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Old 07-25-08, 03:17 PM   #1
Tom Stormcrowe
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Grilling Liver?



Who'da thunk! It actually tastes great! A bit of Montreal Rub, 2-3 minutes/ side and voila! Ambrosia!
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Old 07-25-08, 03:18 PM   #2
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grooossssssssssssssssssssssssssssssssss
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Old 07-25-08, 03:18 PM   #3
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Liver with some glazed onions. Roasted potatoes on the side and a few fresh green beans. Yumm yumm.
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Old 07-25-08, 03:20 PM   #4
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Old 07-25-08, 03:20 PM   #5
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Nope, tender as Prime Rib, and none of that nasty "liver" taste. Should be a tiny bit pink in the middle, though for maximum tenderness that more or less melts on your tongue.
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grooossssssssssssssssssssssssssssssssss
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Old 07-25-08, 03:20 PM   #6
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I love me some chicken livers. The co-pilot has been making pate from pork livers recently, too.
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Old 07-25-08, 03:22 PM   #7
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The cafeteria in the new hospital here is going to be located right down the hall from the morgue & autopsy room.

In other news, Liver & Onions is reportedly going to be a regular lunch special.
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Old 07-25-08, 03:24 PM   #8
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this thread is not getiing any better
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Old 07-25-08, 03:24 PM   #9
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Old 07-25-08, 03:28 PM   #10
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Liver with some glazed onions. Roasted potatoes on the side and a few fresh fava beans and a nice Chianti. Yumm yumm.
fixed.
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Old 07-25-08, 03:29 PM   #11
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Hey, If you're going to slaughter an animal for food you should use all the bits and pieces, no waste.
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Old 07-25-08, 03:29 PM   #12
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doesn't mean I have to eat it all
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Old 07-25-08, 03:30 PM   #13
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Hey, If you're going to slaughter an animal for food you should use all the bits and pieces, no waste.
use the waste as bait for other things like fish.
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Old 07-25-08, 03:49 PM   #14
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uh, last time I checked, the purpose of the liver was to detoxify, why on earth would someone want to eat a toxic ladened piece of meat
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Old 07-25-08, 03:52 PM   #15
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I held a human liver the other day. And a lung too.

Bodyworlds was cool.... http://www.bodyworlds.com/en.html
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Old 07-25-08, 03:52 PM   #16
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Iron content, protein, essential fats, it's good for the hematocrit.


I can tell you this.....it has a very sweet flavor if done on the grill with a moderately hot fire. All the juices stay inside from the outer sear, too. Keeps it very tender, and very, very, very good.
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Old 07-25-08, 04:01 PM   #17
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With fava beans and a nice chianti?
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Old 07-25-08, 04:02 PM   #18
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pass
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Old 07-25-08, 04:03 PM   #19
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Whole barbecued kidneys rock too.
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Old 07-25-08, 04:04 PM   #20
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I love liver. Can I grill some on a small hibachi?
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Old 07-25-08, 04:06 PM   #21
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Yeah, you sure can. Just don't overcook it. Medium hot fire, and the Montreal Steak Rub from Durkee is a great seasoning for it if you have that available in the UK. If not, it's a bit of Peppercorn, coarse salt, paprika and dehydrated garlic and onion.

The UK comment was for MarkHR

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I love liver. Can I grill some on a small hibachi?
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Old 07-25-08, 04:14 PM   #22
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mmm w/ Johnny's Dock:

http://www.johnnysfinefoods.com/products/10000.php
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Old 07-25-08, 04:15 PM   #23
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ya, all those juices, it's the toxins trying to escape
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Old 07-25-08, 04:23 PM   #24
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...Montreal Steak Rub from Durkee is a great seasoning for it if you have that available in the UK...The UK comment was for MarkHR
Thanks
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Old 07-25-08, 04:34 PM   #25
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My Whole Foods sometimes has Coleman liver. If you can, get organic or high quality stuff. Liver concentrates toxins.

I like to fry up some onions and mushrooms in butter. or peppers... and then fry up the liver with a low heat.

My wife used to hate liver. Without telling her what it was I served up liver fried in butter with peppers and onions. I'm content to have it about once a season, and now she wants it a lot more often than that.
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