made some batter and fried the gizzards
added jalapenos and some hot jalapeno cheese
wrapped in wax paper
bacon weave and wrapped
add a little rub before going in
whoops must have dropped a gizzard for my help
need some help guys, gonna do this again this weekend but would like some advice on how to soften up those gizzards so i dont have to fry them first, if i pre smoke them for a few hours in some marinade would that do the trick?
I used to hate gizzards because of their texture. Then I hit my favorite Basque restaurant where they are wonderful. I think they are carefully trimmed. Lots of connective tissue there. Then they are simmered slowly. Then the dish is created. Hope this helps.
Good luck and good smoking.
Rick, evening. I put the gizzards in a pressure cooker for about 45 minutes. Beer, chicken boullion and spices. Let them cool in the liquid to absorb the good stuff. They still have "tooth" appeal. Then I usually batter and deep fry but I think they would be ready for the "fatty" at this point.
You could always check them and add more cooking time if they needed it.
Then I would dry them and throw in the smoker for 1-2 hrs.
"I love gizzards" Dave