Chicken livers

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<p />My first attempt at posting pic. Saturday's event. Smoked Chicken livers. Top half of pic livers scalded with DP Snake Venom added to water. Bottom half of pic livers dusted in plastic zip loc with DP Raging River.

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MikeM,
hey mon! it worked!
heheh...
that looks like the virgin cook on that plate setter!

gdenby

MikeM,[p]Were you satisfied? The pic shows a lot of good looking treats. I've not cooked many chicken livers, and none on the Egg. Was there any difference between the two methods you used? Was one of the batches moister than the other?[p]gdenby

Richard

MikeM,
Great pics, looks like the grill was a virgin also. How about sharing time & temps, method appears in the pics. TIA

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MikeM,[p]Should be DP Swamp Venom not Snake Venom

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Richard,[p]Egg's about 6 months old. Platesetter's only been used about 4 times.[p]Used about 2 lbs chicken livers. Scald livers in boiling water (3-5 mins) until no longer pink. This prevents livers from sticking to grid. ( I also sprayed grid with cooking oil jsut in case)[p]Seasoning livers can be done two ways. 1)Put favorite seasoning (2 tsp or to taste) in ziploc bag add livers and shake. 2) Add seasoning (about 2 tbls or to taste) to boiling water. This seems to work better. Seasoning doesn't stick to livers all that well. [p]Cold smoke around 100-110 or lower (daisy wheel barely cracked open and bottom vent open about 1/4"). I started lump in two places. Left lid open long enough to get small fire going. Closed lid and once I saw temp gauge move I added about cup of hickory chips to fire and put platesetter and grid in place. Once smoking put livers on. Cooked at low temp 45-60 mins then brought temp up to 225-250 range cooked for another 45-60 mins until livers browned. I occasionally turned them to get even color on both sides.[p]Remove from egg, let cool. Put in wide mouth glass jar(s). Drizzle small amount of oil over livers turn jar to coat and refrigerate for 24 hrs. (Enhances flavor).[p]First time I tried these I did them direct and they got a little to done. This time I did them indirect with raised grid. I would say don't be afraid to experiment to find out what works best for you.[p]Let me know if this works out for you.

Richard

MikeM,[p]Thanks,
Here is another idea that has worked for me. Rumaki- Japanese livers and bacon wrap.. I par boil bacon 2-3 minutes, wrap around chicken livers , sometimes with 1/2 water chestnut, Kikkoman Teriyaki marinade and indirect 25-30 minutes @ 350F with raised extended grid in large and a pan of liquid beneath. Usually water 'cause I have drank the beer before the cook, a variation of an ABT.

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gdenby,[p]These came out better than my first time. Not as smoky tasting. Nice mild smoky flavor not overpowering. There actually was no difference in texture. [p]There was an ever so slight difference in flavor between the two seasonings. I just think I didn't use enough seasoning. Previously I used a salt, pepper and spice mixture but decided to try some Dizzy Pig rubs this time. I'm sure I'll experiment a little bit more with seasonings next time around.[p]

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Rick's Tropical Delight,[p]Pretty dang close to being virgin. Used it about 3 times.