Get Your Grill On

This post comes to us from our friends over at WhiteTrash BBQ.

Ok - here’s another one of those recipes that claim to be barbeque, but are nowhere near it. This one comes to us from the folks at The Splendid Table. So if this isn’t a BBQ recipe why am I posting it you ask? Because of the barbecue finishing sauce recipe. That recipe is great and worth trying out.

Chicken Gizzard Candy with Ketchup and Coke

Adapted from How To Eat Like a Republican: Or, Hold the Mayo Muffy - I’m Feeling Miracle Whipped Tonight by Susan Grayson Townsend (Villard, 2004).
Serves 6 - 8

1 pound chicken gizzards (sometimes mixed with hearts, and that’s fine - use both)

Coke Barbecue Sauce:

Ingredients:

• 1 tablespoon oil, or half oil and half butter
• 1 medium onion, chopped
• 3 garlic cloves, smashed and chopped
• 1 cup Coca-Cola
• 1 cup ketchup
• 1/4 cup Lea & Perrins Worcestershire sauce, regular or white
• Several dashes of liquid smoke
• Big pinch onion powder, or granulated onion
• Big pinch garlic powder, or granulated garlic
• 1 or 2 canned chipotle peppers, chopped, or 1/2 teaspoon hot red pepper flake

Directions:

• Preheat oven to 500° F.
• Cut the gizzards in half (hearts can be left whole). Set aside while you make the barbecue sauce.
• Heat the oil in a large saute pan and saute the onion and garlic until just starting to soften, then dump in all the other ingredients and stir well.
• Bring to a boil over medium heat, then reduce heat to a simmer.
• Cook until the sauce is reduced a bit, 7 to 8 minutes. Stir frequently, don’t let it burn. Let cool.
• Toss the gizzards with the barbecue sauce until well coated.
• Spread on a flat baking pan that has been lined with foil, then spoon a bit more sauce over.
• Bake for 25 to 30 minutes, or until the gizzards are cooked through and the edges are crispy.
• Serve warm or at room temperature, with toothpicks and more barbecue sauce on the side.