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Smokey Al Gold

is One Chatty Farker
Joined
Aug 13, 2008
Location
San Antonio TX
Ok so I wanted to grill avocados I admit. After seeing the guacamole thread I had to do it so I did. I coated them lightly with EVOO and grilled them on my weber gasser. The cast iron grates made lovely grill marks. I made an avocado burger with lettuce and meunster cheese. Grilling the avocados did really soften them up and they tasted great! Seasoned the burgers with bovine bold and I also threw a chuck on the kettle to smoke with pecan which I hadn't smoked with before. I must say the pecan smoke was great and I think it might be my new favorite smoking wood. The wood doesn't seem as dense as hickory or mesquite so the chunks didn't last as long (maybe 1.5hrs) as the mesquite I normally use. But no problem I have a big bag and just threw on another few. :-D Chucky was a little dry but thats my fault for buying a smaller one and I definately won't skimp on my chucks anymore. It was maybe a 1.6lber and shrunk alot so I didn't get much for my effort but hey I'm not picky and I'll be having a pulled chuck sandwich for lunch today. Loved the pecan. Chuck was done in exactly 4hrs.

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My Bo shot
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Man that pulled chuck looks great! I passed up some chuck the other day at the market. Now I wish I hadn't.

Avocado burgers are my favorite, nice grill marks on those cados!
 
OK, now I'VE got the avocado bug.:-D
And, there's nothing wrong with the look of that pulled beef! :thumb: Maybe use a little broth when reheating?

Yes I need to reheat it with some broth I had a sandwich at lunch and some SBR's helped out but it was a little dry. Great flavor from the Bovine Bold and pecan smoke.
 
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