Recent content by I-am-Chorizo

No idea. I mean I was at work and my wife was the one using the smoker. She got into he house to use the vacuum sealer and when she got back, the smoker was all in flames. The wood was fairly isolated from the burning chamber. A friend suggested maybe the smoker wood was extremely dry from one...

The heat source is charcoal +wood sticks. the cooking chamber is a rectangular cube(?) 64cmx64cmx110cm. The bacon smoked well. It all gets pretty hot in the outside. I also got the builder to attach 44 mini hooks so that the actual capacity is about 220 sausages in one load (a link of 5 sausages...

It's been a while since my last thread As things were getting serious with smoking, a year and a half ago I finally changed my "DIY" cardboard smoker to a "DIY" wooden smoker without much "Design thoughts". It worked pretty well. Some design flaws started appearing over time but it kept...

Impecable job...That belly looks truly awesome. I am looking forward to getting a slicer because I usually have a hard time hand-slicing bacon and ham. I am gonna take your thread as a divine signal.

OMG...did you make a thread of the Spicy Coleslaw Sandwich? I'd love to see it.

Looks insanely delicious!

I know I am new to the forum, but would like to express my solidarity and emphaty towards the situation that you are experiencing. My mom was diagnosed with an agressive lung tumor in 2018 and we closed ranks around her and put up the fight. Fortunately, after a couple of years of struggle She...

OMG...I hope the ribs and the chuck helped to alleviate your sorrow for the dead brisket. :emoji_disappointed_relieved:

lol I feel flattered by this question...I am an enthusiastic cook but I'm afraid I lack the managing abilities for a serious operation. I sometimes take a risk and accept orders of 50kg chorizo batches and then find myself (and my wife) struggling with... logistics, delivery, accounting...

I strongly agree with the mozarella thing...some miscellaneous social phenomenons take misterious ways and when enough time has passed, it results impossible to determine why things are the way they are. :emoji_joy:

lol...I am almost certain that you are talking about this noble burger specimen I was handling with two days ago. The concept of SmashBurgers is just fascinating...Wonder if they look "smash" enough because i tend not to overheat the surface (so that I can handle the buns, bacon and onions at...

This has always been an issue in many homemade burgers here...to me, a shrunk patty, smaller than the bun is on the verge of burger heresy. Another thing i consider a major blow with hamburgers here in Colombia is the extended usage of mozarella cheese instead of Cheddar...I mean, Mozarella is...

using a hand blender to get a more homogenous sauce does any good or harm? Thanks for the recipe. Albert

Dear Sir, Would it be possible to have a deeper insight of this, presumably, delicious sauce? :emoji_open_mouth:

It is an interesting phemomenon how American style fast food has influenced Colombian fast food or (giving it a twist) how fast food makers made their own interpretation of American fast food and created the "Core" of Colombian-Style fast food. You can find from mediocre shadows to very well...