People need to calm down, they worry about bacteria, they worry about grilling, dear lord, people need to calm down and enjoy life...love this channel...keep it coming🍂
People who are afraid of germs NEED to go to other countries and see how they do things we OVER obsess here in the states!! Mot me but so many people are so uptight!
Being from beef country, my opinion is that cuts of meat (steaks, roasts, etc) are about as safe a you get. Ground meats - I only use butchers who do daily grinds and avoid products from continuous grind operations. I normally test ALL of my beef raw before I cook. I don't suggest that others should but over the years, I feel that I've developed a tolerance/immunity to common bacteria. I normally cook beef just long enough to "sterilize" the top layer and eat it very rare (
I believe Indigenous people kept their meat stored in fat to preserve it; Inuit drink Oolichan or Seal oil in a tea. I wonder if the food safe rules of not refreezing thawed meat is wrong. Fish can be refrozen why not beef? I do partial thaw of large steaks to separate & portion out. Wrap is small portion waxed butcher paper again to freeze.
I am 70 years old and I remember my mom sitting me out on a screened in porch down inside an old wringer washer. It was raining and she put a quilt around me and brought me a bowl of chicken hearts and rice. We moved from that house when I was 5 years old, so that is a really old memory.
We grill hearts, liver and gizzards as streets foods in the Philippines. It is a great source of protein on the cheap. We dip it on flavored vinegar (flavored vinegar with garlic,onion,black pepper,salt and chilli) you can buy the flavored vinegar on any asian stores or make your own)
Between your recipes/advice and Dr berry's insight, you two are gems in the keto/carnivore world. I used to watch all the docs in the carnivore community, but y'all give me all I need on my personal journey. Thank you for making this so simple for an obsessive over thinker like me. Edit: Cheers from a fellow tennesseean!
Neisha, I ate sheep lung and liver, wrapped in omentum grilled over a charcoal fire, while living in Morocco years ago, while in the Navy. They were delicious.
Neisha, It's little extra work, but worth it imo. I pressure cook gizzards for 30 min, drain and put them into a frying pan with smokes beef tallow, fresh minced garlic, basil (optional), grated parm, and salt to taste. Superb!
i would love for you and your husband to do some videos on success stories. Motivation and inspiration is a priceless resource for a healthy life. I love your channel!!!
I buy the same packs of hearts and gizzards, grind them up and mix them with ground chicken breast and chicken livers. I do 3 packs at time with 4 lbs of breasts and a pound of livers. Lasts me a good 4-5 days
I love chicken hearts and gizzards! Most of the packs I have purchased are mostly gizzards. I have seen just packs of hearts before but not very often. The gas station down the street from my high school used to sell fried gizzards and we would get them for lunch every day!
Hey Neisha! I just wanted to tell you how much I am loving your recent videos ... The farmhouse and farm, nutrition and cooking ... just all of it! I am loving you embracing your grey hair as well. It took me a little longer, but, I stopped coloring my hair about 4 years ago and I love my grey hair too! Thank you!
They last time that I smoked a turkey I decided to cook the innards that came with the bird. I smoked everything for 12 hours. I was left with a dissolved liver and a gizzard that tasted a little like steak. I intend to smoke more gizzards, just not for half a day!
Throw those gizzards in the instant pot for 10 minutes on high and natural release before you grill them. That will tenderize them beautifully (that is how my family always made them but in an old fashion pressure cooker). Then add your flavoring and char it up a little on the grill. Hearts are my favorite though.
My family is from Portugal..we stew the gizzards and make them spicy... delish! Your dress is beautiful Neisha! We are having grilled pork belly tonight 🙌
Aww..what a great man we women love to hear that from our husband's or BF! And she has such a good heart too! And the meat looks awesome! Love my ribeyes!
You guys have a beautiful backyard and the food looked mighty delicious. Thank you for inviting us into your lives, you've helped us more than you know. Hope you enjoyed your meal! Take care.
I loved this I’ll say I never have eaten hearts, gizzards but if I did decide to try them I would do on the grill ...all I eat now is meat and protein shakes cause anything else destroys my gut and makes me hurt all over ..Hashimotos/Hypothyroidism as u know plus the bloating is off the chain I’m learning I can’t eat veggies of any kind and do best eating only meat plus I do drink my Keto coffee dairy free creamer Kerry gold butter or ghee Watching you and Dr Berry has changed my life and body and I’m beyond thankful for y’all ! One day I’d love to meet y’all on way way to Bloomington IN to visit my son, grandson and sister who live there ! ❤️
I grew up in the country where we raised our own meat & I have always eat chicken hearts liver and gizzards & we also had rabbits , & are the hearts & livers.
If you remove the sinues from the gizzards... bluish thin tough skin... peeled off. Marinade in citrus or vinegar to tenderize. And for feeding dogs, check out the B.A.R.F. diet for the healthiest dog. They live better too as carnivore.
I love gizzard parboil them and some salt water for a minute or so then dump them in a quick egg wash velinda pork panko and then into beef tallow and then OD on gizzards great video keep up the good work
Very encouraging and enlightening. Once a lady fixed a beef heart. My first sight of it was weird but when the lady sliced, seasoned it the smell was heavenly.
I love chicken hearts - have a hard time finding them. My fave seasoning for chicken livers is just onion powder, garlic powder,and sometimes a bit of salt and white pepper.
Omg I just ate Chicken Liver, wash and dried them, soaked them in butter milk, rinsed off the milk, dried them with paper towel then seasoned them with salt and pepper, cooked them in butter! It was hard to eat them! I ate one, I will eat them, the butter and seasoning helped, plan to eat them for breakfast! I did like them, however my mind is still in yuck mode, because they are so gross to look at before cooking! Next time I’ll buy chicken hearts!
I have learned SOOO much from you and DR. Berry! So Thankful I found y’all’s channels!! I have Lupus and take infusions once a month. I am working hard to put my body in remission to be able to stop them and live a healthy life. Thank you both for all you share!
Can you please do a video on your water filtration system! Yes, Ken, Neisha gets more beautiful as time passes. It was surprising to see the photos she posted a few days ago, when I first began following you, to see the difference in each of you! You are aging backwards! Back to water.! I use a Berkey for water I drink or cook with, but would like to step up the game to more of the water that touches my skin. Thanks for all you do!
Dear God I love you too. You are the most common sense people on RU-vid. Please keep with these wonderful carnivore grilling recipes. I love you guys trying different cuts and types of meats. You give me such inspiration. I have been ketovore for the past year, and Keto for two years before because of you Dr. Berry.
I know this is way past everyone else, but I grew up eating chicken gizzards and hearts and love them. Trying them grilled for the first time today. Just starting carnivore again, maybe ketovore, but I don't really have much of a taste for anything but meat now except anything garlic.
Thank you so,much for all you do, we are new to your channel, but started carnivore on Feb 1, 2022. My husbands A1c was at 10, we are hoping for a big change.so far his daily blood levels have been 80 - 110. Thank you for everything
I have been cooking with hearts and gizzards for a long time! I’m Hungarian and I make paprikas gizzards and heats and cook slowly for long time and it turns out very tender! You can rave cook them in a pressure cooker! It’s a real treat!
I always use a chimney starter to light my charcoal just my thing and if you go to Florida or anywhere where there are Palm Trees try to have a barbecue with Palm fronds they make MEAT taste AWESOME
Thousand hills (found at natural Grocers in the freezer) makes a delicious renegade blend ground beef with beef heart and liver! Try it out! I just fry with salt, pepper, in bacon fat. Put some cold bacon fat on top too! Delicious Force of nature also sells a blend like this (ancestral blend) but ots almost twoce the cost and a bit more chewy.
you do not need lighter fluid to light charcoal. get a charcoal starter chimney... takes 15 minutes to light coals and all it takes is a couple pieces of news paper
@@makejihyomainvocalistagain9217 I just season with real salt, garlic powder, onion powder and pepper and roast them in the oven on 350 for about 20 minutes! So tasty!
I grew up eating chicken gizzards and hearts. My mom fixed them and I continued the tradition for my family. My 5 kids love them to this day and we cannot get through Christmas without a big crockpot filled with them. (Not so much their spouses) I may be cooking all the goodness out of them but I put them in a pot of water and let them simmer for many hours. You will know when they are ready because they will be fork tender. I used to drain all the broth (what was I thinking) and put them with a spaghetti sauce in the crock pot . They were always tender and delicious. Alas I don’t make the spaghetti sauce any more but I still enjoy the hearts and gizzards, but only if tender.😋
I love the gizzards and hears. When I was child, my mom would braise a whole cut up chicken and the best part was the heart and the gizzard. But when I got old enough to do my own cooking, I would buy those packs of hearts and gizzards and have a special feast. In fact I’m cooking hearts today! 🤗
From Newfoundland Canada,here no chicken hearts or gizzards go to waste,they are a staple here for most people.I see the good Dr.has a off road 4x4 bike, we call them trikes...
If you pressure cook the gizzards first they are tender. Finish them off on the grill or skillet with seasonings for flavor. They are a good source of Iron. Hearts are great. Wrap in a small piece of bacon, skewer with a toothpick and broil for appetizers.
That looks really good I also like the chicken heart and liver they are very tasty I didn't eat them before until I heard both of you talk about it so I gave it a try
They left the gallbladder on? WOW. I knew not to do that when I was about 8 years old when I helped my parents butcher chickens that we had. Yes they gave me a knife, it was the 70s lol.
I heard to cut tip of lemons and limes off before squeezing, then you won't get squirted., also should boil viz and hearts til .tender....then grill. I'm a grand ma. Old school learning
I love chicken liver. I did bought one time the pork liver,but it was to hard to chew. I can't find chicen hearts in my town. I don't have kroger store where i live. But i love to cook liver in ghee grass fed fat. It taste devine. You 2 are awesome couples on earth😀😀😀😀😀
