Smoked Chicken Livers

[Roget]

Last night I had smoked chicken livers.
I put just a bit of Jan's rub on about 3 pounds of chicken livers and threw them in my GMG Davy Crockett @ 180° for about twenty minutes.
Then I dredged them in buttermilk and rolled them in a seasoned flour/cornmeal mixture.

Into the deep fryer until brown & crispy. (about 1-2 minutes +/-)


I served them with homemade bread & garlic stuffed olives. (And a couple of Modelos)


No, I didn't eat them all, but I put a pretty good dent in them. 
I did give V a couple of small ones.

[Pappymn]

Were they chewy?


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[Roget]

Were they chewy?

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Nope. They were very tender.
Crispy outside, soft inside.

I will definitely do that again.

[Pappymn]

Those do look really good. When I said chewy I had gizzards on the brain not livers. You ever try those?


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[Roget]

I did some gizzards at the some time.
They didn't turn out as good as the livers.
Gizzards are always a bit tough IMO, and these were no exception.
If I do gizzards again (which I'm sure I will, because I love them) I will try smoking them a bit longer than the livers.
Or maybe pressure cook them a bit and then smoke them.

[Pappymn]

I did some gizzards at the some time.
They didn't turn out as good as the livers.
Gizzards are always a bit tough IMO, and these were no exception.
If I do gizzards again (which I'm sure I will, because I love them) I will try smoking them a bit longer than the livers.
Or maybe pressure cook them a bit and then smoke them.

I've heard PC or sous vide does wonders for gizzards


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[Jaxon]

I did some gizzards at the some time.
They didn't turn out as good as the livers.
Gizzards are always a bit tough IMO, and these were no exception.
If I do gizzards again (which I'm sure I will, because I love them) I will try smoking them a bit longer than the livers.
Or maybe pressure cook them a bit and then smoke them.

I'm not a chicken liver fan, but I love beef liver in onion gravy.
I love a mess of good gizzard.  I usually either boil them down till tender or use the pressure cooker.  They have that tough gristle to deal with so I just treat 'em like finger food to get all the meat.   I don't fry them.

[TMB]

Those look great although I'm not a liver eater ,I'd still eat one they look sooooo good

[Roget]

I'm not a chicken liver fan, but I love beef liver in onion gravy.
I love a mess of good gizzard.  I usually either boil them down till tender or use the pressure cooker.  They have that tough gristle to deal with so I just treat 'em like finger food to get all the meat.   I don't fry them.

I've got a package of calf liver in the fridge right now just waiting to be smothered with onions.