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Chicken Livers....
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Rosco
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PostPosted: Sun Aug 14 05 1:44 am    Post subject: Chicken Livers.... Reply with quote

Anyone else ever try cooking chicken livers in the smoker? Ok, it's not quite smoking, more like grilling, but I put the livers in an aluminum pie plate, liquid and all, and place on one of the top two shelves in my brinkman. About 20 to 30 minutes, over a medium high fire, with some hickory or apple, and they are delicious. Just cook till firm, not shoe leather. I'll use them to make chicken livers alla caruso, and a pate that is out of this world, even use in soups and stews. Ill post the pate recipe in the appetizer section, if you're interested.
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Thomas P.
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PostPosted: Tue Aug 16 05 9:08 am    Post subject: Reply with quote

EWWW.... Embarassed
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bigabyte
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PostPosted: Wed Aug 17 05 6:02 am    Post subject: Reply with quote

Anybody ever smoke chitlins? Shocked

JUST KIDDING!!! Very Happy
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roxy
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PostPosted: Wed Aug 17 05 6:06 am    Post subject: Reply with quote

Got to love chicken livers and turkey and duck and goose... Oh yeah,

Please post your recipe for the pate if you could be so kind. Do you use smoked livers..??
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Rosco
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PostPosted: Fri Aug 19 05 2:58 am    Post subject: Reply with quote

Roxy...I posted the recipe under appetizers, yes I use smoked chicken livers. Duck is very good too. As for the chitlins........hmmmm.......nahhhh, not yet.......maybe one day......
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roxy
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PostPosted: Fri Aug 19 05 4:41 am    Post subject: Reply with quote

What are chitlins..?
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mding38926
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PostPosted: Fri Aug 19 05 4:56 am    Post subject: Reply with quote

LOl...good someone else asked before me.
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allsmokenofire
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PostPosted: Fri Aug 19 05 5:39 am    Post subject: Reply with quote

roxy wrote:
What are chitlins..?


Chitlins(or chitterlings) are pig intestines. They are usually boiled and then fried with some onion. They are an acquired taste, one which I haven't acquired Very Happy They also have a distinct aroma to them. Kinda like something died under your house.
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mding38926
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PostPosted: Fri Aug 19 05 6:02 am    Post subject: Reply with quote

OK.......wish I did not know that now, lol.
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bigabyte
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PostPosted: Fri Aug 19 05 6:03 am    Post subject: Reply with quote

LOL! Laughing I'm just trying to picture a pile of chitlins on the smoker! Laughing Laughing Laughing Laughing

HEY WAIT A MINUTE!!! Aren't sausage casings made from the same stuff????

Shocked EEEWWWWWWWW!!!!!!!!
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allsmokenofire
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PostPosted: Fri Aug 19 05 6:23 am    Post subject: Reply with quote

WoooDoggy wrote:
LOL! Laughing I'm just trying to picture a pile of chitlins on the smoker! Laughing Laughing Laughing Laughing

HEY WAIT A MINUTE!!! Aren't sausage casings made from the same stuff????

Shocked EEEWWWWWWWW!!!!!!!!

Sausage casings are actually the lining of the hog or sheep intestine, not the intestine itself. I'm sure this makes you feel a lot better about them!! Embarassed
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roxy
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PostPosted: Fri Aug 19 05 7:48 am    Post subject: Reply with quote

oh yeah, a big pile of chitlins and hog jowls with some grits and collard greens, oh my sounds like the beverly hillbillies to me. This old northern boy will stick to the Q if that alright.
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mding38926
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PostPosted: Fri Aug 19 05 9:47 am    Post subject: Reply with quote

LOL...I am with you Roxy.........I live in VA now, but am a NYer at heart and we just do not eat anything like chitlins or the like.
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roxy
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PostPosted: Fri Aug 19 05 9:56 am    Post subject: Reply with quote

Oh I forgot the possium.

I guess us northerners just dont have any taste. Now I do like black eyed peas with smoked pork hocks, thats some good eats.
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bigabyte
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PostPosted: Sat Aug 20 05 1:14 am    Post subject: Reply with quote

I go to a lot of ethnic markets down here because that's where you'll find all the good deals on spices, and sometimes is the only place to go for some cuts of meat like decent sized lamb or sheep, goat, meaty beef ribs, beef shoulder and other hard to find cuts.

Anyway, I saw this CUBE of stuff at an ethnic butcher shop. It was in the pork section, and I kept wondering what the hell part of the pig is shaped like a nearly perfect cube (about 8 inches per side). It was very pale in color, and was labeled as menudo. Now, those of you up north have probably never heard of menudo (other than the boy band), and even this KC native was new to this one. So I asked the guy what it was. He said it was tripe. That at least sounded familiar. So I looked it up. Here's what I found.

http://www.answers.com/topic/tripe

Wow, toss a cube of that next to the chitlins, and you got something going on!
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mding38926
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PostPosted: Sat Aug 20 05 2:29 am    Post subject: Reply with quote

oooooh wooodoggy...........that does not sound so edible to me, lol! On the other hand a little rabbit or squirrel stew doesn't sound so bad!
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roxy
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PostPosted: Sat Aug 20 05 3:20 am    Post subject: Reply with quote

Now Im up for eating rabbits and squirels, eaten lots of bunnies, jacks, cotton tails, snow shoe and had roasted squirels before on a hunting trip in Quebec.

I think I will pass on the tripe.
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Bryce Crane
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PostPosted: Thu Feb 07 08 10:40 am    Post subject: Reply with quote

I was raised on fried chicken livers. I love those little bastards!

Anyway, how bout this? Gonna smoke some...not grill but smoke...real slow on a sheet of foil and butter...little pepper. Then.................................................................................................................................................................
I'm lyin' if I aint fryin' em.

Bam!
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lantern
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PostPosted: Thu Feb 07 08 12:02 pm    Post subject: Reply with quote

roxy wrote:
oh yeah, a big pile of chitlins and hog jowls with some grits and collard greens, oh my sounds like the beverly hillbillies to me. This old northern boy will stick to the Q if that alright.


chitlins can be made to taste....OK. Hog jowls and grits, on the other hand, are food for the gods!!! So many fantastic dishes can come from them.



.......my country boy runs out on the collards though. Had a bad experience with less than rinsed collards when I was young. Just can't eat the danged things without the fear of the big "OUCH, DIRT!" moment.....so it's a big skip for me. Laughing
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PostPosted: Sat May 24 08 6:58 am    Post subject: Reply with quote

lol better the ouch dirt moment then crunch eeeww stink bug moment... i wash every leaf separate when making a salad out of my home grown lettuce now.. a stinkbug will ruin a feller
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