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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.

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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!
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