Have any of you all used the "whipped cream cheese" when preparing ABT's?

[bosshogg]

I'm talking about the pre-packaged Phillidelphia Whipped Cream Cheese.  I thought it might make the blending process easier instead of letting a regular block sit out at room temp.

Anyone?

Thanks,

Jeremiah

 

[scarbelly]

I did it because that was all that was in the house. While they turned out ok with the addition of cheddar - onion and sausage they did not have the same consistency I was used to. Not sure it was a bad thing - just different 

 

[bosshogg]

Thanks.  That's what I was wondering about was the consistency.  I stuck with the old faithful..  While I can appreciate convenience, there are some things you just don't mess with. 

 

[thoseguys26]

x2  Same thought process and same opinion here.

I do love the whipped for mixing fresh herbs in to make a great sandwich spread. I did that on this post.

http://www.smokingmeatforums.com/t/119341/healthy-smoked-turkey-works-bagel-sanwich

 

[hooligan8403]

Iv used both and Iv used fat free/reduced fat cream cheese. All turned out great but each was different. Having to make do with different things since the wife went on her diet.

 

[smokinhusker]

I mix regular block with some of the soft...never used the whipped.

 

[vegassmokeout]

Whipped here.  That way I can mix it with my rub.

 

[oldschoolbbq]

Cost $$$$$ factor. I use the 8oz. 'original ' Cream Cheese. It goes on sale and at 10for $10...well

I'm a cheapskate

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