Cut pieces of aluminum foil to roughly fit each piece and cook skin down. When it’s done the fish slides off and meat on the plate
Did some roast beef samiches for tonight's dinner. Rubbed and let set over night and then on too the grill this afternoon, about 4hrs start to finished. Turned out perty good too. View attachment 173731
Fatty made from half ground beef half ground chorizo onion powder white sugar. Stuffed with diced yellow red and orange sweet pepper,sweet corn provolone and sharp chedder.
thats what i do too...foil on a smaller wire mesh rack,oil the foil.never had any issues with the ceramic absorbing smells
No pics again, but port tenderloin I. A steakhouse marinade. Nobody else eats pork in the house, so I save it for when I'm flying solo. Came out fantastic.
Ok SKEETER McCLUSKEY I have to ask, how long to cook, and what temp? Did you smoke, or just grill? Have never had Chorizo, not sure if it's even available around here, would Italian sausage suffice? That looks tremendous.
Only thing missing is the cat. Was the cat boycotting because of the revolver? Is he a semi auto kinda guy?
So yesterday we did ribeye on the new grill. Wanted to use the Weber, but the threat of rain kept me thinking just to use the gas grill. I used John Wayne beef rub that has coffee and cocoa in it. Great stuff. Totally forgot pics.
I would think you would be able to find it....seems pretty common....the brand i buy is "hatfield" its ground pork spiced/mexican style. really any kind of ground meat would work...i just like the awesome flavor of the chorizo after its diluted with gound beef with no salt. 1lb ground chorizo 1lb ground beef couple tbls onion POWDER couple tbls white sugar stuff it with what ever you want...precooked chicken or beef strips with peppers and cheese works good. if you wrap with bacon especially if making a weave,use low sodium bacon,that way you could still use a little rub with salt in it the 50/50 mixture is my go to for meatballs. i cook at 250-275 til its about 165 or the bark is the way i like it....that one was cooked over lump charcoal in a foil pan with no added smoke.
No egg, milk, or bead crumb or something else to bind it like a meat loaf? I have a lb of chorizo in the freezer, so trying this soon. maybe today
No binders just what I listed. Have used 100% chorizo a couple times and no problem with it staying together.
and no,the bacon is not holding it together,the 3lb fatty held together as you can see.....this aint my first day on the job
people put fillers in meatloaf and stuff cause they are old recipes handed down....didnt have alot of meat....just like chile....real chile has no beans
Hot sausage links wrapped in puff pastry that I rolled thinner....gonna smother it with cheese at the end...smoker at 375
