Beef tongue - let's discuss - Page 2

jacob · 01-17-2013, 06:26 AM

Beef Balls(Cowgirl Recipe) is one thing but I absolutely draw the line with the tongue. Them things are gritty and that would hurt. NTTAWWT

trufunk · 01-17-2013, 07:26 AM

Never liked Lengua but you've got to try it at least once in your life

likeadeere · 01-17-2013, 12:19 PM

I did actually end up smoking one for about 4 hours. But seein how there was some Old English involved I never took any pics. I just don't see how it could be cooked like a butt, because it doesn't have much fat to it. It is a strong muscle with zero fat. I think your best bet is to boil the hell out of it and chop it up and then smoke it. Mine didn't turn out so hot, and it ended up in the garbage. Not to mention I couldn't get over the fact what it was.

Joe Grod · 01-17-2013, 12:30 PM

Pickled, cooked like corned beef and served on rye bread with plenty of good mustard.

Joe

landarc · 01-17-2013, 12:37 PM

Quote:

Originally Posted by BobBrisket

I love tongue!

Great flavor. Two things that turn people off......the way it looks and even once you have cooked the hell out of it........the texture. My mom learned to make it from my Grandma. Their version was boiled, then sliced. After slicing, they get tossed in a hot pan with some oil, lard, or bacon grease and allowed to brown a bit. The sauce is a tomato, celery, onion, garlic, and green peas sauce.......OMG!!! Farking incredible!

That is not so far from what my mom did with tongue. Interesting. The only difference was that she use some sugar to make what she called 'Creole sauce'. It was very good as I recall. I haven't cooked tongue in quite a while.

You can get pig tongue, lamb tongue (blue and somewhat off-putting) and goose tongue in Chinatown. I have never tried the pig or lamb tongue. I kinda think I did try goose tongue, it must not have been memorable though.

As a child, I loved grabbing the raw tongue and 'licking' people, this had a poor risk/reward payoff, but, was still entertaining to me.

HB-BBQ · 01-17-2013, 02:07 PM

It's very common around southern California, almost every corner Mexican joint offers Lengua tacos. I tried it a few times myself but just cannot get into it. Thanks for putting that list together Bandit, it will help a lot of folks down the line.

El Ropo · 01-17-2013, 02:14 PM

Lengua tacos are quite popular down here with all the food trucks. Tried 'em, some were better than others.

Not as tasty as I would like (pun intended)

woodbutcher1 · 01-17-2013, 02:40 PM

Beef tongue good stuff. Boiled until tender with kosher salt and lots of black pepper corns and some bay leave,remove skin, serve with a good mustard and horse radish sauce and a loaf of rye bred.

Now , leave me alone,don't bother me, I'm eating.

deguerre · 01-17-2013, 02:47 PM

Love it! All the mom and pop taquerias here have them and quite a few are excellent! However, I can only get them for me, and as to cooking one, well, I'll lose that vote everytime.

pomah25 · 01-17-2013, 03:03 PM

My parents boil it for hours, then ad garlic, allspice and bay leaf to it (cut a small incision and insert)... delicious! I often thought about smoking it, but didn't think it had enough fat , so it would just dry out...

Let me know how it goes!

BobBrisket · 01-17-2013, 04:56 PM

Quote:

Originally Posted by landarc

That is not so far from what my mom did with tongue. Interesting. The only difference was that she use some sugar to make what she called 'Creole sauce'. It was very good as I recall. I haven't cooked tongue in quite a while.

You can get pig tongue, lamb tongue (blue and somewhat off-putting) and goose tongue in Chinatown. I have never tried the pig or lamb tongue. I kinda think I did try goose tongue, it must not have been memorable though.

As a child, I loved grabbing the raw tongue and 'licking' people, this had a poor risk/reward payoff, but, was still entertaining to me.

If I had a choice, I'd take pig or lamb tongue anyday. MUCH more tender. The sauce my mom and grandma make has a bit of a light colored roux along with it. I've never seen my mom make it, but I do believe it's some type of thin sauce she starts it off with and the tomatoes and stuff add their juices to it as well. Another key is to slice or dice thin and small. That helps a bit with the texture.

LMAO!!! That would have been my grandfather going after us with it!

snook806 · 01-17-2013, 05:09 PM

You forgot this one BBQ Bandit...this was one was also delicious.

http://www.bbq-brethren.com/forum/sh...d.php?t=131800

Boshizzle · 01-17-2013, 07:28 PM

I remember that my Mom used to cook it back in the days when my Dad raised cattle. I have had any for many decades. I might have to give it a try.

Militant83 · 01-17-2013, 11:36 PM

I would give it a try if it ended up in my fridge might have to add this to the to do list.

01-17-2013, 06:26 AM	#16
jacob Babbling Farker Join Date: 12-30-06 Location: North Georgia Downloads: 0 Uploads: 0	Beef Balls(Cowgirl Recipe) is one thing but I absolutely draw the line with the tongue. Them things are gritty and that would hurt. NTTAWWT __________________ Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of *Ray Lampe*

01-17-2013, 07:26 AM	#17
trufunk On the road to being a farker Join Date: 11-14-11 Location: San Antonio, Tx Downloads: 0 Uploads: 0	Never liked Lengua but you've got to try it at least once in your life __________________ I am here. Where are U? 2440 Party Gator Purple the Super Sexiest Thermopen

01-17-2013, 12:19 PM	#18
likeadeere is one Smokin' Farker Join Date: 12-17-09 Location: Mesa, Wa Downloads: 0 Uploads: 0	I did actually end up smoking one for about 4 hours. But seein how there was some Old English involved I never took any pics. I just don't see how it could be cooked like a butt, because it doesn't have much fat to it. It is a strong muscle with zero fat. I think your best bet is to boil the hell out of it and chop it up and then smoke it. Mine didn't turn out so hot, and it ended up in the garbage. Not to mention I couldn't get over the fact what it was. __________________ Joe. UDS, mUDS, Deluxe Traeger, Infrared Grill; Maverick ET-732, iQue 110, RT600C Thermapen

01-17-2013, 02:07 PM	#21
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA Downloads: 0 Uploads: 0	It's very common around southern California, almost every corner Mexican joint offers Lengua tacos. I tried it a few times myself but just cannot get into it. Thanks for putting that list together Bandit, it will help a lot of folks down the line. __________________ Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310

01-17-2013, 02:14 PM	#22
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Lengua tacos are quite popular down here with all the food trucks. Tried 'em, some were better than others. Not as tasty as I would like (pun intended) __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

01-17-2013, 12:30 PM	#19
Joe Grod Got rid of the matchlight. Join Date: 01-13-13 Location: Morganville NJ Downloads: 0 Uploads: 0	Pickled, cooked like corned beef and served on rye bread with plenty of good mustard. Joe

01-17-2013, 02:40 PM	#23
woodbutcher1 Full Fledged Farker Join Date: 04-04-10 Location: Shelby Twp. Macomb Co. SE Michigan Downloads: 0 Uploads: 0	Beef tongue good stuff. Boiled until tender with kosher salt and lots of black pepper corns and some bay leave,remove skin, serve with a good mustard and horse radish sauce and a loaf of rye bred. Now , leave me alone,don't bother me, I'm eating. __________________ leonard ----------------- 22.5" Weber------OTS 18.5" Weber------OTS 14" Weber---- Smokey Joe 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS Maverick ET-732 & iQue - 110

01-17-2013, 02:47 PM	#24
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Love it! All the mom and pop taquerias here have them and quite a few are excellent! However, I can only get them for me, and as to cooking one, well, I'll lose that vote everytime. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

01-17-2013, 03:03 PM	#25
pomah25 Full Fledged Farker Join Date: 04-03-09 Location: Chesapeake, VA Downloads: 0 Uploads: 0	My parents boil it for hours, then ad garlic, allspice and bay leaf to it (cut a small incision and insert)... delicious! I often thought about smoking it, but didn't think it had enough fat , so it would just dry out... Let me know how it goes!

01-17-2013, 05:09 PM	#27
snook806 On the road to being a farker Join Date: 02-12-12 Location: Brownsville, TX Downloads: 0 Uploads: 0	You forgot this one BBQ Bandit...this was one was also delicious. http://www.bbq-brethren.com/forum/sh...d.php?t=131800 __________________ If it was easy, everybody would be doing it!!!!

01-17-2013, 07:28 PM	#28
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I remember that my Mom used to cook it back in the days when my Dad raised cattle. I have had any for many decades. I might have to give it a try. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

01-17-2013, 11:36 PM	#29
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Lancaster, OH Downloads: 0 Uploads: 0	I would give it a try if it ended up in my fridge might have to add this to the to do list. __________________ Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen