This Nashville Hot Smoked Cream Cheese will have your whole family running back for another bite, and possibly a glass milk.
Nashville Hot Smoked Cream Cheese
Author: Ally Wolf
2x 8oz Blocks of Cream Cheese
1tbspof my Nashville Hot Chicken Seasoning
6Tenders of local Nashville Hot Chickenchopped
1tbspof Honeyfor garnish
1.5tspof Canola Oil
Thick Cut Wavy Chipsfor dipping
Preheat your smoker to 275F for indirect cooking. Add some wood chips or wood chunks for additional smoke flavor if you like.
Make a crosshatch scoring pattern on one side of each of your cream cheese blocks. Lather with canola oil then season with my Nashville Hot Chicken seasoning. Grease a cast iron skillet and place the cream cheese blocks, scored side up, next to each other in the center of the skillet.
Add the skillet to your smoker and cook for 1.5 hours until the side of the cheese is very soft.
Make your own or snag some local hot chicken! Slice each tender up and set aside. Dice up some pickles while you are at it too. About 20 minutes before the cream cheese is done, add the chopped chicken to the skillet around the cheese. Add your diced pickles on top of the cream cheese. Finish cooking and pull off the smoker once done.
Serve your skillet with a drizzle of honey on top and chips on the side. Enjoy!