BACON-WRAPPED CHICKEN LIVERS

Bacon-Wrapped Chicken Livers image

Provided by Myron Mixon

Yield serves 4 to 6 as an appetizer

Number Of Ingredients 4

8 ounces sliced bacon
1 pound chicken livers
1 cup Jack's Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub (page 20)
1 1/2 cups Jack's Old South Hickory Sauce, or 1 recipe Basic Hickory Sauce (page 22)

Steps:

Heat a smoker to 325°F.
Cut each bacon slice in half crosswise. Set the slices aside.
Rinse the chicken livers and pat them dry. Lightly prick each one with a fork to prevent popping. Sprinkle the livers with the chicken rub. Wrap each liver in a bacon strip, and secure it with a toothpick. Place the wrapped chicken livers in a medium-size aluminum pan.
Place the pan in the smoker and cook for approximately 10 minutes, or until the bacon is thoroughly cooked.
Remove the pan from the smoker and glaze the livers thoroughly with the hickory sauce. Munch.