Bacon Wrapped Chorizo

Alien BBQ · Posted: Mar 11 2007 Post subject: Bacon Wrapped Chorizo

Bacon Wrapped Chorizo

Want a Mexican flair to your next BBQ? Start you guest off with this bacon wrapped chorizo as an appetizer. Chorizo is commonly used as a filler or spice in many Mexican dishes. Here it takes center stage as the main ingredient that folds its unique flavor into others such as bacon and flakey croissant dough. After I finished this dish I wished that I had included a nice pepper jack cheese when I wrapped it in the dough.

Ingredients

1 12oz Tube Pork Chorizo
2 Tblspn Turbinado Sugar
2 Tblspn Rosemary garlic Seasoning
6 Slices Bacon

*** Chorizo is very difficult to handle when thawed, I would place my chorizo in the freezer for approximately 1 hour prior to handling. This will make it firm, yet pliable.

Start by mixing the dry ingredients together and roll the chorizo in the rub mix.

Once it is covered, take your bacon and wrap the entire log. Use tooth pick to secure the bacon to the chorizo. Do not leave openings because once the chorizo thaws, it will run out the openings of the bacon.

Place the rolled log into a shallow tin foil boat. This will help keep the log together and ease moving the finished product.

While the chorizo is cooking at 250 degrees (2 hours) open a tube of croissant rolls and roll out on to a floured cutting board.

When the chorizo is done, remove from smoker. Preheat oven in your house to 350 degrees. You will finish off this dish in the oven in order to bake the dough.

Place the log in the center of the rolled out dough and fold ends over to cover the log.

Once the log is covered, place tooth picks in the dough to secure the flaps and prevent the flaps from unrolling.

Place the log in the oven an cook for approximately 15 minutes or until dough is done.

Remove and slice in long strips. This dish can easily feed 4 people as an appetizer.

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G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

Oh my god does that look good....

skybob · Posted: Mar 11 2007 Post subject:

I've never had Chorizo, but have heard lots about it. Does the Chorizo firm up after the time in the smoker? That looks terrific! I'd agree with you about the possibility of adding some cheese to it. YUM!

Lewis & Herschel · Posted: Mar 11 2007 Post subject:

You never dissappoint. A Mexican Calzone that looks awesome. Cool

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Alien BBQ · Posted: Mar 11 2007 Post subject:

There is a lot of oil that comes out durring the cooking. I made my tin foil boat to leak and drain off the excess fluid. The bacon held everything together but I would not say that it firmed up.
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JimH · Posted: Mar 13 2007 Post subject:

If you can get ground pork (or if you can grind your own) you can make chorizo that's 1000x better than anything you can buy. It will be firm after you cook it too.

yndio · BBQ Fan Joined: 25 Jan 2007 Posts: 274

mgwerks · Posted: Oct 24 2008 Post subject:

There are several good commercial chorizos out there, my favorite is Garcia's. Just make sure that you don't buy chorizo with cereal fillers in it, you want it to be all meat.

cruzado_xxi · Posted: Oct 27 2008 Post subject:

I NEED TO TRY THAT TODAY....GONE TO THE MARKET!!!!!!!!!!
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PARRILLERO says:
Sign the pettition for the creation of DIA DEL PARRILLERO/GRILLER'S DAY here:
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(Dont worry, is in english also)

mutha chicken bbq · Posted: Nov 03 2008 Post subject:

Alien,

Thanks for the recipe, I used this today only, I cut the chorizo up into nuggets then wrapped with bacon, Smoked, added sauted peppers and carmilized onlions, Then wrapped.

Good Eats
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cruzado_xxi · Posted: Nov 11 2008 Post subject:

OPEN LETTER TO BBQ ALIEN:

Dear sir: you will hear from my lawyers...ever since i discover this particular topic and try it I HAVE BEEN BECAME ADICTED TO THIS BACON AND CHORIZO!!!!! the problem is that I DONT WANT TO BE IN REHAB!!!!!!!! let this be forever on your soul...you have made a junkie out of me!!!!! Embarassed

shame on you!
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PARRILLERO says:
Sign the pettition for the creation of DIA DEL PARRILLERO/GRILLER'S DAY here:
http://www.diadelparrillero.com.mx/

(Dont worry, is in english also)

mutha chicken bbq · Posted: Nov 11 2008 Post subject:

Alien BBQ · Posted: Nov 12 2008 Post subject:

No sweat, I carry insurance for this very problem.
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mgwerks · Posted: Nov 29 2008 Post subject:

You know, if you serve that with a side of refried beans (made with bacon fat or lard) topped with lots of cheese, you have about reached cholesterol nirvana.

\Well done, Alien man!

Char Grilla · Posted: Jan 20 2009 Post subject:

I got acid reflux just looking at those pics...mmm they look good.

mwillis · Posted: Jan 20 2009 Post subject:

Would an egg wash work to seal the dough? You could brush the top of the dough and make more of a crust on top. Could even be used to hold a small amount of spice (if any is needed) on the dough.
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Jeff T · Posted: Jan 20 2009 Post subject:

roxy · Posted: Feb 27 2009 Post subject:

I am wondering about real puff pastry instead..
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Alien BBQ · Posted: Feb 27 2009 Post subject:

The thing really came out like a calzone.
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mgwerks · Posted: Feb 27 2009 Post subject:

I make my own chorizo.
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