Hey Guys, Good Morning,
Well it is indeed poetry, Michael, and it's nice to see you guys can cook!
A couple of words in my defence
I have never used avocado before. I was at an authentic northern Mexican restaurant last week and the avacado appetizer was really rich and buttery so mental note, lets try this. Also my wife loves the salmon well done and while I try not to kill it, it can dry on the smoker. Also her mom introduced me to sausage stuffing (with turkey) and I love that.
I agree though I do have a bit of a cholesterol extravaganza going here...hmmm. I was envisioning something rich that would stand up to the smoker for 3-4 hours without drying out. Ah heck I'm going for it but I will render and drain the sausage well and keep the cream cheese to a minimum. I got two lovely big organic filets, friggin expensive. It's raining, but these things are sent to try us!