This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.



2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Poll: Is calves liver edible?

  • Filter
  • Time
  • Show
Clear All
new posts
  • Willy
    Charter Member
    • Apr 2015
    • 1930
    • High Desert of the Great Southwest

    Poll: Is calves liver edible?

    IMHO, beef or calves liver is inedible, no matter the amount of bacon grease and onions. One of the few ways to ruin onions.
    Can't abide the stuff
    It's tolerable
    Love liver
  • lschweig
    Former Member
    • Jul 2014
    • 979
    • Oswego, Il

    I love properly done calves liver with onions. Plus I love chicken livers as well and often go out of my way to get fried chicken livers with chili sauce.


    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      Nothing wrong with Liver and Onions! I often order it instead of Steak at our local favorite restaurant! Chicken Liver Pate' is a fantastic Party Cracker Dip!
      From a Backyard Cremator in Fargo ND, Dan
  • Shane Rakow
    Club Member
    • Oct 2016
    • 568
    • Nebraska
    • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
      Weber-22" Kettle w/SnS Plus (2002)
      Brinkman Bullet Smoker (super old)
      Little Chief (really, really old)
      Kenmore Propane 4-burner w/Searing Station (2015)
      Burn Pit (1992)
      ThermoWorks Smoke (2016)
      ThermoWorks Thermapen (old, waiting to win a new one)

      Favorite Dog Breed: German Shorthair Pointer
      Favorite Car: The ones that start
      Favorite Month: October
      Favorite Steak: Ribeye, rare, and reverse seared

    Liver belongs on a fish-hook, not my plate.


    • Abom
      Abom commented
      Editing a comment
      What do fish do to deserve that kind of treatment?

    • ribeyeguy
      ribeyeguy commented
      Editing a comment
      LOL! I agree 100% Abom!
  • HawkerXP
    Club Member
    • Jul 2016
    • 6420
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    Click image for larger version

Name:	image.jpeg
Views:	19
Size:	3.59 MB
ID:	250522 Liver, bacon, onions and mashed potatoes..mmmmmmmm
    Last edited by HawkerXP; December 14, 2016, 10:27 AM.


    • Craigar
      Craigar commented
      Editing a comment
      The only thing missing is gravy for the taters.
  • Locotech
    Charter Member
    • Sep 2014
    • 402
    • northern Ontario, Canada
    • "Livin' hard was easy, when I was young and bulletproof"

    Liver should be packed in a Fram box....because it's the oil filter of the body...and no I'm not eating it.


    • Jerod Broussard
      • Jun 2014
      • 9939
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      Grew up eating it. Rather not even smell it.


      • Atalanta
        Club Member
        • Jul 2016
        • 431
        • Barnsley's Ford
        • Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi"
          Smoker: None yet, part of why I joined
          Thermometer: 10+ yr old Taylor digital thermometer with remote
          Sous Vide: Anovo Imersion Circulator (1st gen)
          Coffee Roaster: Hot Top Coffee Roaster
          Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf

        Liver and onions with a side of spinach. No iron deficiency here.


        • Willy
          Willy commented
          Editing a comment
          I'll eat the spinach; you can have the liver as long as you cook it outdoors. :«)
      • RonB
        Club Member
        • Apr 2016
        • 13648
        • Near Richmond VA
        • Weber Performer Deluxe
          Pizza insert
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          lots of probes.

        Had to eat the stuff as a kid - never liked it. I don't let it in the house now. (It helps that my wife doesn't like it either. )


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          I can take you back to the exact spot last time I ate it. It was a Saturday and I had a WHOLE afternoon ahead on a Case 1370 (no cab) pulling a set vibra-shanks in the water to get the field ready to plant rice.
      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4972
        • Winchester TN
        • Hardware
          Blackstone 36” Griddle.
          Slow 'N Sear Deluxe Kamado & Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0).
          DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney Starters (regular and compact).
          Joule, Instant Accu Slim.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

        I used to eat liver and onions at Luby's Cafeteria with my parents. Luby's closed here.
        Last edited by fuzzydaddy; December 14, 2016, 07:50 PM.


        • LA Pork Butt
          LA Pork Butt commented
          Editing a comment
          Too bad, Luby's had some of the best in my opinion. They don't over cook it unless they have a bad cook.

        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          LA Pork Butt Agree. Theirs was the best I've ever had and I ate it because my parents liked it and they enjoyed seeing me eating it.

        • Obi-Dan
          Obi-Dan commented
          Editing a comment
          I don't know what Luby's does that no one else can, but they make the best liver and onions. I see a lunch trip tomorrow.
      • MBMorgan
        Club Member
        • Sep 2015
        • 6561
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

        I ate it as a kid (under duress) then tried it a few times as an "adult" (still a disputed term in my wife's mind). It was almost tolerable when grilled on my first Weber Kettle back in the late 70's. Since "almost tolerable" isn't what I normally shoot for from my grilling efforts, liver quickly fell by the culinary wayside. Thankfully.
        Last edited by MBMorgan; December 14, 2016, 02:04 PM.


        • Nate
          Banned Former Member
          • Apr 2015
          • 3794
          • Quarantined

          Never been a fan of liver of any kind. I've even been known to punish my own liver from time to time. I can on occasion eat some beef heart and tongue. As for chicken... Won't eat liver but I do like me some good fried gizzards.


          • Mosca
            Charter Member
            • Oct 2014
            • 3828
            • PA
            • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

            I don't like it, but I LOVE liverwurst, fried with brown mustard and fried onions on white bread. Go figure.


            • lschweig
              lschweig commented
              Editing a comment
              Braunschweiger is a definite sandwich favorite with mayo. I never thought of frying it.

            • Mosca
              Mosca commented
              Editing a comment
              I always thought they were the same thing. Edit: Looked it up, Braunschweiger is a type of liverwurst, and they are both pork liver. Most sources said Braunschweiger is smoked liverwurst, so it's got that going for it! (But other people say it is pork, beef, bacon, etc.)

            • HawkerXP
              HawkerXP commented
              Editing a comment
              I can only guess our origin is Germany

              Braunschweiger and liverwurst go on rye bread with a nice brown mustard.
          • Huskee
            • May 2014
            • 15455
            • central MI, USA
            • Follow me on Instagram, huskeesbarbecue

              Smokers / Grills
              • Yoder loaded Wichita offset smoker
              • PBC
              • Grilla Silverbac pellet grill
              • Slow 'N Sear Deluxe Kamado (SnSK)
              • Masterbuilt Gravity 560
              • Weber 22" Original Kettle Premium (copper)
              • Weber 26" Original Kettle Premium (black)
              • Weber 26" Original Kettle Premium (light blue)
              • Weber Jumbo Joe Gold (18.5")
              • Weber Smokey Joe Silver (14.5")
              • Brinkmann cabinet charcoal smoker (repurposed)

              • (3) Maverick XR-50: 4-probe Wireless Thermometers
              • (7) Maverick ET-732s
              • (1) Maverick ET-735 Bluetooth (in box)
              • (1) Smoke X4 by ThermoWorks
              • Thermapen MkII, orange
              • ThermoPop, yellow
              • ThermoWorks ChefAlarm
              • Morpilot 6-probe wireless
              • ThermoWorks Infrared IRK2
              • ThermoWorks fridge & freezer therms as well

              • Instant Pot 6qt
              • Anova Bluetooth SV
              • Kitchen Aide mixer & meat grinder attachment
              • Kindling Cracker King (XL)
              • BBQ Dragon
              • Weber full & half chimneys, Char-Broil Half Time chimney
              • Weber grill topper
              • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
              • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
              • Pittsburgh Digital Moisture Meter

              • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
              • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
              • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
              • Most favorite beer: The one in your fridge
              • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
              • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
              • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

              About me
              Real name: Aaron
              Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

              • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

            Never had it as a main course. I guess I don't know what I'm missing nor do I worry much about missing it!

            I have had it in pate in a fancy schmancy restaurant, I'm pretty sure it was duck, maybe goose. It was ok in that context but probably even that wasn't something I'd seek out again.


            • Willy
              Willy commented
              Editing a comment
              Goose or duck liver is fine, although too expensive. Beef liver is awful. ;«)
          • Storlok
            Club Member
            • Mar 2016
            • 242
            • Hernando, MS

            I do not like liver at all. And, when I think of what that liver spends it's time doing during said animal's life, what toxic materials abide in it, I certainly don't want it anywhere near my home, much less my plate.


            • EdF
              Club Member
              • Jul 2016
              • 3228
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              Maybe it's one of those genetic things, like cilantro/coriander. My mother was a big fan. I didn't care for it as a kid, except that she always cooked it with bacon ;-)

              Now, I'm a big fan of it.




              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
              See more
              See less