This could be my new favorite brat...
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Joe Hell Chorizo grilled chicken wings? Did you marinate them in the chorizo and water? I’d think mixing in a little vinegar and then marinating them for a few hours and then sprinkle a little more on them just before you go to grill them would be a good idea!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Chorizo grilled chicken wings? Did you marinate them in the chorizo and water? I’d think mixing in a little vinegar and then marinating them for a few hours and then sprinkle a little more on them just before you go to grill them would be a good idea!
Jonathon I just gave them a good dusting and refrigerated for a few hours. I might go for a powdered vinegar seasoning to finish them. I’ve had acid do weird things with chicken. I tried the same mix last night on popcorn and it was awesome! I’m going to make some almonds tonight.
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The chorizo seasoning is simply wonderful. It has great chili flavor and a slight bit of heat. I’ve been eating Johnsonville chorizo recently as it was on sale. I was surprised by how good they were. The Excalibur seasoning really holds it’s own compared to the store bought offerings.
I ground boneless/skinless chicken thighs with with close to a 30% mix of pork fat twice through the 3/16" plate. I wanted to make sure mine were bursting with flavor so I increased the recommended seasoning from 17 grams per pound to 18 and added a TBL of crushed red pepper to a 5 lbs batch for some extra heat. I’m glad I did because it may not have had the heat I was looking for without it. I also used the recommended amount of white vinegar. I didn’t notice a vinegar character with the test patties I made but by morning you could certainly smell it while loading the stuffer. It added a subtle twang that was just right.
My only complaint is minor…they weren’t as ‘red’ as traditional chorizo. Not that that affects the flavor. I have a pretty intensely red chili powder I may add on the next batch…there will be many, many more batches of the chorizo in my future!
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Joe Hell it all looks great! interested in the cauliflower…I just got a pitboss tailgater and love it. How did you roast the cauliflower? temp time did you do it in a pan? thanks so much
jason b Again I mixed the chorizo seasoning with the PK brand chili at a 2:1 ratio. You could probably sub just about any other chili powder. I’m pretty sure I used Pecan pellets on this one…in any case I’d suggest ones on the lighter side. Most bags of pellets will have their own recommendations. I set the temp to 425 and the ‘P’ setting to 4. I then started my prep. Using a ziploc bag I tossed the cauliflower with avocado oil and a liberal amount of seasoning. Once the grill was to temp I transferred the veggies to a bakers cooling rack and gave another light drizzle of oil and dusting of spice. Cook time was about 20 minutes, (or until tender) flipping as needed.
They turned out really good. So good, that it was all I had for dinner. The chorizo seasoning seems to be a do-it-all workhorse. I’m going to have fun playing around with this one!
The cauliflower also passed the ‘cold chicken’ test out of the fridge this morning. There was a definite grilled and slightly smoky character. It really reminded me of flavors I associate with grilled chicken.
Better Living Through BBQ!
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jason b Again I mixed the chorizo seasoning with the PK brand chili at a 2:1 ratio. You could probably sub just about any other chili powder. I’m pretty sure I used Pecan pellets on this one…in any case I’d suggest ones on the lighter side. Most bags of pellets will have their own recommendations. I set the temp to 425 and the ‘P’ setting to 4. I then started my prep. Using a ziploc bag I tossed the cauliflower with avocado oil and a liberal amount of seasoning. Once the grill was to temp I transferred the veggies to a bakers cooling rack and gave another light drizzle of oil and dusting of spice. Cook time was about 20 minutes, (or until tender) flipping as needed.
They turned out really good. So good, that it was all I had for dinner. The chorizo seasoning seems to be a do-it-all workhorse. I’m going to have fun playing around with this one!
The cauliflower also passed the ‘cold chicken’ test out of the fridge this morning. There was a definite grilled and slightly smoky character. It really reminded me of flavors I associate with grilled chicken.
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