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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. |
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08-17-2013, 09:55 PM | #1 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Cow Kisses
As a Kansas City native, I was raised on burnt ends. I love ‘em all the way up to the clear blue sky! However, I’ve often found that the burnt ends I get from one point aren’t enough for me to share with guests and still get some myself. Plus, there’s the issue of having to cook a whole packer every time I want some. I started wondering if I could replicate burnt end flavors/textures with another cut of beef… A couple weeks ago, I was enjoying lunch at one of my favorite authentic taquerias and a thought occurred to me, “Why not tongue?” I’d previously eaten beef tongue in three forms:
I decided it was time to add a #4 to the list. So, I procured a calf’s tongue at a local farmer’s market along with a beast of a tongue from good old Walmart. In my opinion, the biggest challenge to cooking/serving cow tongue is not the fact that it’s one tough muscle, it’s getting over the “yuck” factor of messing with a tongue! My kids, however, thought it was awesome. Without further ado, I give you my take on faux burnt ends, I'm calling 'em "Cow Kisses" Step 1: Slice up an onion and throw it in the bottom of your crockpot. Add as much/little garlic as you like. A shallot might be tasty here too, but I didn’t have one handy.
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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08-17-2013, 09:58 PM | #2 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Step 2: Rinse and pat the tongues dry. Throw those big lickers in the crockpot. Season with kosher salt & black pepper. We’ll be seasoning this with rub & sauce later, so you don’t need to go overboard on the salt.
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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08-17-2013, 09:59 PM | #3 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Step 3: Cover the tongues with water and throw in 3 to 4 bay leaves.
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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08-17-2013, 10:00 PM | #4 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Step 4: Let that crockpot rip for about 8 to 10 hours on low. I suppose you could also throw these in a stockpot and simmer for 3 to 4 hours if you’re in more of a hurry. I did this step overnight and boy-howdy did my house smell great in the morning!
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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08-17-2013, 10:01 PM | #5 |
On the road to being a farker
Join Date: 07-23-13
Location: Roy, Utah
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Can't wait to see how this turns out! Love me some burnt ends, and I have no issue with cow tongue! Cow Kisses!!! I Love it!
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Originally Posted by cathy L........I just grab my fatties and yank them out. |
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08-17-2013, 10:02 PM | #6 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Step 5: And now for the icky part… Time to peel that leather from the top. It should be pretty easy to do, I just made a small slit at the end and used my fingers to peel the skin away.
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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08-17-2013, 10:04 PM | #7 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Step 6: You have a choice to make here. At this point, you have a superbly delicious/tender cut of meat here. You could shred it and make some great lengua tacos. Slice it into medallions and serve it as you would a rich pot roast. Or, continue on to bbq bliss! I sliced mine up into medallions and then into squared, “burnt end” style chunks. I seasoned them up with rub (Plowboy Bovine Bold, this time) and sauced with Hayward's Original.
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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08-17-2013, 10:08 PM | #8 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Step 7: They went into the UDS at 275 degrees for about 3 hours. I mixed them around about every hour or so. I had enough sauce in there that I didn't really need to top them off.
The verdict? They came out OMFG delicious!!! My wife and friends were totally floored. Everything you could hope/want out of a burnt end and the flavor is just rich beefiness beyond belief! Truth be told, I probably could've ramped up the heat a little more for some added crispiness, but I was completely thrilled with the result. Enjoy!
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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Thanks from:---> |
08-17-2013, 10:20 PM | #9 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I'd slip that cow some tongue!
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Kettleheads Anonymous Charter Member |
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08-17-2013, 11:01 PM | #10 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Great effort mate ,that looks delish
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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08-17-2013, 11:33 PM | #11 |
Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
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I've gotta try this. WOW.
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Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
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08-18-2013, 12:56 AM | #12 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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Hmmm...I just mite need to slip the Missus some tongue one day soon! Those burnt ends look mighty fine but I think I have to go the tongue taco route. I've had em but never made em myself. Thanks for the post!
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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08-18-2013, 05:36 AM | #13 |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
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Did the tongue take any wood?
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bark is often better than bite....Offset, UDS, Custom Hybrid |
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Thanks from:---> |
08-18-2013, 07:03 AM | #14 |
On the road to being a farker
Join Date: 12-26-09
Location: Overland Park, KS
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Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a Camp Chef Woodwind |
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08-18-2013, 08:13 AM | #15 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Sa-WEET! I've got tongue in the freezer, I think. Gonna try it!
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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cow kisses |
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