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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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08-19-2011, 02:39 AM | #1 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Has anybody tried smoking beef tongue?
Years ago, after accidentally discovering that smoked corned beef is a lot like pastrami, I had a tongue sandwich at a deli. Then I saw tongue at the grocery store (HEB in Austin, TX in the late 80's).
Peel off the skin and smoke it low and slow and you get a lot of tongue for sandwiches....a LOT more tongue than you need. It was cheap and we were on a budget so I eventually gave it another shot. It was good, but somehow....viscous...maybe undercooked? I had my fill of tongue and have not touched it for over 20 years since then. Is there some secret to doing it right? Soak it first? Select a smaller tongue? Maybe the answer doesn't matter because I NEVER see tongue in the store here in Richmond, VA.
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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08-19-2011, 05:17 AM | #2 |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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I'm glad you asked this question! Every week when I'm shopping at our international market, I pass the beef tongue and I've often wanted to give it a try; now I think I will. The link below is a recipe I found on the Bradley smoker website:
http://www.bradleysmoker.com/sugar-cure-recipes.asp#9
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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08-19-2011, 06:59 AM | #3 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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yep. Good stuff. Great on sandwitches.
I smoke it then cook it in a pressure cooker. Its good pre cooked then grilled too.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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08-19-2011, 07:02 AM | #4 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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I don’t know if this is right or wrong, but this is how I do it with great results.
Toss on the smoker at 225° until 150° ish internal. At this point it will still be tough as nails and the skin will still be impossible to remove. Toss in pressure cooker for 30 mins and remove from burner, let cooker come to rest. Skin should slide right off and should be tender for sammiches. Good eats with Pics because it did happen! Tongue and Beef heart pastrami: |
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08-19-2011, 07:13 AM | #5 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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^^^ You're my new hero. I've eaten a bit of beef tongue in my day, but I know if I made it now i'd have a hell of a time finding someone to help me eat it. i'd love a description of the flavor profile and mouth feel of heart.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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08-19-2011, 07:34 AM | #6 |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Beef heart is very firm, lean, and tender when sliced thin. Very rich and strong intense beef flavor. Very good.
Here is the pastrami that needed to cure a little longer as you can see: I have another heart half in the freezer that I might just have to cook up for the weekend. Edit: the heart was also finished in the pressure cooker to tenderize. |
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Thanks from:---> |
08-19-2011, 10:33 AM | #7 |
Knows what a fatty is.
Join Date: 07-08-11
Location: Ga
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i aint got hungry nuff to try that, good job smokin it though
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08-19-2011, 10:48 AM | #8 | |
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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08-19-2011, 10:55 AM | #9 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Yuk,
No guts, nothing that helps a animal smile, theres too much good meat to try without going all Andrew Zimmer in my cooker. Just my thoughts
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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08-19-2011, 04:17 PM | #10 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Waist not want not.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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08-19-2011, 06:13 PM | #11 | |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Quote:
After reading the links above, I believe my 2nd tongue was not so great because i got the biggest one they had. The first one may have been 2-3 LB and all I did was wash it, smoke it low and slow, peel it and slice it
__________________
Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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08-19-2011, 06:20 PM | #12 |
Babbling Farker
Join Date: 03-06-10
Location: kentucky
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I had it in Japan when I went over there for work last year.
They slice it about peperoni thin then you grill it yourself with a cool little grill in the center of the table. I thought it was dang good and was shocked to find out what it was when I was done eating.
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Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's |
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08-19-2011, 07:14 PM | #13 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Not yet... however it was an ingredient used on "Top Chef"
Top Chef All Stars Beef Tongue Song - YouTube Also seen on Kill it, cook it, eat it.. seen online below http://www.zshare.net/video/70974076fe2d7be3/
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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 |
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08-19-2011, 07:31 PM | #14 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Many years ago I worked in a deli that served beef tongue. We used to slice it paper thin and pile it high on any kind of bread or roll you wanted. Good stuff.
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Rick |
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08-19-2011, 08:54 PM | #15 |
On the road to being a farker
Join Date: 05-31-11
Location: Montréal, Québec
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I have a buffalo tongue in the freezer waiting for me. If I get it right, you do not remove the skin before smoking it? I was thinking of simmering it for 2-3 hours as I would do if I was not smoking it and then remove the skin. With the skin removed, I would have put it in the kettle for some smoke.
Any thoughts?
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Weber One-Touch Gold 22.5", Red Thermapen |
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