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smoked avocado bombs

Cheese Stuffed Smoked Avocado ‘Bombs’

  • Author: Jess Pryles
  • Yield: makes 8



2lb breakfast sausage

4 small avocados

6 oz shredded mozzarella

23 tablespoons Hardcore Carnivore Red seasoning

1/4 cup BBQ sauce


  1. Slice the avocados in half lengthwise, remove and discard the pit. Use a large spoon to scoop the flesh away from the skins and discard skin.
  2. Divide sausage into 8 round portions. Take one portion and use the heel of your palm to flatten it into a disc about 1/4″ thick. Run a knife underneath the disc to loosen it from the board below.
  3. Place the disc in your hand, lay an avocado half (cut side up) in the disc then place a large tablespoon of cheese into the divot of the avocado. Gently bring the sausage around the avocado, and pinch and seams to form a seal. Repeat until all halves are wrapped, then refrigerate for an hour.
  4. Heat a smoker to run at 250f. Season the outside of the bombs with a generous sprinkle of Hardcore Carnivore Red.
  5. Place the bombs inside and cook for 35-40 minutes (the only thing that needs to cook is the meat, and it just needs to get hot enough to melt the cheese inside).
  6. Brush the bombs with BBQ sauce, and cook a further 3-5 minutes to set the sauce. Serve immediately.