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