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Chicken livers!

post #1 of 15
Thread Starter 

Howdy all! Here's a good reason to try my Q-matz for the first time....4 pounds of chicken livers!

All I did was rinse them off, chuck 'em on the matz and sprinkle some steak seasoning over the lot.

 

 

Into the mes30 at max temp with pitmaster's choice pellets.

Now to enjoy some locally brewed wheat beer and see what happens! :beercheer:

 

 

 

Happy weekend!!!   -Rich

post #2 of 15

Keep us posted, I did chicken livers the other night but were fried. Not many people we know like em but one of my wife's friends came over and I cooked a mess outside. Pretty darn good

 

Gary

post #3 of 15

What is max temp for your unit?  How long to cook?  I like livers and gizzards and have wondered how they'd be smoked.

post #4 of 15
Quote:
Originally Posted by chestnutbloom View Post

Howdy all! Here's a good reason to try my Q-matz for the first time....4 pounds of chicken livers!
All I did was rinse them off, chuck 'em on the matz and sprinkle some steak seasoning over the lot.




Into the mes30 at max temp with pitmaster's choice pellets.
Now to enjoy some locally brewed wheat beer and see what happens! beercheer.gif





Happy weekend!!!   -Rich

Hey Rich, lookin forward to how those turn out ..... TBS, chicken livers & some brewsky ! I like your thinkin !

beercheer.gif

Justin
post #5 of 15

Hey, I have a big pack of those in the freezer. Was wondering what the heck to do with them. Watching.

post #6 of 15
Thread Starter 
Quote:
Originally Posted by Bear55 View Post
 

What is max temp for your unit?  How long to cook?  I like livers and gizzards and have wondered how they'd be smoked!

 

 

 

My max temp is 275F. I have the chip loader pulled out so actual temp is 240F according to the Maverick.
They will get more smoke but I'm not sure about this temp. We shall see! Thanks, -Rich   :icon_eek:
post #7 of 15

Coffee.gif

post #8 of 15
Thread Starter 

I pulled one rack out to check how they are doing.

 

 

You can tell the doneness by the deep color. I'll pull the other rack when they look like this.

Total time was about 2 hours. These are seriously good and won't last long. I can't think of anything I would change!

Q-matz worked great! I would like to see if a higher temp would change anything except time till done.

Thanks for watching! -Rich   Thumbs Up

post #9 of 15

Man I love fried chicken livers, if they are half as good they gotta be a keeper!

One more thing for my to try list.

post #10 of 15
Thread Starter 
Quote:
Originally Posted by azbohunter View Post
 

Man I love fried chicken livers, if they are half as good they gotta be a keeper!

One more thing for my to try list.


You can't beat fried but I'm telling ya these are sooo good. If you are doing a long smoke these would be

perfect to sneak in so you have something to nibble on while you wait for the main course.  Absolute candy! :rotflmao: -Rich

post #11 of 15

I've always favored gizzards over the livers but I never turned down livers.  Looks like yet another thing to toss into the smoker in the near future!

post #12 of 15
Thread Starter 
Quote:
Originally Posted by AJBert View Post
 

I've always favored gizzards over the livers but I never turned down livers.  Looks like yet another thing to toss into the smoker in the near future!


Smoked giblets are amazing. Neck, gizzards, livers, hearts are so useful by themselves or put into a gravy (as I do) that

you will not be disappointed. Yum Yum Yum  icecream.gif

post #13 of 15
Next time try wrapping in bacon with a jalapeno insiide. Very good looking livers.
post #14 of 15

Nice !!!         Jalapeno and bacon idea sounds good.    

 

Gary

post #15 of 15

Looks very tasty! 

Happy smoken.

David

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