Originally Posted by esselle
Absolutely gorgeous to eat (but then I am from across the pond!) We have them regularly, mostly with liver in a casserole. In fact we had that yesterday. Cut out the fatty bits How to Prepare Kidneys - YouTube
Then we soak them in milk for about 4-6 hours to remove any pissy taste. Then pan fry in oil on high heat and finish in your casserole. Mmmmmmmmm.
Try leaving them in a whole hog and cooking it, then pluck them straight from it and eat (ok maybe that isn't for the squeemish but I have done that a few times and it is delicious!).
I knew somebody would come along and have an answer - that's why this is a great place.
But that said, I think I'd pass on the kidney. Well, I'd take a bite if somebody else cooked it. Depending on who the somebody is, of course.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!