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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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Old 03-06-2014, 02:42 AM   #1
bbqgeekess
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Default Chorizo Fatty Masa Sliders w/ Oaxaca Cheese -- Get Down w/ the Ground!

Well I barbecued my first fatty tonight: The Chorizo Fatty.

I made my own chorizo from pork butt that I coarsely ground in my LEM #5, using this recipe: http://www.bigoven.com/recipe/479103/chorizo

Now, let's Get Down with the Ground!

I started by taking the prepared chorizo and hand rolled it roughly into a log, then started rolling it up in plastic wrap :



After rolling up as tightly as I could, I then started twisting each end as many times as I could to form a compressed, almost perfectly formed log :



(I learned this trick from Gordon Ramsey's "Beef Wellington" YouTube video. It works great!)

Then I threw the chorizo log back in the fridge to firm up.

So I decided I wanted to do something special with this fatty I was about to make. I've read here on BBQ Brethren that many like putting fatty slices in sliders (and biscuits, etc.). So I went with that!

Since this is hot & spicy Mexican seasoned sausage, I needed to come up with an appropriate slider with a flavor makeup that complements the Chorizo. Now I like to eat chorizo in both flour tortillas (made of white flour) and corn tortillas (made of masa/meseca flour), so I went with a 50/50 mix of white flour & maseca flour -- with a flavor that's a cross between a flour tortilla and corn tortilla:



I then rolled out the combined dough on a floured counter top and cut out some little sliders. A tray was greased and in they went :



Baked for about 18 minutes in a 350 F preheated oven and these popped out:



(They weren't that brown on the top after 18 minutes baking at 350F. So I put them under the broiler at 500F for 2 minutes to give them a nice color on top.)

I ate one--it was a first for me--and I was in heaven. The flavors melded very well and the sugar was a nice touch as well. You could really taste that corn tortilla taste in them--different from cornbread by far. Amazing!

So we have the meat and the bread to wrap around it; now for the fillers!

Well what Mexican things go well in a burrito and/or taco? How about some onion, cilantro, tomato and red hot sauce? Oh yeah, and what about some authentic Mexican cheese from the Mexican state of Oaxaca?--pronounced wuh-ha-kuh.

So I made a trip to the local Mexican market, where all the employees and customers were Mexican-American but me--it was awesome!

I picked up some cilantro..



and some lime..



(I already had the onion & tomato at home.)

And here's the very cool item I got from there :


(I bought about a pound of this fine Oaxaca cheese. It melts like Mozarella, and tastes very similar to it.)

A little history :



Okay..

Here they are, the colors of Mexico:



Hey, that Chorizo log is in the fridge nice and cold now. Let's give it a rub!



and toss it in the Mini WSM! (Pre-heated to 300F w/ Apple Wood Chunks)



Now we wait, around an hour or so? Until an internal temp of 180F then pull. I let it rest a bit before slicing.



Cut the masa sliders in half and broil for a couple minutes. Then top each piece with Oaxaca cheese and throw back in the broiler for about 3 more minutes (until browned on top like a Mozerella cheese pizza). Here they are:



WHEW! Now, it's really time to Get Down with the Ground, and eat!

Assemble the lil' guys (from bottom to top): masa slider bottom w/ melted Oaxaca cheese, slice of Chorizo Fatty, slice of onion, slice of tomato, a splash of Tapatio hot sauce (or your favorite), cilantro sprigs, top of masa slider w/ melted Oaxaca cheese.

Serve lime on the side to squeeze on top of the cilantro just before eating. Also reserve a couple of those limes for your cerveza!

And the moment we've been waiting for! :



Approach..



Attack..



and DEVOUR..



Chorizo Fatty Masa Sliders w/ Oaxaca Cheese es muy bien!

Hope the reading was enjoyable, Gracias!
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Last edited by bbqgeekess; 03-06-2014 at 04:27 AM..
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Old 03-06-2014, 03:14 AM   #2
sliding_billy
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I am a simple Jimmy Dean fatty guy (naked), but I'd trade mine for that any day.
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Old 03-06-2014, 05:52 AM   #3
Enrico Brandizzi
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Complimenti!
It' a really great cook
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Old 03-06-2014, 05:57 AM   #4
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Insane! I love it . Great job.....!!
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Old 03-06-2014, 06:06 AM   #5
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Now that is a great cook!!
Fantastic job!
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Old 03-06-2014, 07:19 AM   #6
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Excellent cook!!!
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Old 03-06-2014, 07:33 AM   #7
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Quote:
Originally Posted by bbqgeekess View Post
Well I barbecued my first fatty tonight: The Chorizo Fatty.

I made my own chorizo from pork butt that I coarsely ground in my LEM #5, using this recipe: http://www.bigoven.com/recipe/479103/chorizo

Now, let's Get Down with the Ground!

I started by taking the prepared chorizo and hand rolled it roughly into a log, then started rolling it up in plastic wrap :



After rolling up as tightly as I could, I then started twisting each end as many times as I could to form a compressed, almost perfectly formed log :



(I learned this trick from Gordon Ramsey's "Beef Wellington" YouTube video. It works great!)

Then I threw the chorizo log back in the fridge to firm up.

So I decided I wanted to do something special with this fatty I was about to make. I've read here on BBQ Brethren that many like putting fatty slices in sliders (and biscuits, etc.). So I went with that!

Since this is hot & spicy Mexican seasoned sausage, I needed to come up with an appropriate slider with a flavor makeup that complements the Chorizo. Now I like to eat chorizo in both flour tortillas (made of white flour) and corn tortillas (made of masa/meseca flour), so I went with a 50/50 mix of white flour & maseca flour -- with a flavor that's a cross between a flour tortilla and corn tortilla:



I then rolled out the combined dough on a floured counter top and cut out some little sliders. A tray was greased and in they went :



Baked for about 18 minutes in a 350 F preheated oven and these popped out:



(They weren't that brown on the top after 18 minutes baking at 350F. So I put them under the broiler at 500F for 2 minutes to give them a nice color on top.)

I ate one--it was a first for me--and I was in heaven. The flavors melded very well and the sugar was a nice touch as well. You could really taste that corn tortilla taste in them--different from cornbread by far. Amazing!

So we have the meat and the bread to wrap around it; now for the fillers!

Well what Mexican things go well in a burrito and/or taco? How about some onion, cilantro, tomato and red hot sauce? Oh yeah, and what about some authentic Mexican cheese from the Mexican state of Oaxaca?--pronounced wuh-ha-kuh.

So I made a trip to the local Mexican market, where all the employees and customers were Mexican-American but me--it was awesome!

I picked up some cilantro..



and some lime..



(I already had the onion & tomato at home.)

And here's the very cool item I got from there :


(I bought about a pound of this fine Oaxaca cheese. It melts like Mozarella, and tastes very similar to it.)

A little history :



Okay..

Here they are, the colors of Mexico:



Hey, that Chorizo log is in the fridge nice and cold now. Let's give it a rub!



and toss it in the Mini WSM! (Pre-heated to 300F w/ Apple Wood Chunks)



Now we wait, around an hour or so? Until an internal temp of 180F then pull. I let it rest a bit before slicing.



Cut the masa sliders in half and broil for a couple minutes. Then top each piece with Oaxaca cheese and throw back in the broiler for about 3 more minutes (until browned on top like a Mozerella cheese pizza). Here they are:



WHEW! Now, it's really time to Get Down with the Ground, and eat!

Assemble the lil' guys (from bottom to top): masa slider bottom w/ melted Oaxaca cheese, slice of Chorizo Fatty, slice of onion, slice of tomato, a splash of Tapatio hot sauce (or your favorite), cilantro sprigs, top of masa slider w/ melted Oaxaca cheese.

Serve lime on the side to squeeze on top of the cilantro just before eating. Also reserve a couple of those limes for your cerveza!

And the moment we've been waiting for! :



Approach..



Attack..



and DEVOUR..



Chorizo Fatty Masa Sliders w/ Oaxaca Cheese es muy bien!

Hope the reading was enjoyable, Gracias!
Looks great, and I love the thoroughness of your post.
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Old 03-06-2014, 07:52 AM   #8
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DAYUM!!!



Absolutely stellar cook thread!
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Old 03-06-2014, 08:00 AM   #9
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All that talk about fatties and you just couldn't wait anymore I see. Awesome looking meal!
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Old 03-06-2014, 08:07 AM   #10
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Damn girl!!!

I like the way you think/cook.
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Old 03-06-2014, 08:18 AM   #11
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Outstanding cook thread, great job.
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Old 03-06-2014, 08:42 AM   #12
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Well Done!!
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Old 03-06-2014, 08:46 AM   #13
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Very nice reportage!
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Old 03-06-2014, 08:48 AM   #14
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I'm diggin it big!
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Old 03-06-2014, 09:13 AM   #15
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Another home run...
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