Fire up the grill about 30 minutes before you plan to cook. If you are using a charcoal grill, fill your chimney starter with a full load of lump charcoal or briquettes and light it. Once the coals are fully ashed over and glowing orange - typically 15 to 20 minutes - pour them into one side of your grill to create a two-zone fire. You want direct heat on one side running around 400 to 425 degrees Fahrenheit and an indirect zone on the other side sitting around 300 to 325 degrees Fahrenheit. Place your grill grate on, close the lid, and let the whole system heat up for 10 minutes.

While the grill heats up, take your chorizo links out of the refrigerator and let them come toward room temperature for about 10 minutes. Cold sausages straight from the fridge will cook unevenly, leaving you with a scorched exterior and a raw center. While you wait, prep your vegetables by tossing the onion rings and halved poblanos in a light drizzle of olive oil, a pinch of smoked paprika, and a little kosher salt. Set them aside.

Once your grill is up to temp, clean the grates thoroughly with your grill brush or scraper, then fold a paper towel soaked in olive oil and use your tongs to wipe down the grates. Clean and lightly oiled grates are the single most important step in preventing those casings from sticking and tearing. Do not skip this.

Using a toothpick or a thin skewer, prick each chorizo link three or four times on each side. These small punctures give expanding steam and fat a controlled exit point, dramatically reducing the chance of casings splitting violently under pressure. Some pitmaster purists avoid pricking entirely to preserve maximum juiciness - and that is valid - but for beginners, a light pricking gives you much better results over high heat.

Place the chorizo links over the indirect heat zone of the grill. Close the lid and let them cook low and slow for 12 to 15 minutes, turning once halfway through using your long tongs. You are looking for the internal temp to climb steadily toward 145 to 150 degrees Fahrenheit before you move to the direct heat zone. The casings should be starting to take on a light golden color but should not have any serious browning yet at this stage.

While the chorizo is on indirect heat, lay your onion rings and halved poblanos directly over the hot coals. Grill the vegetables for 4 to 5 minutes per side until they develop beautiful char marks and soften slightly. The onions should be slightly translucent at the edges and the poblanos should have blackened skin that peels easily. Pull them off and set aside tented loosely with foil to keep warm.

Once your chorizo links hit an internal temp of 145 to 150 degrees Fahrenheit, it is time to move them over the direct heat zone for the finishing sear. Place each link directly over the hot coals and do not touch them for 90 seconds. You will hear the sizzle intensify and see the casings start to blister and develop deep char marks. Roll them a quarter turn using your tongs and repeat on all four sides - approximately 90 seconds per side - until you have beautiful grill marks all the way around and the internal temp reaches a safe 160 degrees Fahrenheit.

Pull the chorizo off the grill and let it rest the meat on a cutting board or warm plate for 3 to 5 minutes before serving. This rest period is critical - it allows the juices that have been pushed to the center of the sausage by the heat to redistribute back through the entire link. Cut into a sausage before it rests and you will see all those incredible juices run right out onto the board. Rest them properly and every bite stays outrageously juicy.

In the last 2 minutes of your cook, throw your flour tortillas or bread rolls directly on the grill grates over indirect heat for about 60 seconds per side to warm them through and get a slight char on the edges. This step takes 2 minutes and elevates the whole plate significantly - do not skip it.

Serve the rested chorizo links whole or sliced on the bias to show off that juicy interior. Pile the grilled onions and charred poblanos alongside, squeeze fresh lime over everything, scatter the chopped parsley on top, and get it to the table immediately. Grilled chorizo at peak heat and freshness is one of the great simple pleasures in outdoor cooking.