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.
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.