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"
That’s a great question but a difficult one to answer! Usually, Worcestershire Sauce will have a pH of 3.6 - 4.1 while Soy Sauce has 4.4 - 5.4. Negative pH (below 7) can cause denaturing in your meat and if you have something like the 3.6 (low range of the Worcestershire Sauce) it can cause issues even when added in smaller amounts.
If you look at the ingredients in Mandarin Teriyaki Snack Stick or Sweet Teriyaki Jerky (you can do this by scrolling down and then clicking on “Additional Info” button) you will see Soy Sauce as an ingredient, so it can absolutely be added, it just needs to be in the correct amount. This is a major reason that we recommend prepackaged seasonings, your at home recipe can be wonderful but it also has the potential to destroy your products.
So, if you are going to experiment with Sauces with a negative pH then my advice is to start at very low concentrations and work your way up till you find a good amount that provides the taste you are looking for and does not negatively affect your finished product.
Anyone else have any suggestions?
Does soy sauce denature the meat like worcestershire sauce or is it ok to use in a meat stick?
Try it on just smoke. That should work fine.
I have tried a TF 34MM processed casing I got from Quality Casings. A 32MM HF and a 30MM TF, both clear processed, I got from Mar-Co Sales. Devro Is the brand I have now. I have been hanging them. the 30MM has been the best but still tougher than I want. Ideally I want a 32MM processed casing for my brats. Does Walton’s send out samples? I do have to order some other items.
Thank you for your suggestions. I will try a couple of ideas your suggestions have given me.