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Unread 02-09-2013, 12:00 PM   #14
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
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In the stock pot - 8 quarts water
2 heaping tablespoons prepared garlic
3-4 oz. Outlaw dry rub.

Bring to boil, add the tongue, and boil for two hours.

After the two hours - remove, skin and trim the tongue.

As it came out of the stockpot.


Peeled the skin off


Separated the heavy gristle...


Rubbed using John Henry Pecan rub... and onto the WSM.



Stay tuned....
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Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

Last edited by BBQ Bandit; 02-09-2013 at 02:31 PM..
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