Gizzards and hearts - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Cooking & Pairing > Gizzards and hearts

Thread Tools
Old 06-14-2011, 09:24 PM   #1
Jun 2011
Skowhegan, Maine
Posts: 39

Anyone else like gizzards and hearts?

I first had them on a trip to Russia. I rediscovered them lately and can't get enough of them. I have some cooking right now on the grill yakitori style. I've had them marinating for 2 days in a korean style barbeque marinade I found back in these threads. I tweeked it a little.

For 1 pound of meat:
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons sambal oolek
2 tablespoons jack daniels
3 cloves garlic
1/2 inch fresh grated ginger
A dash of liquid smoke

Marinate the meat for a day or two (they're tough so they'll need some tenderizing) , string them up on some skewers, and grill them for three or four minutes per side.

They'll be up in a few minutes.

Reply With Quote
Old 06-15-2011, 05:50 AM   #2
Pennsyltucky's Avatar
Oct 2010
Philadelphia, Pennsylvania
Posts: 120
Liked 1 Times on 1 Posts

I've never had gizzards and hearts prepared like that... but I love scrapple, so I'll say "yes."

In case you don't get scrapple in Skowhegan... it's this

Oddly enough, the urban dictionary definition is the most accurate!

Reply With Quote
Old 06-15-2011, 07:34 AM   #3
Feb 2011
Dallas, Texas
Posts: 51
Liked 2 Times on 2 Posts

I love scrapple. My local grocery store here in Cali has it sometimes so when its in stock I usually buy it all. A buddy I used to work with originally from Pennsylvania turned me on to it, he said Rapa is best but I have never tasted that brand.

Back to the gizzards and hearts, I've only had them braised or breaded and deep fried but that marinade and grilling them up sounds bomb. Going to have to try it out

Primary - JAOM, and JABOM (B=blood)
Secondary - En Primeur Pinot noir
secondary - empty :(
bottled - T'ej, Apricot dessert wine, skeeter pee
misc - long term storage of Kombucha SCOBY's and water kefir grains; Sauerkraut and Kimchi on deck

Reply With Quote
Old 06-15-2011, 11:32 AM   #4
gratus fermentatio
gratus fermentatio's Avatar
Jun 2008
Posts: 12,057
Liked 2525 Times on 1395 Posts

I like hearts & gizzards chopped with onion and/or garlic & stir-fried with sesame oil; sometimes I'll add diced beets & a splash of porter. I season 'em with a little sage & a dash of soy sauce. It's tasty over rice or noodles, or with steamed veggies. Regards, GF.

Reply With Quote
Thread Tools

Forum Jump