Smoked Prosciutto Brie Cheese Dip Recipe
Ingredients
1 (14) oz Brie cheese wheel
2 Packages prosciutto slices
Peach jalapeno Rib Glaze (Kos’Mos BBQ)
Honey Killer Bee Dry Rub (Kos’Mos BBQ)
Candied jalapeno slices (optional sixth day snacks)
Equipment Used:
P10 Bradley Smoker
Bradley Smoker foldable table
Bradley Smoker non-stick silicone mats
Bradley Smoker tools
Thermoworks Timestick Trio
Thermoworks Thermapen One
Bradley Smoker Setting:
Cook Time: 45 Minutes
Temp: 300ºF
Wood: beer
Smoke Time: 45 Minutes
Preparation
Set Bradley Smoker to the listed settings above.
Unwrap the Brie cheese and set aside. Using the prosciutto slices cover the entire wheel and make sure there is no open spots exposing the cheese.
Using the peach jalapeno glaze, pour onto the outside of the prosciutto. Use a brush to coat the entire wheel in this glaze.
Take the dry rub and spread all over the glaze ensuring no glaze is left uncovered.
Place into the Bradley Smoker to smoke for 45 minutes at 300ºF (148.9°C).
Remove from the smoker and place onto a cutting board. Tip: Whatever place you choose to cut this cheese open, keep in mind it will ooze cheese everywhere.
If you want to garnish the top of this cheese with candied Jalapeno Slices you won’t regret it!
Serve with different kinds of chips, crackers, and bread. Enjoy!
Recipe by: Bryan Edwards – Moodie Foodie Tulsa
Beer
Wood
Beer Bisquettes for hop-infused smoked food. Perfect for beef, chicken, ribs or sausage.
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