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Unread 07-19-2013, 11:00 PM   #11
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I have never smokes one, but, I do love it. I boil to skin the tongue, then braise it until tender. I recently had it made sous vide, and it was terrific. Amazing texture, a friend said it was almost like tenderloin. It was sure beefy and tender. I felt it was more like, well, beef tongue.

My mom always made it in what she called Creole sauce, which was a sweet tomato and chile sauce, red bell pepper and tomato based, that was so good.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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Thanks from:--->