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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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09-11-2009, 03:09 PM | #1 |
Found some matches.
Join Date: 07-02-09
Location: Hughes Springs TX
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Liver?
I need help...
I have been asked to smoke beef liver and I don't know where to start. Any advice would be greatly appreciated. I hate LIVER... |
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09-11-2009, 03:36 PM | #2 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Isnt Liver too lean to smoke???
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine Last edited by WineMaster; 09-11-2009 at 04:34 PM.. |
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09-11-2009, 03:42 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I have smoked Braunschweiger with good results, so maybe if you make a liver sausage with it that would be good. I have never smoked any form of beef liver before though.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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09-11-2009, 04:10 PM | #4 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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Yeah, liver is super lean, no real fat. Thats why to cook it right in the fry pan you just quick cook it on each side. Guess you could smoke it but I bet it turns out super tough but would probably make a good pate' by putting it in a food processor with some mayo, sour cream, worshy sauce and diced onions.
Scott
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
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09-11-2009, 04:11 PM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Start with saying NO!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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09-11-2009, 04:22 PM | #6 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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liver ? i just trew up in my mouf
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george spam, can't live without it |
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09-11-2009, 04:24 PM | #7 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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If I were so inclined to smoke liver I think I would season it with just salt, pepper and garlic. Smoke 15 min at around 230, in a heavy smoke, cover with foil with bacon and onion sauteed and placed on top of liver drippings and all for maybe another 10 or 15 minutes. I usually dredge my liver in flour but don't think I would if I were smoking it. Problem most have cooking liver is too high of heat and cooking to long.
Heck liver is cheap enough why not get some and try it out, worse that could happen is your cat or dog my get a bonus. If you hate it you need to find someone who likes it and see what they think of it, who know you mite love it if done right. And don't forget the mustard greens or spinach with crumbled bacon along with some vinegar to dress it in and some fried taters for sides. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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09-11-2009, 04:25 PM | #8 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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09-11-2009, 04:30 PM | #9 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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If its a must,
Cut it into 1 inch cubes wrap with bacon and smoke till bacon sets then sauce. What would you call Bacon covered Guts? Not sure what would be worse, Bacon covered guts or being forced to watch a Down home with the Neelies Marathon.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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09-11-2009, 04:32 PM | #10 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Loink?
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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09-11-2009, 04:36 PM | #11 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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I hate liver!!!!!
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Tom |
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09-11-2009, 04:39 PM | #12 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I plead guilty to really loving liver--so there
Never smoked beef liver, but I have done lots of chicken livers and gizzards. Light rub and a quick cook. They pick up lots, and lots, and lots of smoke flavor, and very quickly. If overdone, you will have "innards jerky", for sure. As someone said--give it a try. Cheap and easy to test and make up your own mind. I will do some the next time I have the smoker fired up, for sure. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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09-11-2009, 05:37 PM | #13 |
Found some matches.
Join Date: 07-02-09
Location: Hughes Springs TX
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The lady that asks has to eat liver a couple times a week per her doctor. She is looking for new ways to cook it.
Thanks for all the ideas and help. I will pass this info on to her… |
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09-11-2009, 05:58 PM | #14 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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The truth will set you free!!!! Total agreement.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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09-11-2009, 07:59 PM | #15 |
Got Wood.
Join Date: 07-18-09
Location: Dallas, Ga.
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I too have done chicken livers. I don't like gizzards, but love livers. I've smoked, grilled & deep fried them. On different occasions of course. They do cook quickly. Put a lot of them on & check them often. you'll figure out what time & temp works best for you.
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