Smoked Cream Cheese
- Philadelphia cream cheese
- Apple Wood Smoked Olive Oil
Suggested rubs to use (one per cream cheese block)
- Holy Voodoo Seasoning
- Cajun Red Seasoning
- Killer Hogs Seasoning
- Cherry Habanero Seasoning
- Cinnamon & Sugar
Set smoker to 225 degrees (or between 180-250 to your liking)
Score the top of your cream cheese about ¼ inch deep
Cover lightly with apple wood smoked olive oil and season fairly heavily all over on all sides
Smoke for 2 hours. You can let it chill or eat warm.
Dig in. Man is it good, or what.