Smoked Cheese ball that ALWAYS gets a WOW!!

Discussion in 'Info and Practices' started by q is mmmmm, Jan 11, 2014.

  1. In regards to cold smoking, I am not sure this is a tried and true method that works with everything, but this is how I make my Smoked Cheese ball.  First I use 3 blocks of cream cheese, a small package of Feta cheese, (feel free to experiment here:try blue cheese, Parmesan,etc.) I then add some cheyenne pepper  garlic powder, black pepper, cumin, McCormick apple wood rub ( I usually just "eyeball" or guess at amounts of each ingredient) then I slice up the small packages of meat (beef,corn beef,etc) and I like to add the tiny little pepperonis too. Then about a tablespoon of Worcestershire sauce (and some Ghost Pepper sauce if you are into hot/spicy flavors) and some green onions. Mix everything together in a large bowl and roll into a ball. I like to use a "sharp flavored cheese" as a crust (like Parmesan, asiago, etc)  after forming ball and rolling in crust cheese place in fridge for 30 minutes or so to let it firm up a bit.  Then take a handful of wood CHIPS and put over 2 to 5 pieces of light charcoal (as you want the smoke, not the heat) and cover the drum/grill/etc for about an hour (maybe 2) and let it rest after it gets a good smokey covering on it. Serve with crackers,or chips. 
     
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    That sounds really good! Might have to try that. Thanks for the recipe.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I make a similar preparation with Dry Beef. Your recipe has a lot more ingredients. Sounds like there is room for some of those touches in mine. Thanks for sharing...JJ
     
    Last edited: Jan 11, 2014
  4. Of course like any recipe, it should be "adjusted" to suit the Chef ... lol I think the real stand out in this recipe is the feta cheese and the smoke. I am interested in hearing what other people think of it and how theirs turned out. Enjoy folks :)
     
    Last edited: Jan 11, 2014

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