What Y'all Cooking?

carolina girl

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So did mine. I tried em a couple times, thought they were mostly bone and gristle.
This is exactly what they were. But, what meat I did get was very good, almost like beef roast. I’d eat em again, but if I slow cook them again, I won’t do it as long (over night). Maybe 5 hours.
 

bill cooksey

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Over the weekend, I think I’m gonna try beef liver. I like chicken liver.

First, buy good liver, and that means ask the butcher. Next, fry 5-6 slices of bacon until crispy and set aside to crumble. Then slice a yellow onion, variety is your choice, and sauté in the bacon grease until soft. Now, slice the liver as thin as possible and VERY LIGHTLY sauté them in the remaining bacon grease. If the bacon doesn't provide enough grease, I normally use some lard, but butter works well too.

Spoon the onions and bacon over the liver and serve.

Note: DO NOT OVERCOOK. Liver, like good duck, is at its best on the rare side.
 

Fasteel72

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Smoked quail with Italian dressing and creole wrapped in bacon. :cool:
5844EA9B-8605-4C3E-85BD-93ACCC8C1778.jpeg
 

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