Philly soft cream cheese in ABT's

Discussion in 'ABT's' started by crazymoon, Sep 26, 2014.

  1. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    I am going to make another batch of ABTs on Sunday. I am wondering is anyone has used the soft cream cheese in a tub instead of the  normal block of harder stuff. I thought it would be easier to mix with the cheddar etc. BUT will it run out of my jalepenos as it is softer. Am I safer just leaving the block of cream cheese out for an hour or so,I'm trying to cut corners if it works. Any ideas from y'all will be appreciated . Thanks CM
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I only use the whipped cream cheese when I make ABT's easier to mix and fill.
     
    crazymoon likes this.
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I use the onion and chive cream cheese in the tub... no problems
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Good one!! if I didn't have fresh chives year round if probably do the same!

    Last weekend I made ABT's at camp. I didn't have time to pre-make the ABT's at home. But I did premix the cheese. Dumped my spices, chives into the tub and mixed it up. At camp two made the ABT's. I cut the peppers and stuffed them my buddy wrapped them with the bacon and put them in the smoker. Worked great!
     
  5. reinhard

    reinhard Master of the Pit OTBS Member

    I haven't used the soft stuff in the tub yet, but I will now.  Thanks guy's!!  Reinhard
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Thanks all, I will be buying the soft cheese in the tub today !
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I use it in a piping bag, makes it a whole lot easier to get it into the peppers. By the way, it's the exact same cream cheese as the block, it's just had air whipped into it. You can do it at home, just let the block come to room temp and put it in the mixer with the whisk attachment. The whipped stuff is easier to deal with and since you're using less cheese and more air, it goes a little further and leads to a lighter final product.
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    They are made up using the soft stuff, waiting for the smoker to come up to temp ,thanks all !
     
  9. tymidga

    tymidga Newbie

    I use the hard stuff but I warm it in the microwave to soften it.
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Soft, mixed in cheddar and smoked jap cheese, How did they turn out?? 

    DS
     
    Last edited: Oct 30, 2014
  11. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Excellent ! [​IMG]
     
  12. superdave

    superdave Smoking Fanatic

    Just a warning, Philly Cream Cheese has come out with a tub that looks just like the regular but has a little purple bubble that says, "2X protein".  The stuff is awful!!!!  I assume they mixed it with powdered milk or something but it ruined my breakfast so be very careful when picking up the tub.
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Thanks for the headsup cause I usually don't read but grab at the store w/out really looking.
     

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