Beef Liver......Just a few questions

[Spinaker]

I am looking to eat more and more organ meats. I recently picked up some beef livers as they seem to pack the most nutritional value when it comes to livers. I would be open to try any species but right now I think I am just going to stick with beef liver until I get it down. I have always liked chicken livers with onions and teriyaki sauce cooked on the griddle when I would go to our local Hibachi restaurant. That being said, I never really ate it outside of that.

So my question is, how would y'all prepare liver? Would you think it would be better on the grill or in a skillet? Blackstone Griddle or open flame on a grate?

Also, any and all recipes that you would be willing to share would be cool too. I am pretty much open to anything.

I appreciate any input. Thanks folks!

Keep the smoke rollin'!

[Jfrosty27]

I keep it simple with beef liver. Lightly flour it then fry In butter to medium in a skillet or on a Blackstone. Yum

[Spinaker]

Ah, yes, I am gonna skip the flour, but I will for sure fry in butter. Thanks for the input.

[painter]

+1

[Starsky]

I use cast iron and keep it simple. Light flour, a little salt and pepper. The biggest thing is to not over cook it! Oh, and don't forget the grilled onions to go with it

[Spinaker]

What internal temp do you cook it too, generally speaking?

[Starsky]

To tell you the truth I've never checked because it's usually a thin piece. I give it a quick sear on both sides and then do a sample cut to check. if it's still red to pink on the inside I'm happy

[gcdmd]

"Oh, and don't forget the grilled onions to go with it"

Also bacon. Fry the bacon first and then fry the liver in the bacon grease, just like mama used to make it.

[Texas Larry]

We prefer calf liver. Lightly floured and skillet fried. The Mrs. makes a delicious cream gravy in the pan.

[RichardCullip]

Spinaker - I vaguely remember as I haven’t had it in over 50 years. My mom is long gone so I can’t ask her. As I recall, it was lightly fried with onions and possibly some bacon involved.

[Troutman]

Yep it's calves liver, light flour then a creamy gravy for me. Was raised on the stuff. I'm really not sure if I ever really had beef liver.

[Troutman]

Spinaker Like others it's in a hot cast iron pan for me. I like it medium rare (a little pink in the middle) so I'd guess somewhere around 135*F IT. I also add slices of onion to cook with the liver. When done remove, de-glaze the pan with a little white wine then add your flour. When it forms a roux begin to add some warmed milk (or half and half) to form a thickened gravy. Salt and pepper to taste. Nestle the liver back in the pan, coat with the gravy, heat for a few minutes then serve.

[jfmorris]

Don't eat it. Go bury it in the backyard, NOW. That's my answer to beef liver!

My grandmother loved liver and onions, and as a kid, I got drug to a Morrison's cafeteria on many Thursdays with my grandmother and mother because that was the day they had liver and onions. I never saw her make it at home, which is great because just the aroma made me gag. But we had many a fried chicken liver back in those days (they were cheap I think is the reason).

[Spinaker]

Yeah, I hear ya. Like a lot of things though, many times it was not prepared properly when we were kids. This is true for me with spouts. I used to hate them, now that I learned how to cook them, they are a staple in my kitchen.

[tbob4]

Now I don’t need to comment. My exact same story! Grandma’s beef liver and our (brother and sister) gagging. She only cooked it when my folks were out. Yuck!!!

[bbqLuv]

I prefer meat that comes on a bone. The classic Fired Liver and Onions, or Bacon, or both.
When I eat liver it is in the form of Liverwurst. Not sure if this counts.
Today they call it Braunschweiger.

[Spinaker]

I would say it counts. How do you make it?

[Murdy]

Traditionally, Braunschweiger is smoked Liverwurst -- but the terms get used interchangeably these days.

Not really something you make at home unless you are really into sausage making. Typically, buy it and put it on a sandwich.

[Murdy]

I find onions mandatory when its pan fried. Bacon or bacon grease is a welcome option. I'm not sure what function flour is supposed to serve, but it's a very common ingredient in liver and onions.

Oh yeah: Some soak it in milk for a while before cooking, though we have never bothered with this. I suppose it makes it taste a little milder.

[Skip]

Spinaker I ate my share of beef liver and some organ meat growing up. Liver was always fried and the organ meat was in the form of Scrapple aka Pon Haus at our house. I will add a link to an old thread. My modified recipe is actually pretty good. PM me for an organ meat version of the Pon Haus.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/porknography-ribs-pulled-pork-ham-etc/609594-smoked-scrapple#post609765

[Spinaker]

Sweet! Thanks Skip!

[Andrrr]

In college I called my Grandma and asked her how to make liver and onions:
1. Fry a pound of bacon, put the bacon aside and keep the fat in the pan
2. Lightly flour the liver, then fry liver and onions in the bacon fat.

Her recipe had me at step 1. I always eat the bacon with the liver.

[Spinaker]

Now that I can do. Thanks for the input!

[FireMan]

Do not forget there is venison liver, delish!

[Spinaker]

Guess I need to shoot a deer this fall. I will eat the heart too. Get all Dances with Wolves on that SOB.

[Starsky]

I guess you are the guys to ask this. My son got a deer and I took the heart and liver. I thought the heart was really good. The liver was tasty but It had a different texture than beef liver. Almost fibrous. It looked normal and I didn't die or anything from eating it. Is the texture normally all that different from beef liver?

[FireMan]

Starsky , yup it’s different mostly cuz of what they eat & they are a deer.

[TripleB]

More power to you. I generally don't eat organ meat, especially the liver. It's a filter. So many other options available to get your nutrients. Again, more power to you.

[Bruceski44]

With some fava beans and a nice chianti?

[Spinaker]

Great movie, okay recipe. LOL

[Jerod Broussard]

Ask Steve Rinella, he did Bison liver (raw) dipped in Bison bile (also raw).

Maybe start with Moose liver from some little dink you shot.

[Spinaker]

No, we did see quite a few. I found a huge shed too. But we were fishing. I only had my Glock .45 for the bears. I did not have a Moose tag. @Backroadsmeats

[Backroadmeats]

Spinaker ahh I thought I was gonna get to make some moose sausage!! Did ya get some salmon??

[Spinaker]

Oh we caught a ton of salmon. Didn’t bring any back though! 😬

[DavidNorcross]

Got to agree with everyone else. Pan fried with a light flour and the onions and gravy are a must! Oh and please do not forget the homemade buttermilk biscuits!

[Spinaker]

Oh wow. Biscuits are always a good call, David.

[DogFaced PonySoldier]

I am looking to eat more and more organ meats.

A phrase I never thought I would hear/read....

[Spinaker]

Haha, good stuff man and they are cheap! You other folks will come around someday.