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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-24-2011, 08:01 AM
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#1 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Let's Talk Giblets
I love them, except for the Neck! Never really knew if I cooked them right or not. I bring a pan of water to a boil and add the Giblets with some S&P, reduce to a simmer and cook for about 40 minutes. Does that sound right.
Any other suggestions for cooking them or any secret gravy recipes out there you want to share?
__________________
 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-24-2011, 09:53 AM
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#2 |
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Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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That's about what my wife did last night. My neices were a bit freaked out when they thought that's what were going to eat.
Matt |
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11-24-2011, 09:59 AM
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#3 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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My Mom usually makes sambal out of chicken giblets.
She cookes them first,grind the down in a food processor and then put them in a frying pan mixed with spices.
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-24-2011, 10:44 AM
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#4 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I usually add in some veggies (carrot, onion, celery), fresh herbs, S&P and make stock that I use for the gravy later.
The neck is the best part!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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11-24-2011, 10:45 AM
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#5 |
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Babbling Farker
Join Date: 05-26-07
Location: Southern California
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We encorporate the gibblets into the stuffing and it makes for great taste, not that flat stuffing taste you get without them..
Our stuffing is made in a baking dish not in the cavity of the bird.
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Tom |
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11-24-2011, 10:49 AM
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#6 |
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Is lookin for wood to cook with.
Join Date: 04-18-11
Location: PA
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I put them on a skewer then into the smoker with the bird. Gives me something to sample while waiting for the bird to finish.
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11-24-2011, 11:44 AM
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#7 |
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Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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I always like to toss them on the smoker as a cooks treat. mine should be done about now. time for a liver and gizzard sampler!!!
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18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg. |
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11-24-2011, 11:49 AM
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#8 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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They have been devoured!
 Thanks for the tips!
__________________
************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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