Ingredients
1 lb. bacon
1 container chicken livers
1/2 c. water
1/3 c. vinegar
1/2 c. ketchup
1/2 c. brown sugar
1/4 c. soy sauce
1 tsp. mustard
1 Tbsp. lemon juice
2 Tbsp. butter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Rotisserie attachment for Weber kettle — whole chicken, prime rib
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Complete guide to curing, smoking, sausage making
Weighted press for flat bacon, smash burgers, panini contact
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Boil livers until blood is out. Wrap each chicken liver with 1/2 strip bacon and secure with a toothpick; set aside. Combine remaining ingredients. Bring this mixture to a boil. Add livers to this mixture and let marinate at least 2 hours or overnight. Line cookie sheet (with sides) with aluminum foil. Broil until bacon is browned on one side then turn and brown other side, about 5 minutes each side.