Chorizo is LEGIT. I love me some chorizo and eggs. Though around here I can't find any of the hard chorizo, only the soft sausage. Which I find unusual, given the large hispanic population we have here in Southwestern OK.
:thumbs: it is gooood stuff. Up here all we can find is the really cheap stuff in the tubes at Wally World. But we have a hispanic family that opened a restaurant that makes their own. They make a mean chicken and chorizo. I found a butcher shop that makes a passable chorizo 70 niles away. When I am there and they have it, I load up.
Sharkey wrote: Maybe we should have a "favorite recipes" thread in the members area so we can all share some of this stuff...
Leb and 1911 got me hankerin so I made up a batch of Chorizo tonight and made some Grilled Shrimp and chicken in Chorizo on flatbread. Scored points with the family.
Lately when I barbecue or smoke a sizable chunk of meat I have started brining it first. It seems to help it retain moisture. Haven't tried it yet with brisket, but I plan to. Anybody else had any experience brining? Always looking to improve on my recipes.
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