Wow, what great ideas for adding to the great flavor of cream cheese. It would be hard to decide but for TV game, taco and BBQ but for Christmas dinner I would do a chili and then the cherry's after dinner.
Glad you enjoyed it! I know we did. I'm hoping to shoot quite a few more of these this coming year, so what other things would you like to see shot in this type of format? Always on the lookout for ideas, and thanks for taking the time to leave a comment!
I’m allergic to shellfish, but it looks like a winner. I probably would do a spin-off using salmon, capers and minced red onion. But the taco and sweet cream cheeses look killer and would do for a party.
Here are our votes: Jonathan- Shrimp Cocktail (I would add the spicy St. Elmo‘s cocktail sauce). Kelly - Everything Bagel & BBQ Granite - Taco Cedar & Forest - Cherry Cheesecake Mind you we haven’t actually tried any of them, but they all looked delicious! I went ahead and added the Silverbac Wood Pellet Grill to my Christmas list. :-)
Love it! Melissa and I were just talking about how we love being a channel that the whole family can watch, and you guys proved that right here in your comment. Love your channel by the way. We hope Kelly's wrist heals quickly!
I like to cold smoke cheez, I use bbq rubbed cream cheez and some smoked sharp cheddar and make a cheezball coated in smoked bacon and green onions for parties.
I hope you give them a try! They're delicious, and we're planning on making them again for Christmas and New Years for family and friends. So easy, and so good!
They all looked great. I'm curious what temp you would serve them all. I would think room temp for most, but maybe chilled for the shrimp cocktail and cheesecake.
That's a great question! I served them all hot this time around. I set the oven to 160-170, just to keep them warm and they were great. You could totally serve some cold, and they'd be great as well I'm sure, but this time around we went for warm and gooey.
100% agree w/ the panel on both parties… Christmas party creme cheese cherry… but I might use a whole cranberry sauce with a bit of heat, maybe some jalapeño or smoked ancho. And I think I would bring the shrimp cocktail as well Super Bowl Barbecue and Taco for sure…
Yeah, I'm with you. One of my favorite toppings is Captain Rodney's Habanero Boucan Glaze, and it would be a great addition to the cherry cheesecake if you wanted some heat. Let us know if you try any of these and how it goes!
@@TheBarbecueLab Going to have difficulty getting some of those spice mixes over here (Ireland) but I’m sure I’ll be able to find something similar (probably nothing as good as Malcolm s tho)
I will definitely try this. I have fresh shrimp at my disposal. and I make a killer cocktail sauce. Also have a killer Cajun spice mix. Hey! I live in southeast Louisiana. Love the channel btw.
I've never tried to cook this ahead of time and serve it the next day. We did finish this about an hour before people came over to sample it, and we just put it into the oven on the lowest temperature and it was great. I think it was 170 or so. I'd probably do the same thing if I cooked it the day before. I'd set the oven to 200-225 and let it go for an hour to see if it's warmed through, and then add time as necessary. Let us know if you give it a go!
Planning on doing a few of these on NYE. Don’t have small cast iron skillets like this. If I do on foil, is it best to leave on the foil to serve or is the cheese solid enough to transfer to a serving plate before garnishing?
It probably depends on how long you cook it and how deep the checkered top is when you cut it. You could probably transfer it with a large spatula without difficulty, but just make sure some of it isn’t hanging off the spatula, or that part will probably fall during transfer. Let us know how it goes!
![เปิดบ้าน โคตรสวย ป๋องกพล รู้จักตั้งนาน เพิ่งรู้ว่ารวย!!! l [Nickynachat]](http://i.ytimg.com/vi/tmgCF_2HfYI/mqdefault.jpg)
Wow, what great ideas for adding to the great flavor of cream cheese. It would be hard to decide but for TV game, taco and BBQ but for Christmas dinner I would do a chili and then the cherry's after dinner.
My son smokes cream cheese often but your great video opens up a whole new world. Keep it coming!
Love it! Let us know if you guys try any of these or come up with something new. Experimentation is one of the most fun parts of bbq, so enjoy!
Those all look great!
The guy in the vest was spot on.
Many GREAT videos, but this one is probably the most fun to watch (that I've seen)! Will have to try 1 or 2. Thx
Glad you enjoyed it! I know we did. I'm hoping to shoot quite a few more of these this coming year, so what other things would you like to see shot in this type of format? Always on the lookout for ideas, and thanks for taking the time to leave a comment!
@@TheBarbecueLab I'll have to think about that one. Taste test comparisons are always fun.
I’m allergic to shellfish, but it looks like a winner. I probably would do a spin-off using salmon, capers and minced red onion. But the taco and sweet cream cheeses look killer and would do for a party.
Let us know if you give any of them a try! The salmon sounds like a stellar idea.
This is one of the best food videos I've watched in weeks. I insta-sub'd.
OUTSTANDING work.
Super kind of you to say @scottlemay8728 - Thanks for the sub, and thanks for watching! All the best
Enjoyed being involved in the tasting of these cream cheeses! They were all phenomenal! Great content as usual gang!
Thanks for coming on the channel RJ! Appreciate you taking the time.
I love this channel and your videos
Thanks so much! Very kind of you, and thank you for watching!
Here are our votes:
Jonathan- Shrimp Cocktail (I would add the spicy St. Elmo‘s cocktail sauce).
Kelly - Everything Bagel & BBQ
Granite - Taco
Cedar & Forest - Cherry Cheesecake
Mind you we haven’t actually tried any of them, but they all looked delicious! I went ahead and added the Silverbac Wood Pellet Grill to my Christmas list. :-)
Love it! Melissa and I were just talking about how we love being a channel that the whole family can watch, and you guys proved that right here in your comment. Love your channel by the way. We hope Kelly's wrist heals quickly!
I like to cold smoke cheez, I use bbq rubbed cream cheez and some smoked sharp cheddar and make a cheezball coated in smoked bacon and green onions for parties.
Now you've got me wanting to give that a try! That sounds awesome.
Now I wish I would have smoked some cheddar a few weeks ago so I could make this, too! That sounds REALLY good!
Perfect. I love this thank you for sharing This is awesome
I hope you give them a try! They're delicious, and we're planning on making them again for Christmas and New Years for family and friends. So easy, and so good!
와우 이렇게 준비하면 크리스마스 걱정없을것 같아요👍❤
I hope you give it a shot! It's a great appetizer for any kind of get together.
WOW, they all looked so good!! I have made smoked cream cheese before but nothing like these. I am defiantly going to try that Cherry Cheesecake!!
Let us know how it goes when you try it! We sure loved it, and we're making it again next week when some family is over to visit.
@@TheBarbecueLab Sure will
They all looked great. I'm curious what temp you would serve them all. I would think room temp for most, but maybe chilled for the shrimp cocktail and cheesecake.
That's a great question! I served them all hot this time around. I set the oven to 160-170, just to keep them warm and they were great. You could totally serve some cold, and they'd be great as well I'm sure, but this time around we went for warm and gooey.
100% agree w/ the panel on both parties… Christmas party creme cheese cherry… but I might use a whole cranberry sauce with a bit of heat, maybe some jalapeño or smoked ancho. And I think I would bring the shrimp cocktail as well
Super Bowl Barbecue and Taco for sure…
Yeah, I'm with you. One of my favorite toppings is Captain Rodney's Habanero Boucan Glaze, and it would be a great addition to the cherry cheesecake if you wanted some heat. Let us know if you try any of these and how it goes!
Shrimp and taco for me , but they are all winners. Thank you
You wouldn't go wrong with those, let us know if you give them a go!
I'm officially hungry for smoked cream cheese now.
You're not the only one @toddwentz - All the way through editing and working with files for this one, I kept asking Melissa if we had any leftovers...
@@TheBarbecueLab we're doing taco and everything bagel tomorrow. Is there a particular flavor of wood pellets that you recommend, or will anything do?
These look so good, guess I’m going to have to try some at the weekend, oh it’s a hard life😂
Right? I mean, might as well turn on the smoker and throw some cheese on this weekend. Someone twist my arm!
@@TheBarbecueLab
Going to have difficulty getting some of those spice mixes over here (Ireland) but I’m sure I’ll be able to find something similar (probably nothing as good as Malcolm s tho)
I will definitely try this. I have fresh shrimp at my disposal. and I make a killer cocktail sauce. Also have a killer Cajun spice mix. Hey! I live in southeast Louisiana. Love the channel btw.
I bet some fresh Gulf shrimp from Louisiana would kick this up a notch for sure. Man, now i'm feeling like I need a trip down South!
I've done mango magic (from pitboss?) and then top it with Thai sweet chili sauce and that came out good but now I'm thinking of adding shrimp to it!
That sounds good to me!
What about drizzled strawberry syrup with frozen chocolate covered strawberrys cut in half laid on top!?
Can’t wait to try these!
You totally should! I love them, especially how easy they are. Thanks for taking the time to leave a comment Chris!
Is there a way to make this ahead of time and how would
U rewarm for a party later that day or keep warm
I've never tried to cook this ahead of time and serve it the next day. We did finish this about an hour before people came over to sample it, and we just put it into the oven on the lowest temperature and it was great. I think it was 170 or so. I'd probably do the same thing if I cooked it the day before. I'd set the oven to 200-225 and let it go for an hour to see if it's warmed through, and then add time as necessary. Let us know if you give it a go!
Planning on doing a few of these on NYE. Don’t have small cast iron skillets like this. If I do on foil, is it best to leave on the foil to serve or is the cheese solid enough to transfer to a serving plate before garnishing?
It probably depends on how long you cook it and how deep the checkered top is when you cut it. You could probably transfer it with a large spatula without difficulty, but just make sure some of it isn’t hanging off the spatula, or that part will probably fall during transfer. Let us know how it goes!
Can you refrigerate after grill to eat the next day especially if it's supposed to rain?
Absolutely!
What wood did you use
In this video, I had Hickory pellets in the Grilla Grill.