OK, I am sorry that I may offend someone with this but I cant stand liver..any kind anyway. I just don't like it. The taste, the texture or anything about it. That being said, there are things we do for our spouses. I love Mrs. Mo more than anything...even smoking food.
OK, here we go. A neighbor brought us some tongue liver and ox tail. OK, 2 out of 3 ain't bad.
My wife loves liver and wanted to try it smoked...I begged and pleaded not to defile the smoker. No luck. So Sunday, I rinsed it and put it in a disposable pan and because my thermo is broke on my ECB I think it was about 250*. Very little coals with a small chunk of plum smoking away. I let it go for 1 and a half hours. and then chilled it to cook on Monday.
With the electric knife (works really well for this BTW) cut it very thin and floured it, cooked down three large yellow onions, deglazed them with some balsamic vinegar and beef stock. Moved those to the oven in another pan, then started cooking the liver. Just til done then layed them on the onions and deglazed the crispies with a good red wine and beef stock for a pan sauce.
Ok, here you go.
Into the smoker.
Cut thin and ready for the flour dredge.
My wifes plate. She loved it. A lot and said the smoke was HUGE in the flavor it had.
and this was my plate...you can almost see the liver under all the onions...almost.
Thanks for coming by and checking this out. Hope you like it.
OK, here we go. A neighbor brought us some tongue liver and ox tail. OK, 2 out of 3 ain't bad.
My wife loves liver and wanted to try it smoked...I begged and pleaded not to defile the smoker. No luck. So Sunday, I rinsed it and put it in a disposable pan and because my thermo is broke on my ECB I think it was about 250*. Very little coals with a small chunk of plum smoking away. I let it go for 1 and a half hours. and then chilled it to cook on Monday.
With the electric knife (works really well for this BTW) cut it very thin and floured it, cooked down three large yellow onions, deglazed them with some balsamic vinegar and beef stock. Moved those to the oven in another pan, then started cooking the liver. Just til done then layed them on the onions and deglazed the crispies with a good red wine and beef stock for a pan sauce.
Ok, here you go.
Into the smoker.
Cut thin and ready for the flour dredge.
My wifes plate. She loved it. A lot and said the smoke was HUGE in the flavor it had.
and this was my plate...you can almost see the liver under all the onions...almost.
Thanks for coming by and checking this out. Hope you like it.
