Snack on this smoky guacamole with bacon while tailgating or watching the big game at home. Smoked avocados? It’s easy with the smoking gun!
September is upon us and it’s not just about the kids going back to school. No, I’m not talking about cooler weather or autumn. I’m talking about the start of football season. Love it or hate it, that’s another blog post.
But, you can’t argue that we have some great eats for tailgating and game day parties. From nachos and chili to burgers and bbq, I love everything about football munchies. It’s unhealthy, it’s delicious and man, and it’s never-ending! And the #SundaySupper crew has some great football munchies for you – Bring it on!
One must-have dip for the big game is guacamole. I have already shared with you my love and adoration for the glorious, green avocado. Back in July, bloggers of all venues, including myself, were invited by California Avocado Commission to celebrate the avocado at Downtown Disney in Anaheim. Every restaurant featured the avocado in an assortment of new menu items.
We were treated to an amazing time and a mind-blowing feast at the Catal Restaurant. I was able to sip on a margarita and catch up with my pal, Mimi Avocado, and the CA Avocado team. What stood out the most, was the suckling pig with smoked avocados.
When I took a bite of the avocado, it truly was cold, green, unblemished and smokey. OMG.
“How did you do this????” I asked the chef.
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He explained in detail this contraption he used to cold smoke the avocados. My husband (the engineer) was in awe, and we continued to ask more questions about this smoking contraption. How did it work? What exactly was it? Where can I get one?!!
Chef Steven was kind enough to answer all of our questions and share his secret. He quickly returned to the kitchen to retrieve The Smoking Gun™.
It’s an ingenius way of adding smoke flavor to ANYTHING without destroying the food. It also works on drinks. I knew I had to get my hands on one.
After contacting the wonderful folks at Polyscience, they sent me a smoking gun to try out for myself. Not owning any kind smoker, the hubby and I had a bit of fun.
Just a teaspoonful of wood shavings was needed. The fan in the gun sucks in the smoke generated from the burning shavings, then shoots it through a tube, which is tucked inside a bowl holding the food you want smoked.
Remove the tube when the shavings are all burned, and close the lid on your bowl for 5 minutes and let the smoke work it’s magic.
This gadget is easy to use and adds tremendous smokey flavor. And it worked amazingly with my Smoky Guacamole with Bacon. Yes, smoked bacon. And seasoned with some smokey paprika and charcoal infused black Hawaiian sea salt.
Smoked foods and football. A match made in heaven. Along with bacon. Anything with bacon. And don’t forget the tortilla chips and margaritas!
- 3 bacon, strips
- 3 avocados, peeled and seeded
- 2 TBS red onion, diced
- ¼ cup cilantro, fresh, chopped
- 1 garlic clove, crushed
- 1 Serrano chile, seeded and diced
- 1 TBS lime juice
- ⅛ teaspoon paprika
- ⅛ teaspoon black sea salt
- Heat a non-stick skillet over medium-high heat and add bacon strips. Cook until crisp, about 3 minutes, then turn over and cook other side. When completely cooked, remove from heat and place bacon strips on a plate covered with paper towel.
- While bacon cools, cut avocados into small ½-inch cubes.
- Place avocado pieces and crumbled bits of bacon in a large bowl and scatter red onion, cilantro, garlic, serrano chile, lime juice, paprika and black sea salt over the top.
- Cover bowl with a lid or plastic wrap and place tube of your handheld Smoking Gun™ smoker into the bowl.
- Turn on the smoker's fan and light the wood chips. When chips are all burned and bowl is filled with smoke, remove tube and completely seal the bowl.
- Let smoke sit for 5 minutes, then remove the cover.
- Coarsely mash the ingredients together and serve immediately.
Serving Suggestions: Serve with tortilla chips or assorted vegetables.
Cooking Tips: You can still enjoy this dip without the use of a handheld smoker.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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