has anyone here smoked lamb liver, kidneys etc? how'd they go? mum used to cook the most wonderful lambs fry and bacon. i don't know if americans are farmilliar with it? its floured sliced lamb liver, cooked in a pan with bacon and a lovely gravy made from the drippings. the more health concious may prefer a different style of gravy. mum was an traditional cook, hence fat wasn't seen as bad. she cooked lambs fry, steak and kidney pie, shepherds pie, roast everything, braised steak and onions, hearty soups and stews, traditional currys etc. deserts were bread and butter custard, trifle, caramel dumplings (also in her stews), lemon merange pie, grammer pie, cheese cake etc. aaahhhh. sure miss her.
sorry for the nostalgia trip people. i just got carried away.
smoked some ox tail yesterday.
trimmed some fat, rubbed with a mixture of olive oil n garlic, marmalaide jam, soy sauce curry powder. smoked with 1 oz of oak. 2 hrs 225, foiled then 1 hr at 250. as they are finger food we waited till they cooled enough to pick up with our hands. grease all round! but boy, they were good.
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