Bacon Wrapped Chicken Livers On The Pit Barrel

Get a piece of thin-sliced bacon.

Grab a chicken liver and wrap it in the bacon.

Use a whole slice of bacon and trim it as needed.

Stick a toothpick through the wrapped liver to hold it together.

Trim off any veins or unwanted parts from the liver.

Repeat the wrapping process until all livers are wrapped.

Season the wrapped livers with salt and pepper, or your favorite seasonings.

Lay the wrapped livers out on a cooling rack.

Preheat the Pit Barrel Cooker.

Place the cooling rack with the wrapped livers into the Pit Barrel.

After 30-40 minutes, check the internal temperature of the livers.

Probe the livers to ensure they reach an internal temperature of 165°F.

Remove the livers from the Pit Barrel and place them back on the cooling rack.

Equipment Needed

Spice Level:

Dietary

Allergens