Here’s the most important thing I learned after my burnt-log disaster: smell it. Beef chorizo has a distinct, vinegary, smoky scent. When that smell fills the air and the meat looks a little greasy, it’s done.
Don’t overthink it. You’re not a Michelin chef. If it’s hot, it’s probably perfect. Overcooking is the only sin, and we’ve all sinned.
So next time you’re staring at that red tube of joy, just remember: gentle heat, short time, and no stabbing. Your taste buds will thank you, and your smoke alarm might finally get a weekend off. Now go make some tacos.
