This is a fad I’m glad I tried. Just sprinkle some of your rub (or ranch powder in this case, because “ope”) and throw it on some tin foil next to your meat for the last 2 -3 hours. It’s an easy crowd pleaser and delicious with Ritz crackers.
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Plain blocks of this smoked then covered with Pickapeppa sauce or whatever pepper jelly you like over the top is really solid stuff for a holiday appetizer.
Thanks for the tip! Put the jelly on after it’s cooked while it’s still warm?
Yep works best to pop the jelly in the microwave a few seconds till it’s just runny enough to spread over the cheese.
Smoked brie is killer. I’ll have to try this.
Must have been a bitch to light - Dad
