Liver...........

Unknown · December 2005

Here's a piece of meat that people have tried foir centuries toi cook and noit taste lkike liver. Are there any BGE recipes to cook calve's liver?[p]Me

fishlessman · December 2005

<p />You know me,
cant stomach liver, but i can almost tolerate savoury duck. my butcher makes it with ground beef liver and forms balls about the size of a baseball and bakes them like a meatloaf. sells lots of them. might be good in the egg, but my dislike for liver is so large that i couldnt buy the stuff. he also makes scottish eggs with a sausage wrap that i do like and make in the egg. i make mine with keilbasa and a bread bread crumb coating around a hardboiled egg. if i was to make the savoury duck i might try this with the eggs and skip the fry and just bake at 350 inderect until brown
[ul][li]savoury duck[/ul]

Chef Arnoldi · December 2005

I'd use a griddle on top of the BGE grid & with some olive oil, saute' a large sliced onion till it begins to get golden. At that points i would add the clves liver that has been dipped in some flour with salt & pepper, and allow to get browned on both sides- serve with garlic mashed potatoes.
the BGE temp i'd try and keep at about 300°F
The slight smokey taste & sweet onions will make this a memorable meal.

ronbeaux · December 2005

fishlessman,
I agree about eating liver, but I had to comment. The only recipe I know is to place the liver, seasoned the way you like it, on a cedar shingle and cook at 350F indirect for at least 5 hours. Then remove the cedar shingle, throw away the liver and eat the shingle.[p]Just kidding, but I can't stand liver, however my wife does and she cooks it with onions and gravey. I make sure I'm at work.[p]

Liver...........

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