Gizzards an liver

Whodat985 · 11-25-2020, 08:30 PM

Gonna smoke a turkey tomorrow an want to smoke the gizzards an liver for the wifey. Gonna throw the neck in as well.

Any tips ?

jham0077 · 11-25-2020, 08:48 PM

I usually just season them with whatever I do to the bird. Actually never smoked a turkey, just chickens. I get the gizzard and heart, dogs split the liver. Could not tell you to save my life how long they take. I usually pluck them off and eat em standing in front of the grill, as a snack. The heart is my favorite.

Hoss · 11-25-2020, 08:49 PM

I always smoke the liver.Smoke the backbone too for stock.I just put a little salt and pepper on it and smoke til it is done.
Side note-I would par boil the gizzards or steam them for a while to tenderize them.They can be a little chewy.

16Adams · 11-25-2020, 09:11 PM

I’ve made a foil boat with garlic/butter/stock. Liquid about half way up parts. Let them simmer flipping occasionally so all sides get smoke. When I think they’re done I wrap them up and let them steam a tad. My goal is 187* easy to remember.
I’m not saying this right thing to do, it’s based on my Mother simmering giblets necks in shallow stock on stove top until needed to chop into gravy.
Duck breast makes good gravy meat bits too. Growing up we’d go out to the river, shoot a duck and duck breast gravy was always a hit.

Taking easy route this year. Bought wife smoked turkey I’m grilling a steak

Burn · 11-25-2020, 10:10 PM

I toss em. Haven’t acquired the taste

Mike in Roseville · 11-25-2020, 10:24 PM

Quote:

Originally Posted by 16Adams

I’ve made a foil boat with garlic/butter/stock. Liquid about half way up parts. Let them simmer flipping occasionally so all sides get smoke. When I think they’re done I wrap them up and let them steam a tad. My goal is 187* easy to remember.
I’m not saying this right thing to do, it’s based on my Mother simmering giblets necks in shallow stock on stove top until needed to chop into gravy.
Duck breast makes good gravy meat bits too. Growing up we’d go out to the river, shoot a duck and duck breast gravy was always a hit.

Taking easy route this year. Bought wife smoked turkey I’m grilling a steak

Neck meat and giblets always go in the gravy. Well...depends on who is cooking and hosting.

I like your advice to the OP. My dad used to simmer the neck meat and giblets the same way. Many years ago, one old family member used to stop by and said it was the best gravy he'd ever had. We ran out of the non-giblet/neck gravy once so I tried it. All I could taste was turkey and mashed taters. Honestly, couldn't tell a difference.

Learned something that day. Love is love.

Bluebird · 11-26-2020, 05:53 AM

I love gizzards and liver!!

mike243 · 11-26-2020, 07:45 AM

Late to the party, foil boat salt pepper, my Butterball was missing the gizzard dangit, it goes into the gravy all chopped up

Whodat985 · 11-26-2020, 10:10 AM

Wife said they were good. Poached them in chicken stock some holy trinity a bay leaf. Smoked it in a pan till turkey was done.

SlickRockStones · 11-26-2020, 02:12 PM

I get dibs on the heart!

frognot · 11-26-2020, 02:43 PM

I smoke turkey necks then vac pack and freeze them for future gumbo cooks.

SMOKE FREAK · 11-26-2020, 05:19 PM

Mine went in the bag with the carcass for turkey bone soup.

11-25-2020, 08:30 PM	#1
Whodat985 Full Fledged Farker Join Date: 03-14-20 Location: Thibodaux Louisiana Name/Nickname : Whodat985	Gizzards an liver Gonna smoke a turkey tomorrow an want to smoke the gizzards an liver for the wifey. Gonna throw the neck in as well. Any tips ?

11-25-2020, 08:48 PM	#2
jham0077 is one Smokin' Farker Join Date: 11-12-13 Location: Sunny, warm, no snow, Florid panhandle Name/Nickname : jham0077	I usually just season them with whatever I do to the bird. Actually never smoked a turkey, just chickens. I get the gizzard and heart, dogs split the liver. Could not tell you to save my life how long they take. I usually pluck them off and eat em standing in front of the grill, as a snack. The heart is my favorite. __________________ Keep throwin' money at it, it'll get better. Weber One-Touch Platinum(Copper) Campchef 36" Flattop RecTeq 590 - Woodhouse XL Big Green Egg(lite basket case, bringing it back)

11-25-2020, 09:11 PM	#4
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	I’ve made a foil boat with garlic/butter/stock. Liquid about half way up parts. Let them simmer flipping occasionally so all sides get smoke. When I think they’re done I wrap them up and let them steam a tad. My goal is 187* easy to remember. I’m not saying this right thing to do, it’s based on my Mother simmering giblets necks in shallow stock on stove top until needed to chop into gravy. Duck breast makes good gravy meat bits too. Growing up we’d go out to the river, shoot a duck and duck breast gravy was always a hit. Taking easy route this year. Bought wife smoked turkey I’m grilling a steak __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

11-26-2020, 05:53 AM	#7
Bluebird is one Smokin' Farker Join Date: 07-11-12 Location: Floyd Va	I love gizzards and liver!! __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE.

11-26-2020, 07:45 AM	#8
mike243 is One Chatty Farker Join Date: 09-13-16 Location: above knoxville Tn Name/Nickname : Mike	Late to the party, foil boat salt pepper, my Butterball was missing the gizzard dangit, it goes into the gravy all chopped up __________________ WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX

11-25-2020, 08:49 PM	#3
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	I always smoke the liver.Smoke the backbone too for stock.I just put a little salt and pepper on it and smoke til it is done. Side note-I would par boil the gizzards or steam them for a while to tenderize them.They can be a little chewy.

11-25-2020, 10:10 PM	#5
Burn Full Fledged Farker Join Date: 02-11-18 Location: Austin Name/Nickname : Jimmy	I toss em. Haven’t acquired the taste

11-26-2020, 10:10 AM	#9
Whodat985 Full Fledged Farker Join Date: 03-14-20 Location: Thibodaux Louisiana Name/Nickname : Whodat985	Wife said they were good. Poached them in chicken stock some holy trinity a bay leaf. Smoked it in a pan till turkey was done.

11-26-2020, 02:12 PM	#10
SlickRockStones Take a breath! Join Date: 10-19-17 Location: Knoxville,Tn. Name/Nickname : Gary	I get dibs on the heart!

11-26-2020, 02:43 PM	#11
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	I smoke turkey necks then vac pack and freeze them for future gumbo cooks. __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr

11-26-2020, 05:19 PM	#12
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	Mine went in the bag with the carcass for turkey bone soup. __________________ Craig