Bacon & Walnuts smoked cheese ball
What is your best go-to bbq party appetizer?
Here’s a delicious creamy and cheesy smoked cheese ball, rolled in a crispy crumble of bacon and walnuts.
It is incredibly easy to make and I swear your guests will enthusiastically devour this cheesy snack.
I Smoked the cheese mixture at low temperature for 20 minutes in my Cuisinart Clermont Pellet Grill & Smoker, refrigerate in Saran Wrap, and roll it in the bacon and walnut crumble.
Now, let’s dig in.
Equipment
- Clermont Pellet Grill & Smoker
Ingredients
- 16 oz cream cheese room temperature
- ¼ cup sour cream
- 1 cup cheddar cheese shredded
- 3 scallions chopped
- 1 tbsp garlic powder
- ⅓ cup maple syrup
- bacon
- walnuts
- crackers
Instructions
- Start your smoker at 160°F
- In a oven safe pot, put the cream cheese, the sour cream, the cheddar cheese, the scallions, the garlic powder, and the maple syrup together.
- Mix until you get an homogenous paste.
- Smoke for 20 minutes.
- Take the cheese out, shape it in a ball and wrap it in saran wrap.
- Refrigerate for 2 hours or until cheese ball has solidified.
- Raise your smoker temperature at 400°F.
- In a cast-iron pan, bake the bacon until brown and crispy.
- In an aluminum tray, place the crackers and smoke them for 10 minutes.
- Refrigerate the bacon with the cheese.
- When the cheese ball is ready, take it out of the refrigerator, as well as the bacon.
- Crumble the bacon and the walnuts together in a food processor
- Roll the cheese ball in the crumbles, pressing firmly but not too hardly, covering all surfaces.
- Add some chives on top, and place in the center of a large plate with the smoked crackers all around it.
Tried this recipe?Mention @Grillhunters or tag #grillhunters!
Leave A Comment