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Weeknight Skillet with Wagyu Beef Chorizo, Potatoes, and Onions
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Fullblood Wagyu beef chorizo out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE SKILLET
Preheat your grill to 425°F.
Meanwhile, place a cast iron skillet over high heat on the stove.
Add the Wagyu beef chorizo to the skillet. Cook for 5-10 minutes until the chorizo is fully cooked. Break up larger pieces with a spatula while cooking.
Transfer the cooked chorizo to a bowl, but leave the drippings in the pan.
Add the quartered potatoes and onion wedges to the same skillet.
Season everything with Meat Church Holy Cow BBQ Rub, and add the minced garlic to the skillet.
NOTE: Instead of using Meat Church Holy Cow BBQ Rub, you can use a combination of kosher salt and freshly ground black pepper to season the skillet.
Cook until nicely browned.
Once the potatoes and onions are browned, place the skillet on the preheated grill.
Cook for approximately 20-30 minutes or until the potatoes are fork-tender.
Remove the skillet from the grill.
Garnish the Wagyu beef chorizo skillet with cilantro.
Serve warm, and enjoy!
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