|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
06-28-2009, 05:46 PM | #1 |
Full Fledged Farker
Join Date: 12-16-06
Location: Lubbock, TX
|
Anybody ever smoke beef tongue?
I was at the store and was looking for something out of the ordinary to try and picked up a couple of beef tongues and want to know if anyone has a good recipe to try for smoked beef tongue?
__________________
New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer |
|
06-28-2009, 05:48 PM | #2 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
|
I never heard of anyone doing it but I would think you would have to wrap it in bacon or something there is no fat on it.
|
|
06-28-2009, 08:00 PM | #3 | |
Full Fledged Farker
Join Date: 06-16-09
Location: no where
|
Quote:
You have to employ a culinary technique known as 'frenching'. You can incorporate bacon into the mix as you feel necessary. Of course, I am being a big dumbazz. I've never prepared beef tongue. Tastes good though. They call it lengua here in our local mexitown. |
|
|
06-28-2009, 08:08 PM | #4 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
|
Why would you want to do that?
__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
|
06-28-2009, 10:16 PM | #5 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Oh yeah, I do. Give it a try. You will be shocked at the number of folks that like it. On tacos, appetizers or just a cold sandwich with good mustard and a pickle. Here is a snip from my site that shows how I do them. (and yes, a little bacon is a nice topper).
BEEF - Smoked Tongue Tongue Water Beer – 1 bottle 2T chopped garlic 2 green onions, chopped 2 bay leaves 1t salt 2t black pepper Soak tongue in salted water for 2 hours in the refrigerator. Drain and replace with fresh cold water and continue to soak overnight, changing water once more. Remove from the refrigerator and simmer soaked tongue in water and beer to cover, with the seasonings above for 1-1/2 hours. Remove tongue to cool, then peel skin and trim fat. Season with a no-sugar beef rub, paint with a coating of mustard, add a little more rub. Set up cooker for barbecue temperatures no higher than 250°, using pecan and apple wood. Add a slice of bacon on top. Prepare a basting sauce with apple juice, cider vinegar, oil, salt & pepper. Turn and baste every 30 minutes, moving the bacon to the topside on each turn. In about 2 hours the internal temperature will be 150°. Remove & cool. Serve, sliced thin with horseradish sauce and/or ground mustard as an hors d’oeurve or on sandwiches.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
06-29-2009, 02:25 AM | #6 |
Knows what a fatty is.
Join Date: 12-11-07
Location: St Austell, Cornwall, UK
|
Traditionally, tongue is usually "cold smoked", I have a recipe somewhere, will look for it and post it later.
__________________
Stacked and Smokin Hot! [URL="http://www.probbq.co.uk"][URL="http://www.macsbbq.co.uk"]Mac's BBQ[/URL] [/URL] |
|
06-29-2009, 03:31 AM | #7 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
|
Nice recipie post Thirdeye, I'll be giving that a try.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
|
06-29-2009, 04:46 PM | #8 |
Full Fledged Farker
Join Date: 12-16-06
Location: Lubbock, TX
|
I will use your method thirdeye. I actually came up with your site and recipe when doing a google search yesterday, and that was the best one that I'd found which qualified for what I was wanting to do.
__________________
New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer |
|
06-29-2009, 05:47 PM | #9 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
|
I always order tongue from the taco truck. Good stuff.
|
|
|
|