Calves liver?

[Rings Я Us]

That's right! You don't like it? To bad!

[emoji]128512[/emoji] just kidding.. I'm starting project smoked liver today. I got fresh, not that frozen stuff. $8.99 a lb at my butcher.
My folks grew up on farms in Michigan. Germans and what not. The liver and onions with fried potatoes was always a once or twice a year dish my mom made here. I grew to enjoy liver. Sweet onions caramelized in butter and a crust on the potatoes also sliced thin and cooked in butter.. I prepare it for myself off and on and will order it at a diner if I see it on the menu.

 

[Rings Я Us]

So I'm gonna do this once "my way". I have a good bag of ice, and gonna put some in an extra tabletop kettle grill lid I have.. it's lined with foil and I have a rack inside to keep my liver slices elevated above the ice a bit.

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

The ice should help reduce the temps inside the ECB. I'm going to use just a dozen briquettes and some wood chunks. I will use water in the water pan this cook. To further reduce temps.

 

[Rings Я Us]

I'm marinating in butter milk for this.. it's 1 lb of calves liver and 1 pint buttermilk.

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

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• Rings Я Us
• Jul 15, 2017

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• Rings Я Us
• Jul 15, 2017

 

[tropics]

Sounds good

Richie

 

[Rings Я Us]

If I do this right, I can get about 2 hours smoke on the liver without cooking it to 130 .. 130 is about done for me.. it needs to be pink in center (after), it's been dredged in flour and hot seared in butter in a cast iron pan..

 

[Rings Я Us]

I will try this with ice and minimal heat in my ECB today because I don't have stuff to cold or indirect smoke now. [emoji]128512[/emoji]

 

[chilerelleno]

BRING IT!
I love all liver, especially those from wild ungulates.
Hearts too.

 

[Rings Я Us]

You can smoke ice cream on ice.. why not liver? Lol [emoji]129296[/emoji]

I have a food processor. I can always puree it with the caramelized onions and make a cracker dip. Lol

 

[Rings Я Us]

Here is my set up.

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• Rings Я Us
• Jul 15, 2017

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• Rings Я Us
• Jul 15, 2017

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

Smoker temp above the liver dish is 100 after 15 minutes of smoke.

 

[Rings Я Us]

Working good

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

30 minutes smoke.. temp is reading above the pan on ice with buttermilk liver.

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

1 Hour 15 minutes.. My dome or smokey air temp above my liver is 100°

 

[Rings Я Us]

I transferred the liver after 75 minutes to a rack above the ice bed and kept it coated in the buttermilk.

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• Rings Я Us
• Jul 15, 2017

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

Its at 101 and gonna smoke a while longer..

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• Rings Я Us
• Jul 15, 2017

 

[Rings Я Us]

The temp in the meat area is probably 80 / 90 degrees.. it's still close to ice now. 1.5 hours in.