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View Full Version : Gizzards... (pr0n)


Phrasty
09-22-2011, 04:01 AM
Hey Guys... OK so I know this might not be for everyone but it's something I've been eating for as long as I can remember. Every year during bird shooting season, the first thing we cook up is the Dove "Gizzards" (really the heart, liver & gizzards) and this year was no different. However I thought I'd share it with you guys this time around. As a little added bonus for me, while in the bush I collected some dried Logwood which is a very traditional wood for making fires to cook on. It's hard and it burns hot and long. The smoke has pretty good flavor as well! Anyways, so long story-short, I thought I'd cook them over a logwood fire! :becky: while breaking in my new dutchie... So here goes:

After cleaning and washing the innards, I seasoned them up with salt, b pepper, scotch bonnet, onion, scallion, garlic, paprika, thyme, rosemary, dark soy & a little hoisin. and made that sit in the fridge for about 4 hours:
http://i9.photobucket.com/albums/a84/phrasty/1db14d60.jpg

Some of the logwood. :becky:
http://i9.photobucket.com/albums/a84/phrasty/b1df8d7c.jpg

http://i9.photobucket.com/albums/a84/phrasty/2b0a42a9.jpg

The dutchie was seasoned and oiled before going on the fire to heat up for the gizzards.
http://i9.photobucket.com/albums/a84/phrasty/f81bb818.jpg

http://i9.photobucket.com/albums/a84/phrasty/899f9af6.jpg

And let em just simmer down uncovered in the grill:
http://i9.photobucket.com/albums/a84/phrasty/720c6134.jpg

http://i9.photobucket.com/albums/a84/phrasty/b3c4b0e0.jpg

We usually have it as breakfast after the morning shoot and we just have it on some good toast. :thumb::thumb:
http://i9.photobucket.com/albums/a84/phrasty/3eee752c.jpg

http://i9.photobucket.com/albums/a84/phrasty/f8d54172.jpg

Well that's about it! Thanks for looking guys.

Damn it feels like I haven't been around for a while! Hopefully work and all that fun stuff will let me swing by a bit more often. :heh:

Cheers.

philip
09-22-2011, 05:10 AM
What is longwood?

cousinconley
09-22-2011, 05:43 AM
Interesting. I have only had them battered and fried... innards of a chicken not a dove.

deguerre
09-22-2011, 06:26 AM
I'd definitely hit that!

cowgirl
09-22-2011, 10:15 AM
Phrasty that does look interesting! Dove season is going on here too. I usually make a gravy with the gizzards or fry them. I'll give your recipe a try. Thanks! :thumb:

Cook
09-22-2011, 12:39 PM
I saw this early this morning but didn't reply. It does look absolutely deeelish. We'd make roti to eat that with most likely. If not, then it'd probably go over rice. What a meal.

BigBobBQ
09-22-2011, 02:51 PM
Logwood is a small, spiny tree with a peculiar deeply-fluted or corrugated trunk that appears like a cluster of stems fused together. The pinnate leaves consist of several pairs of reverse heart-shaped (obcordate) leaflets. Showy yellow blossoms appear throughout the year and are typical of the subfamily Caesalpinioideae, with five spreading petals. The papery seed pods are unusual among legumes because they split down the middle instead of along the edges. The wood is very hard and dense, freshly cut stems readily sink in water. The dark heartwood is the source of the brilliant red dye hematoxylin.

DirtyDirty00
09-22-2011, 03:21 PM
"its only black beans...its only black beans... its only black beans..." LOL

hmmm. ive never eaten anything like this. i would prolly taste it, but it def gives me the willies a bit! but if they are tasty then :thumb: