Gizzard Experiment... Livers on the Side!

Discussion in 'Poultry' started by pignit, Jul 21, 2009.

  1. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    A few days ago I experimented with smoking some gizzards. I really liked the texture but didn't like the way I had seasoned them so I decided to do a do over.
    I layed bacon strips out in a pan with holes in it. Washed, dried and coated 2.5 lbs. of gizzards with Reds Pork/Beef rub. Layed them on the bacon with an extra layer of bacon on top.


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    Red really likes liver so I picked some up to make her something to snack on. I cut the livers in two... just too large to wrap. I placed a slice of water chestnut below and above the liver and stuck with a toothpick.


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    Loaded everything up in the MES...... set it on 235 with some apple juice in the water pan. Smoked with a combination of wood chips I had bagged up. Mostly apple and cherry.


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    I smoked the livers 2.5 hours and pulled them out... dunked them in sauce and returned them for another 45 minutes. They turned out really good. The only thing I would do different is instead of using the sliced water chestnuts I would take whole ones and cut them in half. The three flavors and textures were really good as you go to chewin on these things. The crisp bacon... the soft liver and then the crunchy from the water chestnut.


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    I pulled the gizzards out at 4 hours. Put them in a foil pan with a foil liner and a foil top. Cut up some sweet onions and layed them on top and wrapped it up. I set the MES on 200 degrees and went to bed. I woke up this morning at 8 and pulled them from the smoke. That meant they were in there for about 12 hours. Now they may cook up fine in less time than that... this just worked for me. If your doing them during the day you may want to check them at different times to see when they actually are done. These at 12 hours are like eating tender steak. There is nothing chewy about them. I was amazed. Eat em like this off the smoker or later when they have been in the fridge warm them up in a hot skillet with a little butter. These things are off the wall..... don't take up any room....... cheap to buy.... and make a great munchy at the BBQ.


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    Of course I had to have a backup plan in case this didn't turn out the way I planned so I stuck in a slab of Baby Backs.


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    Everything all plated up for supper except the gizzards. They aren't done when I'm ready to eat supper. I'll have to have them for breakfast. Just picked everything that isn't meat out of the inlaws garden right before supper. Shweeeeet!


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    I really hope some of you who enjoy gizzards give this a try. I'm just amazed at the wonderful texture these things have. It may be something for you non gizzard fans to give a try to also as they are nothing like any gizzards you have ever eaten before. If any of you try this... let me know what you think. I liked the rub on them much more than the poultry seasoning.


    Thanks for checkin out my qview!
     
  2. morkdach

    morkdach Master of the Pit OTBS Member

    Thanks Dave i gots to try this and i wll let ya know the outcome[​IMG]to ya buddy when i can give em
     
  3. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Very creative Dave...and a real nice outcome....well done!!
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  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    [​IMG]You are the gizzard man.
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    Very cool Dave. May have to give these a shot one of these days.
     
  6. fritz

    fritz Meat Mopper

    interesting......I bet you could even make "burnt inards" with gizzards too.
    Well Done!!
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I'll have to try the gizzards. Just never think about them. I used to buy them all the time and just fry up a batch. Your look way better than that. Thanks for posting.
     
  8. fired up

    fired up Smoking Fanatic OTBS Member

    Holy Rumaki!
     
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    These gizzards would be awesome in baked beans.
     
  10. I am trying some Gizzards as we speak! I really like Gizzards but can't seem to get them right. I think smoking will be the ticket. The Gizzards I bought also had hearts (which I also like) so will smoke together and see.
    I can't wait.
    Jack
     
  11. fire it up

    fire it up Smoking Guru OTBS Member

    I gotta say, not a fan of liver and never actually tried gizzards but damn Dave, you are really starting to make me want to try them.
    You gotta stop smoking so much great stuff, you're killing me [​IMG]
     
  12. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I just finished up the last of the ones I smoked. They had the hearts in them too. I think they were even better when I heated them back up. As I was eating them I was wondering if anyone else would give this a try because these things were actually very very good. The secret is to make sure and let them cook long enough. Let me know how they turn out and how you liked them.
     
  13. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Red liked the livers much better than the gizzards. But she is a liver eater. I liked the gizzards a little better but I think the livers would be more to my liking with more of the water chestnut so the liver flavor isn't as overwhelming. Liver is really rich. The thing I liked about the liver was the blend of textures and flavors. Let me know if you try them. I really need a second opinion on these things.
     
  14. morkdach

    morkdach Master of the Pit OTBS Member

    i bought a package of gizzards & hearts all i could find did they both come out about the same.
     
  15. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Yep.... worked great cooking them together. The hearts were excellent.
     
  16. rivet

    rivet Master of the Pit OTBS Member

    Hey Pig,

    My son and I were checkin' out your post this morning and when we saw your pics we both said "oh yeah!"

    Livers and bacon....heaven! Plan is this coming weekend the kids are gonna do their first brisket and your liver - bacon wraps are going to be featured snacks during the smoke! Darn good looking stuff.

    Great post of yours and thanks for the idea. [​IMG]
     
  17. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I did up some livers and hearts on the smoker last year4; they were absolutely delicious! The best part was taking them into work the next day, what a ton of flavor! None of my employees would touch them, but they're all teens-something or 20's-something and can't appreciate good food!
     
  18. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Thanks Rivet. I would suggest if you dunk them in the BBQ sauce also leave some without the BBQ sauce. My favorites were the ones with the sauce but Red liked them without.
     
  19. dexter

    dexter Smoke Blower

    I love gizzards. I really would like to try some. They look great!!!!!!! and the ribs look so mouth watering. [​IMG]
     
  20. flash

    flash Smoking Guru OTBS Member

    That is a long time for some gizzards. I'd be heading to Churches by then. [​IMG]
    Still they look very good and looks like that is the way to do them. [​IMG]
     

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