Bacon Strips and Cream Cheese

[Bob Correll]

Many of you know I like to try different things, so this should be no surprise.
While I had some cured bacon smoking I decided to give this a try.
Oakridge pork and chicken rub, grill running at 180/190, cooler than what was called for in the article.



2.5 hours later;



It was very good, had to make myself stop eating it.
I do think it needs something a little more potent than the rub I used, nothing seriously hot, maybe a few pepper flakes.
Update, some of this was good on my baked potato.

 

[ChuckO]

Ah HA! This is why the Giants lost. Will have to save this for another time.

Kim & LaBlanc are some pretty dang good pitchers, congrats to the Cards

 

[Bob Correll]

Ah HA! This is why the Giants lost. Will have to save this for another time.

Kim & LaBlanc are some pretty dang good pitchers, congrats to the Cards

Thanks Chuck.
They can be decent at times, other times not so good.
I was surprised my 2 runs and done Cards pulled that one off.

 

[Rich Dahl]

I was happy to see you experimenting again, you're back at it and that's great.
Saw the other thread on the cream cheese and was surprised to see someone try smoking it
Smoked cream cheese who would have thunk it.
Guess I'll have to give it a try to.

 

[Brenda T]

I tried smoking cream cheese about 10 years ago when I first started cold smoking and was
experimenting with EVERYTHING - paprika, salt, pepper, coffee, sugar, eggs, you name it.
After the novelty wore off, I settled down to cold smoking just cheese and salt. And eggs - I love to smoke my deviled eggs.

I see now that my mistake with the cream cheese was that I did not put anything on it. Yours looks awesome!

 

[timothy]

Nice crust! I wonder maybe a little evo, rub and panko?