roast. Mix. Loaf. Smoke. Sauce. Gone.
I make it for my family, football games, charity events and anyone who shows up hungry. If you bring this, you're invited back. Guaranteed. 😂
About 3 hours on the smoker plus a 20 minute rest. Serve it right in the tin. 🍽️
What you need 🛒
- Cream cheese, enough for one loaf
- A couple of jalapeños
- Sassy Swine. A heavy dose.
- A little chipotle
- Your favorite hot sauce, enough to cover the top
- A foil pan
- Crackers or Triscuits for serving
My gear 🛠️ GMG smoker.
Temps and times 🌡️
| Step | Temp | Time |
|---|---|---|
| Roast jalapeños | Over fire or a stove burner | Until charred |
| Smoke | Smoker at 150°F | About 2 hours |
| Bump it up | 225°F | About 1 hour |
| Hot sauce rest | Covered in hot sauce | About 20 min |
| Serve | Right in the tin | Immediately. Trust me. |
Steps
1. Roast the jalapeños 🔥
A couple of jalapeños, straight over the fire or the stove burner. Turn them until the skin chars. Yes, it smells amazing. No, you can't have one yet.
2. Seeds out, skin stays 🌶️
Pull the seeds. Leave the roasted skin on. That char is flavor, not a mistake. Chop them up.
3. Mix it up 🥣
Cream cheese, the chopped jalapeños, a heavy dose of Sassy Swine and a little chipotle. Mix it like you mean it.
4. Make the loaf ✍️
Shape it into a loaf in a foil pan. Criss-cross the top. That part is mostly for looks. Looks matter. Ask anyone at the party.
5. Smoke low 💨
GMG at 150°F for about 2 hours. Low and slow. The cream cheese is soaking up smoke, not melting into soup.
6. Bump it to 225°F 🌡️
Turn it up to 225°F for about 1 more hour.
7. Hot sauce bath 🌶️
Cover the whole thing with hot sauce. All of it. Let it sit about 20 minutes. Patience. You've made it this far.
8. Serve it in the tin 🧀
No plating. No fancy board. Right in the tin with crackers or Triscuits. Watch people "just try one more."
Jason's cream cheese rules 🤠
- Leave the roasted skin on. The char is the flavor.
- Seeds out. It's smoky and sweet, not a dare. 🌶️
- Smoke it low first. 150°F before you even think about 225°F.
- Serve it in the tin. Nobody has ever complained. 🧀
The flavor 🧂
That sweet, garlicky kick is Sassy Swine. If you want the exact same cream cheese, that's the bottle. Already have a rub you love? Use it. The method is the secret, not the bottle. 🤫
Gear shout-out 🙌 GMG for the smoke.