Smoked Chopped Liver

[Shelly]

Wow, was this tasty. Finished doing some ribs, still had plenty of time on the WSM. So I ran out and got two tubs of chicken liver. About $3.

Dried them, laid on baking sheet lined with tin foil. Salt and pepper. Plopped a fresh chunk of apple wood on the coals. Laid the livers into the WSM. 250 degrees.

About 1/2 hour later, give or take, took them out. Into the food processor with juices, a big spoonful of mayo, some thyme. Whirred it. Done.

Very smokey, creamy, and tasty. Will go great with my home cured pastrami.

 

[j biesinger]

sounds interesting. A while back, I made mousse with turkey livers, it was really good and I was surprised that most who tried it didn't actually hate it. Its good stuff, and I'm sure a layer of smoke didn't hurt.

here's the link

 

[G Dechaine]

That sounds like a great idea. I love chicken livers.

 

[andrew_l]

That sounds really great. I love to make pate; always with some pork and pork fat, and usually with some chicken or duck liver.

The idea of adding a smoke flavour is pure genius!