Finished smoked cream cheese with maple bourbon bacon jam from the source video

APPETIZERS

Smoked Cream Cheese with Maple Bourbon Bacon Jam

Stew’s BBQ

A scored, honey-rubbed block of cream cheese smoked at 200°F and covered with maple bourbon bacon jam.

Grill Temp200°F

Cook TimeAbout 2 Hrs

1. Score and Season

Score the cream cheese in a crosshatch pattern and season all sides with the rub.

Scoring and seasoning a block of cream cheese

2. Smoke the Cheese

Smoke at 200°F for about 2 hours.

Cream cheese smoking on the pellet grill

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.