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Weeknight Skillet with Wagyu Beef Chorizo

Weeknight Skillet with Wagyu Beef Chorizo, Potatoes, and Onions

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

  • 1 LB Double 8 Cattle Company Fullblood Wagyu Beef Chorizo (ground)
  • 1 Sweet Onion (peeled, cut into wedges)
  • 4 Medium Yukon Gold Potatoes (quartered)
  • 2 TBSP Minced Garlic
  • 1/4 CUP Meat Church Holy Cow BBQ Rub (to season)
Garnish
  • 1/4 CUP Cilantro

            Tools

            • Large Bowl
            • Spatula
            • Grill
            • Cast Iron Skillet

            FIRST STEP

            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.

            FINAL STEPS

            Remove the skillet from the grill.

            Garnish the Wagyu beef chorizo skillet with cilantro.

            Serve warm, and enjoy!


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