
Grilled Pink Grapefruit Margaritas
Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
You can assemble these up to a day ahead and just have them ready in the fridge – that plus a super quick cook time of only 45 minutes makes these avo bombs a simple treat for the smoker. Or, cook them up as a treat while you’re waiting on your brisket/pork butt/ribs to smoke.
If you prefer not to use breakfast sausage, you can use any ground meat, but make sure it has a good percentage of fat (MINIMUM 15%) to make sure everything stays moist. Experiment with other melty cheeses such as asiago, oaxaca, gouda to mix up the flavors.
A note on the avocados – you need to be choosy about the ripeness for this recipe. Too ripe/squishy and they will be impossible to form, but too firm and they won’t develop the buttery texture we are looking for. I try to find avocados that have slight give when firmly pressed.
To season these bombs, I used Hardcore Carnivore Red which also helped give it a great vivid color.
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Grilling adds a whole new layer of smokey flavor to these not-too-sweet frozen pink grapefruit margaritas. I’ve always been a big fan of...
My version of this classic cajun gumbo is made even richer and more decadent by a daringly dark roux, creating a mega-flavor packed base to build on.
100% not authentic. 100% delicious. Check out the venison version of this beloved cheesy meatwhich.