The bacon in this dish keeps the liver from overcooking or breaking off into chunks on the grill, much in the way you'd wrap an organ or a piece of meat in caul fat to keep it together.
- 6 whole chicken or duck livers, split into two lobes each (12 pieces total)
- Kosher salt and freshly ground black pepper
- 1 dozen strips thin-sliced bacon.
- bamboo skewers
Pat the livers dry with a paper towel. Sprinkle salt and freshly ground black pepper over the livers. Using one strip of bacon per lobe, wrap the bacon tightly around the liver so that it is entirely covered, then pierce with the skewer, using the skewer to hold the bacon in place. Space the bacon-wrapped livers on the skewer, three per skewer.
Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Grill skewers turning every few minutes until the bacon is crispy and the liver is just cooked through, 7 to 10 minutes. Serve immediately.