If you're looking for a great appetizer for your holiday parties that your guests will love, then look no further because this smoked cream cheese topped with bacon jam is a perfect choice. This recipe is made by Rus Jones from Smoky Ribs BBQ using our Slow 'N Sear® Kettle Grill.
- Two 8 ounce blocks of cream cheese
- Meathead’s Amazing Pork Rub
- 2 pounds of hickory smoked bacon
- 2 tablespoons of butter
- 4 large yellow onions (diced)
- 1 tsp of salt
- 1 tsp of black pepper
- 1/3 cup of brown sugar
- 1 tsp of fresh thyme leaves
- 1/2 cup of water
- Cayenne pepper to taste (optional)
- 1 tablespoon of balsamic vinegar
Set your SnS kettle to run no more than 225°F using charcoal briquettes and wood chips for smoke. While the grill is coming up to temperature, take a knife and make crosshatch cuts across the surface of the cream cheese, then season all sides of the cream cheese with the Amazing pork rub. Once the kettle temperature has settled in, then on a small sheet of aluminum foil, place the cream cheese on it, and transfer to the indirect zone on the kettle grate, opposite the fire. Put the lid on the kettle and smoke between 200°F & 225°F for 2 hours. While the cream cheese is smoking, cut all the bacon into small chunks or squares and dice the onions.
On a low to medium heat, place all the bacon into a skillet and start cooking the bacon until it is crispy. Remove the bacon, and reserve 2 tablespoons of the bacon grease that has rendered out of the bacon. Add in 2 tablespoons for butter and melt in. Add the chopped onions and sauté over a medium heat until the onions are tender and starting to develop a little color. At this point add in the salt, black pepper, and brown sugar. Turn the heat down to low and continue to slowly cook the onions until they get very caramelized and take on a darker color.
At this point add in the water, the thyme leaves, cayenne and return the bacon into the skillet mixing well. Allow to cook for an additional 10 minutes. At the very end, mix in the balsamic vinegar and stir well. Remove from heat and allow to cool down.
Once the cream cheese is smoked at the end of two hours, then top the cream cheese with the bacon jam and serve warm. Enjoy!