Help me SMOKE TOMORROW!

Get-to-gather coming up here on the ROCKIN RAFTER RANCH. Five racks of ribs already "Que'd up, vacuum packed and frozen. Tomorrow, I am cooking/smoking hot links, boudin and mexican chorizo..........
MEXICAN CHORIZO is raw. I have no casings.
WHAT DO YOU SUGGEST.
Ole Rouxdog.

Could you wrap it around flat skewers like Turkish restaurants do with ground lamb for their kofte kebabs?

stuff the Chorizo in jalapenos with a fresh queso and wrap in bacon and put some toothpicks through it and smoke em'

Ruby, you be thinkin.... Mexican Chorizo Gyros, great idea. May go with  with that. We now need binder to hold this  delicacy together????????????

Seatown, great idea! Watch out my friend, here comes Chorizo stuffed Jalapenos.
Ole rouxdog
ps.... Rhinelander, Wi. is a favorite and valued snowmobile destination for our family.

rouxdog


Ruby, you be thinking.... Mexican Chorizo Gyros, great idea. May go with  with that. We now need binder to hold this  delicacy together????????????

Why would you need a binder, it might make it to dense, form the meat firm it up in the freezer for a half hour and put on a virtacle rotisserie or form it in a loaf bake and slice thin.

My 2 cents

Chorizo sliders!

 CHORIZO STUFFED MUSHROOMS

1 container large mushrooms about 15-18)
8 oz. chorizo sausage
1/2 roll Ritz crackers, crushed
2 chicken bouillon cubes
1 med. onion, chopped fine
3-4 T butter
3 Tbs. chopped flat leaf parsley
2-3 cloves garlic chopped
salt to taste

Wash mushrooms, separate caps from stems. Dice stems into small
pieces.

Remove chorizo from casing. Saute until done, crumbling as you go. You don't
want any large lumps.

Melt butter in skillet, add onions, garlic, and stems and saute until clear. Add
chorizo and saute for about 1-2 minutes.

Mix bouillon cubes with about 1 c. water. When dissolved, add to
onions and chorizo (reserve about 1/2 c. of broth). Add Ritz
cracker crumbs and spices. Mix well.

Stuff caps with mixture. (I add stuffing to the point that it's
starting to fall out.) Put mushrooms in a baking pan. If I have
leftover stuffing, I just add it to the pan. Pour in remaining
broth. Bake at 350 degrees for 15-20 minutes.

Serve Chorizo as a side dish:

Chorizo Refried Beans
1 tablespoon vegetable oil
8 ounces fresh bulk chorizo sausage
1 cup chopped onion
1 tablespoon minced garlic
2 16 ounce cans pinto beans, rinsed and drained
1/2 cup low sodium chicken broth
2 to 3 teaspoons fajita seasoning
1 cup Mexican 4 Cheese blend, divided

In large nonstick skillet, heat oil over medium heat. Add chorizo, onions and garlic. Saute, stirring until chorizo is no longer pink, crumbling into small pieces. Add half of pinto beans to skillet and mash with potato masher or back of a large spoon. Repeat with remaining beans. Stir in broth and fajita seasoning blend. Cook over very low heat 8 to 10 minutes, stirring frequently. Stir in 1/2 cup of cheese, stirring until cheese is melted. Sprinkle remaining cheese over top and serve immediately. 4 to 6 servings.

Report time...... I nixed the Chorizo from smoking. Depending on the provisions I locate, I'm gonna follow the suggestions of Porkbeaks and Foodbme. A combination of both!!!!!
NOW, After five hours of smoking in the Bradley, resting in a bag for another hour, I've tasted the results. I declare "just right" the the spicy hot links, Boudin links as well as the Bologna ring!!!!!!!!
Since you're not here to devour, I will get out the vacuum sealing machine and freeze the goodies for another day.
Thanks to each of you. Your encouragement has pushed us to a ROADFOOD success!!!!!!
Ole Rouxdog

How about a fattie?  Did this one yesterday.

Fellow dog, long time no hear. That fattie thing is pretty, what is it!!!!!!!!!!!!
Hey, "keep cookin and eatin"!
 Gotta say all I smoked  today met my expectations. The pleasant surprise was the smoked boudin........... OUTSTANDING flavor!!!!!!!!!! I smoked some I purchased at Walmart, Zummos I think?