Has anybody tried smoking beef tongue?

RevZiLLa · 08-19-2011, 02:39 AM

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.

posey's_pork_pit · 08-19-2011, 05:17 AM

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

Capozzoli · 08-19-2011, 06:59 AM

yep. Good stuff. Great on sandwitches.

I smoke it then cook it in a pressure cooker.

Its good pre cooked then grilled too.

Teleking · 08-19-2011, 07:02 AM

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:

cameraman · 08-19-2011, 07:13 AM

^^^ 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.

Teleking · 08-19-2011, 07:34 AM

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.

bnew17 · 08-19-2011, 10:33 AM

i aint got hungry nuff to try that, good job smokin it though

deguerre · 08-19-2011, 10:48 AM

Quote:

Originally Posted by RevZiLLa

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.

Are there no hispanic markets in Richmond? I'd check the carniceria! Even the "American" mom and pop grocer in my neighborhood always has a good selection of fresh tongue.

WineMaster · 08-19-2011, 10:55 AM

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

Capozzoli · 08-19-2011, 04:17 PM

Waist not want not.

RevZiLLa · 08-19-2011, 06:13 PM

Quote:

Originally Posted by deguerre

Are there no hispanic markets in Richmond? I'd check the carniceria! Even the "American" mom and pop grocer in my neighborhood always has a good selection of fresh tongue.

Food Lion used to have it and even pig heads. Not now.

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

Shiz-Nit · 08-19-2011, 06:20 PM

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.

BBQ Bandit · 08-19-2011, 07:14 PM

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/

Callahan-que · 08-19-2011, 07:31 PM

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.

Patrice · 08-19-2011, 08:54 PM

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?

08-19-2011, 02:39 AM	#1
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	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. __________________ www.BowlingBallExchange.com on Facebook 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

08-19-2011, 05:17 AM	#2
posey's_pork_pit is one Smokin' Farker Join Date: 05-11-10 Location: Doraville GA	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 __________________ 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.

08-19-2011, 06:59 AM	#3
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA.	yep. Good stuff. Great on sandwitches. I smoke it then cook it in a pressure cooker. Its good pre cooked then grilled too. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

08-19-2011, 07:13 AM	#5
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	^^^ 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. __________________ [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]

08-19-2011, 04:17 PM	#10
Capozzoli is one Smokin' Farker Join Date: 01-18-11 Location: Philadelphia PA.	Waist not want not. __________________ [COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR]

08-19-2011, 07:02 AM	#4
Teleking is One Chatty Farker Join Date: 11-10-08 Location: Maine	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:

08-19-2011, 07:34 AM	#6
Teleking is One Chatty Farker Join Date: 11-10-08 Location: Maine	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.

08-19-2011, 10:33 AM	#7
bnew17 Knows what a fatty is. Join Date: 07-08-11 Location: Ga	i aint got hungry nuff to try that, good job smokin it though

08-19-2011, 10:55 AM	#9
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	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 __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

08-19-2011, 06:20 PM	#12
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	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. __________________ 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

08-19-2011, 07:14 PM	#13
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	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/ __________________ 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

08-19-2011, 07:31 PM	#14
Callahan-que Babbling Farker Join Date: 11-18-10 Location: Callahan Fl Name/Nickname : Rick	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. __________________ Rick

08-19-2011, 08:54 PM	#15
Patrice On the road to being a farker Join Date: 05-31-11 Location: Montréal, Québec	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? __________________ Weber One-Touch Gold 22.5", Red Thermapen

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