Well I decided this weekend to start eating my way through the freezer. Layed out a couple of chuckies I had caught on sale and a round roast. Went to the store for somethin and ran across a pepper burgandy marinaded sirloin roast marked down so I picked it up too. Red and I love roast beast sandwiches. On my way out I happened to spy a couple packages of chicken gizzards and got to thinkin.... why not?
Rubbed the roast and the chuckies with EVO and seasoned with garlic, onion powder, and CBP. I love gizzards fried up and then put in the crock pot for a few hours until tender so I thought I'd try some smoked. I put a layer of bacon on the bottom and dusted the gizzards with poultry seasoning, then another layer of bacon with some of Reds rub.
Everything into the smoker. I used a little mesquite and some cherry. Some wood I had layin around without opening another bag.
I pulled the roast beast at about 4 hours. I was cooking on the grill so I fired it up nice and hot and seared the outside of the two roasts. I have to say it really added to the flavor. I taste tested both before and after and the after was my favorite.
I'll slice these up tomorrow real nice and thin... vacuum them up and into the freezer. I pulled the gizzards out at the same time and taste tested them. They looked great and tasted like rubber. I got ready for bed and used Ron Mans method of setting the temp and going to sleep. I wrapped the chuckies and the gizzards up in foil and went to bed.
Well the first thing I did of course was unwrap the gizzards to see what I had ended up with. I have to tell you..... if you like gizzards your gonna love this. You may even like it if you don't like gizzards. These things had the texture of filet. They melted in my mouth. I heated some up tonight with butter and they were slap your Momma good. The chuckies turned out excellent and were sitting exactly on 200 degrees. Pulled them and slammed them in the fridge. The only thing I would do different on the gizzards..... and I will do these again.... is to use Reds rub on them instead of the poultry seasoning. Maybe even add a little BBq sauce at the end. They are addictive.
I like to add a little beef broth to my pulled beef before I put it in the fridge. I think it gives it that extra little bit of flavor. If I'm cooking just chuckies I'll put a pan under them when I have room and put the juices back in before they hit the fridge but there just wasn't room in the smoker and I was smoking other things I didn't want in the juice.
Thanks for checkin out my Qview and if you like gizzards.... give this a try. It was Shweeeeeeeeeeeet!
Rubbed the roast and the chuckies with EVO and seasoned with garlic, onion powder, and CBP. I love gizzards fried up and then put in the crock pot for a few hours until tender so I thought I'd try some smoked. I put a layer of bacon on the bottom and dusted the gizzards with poultry seasoning, then another layer of bacon with some of Reds rub.
Everything into the smoker. I used a little mesquite and some cherry. Some wood I had layin around without opening another bag.
I pulled the roast beast at about 4 hours. I was cooking on the grill so I fired it up nice and hot and seared the outside of the two roasts. I have to say it really added to the flavor. I taste tested both before and after and the after was my favorite.
I'll slice these up tomorrow real nice and thin... vacuum them up and into the freezer. I pulled the gizzards out at the same time and taste tested them. They looked great and tasted like rubber. I got ready for bed and used Ron Mans method of setting the temp and going to sleep. I wrapped the chuckies and the gizzards up in foil and went to bed.
Well the first thing I did of course was unwrap the gizzards to see what I had ended up with. I have to tell you..... if you like gizzards your gonna love this. You may even like it if you don't like gizzards. These things had the texture of filet. They melted in my mouth. I heated some up tonight with butter and they were slap your Momma good. The chuckies turned out excellent and were sitting exactly on 200 degrees. Pulled them and slammed them in the fridge. The only thing I would do different on the gizzards..... and I will do these again.... is to use Reds rub on them instead of the poultry seasoning. Maybe even add a little BBq sauce at the end. They are addictive.
I like to add a little beef broth to my pulled beef before I put it in the fridge. I think it gives it that extra little bit of flavor. If I'm cooking just chuckies I'll put a pan under them when I have room and put the juices back in before they hit the fridge but there just wasn't room in the smoker and I was smoking other things I didn't want in the juice.
Thanks for checkin out my Qview and if you like gizzards.... give this a try. It was Shweeeeeeeeeeeet!
