
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...
It’s no secret than I’m a fan of smoked dips. See here my previous experiments in Smoked Garlic Sauce and Smoked Onion Dip.
Why am I so into smoked dips? They are easy to make with a huge flavor payoff. My theory is, if you’re already firing up a large smoker to cook brisket and whatnot, then why not throw a few extra ingredients in to get a little smoke bath?
The ingredient that really gives this dip zing and complexity is the addition of Hardcore Carnivore Amplify. Amplify is made with chicken fat powder, and is designed to intensify the flavor of your food. Think of it as a way to boost the savory component of your dishes, without any MSG! It works perfectly as a season-all for dips, and also adds the necessary complimenting spices to this dip in just a few shakes.
I take the seeds out in this recipe as they can develop a bitter quality when smoked. If you prefer more heat, consider adding a Serrano chili (or another hot green chile) to the mix. Pro tip – don’t forget to use disposable gloves (I use these nitrile ones) when prepping your chilis. It’s a simple way of avoiding painful burning hands (and other parts!) later on.
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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.