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Cheese Stuffed Smoked Avocado ‘Bombs’
Cooking avocado makes the flavor even butterier! Stuff 'em with cheese, wrap 'em in breakfast sausage to create these decadent smoked avocado bombs.
Sichuan Pepper Dry Rub
Fragrant five spice mingles with freshly toasted lip-tingling Sichuan peppercorns to create this exotic rub, perfect for beef, pork, duck and game birds.
Print Recipe
Sichuan Pepper Dry Rub
Ingredients
- 3 tablespoons sichuan peppercorns
- 1 teaspoon five spice powder
- 1/2 teaspoon garlic powder
- 1.25 tablespoons kosher salt
Instructions
- Toast the peppercorns in a dry skillet over low heat until fragrant, swirling them in the pan to keep from burning (about 2 minutes).
- Allow the peppercorns to cool slightly, then add to a spice grinder or mortar and pestle, along with the five spice, garlic powder and salt. Blitz or crush until a fine powder has formed.
By Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She's a live fire cook, author, and TV personality with a particular passion for beef and meat science. She's also a respected authority Texas style barbecue. Born in Australia, she now resides in Austin, Texas.
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