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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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02-09-2013, 10:14 AM | #1 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, 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 12:27 PM.. |
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02-09-2013, 10:16 AM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Yeah, but how will you avoid wondering how it thinks you taste?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2013, 10:17 AM | #3 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-09-2013, 10:23 AM | #4 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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I'll be watching Bob because I don't know a lick about tongue.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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02-09-2013, 10:27 AM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Seriously though, this sounds like it should be good!
Still though... Frenching a cow?
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2013, 10:37 AM | #6 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
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Bandit, I'm sure that'll turn out fantastic. However, that's one nasty looking piece of meat
Matt
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"Grandpa, you make the best meat, EVER!!" |
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02-09-2013, 10:55 AM | #7 | |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Quote:
Farker.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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02-09-2013, 11:04 AM | #8 |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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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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Weber Crazy |
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02-09-2013, 11:07 AM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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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?
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2013, 11:15 AM | #10 |
Knows what a fatty is.
Join Date: 11-28-12
Location: Austin Texas
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Beef tongue is the bomb. Keep us posted.:)
Jrow |
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02-09-2013, 11:42 AM | #11 |
is Blowin Smoke!
Join Date: 04-13-12
Location: On Lake Michigan
Name/Nickname : ...
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I go to a place that has Excellent tongue tacos. I'll be watching this to see how turns out.
"You don't win friends with salad!" - Homer Simpson Sent from my iPhone using Tapatalk
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Humphrey Battle Box | WSM | Grilla Chimp | Weber Q1200 |
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02-09-2013, 11:53 AM | #12 |
On the road to being a farker
Join Date: 02-12-12
Location: Brownsville, TX
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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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If it was easy, everybody would be doing it!!!! |
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02-09-2013, 11:55 AM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Mmmm...Tongue Tacos! Wrapped in bacon, I presume?
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2013, 12:00 PM | #14 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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....
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, 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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02-09-2013, 12:06 PM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looking good so far!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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