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Liver and onions question

ryantt
ryantt Posts: 2,546
edited April 2021 in EggHead Forum
Growing up we ate liver and onions a lot... my grandparents loved it and I ate what they gave me or I didn’t eat.  

I’m thinking about trying my hand at grilling some beef liver and  roasting some onions on the egg.   Anyone have tips for cooking liver and onions on the egg?   Am I better to just do it in a pan like they always did... 
 
thanks in advance for the feed back. 
XL BGE, KJ classic, Joe Jr, UDS x2 


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Comments

  • scdaf
    scdaf Posts: 177
    Don't stink up your egg.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I would use a pan on the egg or the blackstone.  Don’t think you would gain anything by grilling it. Plus doing it outside keeps the smell out of the house. Lol. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • JohnInCarolina
    JohnInCarolina Posts: 33,274
    edited April 2021
    If liver and onions is the question, the only answer is:


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Mattman3969
    Mattman3969 Posts: 10,458
    @JohnInCarolina - That almost got a big Disagree 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • paqman
    paqman Posts: 4,853
    I ***LOVE*** liver with bacon and onions.  I usually marinate it in milk for about an hour in the fridge and then dip in flour and cook in a CI pan with chopped bacon and onions.

    I grilled on the egg directly a couple of times but it tends to stick badly to the grates so make sure that they are clean and potentially oiled.  I would also recommend brushing the liver with oil.

    There is a Lebanese restaurant that I like that grills it kabob style with small onions but I never had much success reproducing it.  I can’t figure out what they use to marinate it.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • loco_engr
    loco_engr Posts: 5,801
    The best liver I had was made by an inmate at Neb St Pen staff kitchen.
    I asked what his techinque was . . . soak it in milk (didn't say how long though)
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • dbCooper
    dbCooper Posts: 2,533
    paqman said:
    I ***LOVE*** liver with bacon and onions.  I usually marinate it in milk for about an hour in the fridge and then dip in flour and cook in a CI pan with chopped bacon and onions.

    I grilled on the egg directly a couple of times but it tends to stick badly to the grates so make sure that they are clean and potentially oiled.  I would also recommend brushing the liver with oil.

    There is a Lebanese restaurant that I like that grills it kabob style with small onions but I never had much success reproducing it.  I can’t figure out what they use to marinate it.

    Angie and I are big fans of L&O, we also both grew up on it.  We do a very similar method to what @paqman describes, cooking the liver on top of the onions.  Bacon cooked at the end.
    I've also tried the BGE a couple times with bad results.  Curious to see if anyone has a Egg method.  I've pondered going indirect, have not tried that.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • northGAcock
    northGAcock Posts: 15,172
    Don’t do it
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Canugghead
    Canugghead Posts: 12,448
    +1 for fried L&O, +10 for 'pork liver congee'.
    canuckland
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  • ryantt
    ryantt Posts: 2,546
    @Botch
     
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • ryantt
    ryantt Posts: 2,546
    @paqman maybe I’ll try to do it kabob style and see what happens. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • fishlessman
    fishlessman Posts: 33,687
    kabobs would be the way to go. all liver on one, all onions on the other. eat the ones with all onions, bury the liver ones deep
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • hoosier_egger
    hoosier_egger Posts: 6,623
    johnmitchell said:
    Funny story happened to me. We love chicken livers so I stopped one day at a pretty rural store on the way home, got to the register with two tubs of chicken livers and a 18 pack of beers.Lady on the register said I see you going fishing...😳😂😂

    That was our "go to" catfish bait!
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • kdink
    kdink Posts: 336
    @ryantt, Dang now I want L&O and there is no way I am allowed to make that at home.
    Still fighting the whole hog with head on.  That's the more important win

    2 Xl's, MM and Forno Bello
    Pizza Oven in Bergen County, NJ
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  • Logger_from_Ok
    Logger_from_Ok Posts: 4
    Use a salt block to cook the onions first and then the liver...awesome!

    https://eggheadforum.com/discussion/1165423/this-will-probably-gross-most-of-you-out/p1


    XL & Medium  OKC area
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  • paqman
    paqman Posts: 4,853
    Logger_from_Ok said:
    Use a salt block to cook the onions first and then the liver...awesome!

    https://eggheadforum.com/discussion/1165423/this-will-probably-gross-most-of-you-out/p1


    😳😳😳

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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