Has anyone ever tried to smoke chicken livers, gizzards and hearts? Thinking about using skewers and doing a quick smoke then grilling, just don’t know how they would turn out?
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Some things are better served fried... actually had gizzards at lunch today.-
Yea, love all three of these battered and fried. Just trying to think about something different. Have this idea of par boiling the hearts and gizzards then smoking. I figure this will be a bust but these are pretty cheep to experiment with. -
I know.... just something about that chewy little piece of goodness...ha.
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Texas De Brazil serves chicken hearts on skewers...Comment
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That’s what gave me the idea. I ate at a Brazilian restaurant who served these. They were good but lacked some flavor. -
Dadof3Illinois - Add a little rub, a little smoke, and maybe a little sauce and ya got lots o' flavor.
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I would be more apt to grill than smoke.Comment
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Use to go to a Yakitori bar years ago. Teba (wing joint), Tuskune (ground chicken meat balls) and Hatsu (chicken heart) were my favorites. I don’t know how much smoke you’d get on them since they’d cook so quickly.Comment
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Liver....…...good
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Hmmm. If they come by with the chicken gizzards on a stick at Texas de Brazil, I'll waive them on past...
However, I made a U-turn about 10 years ago to snap this picture on the side of the road...
Attached FilesLast edited by jfmorris; March 13, 2020, 07:35 AM.Comment
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My personal favorite gizzard.
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