Traeger Smoked Cream Cheese Or Whatever You Do Let it preheat with the lid closed for 10 15 minutes. prepare the block of cream cheese by scoring ½" hatch marks in a diagonal lines. be careful not to cut through the cream cheese. drizzle the olive oil or vegetable oil on the top of the cream cheese and season with your favorite rub or seasoning. Make sure all sides of the cream cheese are covered by gently pressing the dry rub into the cream cheese. using a sharp knife score the cream cheese, with ½ inch slits to make a crosshatch pattern. place the block of cream cheese in a lightly oiled cast iron skillet or a disposable aluminum pan and smoke at 225 for 2.5 hours.
Traeger Smoked Cream Cheese Or Whatever You Do While the cream cheese softens, preheat your traeger grill. set the temperature to 225°f and let it heat up with the lid closed for about 10 15 minutes. seasoning (optional): for added flavor, season the top surface of the cream cheese. you can sprinkle on some herbs, spices, or even a rub of your choice. Use a knife to make shallow (about 1 2 inch deep) crosshatch cuts on top of the cream cheese, then brush with the olive oil and sprinkle with the black pepper. 3. place the baking sheet or pan directly on the grill grates. for best results, use super smoke, if available. close the lid and smoke for 2 hours. Instructions. preheat the traeger to 225f°. remove the block of cream cheese from the packaging and brush it with olive oil to coat it on all sides. place the seasoning on a rimmed plate and dip the cream cheese in the seasoning until it is coated all around. Preheat your pellet grill to 180°. put non stick foil onto a baking sheet. place the cream cheese onto the foil and drizzle the oil on top. make some 1 2 inch thick scores on the top of the cream cheese. sprinkle the rub on top of the block. place the cream cheese pan into the smoker and smoke for 2 hours.
Traeger Smoked Cream Cheese Or Whatever You Do Instructions. preheat the traeger to 225f°. remove the block of cream cheese from the packaging and brush it with olive oil to coat it on all sides. place the seasoning on a rimmed plate and dip the cream cheese in the seasoning until it is coated all around. Preheat your pellet grill to 180°. put non stick foil onto a baking sheet. place the cream cheese onto the foil and drizzle the oil on top. make some 1 2 inch thick scores on the top of the cream cheese. sprinkle the rub on top of the block. place the cream cheese pan into the smoker and smoke for 2 hours. Preheat an electric smoker to 200°f. add your favorite wood pellets to the smoker. set out a shallow dish. measure the sugar, herbs, and spices into the dish. mix the dry rub seasoning well and shake out into a thin layer. open the block of cream cheese. cut a cross hatch pattern in the top of the cream cheese. Turn traeger onto smoke with the lid open – make sure your pellets are full! once the smoke dissipates, turn to 225 degrees and shut the lid. it’ll take about 10 minutes for the traeger to preheat. score the top of the block of cream cheese with a sharp knife – like a boning knife – in a crosshatch pattern.
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