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Smoked Cream Cheese topped with “JamUp”

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Ingredients
  

  • Bacon Jam
  • 2 blocks Cream Cheese
  • 1 BBQ Rub
  • 12 oz thinly sliced Bacon
  • 2 Sweet Onions halved and sliced thin
  • 1/2 cup packed Brown Sugar
  • 1/2 cup Balsamic Vinegar
  • Captain Rodney's Boucan Glaze

Instructions
 

  • Chop bacon and sauté in a pan until cooked through but not crispy. Remove bacon from pan and reserve bacon grease.
  • Using a basting brush, brush bacon grease on outside of each cream cheese block and season with The BBQ Rub (any sweet bbq rub can be substituted here).
  • Smoked cream cheese in cast iron skillet at 275 for 1.5 hours.
  • Add remaining bacon grease back into sauté pan. Add thinly sliced onions, brown sugar and vinegar and cook until onions are fully cooked and camelized.
  • Add bacon to the onion mixture and heat through to make your bacon jam.
  • When cream cheese comes off the smoker, top with bacon jam. Drizzle with as much Captain Rodney’s Boncan Glaze as you like and serve with corn chips or crackers.
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