Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: Roget on April 15, 2019, 09:06:26 PM

Title: Smoked Chicken Livers
Post by: Roget on April 15, 2019, 09:06:26 PM
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 +/-)
(http://i.imgur.com/jAOPJ8Kh.jpg) (https://imgur.com/jAOPJ8K)

I served them with homemade bread & garlic stuffed olives. (And a couple of Modelos)
(http://i.imgur.com/WpBPbUSh.jpg) (https://imgur.com/WpBPbUS)

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. ;D
Title: Re: Smoked Chicken Livers
Post by: Pappymn on April 15, 2019, 11:31:10 PM
Were they chewy?


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Title: Re: Smoked Chicken Livers
Post by: Roget on April 16, 2019, 02:02:56 PM
Quote from: Pappymn on April 15, 2019, 11:31:10 PM
Were they chewy?

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

I will definitely do that again.
Title: Re: Smoked Chicken Livers
Post by: Pappymn on April 16, 2019, 07:54:40 PM
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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Title: Re: Smoked Chicken Livers
Post by: Roget on April 16, 2019, 10:14:22 PM
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.
Title: Re: Smoked Chicken Livers
Post by: Pappymn on April 16, 2019, 11:08:21 PM
Quote from: Roget on April 16, 2019, 10:14:22 PM
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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Title: Re: Smoked Chicken Livers
Post by: Jaxon on April 17, 2019, 07:49:25 AM
Quote from: Roget on April 16, 2019, 10:14:22 PM
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.
Title: Re: Smoked Chicken Livers
Post by: TMB on April 17, 2019, 08:21:52 AM
Those look great although I'm not a liver eater ,I'd still eat one they look sooooo good :thumbup:
Title: Re: Smoked Chicken Livers
Post by: Roget on April 18, 2019, 10:34:13 AM
Quote from: Jaxon on April 17, 2019, 07:49:25 AM
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.  :)