Moink vs Faggots

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Moink vs Faggots

Postby All Weather Griller » 08 Jul 2011, 16:52

Ok so I know everybody has a bit of experience with Moinks and Armadillo eggs etc but has anyone done faggots on the Q?

A typical recipe taken from the about.com:

4 oz/110g pork shoulder, roughly chopped
4 oz/ 110g pig's iiver, roughly chopped
8 oz/250g fatty belly pork, roughly choppped
4 oz/110g bacon scraps
4 oz/ 110g bread crumbs
1 medium onion, finely chopped
1/2 tsp mace

I have never cooked liver neither in a recipe or as a main on the BBQ and wondered if the heat would be sufficient to cook it through.

Cheers

Adie
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Re: Moink vs Faggots

Postby All Weather Griller » 08 Jul 2011, 17:09

Do you mean tenderise as in bash it Image or to fry it off in a pan or skillet?
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Re: Moink vs Faggots

Postby Steve » 08 Jul 2011, 17:20

I am familiar with smoking the odd faggot :twisted:

I actually braise them in beer on the smoker. Use the same technique with oxtail and then add the shredded smoked oxtail to beans.
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Re: Moink vs Faggots

Postby Steve » 08 Jul 2011, 17:26

And on the liver question, in a sausage or faggot it's cool low n slow. If you want to BBQ liver as a whole piece then I'd say go hot and fast but stick to those livers that pan fry well. Calves liver and lambs liver are delicious grilled over a raging fire to medium rare. Chicken liver is also great grilled then tossed in a piri piri sauce like nandos sauce.
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Re: Moink vs Faggots

Postby joker smoker » 10 Jul 2011, 23:27

I smoked a haggis and that was good! The jaccard is a usefull tool. Don't you need to wrap faggots in caul?
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Re: Moink vs Faggots

Postby keith157 » 14 Aug 2011, 11:15

All Weather Griller wrote:Ok so I know everybody has a bit of experience with Moinks and Armadillo eggs etc but has anyone done faggots on the Q?

A typical recipe taken from the about.com:

4 oz/110g pork shoulder, roughly chopped
4 oz/ 110g pig's iiver, roughly chopped
8 oz/250g fatty belly pork, roughly choppped
4 oz/110g bacon scraps
4 oz/ 110g bread crumbs
1 medium onion, finely chopped
1/2 tsp mace

I have never cooked liver neither in a recipe or as a main on the BBQ and wondered if the heat would be sufficient to cook it through.

Cheers

Adie

Hi Adie, doubtless by now you've had a go, I would suggest you finely mince/process the liver if you are worried, there would be enough texture with the rest of the ingrediants to give a good "mouth-feel". I agree with the cooking of sliced liver hot and fast if using whole pieces, and can be served medium rare if fresh and you are sure of your supplier.
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