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WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Friday, November 10, 2006

BBQ Recipes: Chicken Gizzard Candy

Ok - here's another one of those recipes that claim to be barbeque, but are nowhere near it. This one comes to us from the folks at The Splendid Table. So if this isn't a BBQ recipe why am I posting it you ask? Because of the barbecue finishing sauce recipe. That recipe is great and worth trying out.

Chicken Gizzard Candy with Ketchup and Coke

Adapted fromHow To Eat Like a Republican: Or, Hold the Mayo Muffy - I'm Feeling Miracle Whipped Tonight by Susan Grayson Townsend (Villard, 2004).
Serves 6 - 8

1 pound chicken gizzards (sometimes mixed with hearts, and that's fine - use both)

Coke Barbecue Sauce:

  • 1 tablespoon oil, or half oil and half butter
  • 1 medium onion, chopped
  • 3 garlic cloves, smashed and chopped
  • 1 cup Coca-Cola
  • 1 cup ketchup
  • 1/4 cup Lea & Perrins Worcestershire sauce, regular or white
  • Several dashes of liquid smoke
  • Big pinch onion powder, or granulated onion
  • Big pinch garlic powder, or granulated garlic
  • 1 or 2 canned chipotle peppers, chopped, or 1/2 teaspoon hot red pepper flake
  • Preheat oven to 500° F.
  • Cut the gizzards in half (hearts can be left whole). Set aside while you make the barbecue sauce.
  • Heat the oil in a large saute pan and saute the onion and garlic until just starting to soften, then dump in all the other ingredients and stir well.
  • Bring to a boil over medium heat, then reduce heat to a simmer.
  • Cook until the sauce is reduced a bit, 7 to 8 minutes. Stir frequently, don't let it burn. Let cool.
  • Toss the gizzards with the barbecue sauce until well coated.
  • Spread on a flat baking pan that has been lined with foil, then spoon a bit more sauce over.
  • Bake for 25 to 30 minutes, or until the gizzards are cooked through and the edges are crispy.
  • Serve warm or at room temperature, with toothpicks and more barbecue sauce on the side.
NOTE: This sauce is fabulous for ribs, chicken, shrimp anything, and will keep forever in the fridge. Not that it will get the chance.


At 12:08 PM, Anonymous Anonymous said...

I'm a huge gizzard fan, so that caught my attention. I grew up eating fried gizzards, as I guess an appetizer almost every night. I still cook them for myself, but they never turn out as good as Mom's. I cant wait to try this. I used to make a chicken liver dish that has become pretty well known. A simple Balsamic reduction...etc..pow! Delicious. Thanks for this. Cheers!

At 10:15 AM, Anonymous Anonymous said...



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