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I just stumbled upon your channel and made your chicken gizzards today. My husband said they are the best he's ever had! I like fried chicken livers and he loves the gizzards. Hands down, the best recipe I have ever tried. Thank you for sharing ❤.

Thank you!!

1 cup of sugar in the cobbler dough. Nooooo. That’s too sweet

🤤wow!

I was wondering if I could use a pre baked dry roux in oil like normal roux.. thank you 💞

Did you remove the glands from the jowls?

I need this meal! Maybe some fried okra too?

Waitaminute...TENDER chicken gizzards? I miss good Southern cooking since I moved back to upstate NY but even down in NC I never had tender gizzard. I'm definitely watching this video ma'am.

On a Italian sandwich. Pesto or basil leaves, salami, Swiss cheese tomato jam olive oil. So good.

YOU DID THESE THANGS OKKKK ❤🎉❤🎉❤🎉❤🎉❤

Man just got done watching season AGAIN. I cry every time you go man, you are truly a gem! I love you!!! 🥹😭

Back home when I was a little kid, my Granddaddy introduced me to the classic Mississippi Pig Ear Sandwich. I fell in love with them at first bite and sadly ever since I moved north? Finding pigs ears, trotters and snouts is hard as all get out...but, I found an Asian Grocer who DOES carry them things! They even got the Hog Maw!!!!

You were me and my Wife’s favorite on Barbecue Showdown. 😊💯🔥💥

Supermarket bought hocks doesn't hold a candle to home smoked hocks. Nice job.

Great video to cook the Costco one. But please learn the pronunciation of Bulgogi.

Shelf life?

Love your voice. Just sounds like it's coming from a lovely personality. 😇💖✨ Love that you actually showed using a pressure cooker...! Many don't, and they seem like they would be so much more tender this way. They look awesome 🥰💖 Just wish you would've showed making the gravy 😞💖 Thank you so much for sharing your methods of making these 💖✨

Can you add surejell?

Good recipe! I make mine exactly like you do except after I coat them, I let the rest on a rack for 20 minutes before I fry. The coating will stick better and fry up more crispy..😊

What can we substitute for the pineapple juice highly allergic to

👍👍that's is cooking like good food 😋

Fabulous

Why do you put jars in water bath??

Looks good. We have this in England....fewer spices and we call it "Brawn" but the same thing really.

Iwatched the barbeque show on Netflix last week. I just stumbled today onto your TH-cam channel. Good to see you have a channel. I'm gonna try this recipe out this coming Sunday for my granddaughter😊

Thank you for sharing 😊

I will try this with my chili!

Thank you yummy

Thats how my dad made them,,really 👍 👍 👍 good

Whats the smoker cooking temp? Thanks

I’m interested in the canned fish..2 years and it’s still good?? I never even knew about this.lol

Thank you!! I am doing this. I hate throwing those tasty things in the garbage because we couldn't eat all of them!!

Any vegans here ? 😂😂😂

Yes looks delicious

My mother made her chicken soup with chicken hearts and gizzards and they were always tender and delicious

I tried your recipe tonight and it was the best I ever made. Thanks for sharing ❤

That's the filet mignon of the whole fish

I favorite on the fish

Thank you so so much! Last year i saw your video(this one) after searching for the most basic explained recipe. I used your method, except for the star anise, and it was amazing. This year i improved a bit😊 I squeeze lemon juice by hand first, then slice and add sugar and put in refrigirator over night. Next morning i cook the lemon marmalade. I add a little bit of juice, but mainly water and more sugar as needed. Nothing measured though. Jelling is perfect. Pits i skipped float to the top and i remove when i see them. Now i have lemonade and marmalade all in one go😊 Its less messy for me and easier to remove pits beforehand. Thank you again❤

I boiled mine for 4 hours and the white cartilage was like chips of plastic. So I ground them up and it was terrible. So I guess I really screwed up.

Thank you for your delicious looking porchetta( pronounced porketta Italian) recipe and your easy to follow method. I’m going to cook my first porchetta next weekend and hopefully it will come out as good as yours.!🙏

Thank you! I've had pig feet I my freezer and I want to cook them like moma used to. Now thanks to you I can.

How many oranges is that

Thank you.... for a minute. I thought I messed my brisket up bi trimming the fat off. Now I see I did it the right way

I accidently cleaned my cast iron skillet in a self cleaning oven. Since I had learned this simple cleaning trick, I was going to clean an old cast iron tea kettle the same way except my newer oven as an easy clean feature instead of self clean. Bummer.

I would like to send you some seasoning. Where can I mail it to?

My mother-in-law said all fruit jams is cooked with 1lb fruit to 1lb sugar as its a natural preservative and keeps well for long shelf life. Always works well. If sugar is reduced jam it will not keep for more than few weeks before it grows mould.

Excited to try this gizzard recipe thank you! Looks delicious!

I won’t be able to get my tongue back in my mouth for an hour

To load the bags I use a can with both ends cut out that fit snugly into the bag forming a tunnel. No more cleaning the bag to get a good seal.