Smoked Cream Cheese with Maple Bourbon Bacon Jam
A scored, honey-rubbed block of cream cheese smoked at 200°F and covered with maple bourbon bacon jam.
1. Score and Season
Score the cream cheese in a crosshatch pattern and season all sides with the rub.
2. Smoke the Cheese
Smoke at 200°F for about 2 hours.
3. Crisp the Bacon
Cook the chopped bacon until crisp; remove it and reserve about 2 tablespoons of grease.
4. Cook the Aromatics
Cook onion over medium-low 15–20 minutes. Add garlic for 30 seconds, then reduce the bourbon by about half.
5. Simmer the Jam
Stir in the remaining jam ingredients, return bacon and simmer on low 20–25 minutes until thick. Add water if needed.
6. Top and Serve
Drizzle the smoked cream cheese with hot honey, pile on the jam and serve warm with pretzel crackers.
Smoked Cream Cheese with Maple Bourbon Bacon Jam
Smoked cream cheese might just be one of the easiest game day appetizers you can throw on the pellet grill. Top it with homemade Maple Bourbon Bacon Jam and a little hot honey and this one disappears QUICK!
Leave a comment