Smoked Guacamole
A smoky twist on classic guacamole, perfect for appetizers.
Equipment
Ingredients
- 8 Avocados mashed
- 2 Limes
- 2 cans Diced Tomatoes drained and patted dry
- 6 Garlic Cloves
- 1 large Red Onion diced and divided
- 1 ½ bunches Cilantro chopped
- 1 lb Bacon cooked/crumbled
- 4 T Meat Church Holy Voodoo divided
- 4 T Elk Creek AP Rub
- 2 T Dizzy Pig Pineapple Head
Instructions
- In a shallow pan, add tomatoes, ½ of the onion, garlic and crumbled bacon. Cover with 3T of Meat Church Holy Voodoo seasoning.
- Smoke at 180° F for one hour.
- Mash all ingredients in pan and add to mashed avocadoes.
- Add other half of onion (raw), cilantro, juice of two limes.
- Season with Elk Creek AP Rub, Dizzy Pig Pineapple Head and 1T Meat Church Holy Voodoo.
- Serve with chip/bread of choice. (suggested: pita chips, toasted baguettes or tortilla chips)
- Enjoy!
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