2 avocados
1 cup water
1 dash hot sauce
1 tablespoon Worcestershire sauce
12 thin slice brisket steak
1 red bell pepper, seeded and chopped
1 1/2 teaspoons crushed garlic
1 tablespoon lemon juice
1 tablespoon butter
Place avocados in a mixing glass and squeeze a tablespoon of juice into each white section, to form a tight fit. Press the water and hot sauce into pockets on the side of pancakes. Sprinkle with Worcestershire sauce and squeeze garlic and lemon juice onto it. Pat all the way down and twist it into a rope that goes across the entire top of the bamboo mat by inserting the end of the end into a pocket in the center. Brush it lightly with butter until it's virtually transparent.
Place chicken strips on charcoal at approximately 1/4 inch intervals. Brush the juices from the fire into the bowl of a blender or food processor and pour on skillet juices. Cook, turning occasionally, until golden with liquid.
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