Livers rinsed, membrane cut off, wrapped with bacon and onto the skewers. Smoker heating up to 220
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002503.jpg)
1 1/2 - 2 hours of smoke, just till the bacon starts to crisp up and the livers are tender
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002504.jpg)
Might as well do some chickens. Halved, simple salt and pepper seasoning
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002501.jpg)
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002502.jpg)
C
So what are you going to hit the chicken with. Maple? ;D ;D ;D
Nice looking Liver and chicken!!!
Them is some damn fine looking Yardbirds WTS!! How long did you throw the smoke to them to get that much coloring?
Quote from: Tenpoint5 on September 16, 2009, 10:22:30 AM
Them is some damn fine looking Yardbirds WTS!! How long did you throw the smoke to them to get that much coloring?
Those were a bit over 4 hours, actually a little longer than I planned on. The trick to get the coloring is to give them a baste of melted butter after about an hour and a half.
C
I am curious on how the livers tasted. Hehe - there are a couple of fellas on here that did not have much success with livers. :D Do not recall what kind of liver though.
Quote from: Wildcat on September 16, 2009, 10:49:35 AM
I am curious on how the livers tasted. Hehe - there are a couple of fellas on here that did not have much success with livers. :D Do not recall what kind of liver though.
Livers were excellent, but its an acquired taste, I'm the only one in the house that will touch them....Love livers can't stand gizzards, go figure!
C
Quote from: westexasmoker on September 16, 2009, 10:43:24 AM
Quote from: Tenpoint5 on September 16, 2009, 10:22:30 AM
Them is some damn fine looking Yardbirds WTS!! How long did you throw the smoke to them to get that much coloring?
Those were a bit over 4 hours, actually a little longer than I planned on. The trick to get the coloring is to give them a baste of melted butter after about an hour and a half.
C
Gonna have to log that trick in the memory banks never heard that one.
Nice pics of the the finished yard birds. Nice color. Will try that myself to get that color.
WTS,
Without a doubt those have to be best looking chicken halves I have ever seen.
Note to self: Baste chickens with melted butter 1 and 1/2 hours into smoke.
KyNola
Quotethere are a couple of fellas on here that did not have much success with livers.
I think that may well be Iceman and me! ;) :D Seem to remember that I tried lambs liver although I can't remember what Pat used. All I can say is good luck to anyone who tries smoking liver although it is great to see you have made a success of it westexasmoker. :)
I love liver myself, but can't imagine adding a smoke flavor. Like the bacon idea though.
The liver and the chickens look wonderful WTS!
Carolyn
The chickens look great, but i just cannot wrap my mind around eating a filter :P
Darn it WTS, I thought you were the brisket king! And now the chicken king too? ;D That looks great including the livers!!!
Quote from: Up In Smoke on September 16, 2009, 06:26:53 PM
The chickens look great, but i just cannot wrap my mind around eating a filter :P
Got's to try...livers are the bomb...but to some the gizzards are!!!...Once again gotta try!! :D
C
Dang WTS...I can't believe you smoked chicken livers...(I believe it's called rumaki...uh unsmoked) bacon wrapped chicken livers...YUMM...BIG FAT YUMMMM... ;D ;D ;D
WTS both look exceptionally good and what a great idea; smoked chicken liver.
Just the other day and while I was in the shower (I always get good ideas while in the shower) I was thinking of smoking beef liver. Any thoughts on the idea?
I am with you that liver (no matter whose) is an acquired taste, but so is whiskey, but there are more people that are squeamish about liver than those for whiskey.
HR
My wife would love this....the gizzards we save for catfishing...one gizzard last you all day.
The chicken looks great, I also put butter on my birds when I smoke them
Cant say to much about the liver though, great grams made us eat it when were kids and just the smell of it makes me want to herl. She also forced brownswager down our throat.
To each there own :D