holiday smoked cheese log


  • 16 Ounce cream cheese

  • 3 Cup shredded cheddar cheese

  • 1 Tablespoon Worcestershire sauce

  • 1 Teaspoon hot sauce

  • 8 Slices bacon

  • 2 green onion

  • 1 Cup Pecans, chopped




In a mixing bowl, using an electric mixer or large spoon, combine the cream cheese (room temperature) and the cheddar cheese.


Add in the Worcestershire sauce and hot sauce. Mix again.


Add in the cooked and crumbled bacon and chopped green onions. Mix until combined.


Cover the bowl with plastic wrap and refrigerate for 4 hours or until the cheese mixture is firm enough to mold. Shape it into a log and layer the outside with the toasted pecans.


Cover with plastic wrap. Freeze the cheese log overnight to make sure it doesn't get too soft while it's smoking.


The next day set Z Grill to 180 F and preheat for 10-15 minutes.


Take the cheese log out of the freezer and unwrap. Place on a cooking sheet and smoke for 1 hour. Keep an eye on it to make sure it doesn't get too soft.


Move the cheese log to a serving tray and serve with your favorite crackers. (If the cheese is too soft, throw it in the fridge for an hour or two.)

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