This could be my new favorite brat...
-
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
-
-
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 waltons.com youtube page at https://www.youtube.com/@waltonsinc
-
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.
-
-
-
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.
-
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to Joe Hell on last edited by
Joe Hell said in This could be my new favorite brat...:
craigrice This is the Kashmiri chili powder I will experiment with on subsequent batches.
Product description: JK Masale’s superior vibrant red Kashmiri red chili powder will add a subtle flavor and gorgeous color to your cooking! Similar in flavor to sweet paprika, it is known for its mild heat and deep red color.
This is what I’m looking for. Where did you find it.
-
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to Joe Hell on last edited by
Joe Hell - Love it
-
Joe Hell said in This could be my new favorite brat...:
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.
Man that cauliflower looks and sounds amazing!! I will have to try it. -
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to Joe Hell on last edited by
Joe Hell Looks great, will try it
