How to bbq chorizo: unlocking the spicy, smoky flavor sensation

Chorizo, the fiery and flavorful Spanish sausage, is a culinary delight that deserves a spot on every grill master’s repertoire. Whether you’re hosting a backyard barbecue or simply craving a juicy and satisfying meal, mastering the art of grilling chorizo is essential. This comprehensive guide will walk you through every step, from selecting the best chorizo to achieving the perfect sear.

Choosing the Right Chorizo

The first step to grilling chorizo is choosing the right type. There are three main varieties:

• Spanish chorizo: A cured sausage with a deep red color and intense flavor.
• Mexican chorizo: A fresh sausage with a milder taste and a slightly coarser texture.
• Portuguese chorizo: A smoked sausage with a unique and smoky aroma.

For grilling, Spanish or Mexican chorizo is recommended, as they have a firmer texture that holds up well on the grill.

Preparing the Chorizo

Before grilling, remove the chorizo from its casing. If using Spanish chorizo, slice it into thick rounds or coins. If using Mexican chorizo, crumble it into small pieces.

Seasoning the Chorizo

Chorizo has a strong flavor, but you can enhance it further with your favorite seasonings. Rub the chorizo with paprika, cumin, garlic powder, or a combination of your preferred spices.

Grilling the Chorizo

1. Preheat the grill: Preheat your grill to medium-high heat (around 375-400°F).
2. Oil the grill: Brush the grill grates with oil to prevent the chorizo from sticking.
3. Add the chorizo: Place the seasoned chorizo on the preheated grill.
4. Grill the chorizo: Grill the chorizo for 5-7 minutes per side, or until it is cooked through and slightly charred.

Cooking Times for Chorizo

• Spanish chorizo (rounds): 5-7 minutes per side
• Spanish chorizo (coins): 3-5 minutes per side
• Mexican chorizo (crumbled): 4-6 minutes

Tips for Grilling Chorizo

• Use indirect heat: If your grill has two burners, turn off one burner and grill the chorizo over indirect heat. This will prevent the chorizo from burning on the outside while remaining raw on the inside.
• Don’t overcook: Chorizo is a delicate sausage, so it’s important not to overcook it. Overcooked chorizo will become dry and tough.
• Flip frequently: Flip the chorizo frequently to ensure even cooking and prevent it from sticking to the grill.

Serving Chorizo

Grilled chorizo can be served in a variety of ways. Here are a few suggestions:

• Tacos: Chorizo makes a delicious filling for tacos. Serve it with your favorite toppings, such as salsa, guacamole, and sour cream.
• Burritos: Add grilled chorizo to your burritos along with other ingredients such as rice, beans, and cheese.
• Sandwiches: Use grilled chorizo to make sandwiches with bread, lettuce, tomato, and onion.
• Salads: Add grilled chorizo to salads for a boost of flavor and protein.

Key Points: Become a Chorizo Grilling Master

Mastering the art of grilling chorizo is a culinary skill that will impress your family and friends. By following the steps outlined in this guide, you can create perfectly cooked chorizo that is juicy, flavorful, and sure to become a grilling favorite.

Frequently Asked Questions

Q: What is the best way to cut chorizo for grilling?
A: For Spanish chorizo, slice it into thick rounds or coins. For Mexican chorizo, crumble it into small pieces.

Q: How do I know when the chorizo is cooked through?
A: Chorizo is cooked through when it is no longer pink in the center and has slightly charred on the outside.

Q: Can I grill chorizo without removing it from the casing?
A: Yes, but it will take longer to cook and may not brown as evenly.

Q: What should I do if the chorizo starts to stick to the grill?
A: If the chorizo starts to stick, brush the grill grates with more oil and flip the chorizo frequently.

Q: How do I store leftover grilled chorizo?
A: Store leftover grilled chorizo in an airtight container in the refrigerator for up to 3 days.