My neighbor phoned me this AM........

Discussion in 'Nose to Tail' started by daveomak, Sep 23, 2013.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yep, he sure did......  I had my day planned too.....  "Butt" coming out of the smoker at 11 am ish....  2 butts ready to grind into breakfast sausage.....   Then the interruption....  

    "I'm butchering 2 heifers"....  "Want the guts"....  he thinks I'm cannibal for eating offal....   "Heck yeah"..... "On my way"......



            Cleaned liver


                Ox Tails

        I have a great neighbor......   I like him.......   So today was a great day.....    Bride and I go the butt pulled, the sausage ground, beef guts trimmed, and all of it vac packed and in the freezer....   Just got done....   Busy, busy day.....

  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Very nice Dave, you were sure were busy sounds like, Neighbors are SOMETIMES nice people LOL
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I am not crazy about Beef Liver but I have eaten Tongue and Heart and LOVE Braised Oxtails!. Good score...JJ
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sounds like your neighbourhood is good one to live in.

  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    We get along well... I weld his stuff....  he gives me manure...   I give him garlic and veggies.... He gives me guts....   Perfect arrangement..
    JJ, You need me to cook you liver....  I have won liver cooking contests at hunting camp......
    I'm surrounded by great neighbors....  One raises beef, the other has orchards...    
  6. radioguy

    radioguy Smoking Fanatic

    My wife makes a liver and onions that is over the top. Add some smashed taters and it is the best. Oxtail soup...yum!

    I've been blessed with great neighbors too. Good thread Dave. Care to share your liver recipe?

  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Sure..... Fry up some bacon.....  remove the strips....   dust the liver with Krusteaz w/ onion powder, garlic powder, salt, pepper.... slice the liver 1/2".... cook on med heat in the bacon grease, flip... try to get the liver so the pink in the middle just disappears and the coating turns gentle brown color..... Remove the liver.....   add the remaining seasoned Krusteaz to the bacon grease and make a Roux....  (If you run out of bacon grease, add Crisco to the pan or lard)  Add whole milk and stir, stir, stir or you will make the worlds largest pancake... add milk as necessary...   cover the liver with bacon and gravy....  have left over gravy to put on toast in the morning...   If you like softer liver, when done, add part of a beer and cover to steam, simmer, braise or what ever you call it....  then continue with the Roux AFTER you evaporate all the beer....  Beer adds a very nice distinctive flavor to the gravy....   I will throw onions into the liver also... No hard and fast rules.... This dish is usually cooked during cocktail hour....  when animals are hanging in camp... [​IMG]..
    Last edited: Sep 23, 2013
  8. jeffed76

    jeffed76 Meat Mopper

    Do you smoke the tongues?
  9. hagisan

    hagisan Meat Mopper

    I'd nom nom nom on all that.  Thanks for the photos.  Looking forward to the finals.
  10. Nice score Dave!  [​IMG]    That's all good eating  [​IMG]    I would've had to get one of those hearts started right away though  [​IMG]
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    SnorkelingGirl did a pickled smoked tongue I'm gonna try....  Here's the link below.....
    Kinda makes one hungry lookin' at all that good stuff.....
    Bride wanted to start the heart today...   I said no.... too much stuff going on...  I wanted to find a new recipe...   I normally bake the heart stuffed with onions, garlic, celery etc. surrounded in a turkey stuffing type thing.... In a covered baking dish....  I'm getting hungry thinking about that.... 

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