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Smoked cream cheese is straight fire—probably the easiest, most addictive thing I throw on the smoker or grill every single time.
Take a full block of cream cheese, score the top in a tight cross-hatch pattern so the smoke and seasoning really get in there. Hit it heavy with your favorite rub—everything bagel seasoning, Cajun, BBQ, garlic parmesan, whatever you’re feeling. Then drizzle on some fruit preserves or orange marmalade for that sweet-salty-smoky magic.
Set it on the smoker at 225-250°F for about 45-60 minutes until it’s soft, melty around the edges but still holding shape. Pull it, let it rest a minute, then dive in with crackers, sliced baguette, celery, or even thin jerky strips for extra protein.
It’s stupid simple, ridiculously good, and disappears faster than anything else on the table. Sweet, savory, smoky perfection in one block. Highly recommend you try it this weekend.🔥
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