Guacamole Fattie

Discussion in 'Fatties' started by rivet, Jul 17, 2009.

  1. rivet

    rivet Master of the Pit OTBS Member

    Pushing the envelope yet a little bit further, my two kids Wendy and Albert made a Guacamole fattie today. All Dad did was roll it. Here's the goods~



    Fresh guacamole made just a few minutes before was nicely spread onto the meat. Plenty there in the bowl, most for the barbecued "cabrito" fajitas coming up later for dinner~



    A little bit of darn-good salsa on top~



    Just a bit o' shredded cheese~



    Then got the Wendy-weave. I tried; need more practice. Barbecued at 350 F over briquettes and mesquite chunks. Almost done~



    All done and sliced up with some fresh garden Basil and Dragon peppers. The Guacamole held up really well, and the salsa added a nice touch~



    A close up showing how the avocado chunks held up real nice during the cook. Surprised all of us expecting a major blowout. The guacamole inside was excellent and the whole thing was a nice success. Very, very tasty and a definite-do-again. Highly recommended, if you like guacamole and stuff.



    Thanks for enjoying the food, folks! We appreciate your interest [​IMG]
     
  2. Looks great! My first 2 fatties are in the smoker right now. I can't wait to try them.
     
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks awesome, how did it taste? Seems I keep finding new things to try all the time.
     
  4. bmudd14474

    bmudd14474 Guest

    [​IMG]gotta make you proud to have the kids chippin in.
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Oh, sorry...I guess I did forget to say that.... It tasted great! The guacamole flavor really held up perfectly~I thought it would fade~ but it did not. Guacamole / avocado flavor all the way. The bacon was a new taste mix with guacamole but very good. Definitely a winner [​IMG]

    It was a very mild fattie, no heat at all, no big flavors. Personally, I would add diced jalapenos and some hot sauce, but this one was theirs. A great Mexican style fattie for those who don't want heat.
     
  6. billbo

    billbo Master of the Pit OTBS Member

    That looks great! I love the idea. I noticed you had nice big chunks of avacado instead of a creamy spread. I think that may have been the key. Great smoke!
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    This is getting repetitive...GREAT JOB!

    I love the guac. You know those kids (and you) are gonna gain 20lbs this summer. LOL
     
  8. rivet

    rivet Master of the Pit OTBS Member

    Hey Dude, no worries on the kids, they're beanpoles! But me, well.....yeah I've packed on a bit of poundage [​IMG]
     
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    LOL me too.

    I can just hear you getting an earful from their mom.
     
  10. fire it up

    fire it up Smoking Guru OTBS Member

    Once again the kids made a great meal. Really interesting contrast with the vibrant green in the middle.
    Have you ever tried smoking an avacado?
    I know they go on at 225 for 30-60 minutes or until soft, just not sure (but I would assume) if you cut them in half and then place in the smoker.
     
  11. mistabob

    mistabob Meat Mopper

    That looks delicious! Gotta love salsa, sausage, and guacamole together! Now all you're missing is a cold drink. :)
     
  12. rivet

    rivet Master of the Pit OTBS Member

    Hey all, thanks for the good words! FiU- no never smoked an avocado. Never occurred to me to cook one until the kids decided they wanted a guacamole fattie. I guess it would smoke okay. Had leftover fattie for lunch today and it reheated really well and tasted great. Just gave a nonstick pan a shot of PAM and laid down a couple slices. Got nicely toasted on both sides and there we were. MistaBob- Oh yes, you better believe I had cold drinks! Nicely iced cans of beer all afternoon!
     
  13. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    terrific concept and q-view as usual, rivet! tell the kids that they did a great job!

    as you know, i am working with my fattino latino concept as we speak. i bought an avacado yesterday and we just finsihed cubing it up a moment ago. since it is just a bit under-ripe and doesn't seem soft enough to mash for guacamole, i was thinking of spreading out the avacoado cubes and then adding the ingredients for guacamole to the filling, figuring that the avacado will soften while cooking - what'cha think?

    great job and another wonderful smoke again!
     
  14. rivet

    rivet Master of the Pit OTBS Member

    Hi Tas~!

    Surprisingly enough the avocado did not soften up in the cooking of the fattie. If you look at the sliced pics, you can see the chunks from the guacamole I made from scratch before building the fatty. They were great, but I don't think that cooking them will make one that's not quite ripe, softer or "readier" to eat.

    I would have thought the avocado would turn to mush and make a mess. The kids insisted on trying and they turned out to be right. The avocado and guacamole stayed real nice.

    I am really looking forward to your latino fattie Tas! You know I have a soft spot for chorizo!

    All the ingredients you posted in there sound excellent and my mouth is watering at the thought of what fattie you come up with!
     
  15. meatball

    meatball Smoking Fanatic OTBS Member

    love the idea. I'm surprised at how well the guac held up - and I'm a big fan of Herdez salsa too!
     
  16. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    well, with that in mind, maybe i'll mash it as well as i can and then make a guacamole similar to yours and go with that ~ mihght be better than a bunch of hard cubes!

    i'll do my best with it, bud - even if the execution isn't perfect, it should ahve a great concept, and that's half the battle!
     
  17. nemisportsman

    nemisportsman Newbie

    Thanks for sharing. I have been following all the recent smokes with your kids...I think it is great!!!

    I think I am going to try a variation with some homemade chorizo! I will report back.
     

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