Chicken Livers....

[Rosco]

Anyone else ever try cooking chicken livers in the smoker? Ok, it's not quite smoking, more like grilling, but I put the livers in an aluminum pie plate, liquid and all, and place on one of the top two shelves in my brinkman. About 20 to 30 minutes, over a medium high fire, with some hickory or apple, and they are delicious. Just cook till firm, not shoe leather. I'll use them to make chicken livers alla caruso, and a pate that is out of this world, even use in soups and stews. Ill post the pate recipe in the appetizer section, if you're interested.
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When they say "Do not use Gas to start grill"...They mean it!

[Thomas P.]

EWWW....
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Leading the quest to abolish propane from Que'dom...
Big Tom, Hillbilly Ambassador to flatlanders everywhere!

GO VOLS!

[bigabyte]

Anybody ever smoke chitlins?

JUST KIDDING!!!
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--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[roxy]

Got to love chicken livers and turkey and duck and goose... Oh yeah,

Please post your recipe for the pate if you could be so kind. Do you use smoked livers..??
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Rosco]

Roxy...I posted the recipe under appetizers, yes I use smoked chicken livers. Duck is very good too. As for the chitlins........hmmmm.......nahhhh, not yet.......maybe one day......
_________________
When they say "Do not use Gas to start grill"...They mean it!

[roxy]

What are chitlins..?
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Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[mding38926]

LOl...good someone else asked before me.
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Dinger

[allsmokenofire]

[mding38926]

OK.......wish I did not know that now, lol.
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Dinger

[bigabyte]

LOL! I'm just trying to picture a pile of chitlins on the smoker!

HEY WAIT A MINUTE!!! Aren't sausage casings made from the same stuff????

EEEWWWWWWWW!!!!!!!!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[allsmokenofire]

[roxy]

oh yeah, a big pile of chitlins and hog jowls with some grits and collard greens, oh my sounds like the beverly hillbillies to me. This old northern boy will stick to the Q if that alright.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[mding38926]

LOL...I am with you Roxy.........I live in VA now, but am a NYer at heart and we just do not eat anything like chitlins or the like.
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Dinger

[roxy]

Oh I forgot the possium.

I guess us northerners just dont have any taste. Now I do like black eyed peas with smoked pork hocks, thats some good eats.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[bigabyte]

I go to a lot of ethnic markets down here because that's where you'll find all the good deals on spices, and sometimes is the only place to go for some cuts of meat like decent sized lamb or sheep, goat, meaty beef ribs, beef shoulder and other hard to find cuts.

Anyway, I saw this CUBE of stuff at an ethnic butcher shop. It was in the pork section, and I kept wondering what the hell part of the pig is shaped like a nearly perfect cube (about 8 inches per side). It was very pale in color, and was labeled as menudo. Now, those of you up north have probably never heard of menudo (other than the boy band), and even this KC native was new to this one. So I asked the guy what it was. He said it was tripe. That at least sounded familiar. So I looked it up. Here's what I found.

http://www.answers.com/topic/tripe

Wow, toss a cube of that next to the chitlins, and you got something going on!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

[mding38926]

oooooh wooodoggy...........that does not sound so edible to me, lol! On the other hand a little rabbit or squirrel stew doesn't sound so bad!
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Dinger

[roxy]

Now Im up for eating rabbits and squirels, eaten lots of bunnies, jacks, cotton tails, snow shoe and had roasted squirels before on a hunting trip in Quebec.

I think I will pass on the tripe.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[Bryce Crane]

I was raised on fried chicken livers. I love those little bastards!

Anyway, how bout this? Gonna smoke some...not grill but smoke...real slow on a sheet of foil and butter...little pepper. Then.................................................................................................................................................................
I'm lyin' if I aint fryin' em.

Bam!
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Stump's GF 222P
3 Weber Kettles
Klose Offset
2 labradors

[lantern]

[polock]

lol better the ouch dirt moment then crunch eeeww stink bug moment... i wash every leaf separate when making a salad out of my home grown lettuce now.. a stinkbug will ruin a feller
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