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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-14-2014, 03:29 PM | #1 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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How to eat Chorizo sausage dogs???
I bought a few Chorizo bun size sausages at the butcher shop. What would be the best way to serve them? They are already fully cooked. Just grill and serve. I was thinking I would serve on a bun and add taco sauce, cheese, lettuce, peppers and sour cream for toppings.
How would you do it?
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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02-14-2014, 03:36 PM | #2 |
Full Fledged Farker
Join Date: 07-06-13
Location: Utah
Name/Nickname : Jon
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Chorizo is such a wide genre of sausage... spanish, mexican, portuguese, argetine? If it's mexican chop it up into tacos, it will be too strong to just eat as a sausage sandwhich. If it's spanish, slice it as part of a charcuterie plate or on some pizza. Argentine or Portuguese should be grilled then put on crispy piece of french bread with some Chimi-churri... look up a recipe, it's amazing.
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Memphis Pro Elite | Weber 22.5 Performer | WSM 22.5 | |
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02-14-2014, 03:38 PM | #3 | |
Full Fledged Farker
Join Date: 02-19-13
Location: West Covina CA
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Quote:
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02-14-2014, 03:40 PM | #4 |
Full Fledged Farker
Join Date: 07-06-13
Location: Utah
Name/Nickname : Jon
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Good point... although in my neck of the woods, I wouldn't be suprised
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Memphis Pro Elite | Weber 22.5 Performer | WSM 22.5 | |
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02-14-2014, 03:54 PM | #5 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I'd sacrifice one for testing. I've had some chorizo that had enough grease that the first bite could get a little exciting served straight off the grill.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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02-14-2014, 04:09 PM | #6 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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I am not big on meat on bread/buns, so I do pretty much any sausage plain or with some Slawsa on the side.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS Last edited by sliding_billy; 02-14-2014 at 04:27 PM.. |
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02-14-2014, 04:16 PM | #7 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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They said it was Mexican sausage.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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02-14-2014, 04:33 PM | #8 |
Full Fledged Farker
Join Date: 07-06-13
Location: Utah
Name/Nickname : Jon
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Does it have a casing? If so, I'd remove it and heat up the meat, add it to some corn tortillas and make tacos. It really is good stuff.
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Memphis Pro Elite | Weber 22.5 Performer | WSM 22.5 | |
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02-14-2014, 04:45 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Wrapped in bacon, grilled, then onto a Mexican bollilo roll, with mayo, poco de gallo and lettuce & cabbage slaw
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-14-2014, 04:48 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Just look up Mexican style or Sonoran style hot dogs, so good
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-14-2014, 04:48 PM | #12 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Grilled and then wrapped in a flour tortilla with cheese and pico de gallo or salsa...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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02-14-2014, 04:50 PM | #13 |
On the road to being a farker
Join Date: 06-01-13
Location: San Diego, CA
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02-14-2014, 05:28 PM | #14 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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I just made a chorizo & cheese burrito yesterday. Garnished with chopped up tomato, onion & cilantro.. few drops of concentrated lime juice and a few drops of Tapatio.. mmm mm mmm.
Fry up the chorizo like you would ground beef for a beef taco. It should of came fresh. I actually have a jar of chorizo spices premade that I mix into ground pork.. can do this on the fly.. I just weigh the pork and multiply the grams by 10.2% then add that many grams in chorizo spices. Then add like 6.2% in apple cider vinegar and 3.5% in water. Doing the same for my breakfast sausage and hot italian sausages (i.e. big jar of the spices premade).. makes it so much easier.
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