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Rosco BBQ Fan
Joined: 29 Jul 2005 Posts: 184 Location: NW IN
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Posted: Aug 14 2005 Post subject: Chicken Livers.... |
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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. _________________ When they say "Do not use Gas to start grill"...They mean it! |
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Thomas P. BBQ Pro

Joined: 27 Jul 2005 Posts: 596 Location: Texas
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Posted: Aug 16 2005 Post subject: |
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EWWW....  _________________ Leading the quest to abolish propane from Que'dom...
Big Tom, Hillbilly Ambassador to flatlanders everywhere!
GO VOLS! |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Aug 17 2005 Post subject: |
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Anybody ever smoke chitlins?
JUST KIDDING!!!  _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 17 2005 Post subject: |
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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..?? _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Rosco BBQ Fan
Joined: 29 Jul 2005 Posts: 184 Location: NW IN
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Posted: Aug 19 2005 Post subject: |
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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! |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 19 2005 Post subject: |
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What are chitlins..? _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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mding38926 BBQ Super Pro
Joined: 24 Jun 2005 Posts: 2244 Location: Lake Ridge, VA
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Posted: Aug 19 2005 Post subject: |
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LOl...good someone else asked before me. _________________ Dinger |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Aug 19 2005 Post subject: |
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roxy wrote: | What are chitlins..? |
Chitlins(or chitterlings) are pig intestines. They are usually boiled and then fried with some onion. They are an acquired taste, one which I haven't acquired They also have a distinct aroma to them. Kinda like something died under your house. _________________ Mike
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mding38926 BBQ Super Pro
Joined: 24 Jun 2005 Posts: 2244 Location: Lake Ridge, VA
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Posted: Aug 19 2005 Post subject: |
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OK.......wish I did not know that now, lol. _________________ Dinger |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Aug 19 2005 Post subject: |
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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! |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Aug 19 2005 Post subject: |
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WoooDoggy wrote: | 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!!!!!!!! |
Sausage casings are actually the lining of the hog or sheep intestine, not the intestine itself. I'm sure this makes you feel a lot better about them!!  _________________ Mike
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 19 2005 Post subject: |
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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... |
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mding38926 BBQ Super Pro
Joined: 24 Jun 2005 Posts: 2244 Location: Lake Ridge, VA
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Posted: Aug 19 2005 Post subject: |
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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. _________________ Dinger |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 19 2005 Post subject: |
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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... |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Aug 20 2005 Post subject: |
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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! |
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mding38926 BBQ Super Pro
Joined: 24 Jun 2005 Posts: 2244 Location: Lake Ridge, VA
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Posted: Aug 20 2005 Post subject: |
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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! _________________ Dinger |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Aug 20 2005 Post subject: |
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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... |
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Bryce Crane BBQ Super Pro
Joined: 03 May 2007 Posts: 1182 Location: Sandy Springs, GA
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Posted: Feb 07 2008 Post subject: |
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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! _________________ www.fattyshackbbq.com
Stump's GF 222P
3 Weber Kettles
Klose Offset
2 labradors |
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lantern BBQ Super Pro

Joined: 26 Jul 2007 Posts: 2001 Location: Marion,NC
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Posted: Feb 07 2008 Post subject: |
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roxy wrote: | 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. |
chitlins can be made to taste....OK. Hog jowls and grits, on the other hand, are food for the gods!!! So many fantastic dishes can come from them.
.......my country boy runs out on the collards though. Had a bad experience with less than rinsed collards when I was young. Just can't eat the danged things without the fear of the big "OUCH, DIRT!" moment.....so it's a big skip for me.  |
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polock BBQ Super Pro

Joined: 20 May 2008 Posts: 1290 Location: Sparta MO
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Posted: May 24 2008 Post subject: |
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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 _________________ bullpin double barrel smoker
brinkman snp
cabelas large gas smoker
weber genesis E-320
Weber Performer
Smokey joe
2 UDS's (love em) |
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