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Unread 06-17-2013, 11:03 AM   #6
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
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Quote:
Originally Posted by deepsouth View Post
i just cut them in half, olive oil and a bbq rub. i also put bacon salt on those. i just set them next to the fire while i'm finishing everything up. you can see they loosen from the skin and soften when they are ready. good stuff.
Thanks, I will defiantly give them a run.
My wife LOVES avocado in/on nearly anything and this would be a nice surprise appetizer she has not seen.
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
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"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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