… or a burning sensation in my sausage.
You can do it yourself on a barbecue.
Just make sure you use the good chorizo that doesn’t have a plastic skin.
Source: I’m from a country were chorizo sausage is commonly used and have done it myself.
you just remove the plastic skin before cooking. Same tip works with chicken breasts.
Whilst that does indeed work, the chorizo with the plastic skin is the cheap crap version.
Yes but on barbecue you don’t have this sweet sweet taste of moonshine vapor
Well, if this is Spanish-style (which seems so judging by the patatas bravas mention by the OP in a comment) then it’s more likely that’s aguardiente.
That said, you do make a good point that doing it this way does leave an flavour based on the alcoholic drink used (in my experience this method doesn’t leave behind alcohol but can leave behind other flavours from the drink) that you don’t get from grilling or barbequing
I just mentioned those other methods because with those anybody can do it at home and grilled chorizo is pretty good by itself.
Here with batadas bravas and a 2 liter mug of beer. I had to prioritize, so I only finished the beer.
Jonny Cash intensifies.
flaming hot tubesteak leaving me droolin’
Doesn’t that just make it taste like the wax they’re using to make the flame?
No wax is used. It is alcohol.