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Quick question on a fattie Idea.

post #1 of 9
Thread Starter 

Saw a thread with a southwest fattie and now Im kind of curious how a chorizo fattie might be. Im thinking it might not work due to the fact chorizo doesnt tend to stay together as well when cooked. Any ideas how this might turn out?

post #2 of 9

Well the bacon weave would hold it together some what, so I say give it a try.

post #3 of 9

Chorizo by itself is going to be tough but you could certainly incorporate it into the fattie in several ways. As an ingredient in the stuffing or if done with a lower fat chorizo it could be incorporated into the outer layer. If you grind and make your own chorizo with a low fat content it would work as the outer layer  

post #4 of 9
Thread Starter 

Yeah I figured it was going to fall apart so I think im going to try a different approach and use it as a filling. Probably cook it up first and drain some of the grease out and make like a choriqueso fattie. Just got to figure out what else Id like to add. Maybe a homemade pico, chorizo, and some white mexican melting cheese.

post #5 of 9

It sure sounds good!

post #6 of 9

I posted the Southwest Fattie with the Chorizo a few months ago...I did a layer of thin sirloing between the bacon and the chorizo...it turned out great.

 

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post #7 of 9
Thread Starter 

Thats pretty good looking. Think its better than using ground beef like i was thinking of doing.

post #8 of 9

Yep, Gary, that looks like a winner.

 

Assuming we are talking Mexican chorizo here?  I was thinking of mixing it with another sausage, but Garys idea looks great!

 

Good luck and good smoking.

post #9 of 9
Thread Starter 

Yes mexican chorizo is pretty much all i can get here.

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