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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-24-2013, 10:37 PM   #16
Tonybel
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It was a success!!! the beef tounge came out perfect!!! better than expected...

I seasoned with salt and pepper. Garlic and onion powder. Smoked with kingsford only running a temp of 250. It took 6 hours 22 min. internal finish temp was 212. I foiled at 160. Skin came off like butter. Here are some pictures and to be honest I will never boil tounge again. Thanks for looking.













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Unread 03-24-2013, 10:40 PM   #17
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Beautiful, lengua tacos, the perfect use
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Unread 03-24-2013, 10:44 PM   #18
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Those tacos look very good. Can you describe the taste/texture for those of us who have never eaten beef tongue?

I'm just not sure I want to try this, yet. What makes this different, or worth trying than other beef meals?

CD
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Unread 03-24-2013, 10:45 PM   #19
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That looks fantastic!
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Duh.
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Unread 03-24-2013, 11:53 PM   #20
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Germans do good tongue but i bail, on the texture
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Unread 03-25-2013, 12:16 AM   #21
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Quote:
Originally Posted by caseydog View Post
Those tacos look very good. Can you describe the taste/texture for those of us who have never eaten beef tongue?

I'm just not sure I want to try this, yet. What makes this different, or worth trying than other beef meals?

CD
I have never tried a Q'ed tongue but I have had it countless times before. The most challenging thing imo about the dish is the way it looks. The meat itself is very tender. If cooked correctly then it almost melts in your mouth. This is the type of meat that when cooked correctly has a pleasant texture, but when cooked incorrectly it it a disaster (think tough leather boots). When cooked correctly it is very moist. People have described it as spongy but not in a bad way. As for taste, I have to say it tastes beefy. People who have it for the first time have described it as roast beefy. Ive never had roast beef so if I ever do I guess I will describe roast beef as tasting like tongue . Its not a really strong taste it is quite delicate. If you live in a city with a high mexican population i would recommend going to a popular taco spot where there are good reviews on their tongue tacos and trying them.

Edit: @Tonybel how does this compare to the usual preparation (braised /sauteed)? Im really interested in trying it this way but only if it exceeds the standard preparation.
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Unread 03-25-2013, 12:27 AM   #22
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We always ate it braised, and it has a beefy taste and a silken texture, meltingly tender. My mom served it sliced (thus, obviously tongue). The local taquerias around here serve it chopped, it just looks like chopped beef. I am very sensitive to texture, I find tongue/lengua to be fine
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Unread 03-25-2013, 08:37 AM   #23
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Quote:
Originally Posted by caseydog View Post
Those tacos look very good. Can you describe the taste/texture for those of us who have never eaten beef tongue?

I'm just not sure I want to try this, yet. What makes this different, or worth trying than other beef meals?

CD
Goyo626 described it perfectly... Melt in your mouth.

It has a good beefy flavor and when you add salt and lemon and you favorite salsa it all works good together. In our culture this is served to toddlers and babies first solid food since its so tender.
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Unread 03-25-2013, 09:47 AM   #24
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I'm not sure I want to go to there...
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Unread 03-25-2013, 10:27 AM   #25
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Quote:
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I'm not sure I want to go to there...
I know its weird... But that's the way were raised. We also eat menudo( cow stomach) and tripas ( beef tripe)..
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Unread 03-25-2013, 10:33 AM   #26
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Nice Lengua!
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Unread 03-25-2013, 10:42 AM   #27
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Quote:
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I seasoned with salt and pepper. Garlic and onion powder.
Does the seasoning penetrate the skin? Or is this a bit of a wasted step since the skin is peeled off and discarded?
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Unread 03-25-2013, 10:49 AM   #28
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First of all, I love tongue tacos and it looks like you nailed it.

But $4.99/lb, really? That's real steak prices, sometimes, and tri-tip all the time if I buy in bulk.

Years ago I had some tongue thinly sliced from a deli and that was way better than the boiled stuff my mom tries to pass off as beef.
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Unread 03-25-2013, 11:05 AM   #29
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Nicely done!
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Unread 03-25-2013, 11:09 AM   #30
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I have always peeled the tongue first, after a par boil. But, I was watching a Mexican guy who worked for my dad, he seasoned after chopping, then he gave it a hot toss on a plancha.
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