¿CHORIZOS? TIPS TO MAKE THEM THE BEST YOUR FRIENDS HAVE EVER TASTED.
INGREDIENTS
Today we’ll share a couple of tips to achieve the best chorizos on a Kamado Argentino.
Cooking chorizos is quite different from grilling. It’s essential to cook them with enveloping heat rather than direct flame from the charcoal, as this way the chorizo will retain all its juices, the source of its flavor.
Firstly, if possible, avoid cutting them at the joints.
Heat the Kamado up to 250°C, then suffocate it to extinguish the fire and calm the charcoal, but ensure the body of the Kamado remains hot. This residual heat is what we need for cooking.
Add wood chips or some flavoring agent; this will give the chorizo a distinctive smoky flavor, as chorizo tends to absorb a lot of smoke.
Prepare some sauce for serving.
Ready to enjoy!