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Chorizo Stuffed Avacados

Made a 3 lb batch of Chroizo sausage from scratch this afternoon. Stuffed 6 Avocado halves and topped with Monterrey Jack cheese. The baking pan just fits in my mini. They are zero carbs and taste great.
1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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Comments

  • Solson005Solson005 Posts: 1,905
    Oh wow I bet those are great! =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • AviatorAviator Posts: 1,519

    Did you forget to remove the stickers? :D

    Looking good. Never heard of this before.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • hapsterhapster Posts: 6,206
    They look awesome! What a great idea...
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  • egger aveegger ave Posts: 547
    Thanks, forgot the stickers. I took them off a few secs ago. They are really good, I suspect I will cook them in Athens. The scratch made Chroizo takes nothing like what you buy in the store. I use a 50/50 beef pork blend and some apple cider vinegar in the sausage. 
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • ddeggerddegger Posts: 244
    Sounds fantastic! Never heard of it either, but looks like worth trying.
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  • Village IdiotVillage Idiot Posts: 6,947
    Aviator said:

    Did you forget to remove the stickers? :D

    Looking good. Never heard of this before.

    Are you talking about the stickers I saw on some avocados at the grocery store today that said "Ripe".  I mean,.... uh....do  you really have to sticker that?  I would think most people can tell which avocados are 1)ripe within one or two days, 2) Ripe.  Ready for guacamole, or 3) past prime.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • MickeyMickey Posts: 15,834
    Where do you live my brother ( you do have some sausage leftover)?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • travisstricktravisstrick Posts: 4,715
    Gary, you never sent me your chorizo recipe. 
    Be careful, man! I've got a beverage here.
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  • tamu2009tamu2009 Posts: 237
    How long and what temp did you cool them? This is on my list to try now.

    2 or my favorite things chorizo and avocado
    -------------------------------------------------------------------------
    LBGE - Custom Table - CGW Swing Grate - Fastest Thermapen you can't see because it's camo- Been e-gging ever since 2013! - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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  • egger aveegger ave Posts: 547
    Finished and ready to eat.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • egger aveegger ave Posts: 547
    Mickey said:
    Where do you live my brother ( you do have some sausage leftover)?
    I will make some for you and bring to Athens or Austin, your choice.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • Village IdiotVillage Idiot Posts: 6,947
    edited April 2013
    Gary, you never sent me your chorizo recipe. 
    Nor will I.  See your other post.  I will be happy to give it to Mickey or Cen-Tex.  You can get it from them.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • egger aveegger ave Posts: 547
    tamu2009 said:
    How long and what temp did you cool them? This is on my list to try now. 2 or my favorite things chorizo and avocado
    About 10 mins at 300 ~ 325 or until meat temp is 130. Cool for 5 mins.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • MickeyMickey Posts: 15,834
    Did you come to Salado?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • egger aveegger ave Posts: 547
    Mickey said:
    Did you come to Salado?
    Sure for last 3 years. Made the Canadian Bacon this year and cooked the steaks with the new BGE owner from Waco 
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • Austin  EggheadAustin Egghead Posts: 3,289
    That
    Eggin in SW "Keep it Weird" TX
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  • YEMTreyYEMTrey Posts: 1,974
    You had me at homemade chorizo!
    XL BGE and Mini Max in Cincinnati, Ohio

    "REMEMBER DUANE ALLMAN"
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  • Austin  EggheadAustin Egghead Posts: 3,289
    That was your Canadian bacon.... sure was good. Will be interested in tasting your chorizo. See you in Salado. And oh, the stuffed avocado have made it to the to-cook list.
    Eggin in SW "Keep it Weird" TX
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  • egger aveegger ave Posts: 547
    I will post the recipe for my Chorizo and the Stuffed Avacados in recipes.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • That looks awesome. Don't know if I'd call it stuffed vs piled on top. Looks great!
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  • MickeyMickey Posts: 15,834
    Went back and could not find you in the list but then looked at your picture. Sorry to be an idiot (not the good kind like Gary).
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • egger aveegger ave Posts: 547
    That looks awesome. Don't know if I'd call it stuffed vs piled on top. Looks great!
    Agreed, I fill/stuff/pile the Chorizo the cavity where the pit used to be. I have seen some recipes where the avocado meat is cooked, removed and blended with the other stuffing. I tried this and decided it's not worth the effort IMHO.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • egger aveegger ave Posts: 547
    Mickey said:
    Went back and could not find you in the list but then looked at your picture. Sorry to be an idiot (not the good kind like Gary).
    You were very busy that at the Eggfest. I had to change my handle because of an issue with the old forum. Are you going to Athens or Austin?
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • egger aveegger ave Posts: 547

    John’s Chorizo Sausage makes about 2-1/2 lbs

    Ingredients:

    2 dried Ancho or New Mexico Red Chiles

    1 lb of 75/25 ground beef, extra lean meat doesn’t make good sausage IMHO.

    1 lb of ground pork

    6 oz of Salt Pork

    8-10 cloves of garlic, peeled

    1-1/2 TSP of Salt

    1 TSP of ground black pepper

    ½ TSP of Cumin

    ½ TSP of Oregano, I use fresh but dried will work

    3 TBS of Ancho Chile Powder

    1 cup of water

    2 TBS of Apple Cider Vinegar

    Making the sausage

    Cut the stem off the peppers. In a small sauce pan, boil one cup of water and the peppers for about 5 mins until the peppers are soft. Turn the heat off and let the peppers and water cool for 10 mins.

    Add the garlic cloves, spices, the peppers, salt pork and ¼ cup of water into your food processor. Blend until the ingredients become a paste.

    Place the meat, salt, pepper, vinegar, the remaining water from cooking the chile’s and the paste in a large bowl and blend by hand.  

    Will keep in the refrigerator for about 3 days. In the freezer about 10 days.

    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • MickeyMickey Posts: 15,834
    Will go to Austin for sure. Athens not looking so good now.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Village IdiotVillage Idiot Posts: 6,947
    We are going to swing by Austin on our way back from Fredericksburg - tasters only.

    I really want to try your beef chorizo.  I really like the pork chorizo I make (Homesick Texan's recipe), but would love to try some beef chorizo.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Austin  EggheadAustin Egghead Posts: 3,289
    @egger why such a short freezer life? I make my own chorizo and have no problem with a longer shelf life in the freezer....just wondering.
    Eggin in SW "Keep it Weird" TX
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  • egger aveegger ave Posts: 547
    @egger why such a short freezer life? I make my own chorizo and have no problem with a longer shelf life in the freezer....just wondering.

    That  was a typo, it will keep longer as you say. Never had it last more than a week or two before it's gone.
    1 Large BGE, 1 Mini BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • Austin  EggheadAustin Egghead Posts: 3,289
    edited April 2013
    @egger. I understand what you mean by not lasting very long. I had to hide the four pounds that I made for Salado from the other half. When it comes to chorizo the other half lives up to his egging name, Taste Tester.
    Eggin in SW "Keep it Weird" TX
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  • henapplehenapple Posts: 13,278
    you leave the shells on...?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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