Avocado! Will it BBQ?
Will it BBQ? !
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Avocado and letting you know if it will BBQ or not!!
2 Avocados, Medium Sized
1 package of Bacon
18 oz of Chorizo
4 oz of cheese of choice
InstructionsSplit the avocado and remove the pit, then carefully remove the skin and fill the hole where the pit was with a cheese of your choice and close the avocado back up. Lay out some chorizo flat on a clean surface and roll the avocado in it so the entire avocado is covered and then wrap that in bacon! Now be very careful when you place this on the grill as it will want to come apart, the fats from the Chorizo and the Bacon will not adhere well to the outside of the Avocado so the bacon wrap must be tight to keep everything in place. Grill at 375 for about 30 minutes or until Chorizo and Bacon have reached desired level of doneness! Take off and slice and serve hot!
So, Will it BBQ?
We went a little “mad scientist” on this one and tossed everything but the kitchen sink at it. It was noted when we were done that since Avocados are already high in fat this was a fat (the cheese) inside of a fat (the avocado) wrapped in fat (Chorizo is high in fat) wrapped in fat (Bacon is obviously fatty) but even for the hell this probably put our arteries through it was well worth it as this was incredibly savory! This will most certainly BBQ, it was an incredibly tasty creation that was as fun to eat as it was to make!
Shop Walton’s for Chorizo Seasoning
An Avocado "Egg"
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?