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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-09-2013, 10:14 AM   #1
BBQ Bandit
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Default Today's experience - Beef tongue


After an overnight soak - changing water three times... used a bottle of my vinegar sauce (prototype) as a flavoring agent.








Will be in boiling water with a general rub for a couple hours then back on the cutting board to skin and trim down.
Add rub then on to the smokers... until tender.

Stay tuned.....
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Unread 02-09-2013, 10:16 AM   #2
bigabyte
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Yeah, but how will you avoid wondering how it thinks you taste?
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Unread 02-09-2013, 10:17 AM   #3
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DAMMIT Bandit! Now the cow can only say "Mmm! Mmmmmmmm!"

Looking forward to the continuation of this thread.
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Unread 02-09-2013, 10:23 AM   #4
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I'll be watching Bob because I don't know a lick about tongue.
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Unread 02-09-2013, 10:27 AM   #5
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Seriously though, this sounds like it should be good!

Still though...

Frenching a cow?
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Unread 02-09-2013, 10:37 AM   #6
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Bandit, I'm sure that'll turn out fantastic. However, that's one nasty looking piece of meat

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Unread 02-09-2013, 10:55 AM   #7
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Quote:
Originally Posted by bigabyte View Post
Seriously though, this sounds like it should be good!

Still though...

Frenching a cow?
Since I tossed the Mrs out... its the first tongue in about a year... of either species.


Farker.
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Unread 02-09-2013, 11:04 AM   #8
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I love tongue. It's one of those favorites from my child hood. And when we were first married, I could get it for 29˘/lb. It seems more folks appreciate it now days.

I hope yours comes out as good. Looks like you have a great start.
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Unread 02-09-2013, 11:07 AM   #9
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Don't let the farkers get you down, keep on keeping on with the plan, I'm sure it will turn out great!

What's with these farkers anyway?
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Unread 02-09-2013, 11:15 AM   #10
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Beef tongue is the bomb. Keep us posted.:)


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Unread 02-09-2013, 11:42 AM   #11
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I go to a place that has Excellent tongue tacos. I'll be watching this to see how turns out.


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Unread 02-09-2013, 11:53 AM   #12
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That is what I am making tonight for Sunday breakfast. Going to smoke some cheek to go along with it...tongue taste great...keep us posted.
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Unread 02-09-2013, 11:55 AM   #13
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Mmmm...Tongue Tacos! Wrapped in bacon, I presume?
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Unread 02-09-2013, 12:00 PM   #14
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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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Cooking at Mason-Dixon BBQ Services
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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Unread 02-09-2013, 12:06 PM   #15
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Looking good so far!

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