Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Fresh Chicken Livers

canadian baconcanadian bacon Posts: 37
edited 12:54AM in EggHead Forum
Raise a few meat hens every year and am harvesting today. Usually fry up the livers but am woondering if anyone out there has an egg recipe ?[p]CB


  • 1shot1shot Posts: 67
    Canadian Bacon,
    I usually dont cook them, the catfish like them better raw!!! I aint gonna eat them critters. Now gizzards are another story I love them things..

  • RichardRichard Posts: 698
    Canadian Bacon,
    Take 1/2 water chestnut, pre cook bacon like making an ABT. wrap the bacon around the liver and water chestnut, cook on BGE 300-350 like an ABT but not as long maybe 20-25 minutes indirect.

  • 100_3426.jpg
    <p />Canadian Bacon,
    Love to fix this. Chicken livers wrapped in bacon. Marinate in 1/3 Olive oil, 1/3 worcestershire(sp?)sauce and 1/3 Brown Sugar for about an hour. These are always the first to go, just don't tell what they are until their gone.

  • RichardRichard Posts: 698
    Canadian Bacon,[p]Here is another idea.[p]When I was a kid, I remember my mom making these for their grownup parties and I hated them. Now, well, they're so good I just wanna roll on em.

    lb chicken livers
    freshly grated ginger
    splash of sherry
    splash of soy sauce
    pinch cayenne
    1 lb bacon
    3-4 water chestnuts (sliced)

    1 Rinse a pound of livers, cut them in half, mix in a bowl with freshly grated ginger, a splash of sherry, a splash of soy sauce, a pinch of cayenne and let marinate for a few hours.
    2 Cut bacon slices in half. Place livers on the bacon, a water chestnut on top, roll up and secure with a teethpick.
    3 Use a raised grill, direct, around 325°F until the bacon gets crispy.
    4 These could have gone a little longer to brown up but I was hungry and I ate them all.
    5 Goes great with a green salad and a rich shiraz.

    Servings: 1

    Recipe Type

    Recipe Source
    Author: WooDoggies[p]Source: BGE Eggtoberfest '03, WooDoggies[p]Next time I will add a sliver of habenaro. For a different flavor you might want to try substituting tart apple or pineapple for the water chestnut.


  • Richard,
    That's just to much ya just wanna roll on em!!!
    Thanks for the laugh, funny how we now like what our parents said was good and we hated it then and love it now.

Sign In or Register to comment.