For Memorial Day I figured I'd fire up (plug-in) the Bradley and make some ribs. While I was in the meat dept, I figured I'd see what I can get for the doggies, and settled on chicken livers, hearts, and gizzards. I just had to sample the doggie treats myself, and the hearts and gizzards were damn good, but let me tell you, those livers were hands down the best chicken livers I've ever eaten! Damn, why didn't I ever think of smoking them before. Fried chicken livers were always a favorite of mine, but smoked blows them away.
I just sprinkled a little of my rub on them and put them on the small mesh rack, and threw them in the smoker. Had cherry pucks burning for the ribs, and the flavor was awesome. The texture was great too....really smooth and "creamy", almost like a pate, but in solid form. Mmmmmmmm. Will be sure to pick up some livers for now on whenever I'm turning the smoker on. :)
Oh yeah smoked chicken livers are the bomb!
C
May have to do this for Wifie, she loves them things.
Me? YUCK!
Quote from: classicrockgriller on June 07, 2010, 05:14:50 PM
May have to do this for Wifie, she loves them things.
Me? YUCK!
Maybe you can "negotiate" -- paper rolls off the back in exchange for smoked chicken livers? ;D
Oh heck yea! Chicken liver, hearts and gizzards while I smoking something that's going to take a long time and Miss Jan doesn't even have to see, smell or even know they've been in the house. That's like smoke candy! YUM thanks for the idea.
How much smoke? What temp and how long please.
The hearts and exceptionally the gizzards would be the bomb but I'd have to pass on the liver.
Great Granny use to make us kids eat the stuff, now if I smell it cookin my tummy turns and trys to come out.
Had a big ole pile of fried gizzards for lunch yesterday, mmm health food. ;D
Quote from: classicrockgriller on June 07, 2010, 05:14:50 PM
May have to do this for Wifie, she loves them things.
Me? YUCK!
Ditto
Growing up on a small farm in Calif i got to hate chicken. Only thing i like nowadays is the breast meat.
Now my wife will eat all the chicken :P
YES I did them and they were real good.
Livers - I'll pass
But put some gizzards and hearts in some foil with some BBQ sauce and cook until done - those are pretty good. Usually leave the foil open for awhile to get the smoke flavor in, then add the sauce and close.
Quote from: KyNola on June 08, 2010, 07:14:30 AM
How much smoke? What temp and how long please.
I had the smoker set at 250* for the ribs, and I had the livers in for a good 4-5 hours, but they should be done probably around the 2 hour mark. I was trying to get the livers, hearts, and gizzards drier for the dogs, but they were still very moist. As for smoke, I'm of the mindset that you can never have too much smoke, and i think that food does pickup addittional smokafter so the first few hours, so I tend to provide smoke for my entire "cooking" cycle.
Thanks Spinfreak.
KyNola
I'll trade all the gizzards and hearts (yuck .. phewey ...) for livers ( yum!).
Gave me a great idea -- smoked chicken liver pate!
WTS ...didnt you do do chicken liver in bacan..
I tried it OMG................................................ ;D
seemore
Quote from: seemore on June 09, 2010, 09:04:24 PM
WTS ...didnt you do do chicken liver in bacan..
I tried it OMG................................................ ;D
seemore
Thats right almost forgot about that...... ::)
http://forum.bradleysmoker.com/index.php?topic=11568.0
C