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-   -   Has anybody tried smoking beef tongue? (http://www.bbq-brethren.com/forum/showthread.php?t=114116)

RevZiLLa 08-19-2011 02:39 AM

Has anybody tried smoking beef tongue?
 
Years ago, after accidentally discovering that smoked corned beef is a lot like pastrami, I had a tongue sandwich at a deli. Then I saw tongue at the grocery store (HEB in Austin, TX in the late 80's).

Peel off the skin and smoke it low and slow and you get a lot of tongue for sandwiches....a LOT more tongue than you need. It was cheap and we were on a budget so I eventually gave it another shot. It was good, but somehow....viscous...maybe undercooked?

I had my fill of tongue and have not touched it for over 20 years since then.

Is there some secret to doing it right? Soak it first? Select a smaller tongue? Maybe the answer doesn't matter because I NEVER see tongue in the store here in Richmond, VA.

posey's_pork_pit 08-19-2011 05:17 AM

I'm glad you asked this question! Every week when I'm shopping at our international market, I pass the beef tongue and I've often wanted to give it a try; now I think I will. The link below is a recipe I found on the Bradley smoker website:

http://www.bradleysmoker.com/sugar-cure-recipes.asp#9

Capozzoli 08-19-2011 06:59 AM

yep. Good stuff. Great on sandwitches.

I smoke it then cook it in a pressure cooker.

http://i291.photobucket.com/albums/l...8/DSC00769.jpg

http://i291.photobucket.com/albums/l...8/DSC00773.jpg

http://i291.photobucket.com/albums/l...8/DSC00775.jpg

Its good pre cooked then grilled too.

Teleking 08-19-2011 07:02 AM

I don’t know if this is right or wrong, but this is how I do it with great results.

Toss on the smoker at 225 until 150 ish internal. At this point it will still be tough as nails and the skin will still be impossible to remove. Toss in pressure cooker for 30 mins and remove from burner, let cooker come to rest. Skin should slide right off and should be tender for sammiches.

Good eats with Pics because it did happen! Tongue and Beef heart pastrami:

http://i213.photobucket.com/albums/c...1/DSCF1653.jpg

http://i213.photobucket.com/albums/c...1/DSCF1660.jpg

http://i213.photobucket.com/albums/c...1/DSCF1664.jpg

cameraman 08-19-2011 07:13 AM

^^^ You're my new hero. I've eaten a bit of beef tongue in my day, but I know if I made it now i'd have a hell of a time finding someone to help me eat it. i'd love a description of the flavor profile and mouth feel of heart.

Teleking 08-19-2011 07:34 AM

Beef heart is very firm, lean, and tender when sliced thin. Very rich and strong intense beef flavor. Very good.

Here is the pastrami that needed to cure a little longer as you can see:

http://i213.photobucket.com/albums/c...1/DSCF1662.jpg

I have another heart half in the freezer that I might just have to cook up for the weekend.

Edit: the heart was also finished in the pressure cooker to tenderize.

bnew17 08-19-2011 10:33 AM

i aint got hungry nuff to try that, good job smokin it though

deguerre 08-19-2011 10:48 AM

Quote:

Originally Posted by RevZiLLa (Post 1756252)
Years ago, after accidentally discovering that smoked corned beef is a lot like pastrami, I had a tongue sandwich at a deli. Then I saw tongue at the grocery store (HEB in Austin, TX in the late 80's).

Peel off the skin and smoke it low and slow and you get a lot of tongue for sandwiches....a LOT more tongue than you need. It was cheap and we were on a budget so I eventually gave it another shot. It was good, but somehow....viscous...maybe undercooked?

I had my fill of tongue and have not touched it for over 20 years since then.

Is there some secret to doing it right? Soak it first? Select a smaller tongue? Maybe the answer doesn't matter because I NEVER see tongue in the store here in Richmond, VA.

Are there no hispanic markets in Richmond? I'd check the carniceria! Even the "American" mom and pop grocer in my neighborhood always has a good selection of fresh tongue.

WineMaster 08-19-2011 10:55 AM

Yuk,
No guts, nothing that helps a animal smile, theres too much good meat to try without going all Andrew Zimmer in my cooker. Just my thoughts

Capozzoli 08-19-2011 04:17 PM

Waist not want not.

RevZiLLa 08-19-2011 06:13 PM

Quote:

Originally Posted by deguerre (Post 1756622)
Are there no hispanic markets in Richmond? I'd check the carniceria! Even the "American" mom and pop grocer in my neighborhood always has a good selection of fresh tongue.

Food Lion used to have it and even pig heads. Not now.

After reading the links above, I believe my 2nd tongue was not so great because i got the biggest one they had. The first one may have been 2-3 LB and all I did was wash it, smoke it low and slow, peel it and slice it

Shiz-Nit 08-19-2011 06:20 PM

I had it in Japan when I went over there for work last year.

They slice it about peperoni thin then you grill it yourself with a cool little grill in the center of the table.

I thought it was dang good and was shocked to find out what it was when I was done eating.

BBQ Bandit 08-19-2011 07:14 PM

Not yet... however it was an ingredient used on "Top Chef"

Top Chef All Stars Beef Tongue Song - YouTube

Also seen on Kill it, cook it, eat it.. seen online below
http://www.zshare.net/video/70974076fe2d7be3/

J'ville Grill 08-19-2011 07:31 PM

Many years ago I worked in a deli that served beef tongue. We used to slice it paper thin and pile it high on any kind of bread or roll you wanted. Good stuff.

Patrice 08-19-2011 08:54 PM

I have a buffalo tongue in the freezer waiting for me. If I get it right, you do not remove the skin before smoking it? I was thinking of simmering it for 2-3 hours as I would do if I was not smoking it and then remove the skin. With the skin removed, I would have put it in the kettle for some smoke.

Any thoughts?


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