Moink vs Faggots

[All Weather Griller]

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

[All Weather Griller]

Do you mean tenderise as in bash it or to fry it off in a pan or skillet?

[Steve]

I am familiar with smoking the odd faggot

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

[Steve]

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.

[joker smoker]

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

[keith157]

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.