These poppers are a delicious twist on the classic appetizer! The smoky flavour from the COBB complements the rich brisket and creamy cheese filling.
Ingredients :
- 3 Hard cheeses of your choice
- 2 tablespoons of Smoking Chips/Pellets
- For the garnish: Shelled walnuts & Grapes
COBB TIP
Because you can’t cold smoke with the COBB, it is important to choose
hard cheeses when smoking cheese. If you choose softer cheeses, they
will partially melt.
Directions:
- Light 3 briquettes in the COBB using a firelighter. Let the briquettes turn 3/4 gray in about 20 minutes. With 3 briquettes the temperature under the lid will be around 100 degrees, you smoke lukewarm with this.
- Fold a bag of aluminum foil and fill it with 2 tablespoons of smoke pellets. Fold the bag closed and poke a few holes in it. If you use the COBB Premier+ Gas, one hole in the bag is sufficient, this to prevent ignition of the smoke pellets. Place the bag of smoke pellets on the briquettes or on the burner.
- Place the Grill Grid and the Roast Rack on the COBB, then place the baking paper on the rack. Place the cheese on the baking paper and place the lid on the COBB.
- Let the cheese smoke for about 30 minutes. This can be shorter if the smoke pellets have been smoked out before. Once there is no more smoke, remove the cheese and set aside.
- Let the cheese cool before serving. Serve the cheese with walnuts and grapes.
