Gizzards?

[Deeremaxx]

Can someone help me out with what to do with 2 lbs my nephew just dropped for me to make for Easter? I’m drawing a blank!
Dave

[Texas Larry]

We enjoy them simply seasoned, floured and pan fried. Chewy but delish.

[texastweeter]

With hot sauce!

[Deeremaxx]

We enjoy them simply seasoned, floured and pan fried. Chewy but delish.

Do you soak or boil to tenderize them? Little searching I’ve done says buttermilk, another say low boil for 2 hours and then fry em
tnanks for your reply!

[Texas Larry]

Deeremaxx we soak them in milk for a bit, but not for hours. I don’t think they’ll get truly "tender." They’re all muscle in constant use.

Lotta folks don’t think they’re worth the bother. I order them with livers from a local Bush’s chicken place now and then. We don’t keep them when we butcher our own chickens because they are a pain to clean.

[Huskee]

I suppose pan frying like TL mentions would be the tastiest and easiest route. You can dice them up for tacos or chili or similar but I'd lean toward the appetizer end of things. I haven't tried it, but why can't they be grilled slowly (or fried) and tossed in Buffalo sauce? Mmm.

[Jfrosty27]

Buffalo gizzards! I like it!! What a great idea

[ssandy_561]

Definitely be trying buffalo gizzards.

[Jerod Broussard]

I'd have to sous vide those things for a day or two or three. Sous Vide Ventriculus.

[ssandy_561]

I love wrapping gizzards in bacon, dusting them in a BBQ rub and then smoking them at around 225 to 250 for 3 to 3 1/2 hours. They are delicious this way or you can take them to another level by putting the smoked bacon wrapped gizzards you just cooked into an aluminum pan filled with some brown sugar, butter and barbecue sauce and then cook them for another 30 to 40 minutes until it gets all bubbly and delicious.

[Deeremaxx]

Omg
That’s the ticket! If I can figure the picture deal out, I’ll start another thread showing the results
Dave

[JackGale]

My grandmother used to flour them and pan fry for my grandfather and me. Great memories, going to have to try them again and see if they are as good as I remember...

[smokenoob]

I am so lost in a gizzerd thread! 😂

[treesmacker]

Pressure cook! Very tender that way.

[jfmorris]

Fried is all I ever heard of doing with them. Not a huge fan, but we used to eat a lot of fried chicken livers when I was a kid.

I made a u-turn to snap a pic of this place I drove past about 10 years ago…