British BBQ Society Forums

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

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

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.

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.

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

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.