Chouriço à Bombeiro (Portuguese Flame Grilled Chouriço)

[@franciscopinheiro4938]

So simple but sooo good! Great content too!

[@helenaaguiar392]

Thank you so much for sharing !I was looking for this could not remember how to do it🤔

[@jchendrix]

What a legend, thank you for sharing, I saw a friend cook these in Portugal and always wanted to make it :) Thank you so much!

[@JustCookwithMichael]

My pleasure 😊 . It is so simple and so delicious. 🍻

[@antoinemichaels4909]

we do this here in new bedford but we translates to firemans chourico. really good stuff

[@g4rou1977]

Reminiscing of Madeira...Great video as always!

[@dom1664]

Aguardente not whiskey lol

[@stealthkitchen4375]

I’m gonna make this stealth kitchen style!! Thank you!!

[@Veritas419]

Great content, keep up the good work.

[@paulamachado7444]

Hi. In Portugal we call this 'chouriço assado' and it's not exclusive from Lisbon. You can try this on every 'tasca' or tapas bar in the mainland

[@GoLongTeslaSpceX]

Hi Michael, my wife and I love your recipes and videos! Could you please advise as to where you get your Portugues Chorizo? be safe! Thank you!

[@JustCookwithMichael]

I know you could order from the Portugslia market. portugaliamarketplace.com/products/chourico-caseiro. The other option is to do a web search for any Portuguese markets in your local area. Happy to hear you’re enjoying the videos🍻

[@GoLongTeslaSpceX]

Thank you Michael, much appreciated! Will be ordering from the Portugalia Market Place. BTW, I will be cooking up some Porco Alentejana tomorrow evening, thanks to you! I've made this a few times already, should be great! Cheers!

[@susanpacheco8582]

❤️ this!!!

[@roberthalny403]

Hello Michael! I got the Asso today but am a bit concerned about the taste of the Chorizo treated with those alcohol flames. Do you get some sort of aftertaste of the burning alcohol. I admit it’s a great idea, but what alkohol is really the best for this kind of roasting chorizo. Obrigado! Take Care!

[@JustCookwithMichael]

Grain alcohol/ethanol burns very clean. I haven’t noticed any off flavor. The alcohol in this recipe is mainly a heat source and does not add much flavor. Any alcohol between 80 proof and 101 proof will work. Anything below 80 proof will be hard to ignite. Personally I would not go out and purchase a new bottle of alcohol just to make this recipe. If you already have some brandy, bourbon or rum at home, those will work fine. If you wanted to be more traditional you could use Aguardente (Portuguese distilled rum alcohol)

[@dom1664]

Aguardente!

[@owendavis7601]

what kind of alcohol did you use? thanks

[@JustCookwithMichael]

You can use any kind of alcohol that’s over 80 proof. Brandy, rum, vodka, or bourbon. Traditionally it’s made with a Portuguese rum. 🍻

[@roberthalny403]

Oh! And what do you serve this Chorizo with?

[@JustCookwithMichael]

I’ve had this once in Lisbon and once in the Azores and each time it was served just by itself. It was very delicious !

[@applemlm]

If the fire is longer than anticipated, how do you switch off the fire 🔥?

[@JustCookwithMichael]

Extinguishing the fire is difficult I think your best option is to let it burn until the fuel is consumed. But you always could take the sausage off when you feel it is cooked using tongs.

[@GasGotti]

Dude! You’re in California and can find all this stuff?

[@JustCookwithMichael]

Hey, yes there’s a Portuguese market in HaywardHayward. That sells them. Also I’ve seen them in some at a Portuguese market in Turlock. 🍻

[@dom1664]

The best cheese is from Açores

[@noice6714]

Are you even Portuguese?????