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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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08-29-2012, 08:44 AM
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#2 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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never tried tongue. what's it like?
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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08-29-2012, 08:49 AM
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#3 |
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Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Do you taste it or does it taste you?
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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08-29-2012, 08:58 AM
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#4 | |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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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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08-29-2012, 09:10 AM
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#5 |
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Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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You call that a tongue?
This is a tongue ....  
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD?  Avatar courtesy of Grillman and NorthwestBBQPromoted by Bigabyte to "Idiot #1"  , and dubbed "Phizzy" by Sir Ron.
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08-29-2012, 10:54 AM
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#6 |
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is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA
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looks like a very muscular tenderloin. I'd try a few bites....
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08-29-2012, 03:03 PM
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#7 | |
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is One Chatty Farker
Join Date: 11-15-10
Location: NJ
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18.5" WSM (Model #2820) UDS La Caja China COS - Oklahoma Joe Highlander Lang 48 Patio Grilla Silverbac Original Formerly known as IbrahimSS |
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08-29-2012, 03:38 PM
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#8 |
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somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Did you skin it?
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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08-29-2012, 03:53 PM
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#9 | |
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Full Fledged Farker
Join Date: 05-31-12
Location: Altoona, IA
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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08-29-2012, 06:01 PM
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#10 |
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Knows what a fatty is.
Join Date: 05-30-12
Location: Aiken,S.C.
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Boiled it for about one and a half hrs, skinned it, should probably cut a bit deeper than skin as there is a tough bit of tissue just under the skin, then smoked for two hrs until 190 or so. Needed more time, maybe a wrap for an hr ,but I did not have the time. The flavor to me is kind of corned beaf like. I used a lot of corriander. It was chewy. This was my first attempt at smoking tongue and it needs to be more tender. It would be really be good more tender.
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Ducane. Chargriller Kamado. |
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08-29-2012, 06:38 PM
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#11 |
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Knows what a fatty is.
Join Date: 07-08-11
Location: Lee's summit mo
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I did a tongue this weekend. Boiled it with onion & garlic powder for 30 min. Injected it with garlic oil. Then smoked it for 2 h @250. Next wrapped it in foil with some beef broth for 1h @ 275. Then out of the foil for another hour @ 275. Removed it @180 and rested 30 min. Tasted real beefy but I also got the chewy result. Took it too work and people were surprised how much they liked it. Some non-know it all confused it with Brisket.
 I am wondering about some overnight marinade? Any thoughts. |
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08-29-2012, 06:53 PM
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#12 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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Probably tastes like chicken!
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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08-29-2012, 06:59 PM
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#13 | |
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Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
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Tom |
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08-29-2012, 07:09 PM
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#14 | |
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Take a breath!
Join Date: 05-14-12
Location: Sugar Land, TX
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Haniel Trisna |
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08-29-2012, 08:20 PM
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#15 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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A friend of mine cooked tongue like a beef roast but only told me it was roast beef.
I have to say it was the most tender and flavorful roast beef I ever ate. He told me afterwards it was a beef tongue. I don't care to prep it, but I will eat it any time he makes it. |
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