May 28th, 2012
04:00 PM ET
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So long as you're sparking up the grill for burgers or brisket or whatnot, you might as well have a heart. Or a kidney. Or possibly a liver or marrow bone.

Chris Cosentino is the chef-owner of Incanto and Boccalone in San Francisco, a competitor of the upcoming season of Top Chef Masters, and author of the new book "Beginnings: My Way to Start a Meal". He's also a massive fan of offal and says, "If you are willing to kill an animal, you should be willing to eat all of it."

As it happens, many of these organ meats and extremities (like pig feet) take beautifully to low, slow, smoky heat, and they're often pretty inexpensive. Watch the video to get a few tips from Chef Cosentino and consider tossing a few bits and bobs on the grill alongside the rest of your feast - if you have the guts, that is.

Try this grilled beef heart recipe from Food & Wine Magazine's People's Best New Chef Jamie Bissonnette.

Grilled Beef Heart


1 beef heart (about 2 pounds)
1/4 cup Romesco sauce
1 baguette
1/4 cup extra-virgin olive oil
2 cloves garlic
1 tablespoon chopped thyme
1 tablespoon red wine vinegar
salt and pepper
Cooking Directions

Open the heart up, and trim out the shiny parts of silver skin. Cut into 2-ounce steaks. Marinate with the garlic, crushed, thyme, olive oil, and vinegar 4 hours up to 2 days.

When ready, pre-heat a grill. Grill the hearts to medium. Let rest until room temperature. Slice as thin as possible against the grain.

Slice baguette, grill the bread, then rub it with a garlic clove and brush with oil. Then top the toast with some sliced heart, and a dollop of Romesco and a drizzle of olive oil.

Previously - Chef Chris Cosentino thinks you should eat the whole beast

Read - Achieve grilling greatness - tips, recipes, advice and inspiration from professional chefs and backyard masters

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Filed under: Celebrity Chefs • Chris Cosentino • Grilling • Grilling • Jamie Bissonnette • Meat • Offal • Recipes • Techniques & Tips • Video

soundoff (6 Responses)
  1. mark glicker

    Some grilled vegtables sound nice.

    May 28, 2012 at 11:54 pm |
  2. maggotfist

    Roasting filth on a Q is beyond anything people in a civilized society would want.
    Oddity items are of no culinary importance.
    It's a shame the author of this article is using "shock" value to make a name.
    Get a real hobby.

    May 28, 2012 at 11:04 pm |
    • N. Feagan

      Get off your high horse. Granted, we Americans are a picky bunch of eaters, but I know for a fact that if you were truly starving to death, you'd ask for double helpings. I know you're formulating an ironclad denial, but I've read enough biographies and diaries of explorers stuck in the Artic during the 1800s who ran out of provisions. They were killing seals and polar bears and eating everything they could get out of the animal just to stay alive. There are plenty of people in the world today who enjoy heart, tongue, brains, and other parts of animals that aren't your usual Sunday dinner fare. It's all a matter of what you are used to. Plenty of what we eat would be considered an "oddity" in other parts of the world. There's no right or wrong.

      May 29, 2012 at 2:00 pm |
    • Kwanza

      the majority of the civilized world is destroying rainforest to raise cows. I guess civilized countries love global warming

      May 29, 2012 at 10:28 pm |
    • @maggotfist

      Considering he
      1)owns and operates a well-regard restaurant;
      2)has published a book;
      3)is going to be on the show Top Chef Masters,
      it sounds like he DOES have a real hobby, and is doing quite well at it.
      Perhaps you should look into finding a hobby other than belching dim-witted troll posts on the internetz and playing with your 3" long penis?

      June 2, 2012 at 7:58 pm |
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