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View Full Version : Has anybody tried smoking beef tongue?


RevZiLLa
08-19-2011, 03:39 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, 06:17 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, 07:59 AM
yep. Good stuff. Great on sandwitches.

I smoke it then cook it in a pressure cooker.

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00769.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00773.jpg

http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00775.jpg

Its good pre cooked then grilled too.

Teleking
08-19-2011, 08:02 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:

http://i213.photobucket.com/albums/cc43/Teleking101/DSCF1653.jpg

http://i213.photobucket.com/albums/cc43/Teleking101/DSCF1660.jpg

http://i213.photobucket.com/albums/cc43/Teleking101/DSCF1664.jpg

cameraman
08-19-2011, 08:13 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, 08:34 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:

http://i213.photobucket.com/albums/cc43/Teleking101/DSCF1662.jpg

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, 11:33 AM
i aint got hungry nuff to try that, good job smokin it though

deguerre
08-19-2011, 11:48 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.

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, 11:55 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, 05:17 PM
Waist not want not.

RevZiLLa
08-19-2011, 07:13 PM
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, 07:20 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, 08:14 PM
Not yet... however it was an ingredient used on "Top Chef"

Top Chef All Stars Beef Tongue Song - YouTube (http://www.youtube.com/watch?v=-rKi_VF0Yvs)

Also seen on Kill it, cook it, eat it.. seen online below
http://www.zshare.net/video/70974076fe2d7be3/

J'ville Grill
08-19-2011, 08:31 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, 09:54 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?

txschutte
08-19-2011, 10:08 PM
We use our beef tongue to make barbacoa. I bet it would reallt be great with some smoke!

cameraman
08-19-2011, 10:15 PM
In our house we'd eat deli sliced tongue on rye with thin sliced cucumber and hard boiled egg or slow cooked in a sweet and sour tomato sauce over mashed potatoes. Now the only time I get it is in taco joints.

QansasjayhawQ
08-19-2011, 10:30 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?
I think that sounds like an excellent plan, Patrice. The skin helps hold in moisture while cooking so if you're going to smoke it after removing the skin you may want to consider a mild brine soaking.

If you can get your kettle low and slow enough, you could wrap the skinned tongue in foil with some apple juice or beef stock after a couple hours since it won't take much smoke after that - and continue to cook until tender.

Let us know how it turns out -

And thanks for the idea!

QansasjayhawQ
08-19-2011, 10:32 PM
And . . . if you're having trouble finding beef tongue, ask the people behind the meat counter at the grocery store. They will often be able to order a tongue in for you and give you a call when they have it in.

Meat Burner
08-20-2011, 12:47 AM
No! Not now and not ever. lol

Al Czervik
08-20-2011, 07:23 AM
I've never tried tongue but probably would give it a shot if I had the chance. If I ever brought it home and threw it on the smoker though, my wife and daughter would NEVER, EVER eat another thing I cooked on it... :shock::heh:

got14u
08-20-2011, 07:34 AM
I would skin it first if you are smoking it....Other wise you loose the smoke flavoring from the removed skin.....I love beef tongue for tacos and barbacao. Very good stuff if cooked right, but I have never smoked it.

Capozzoli
08-20-2011, 07:38 AM
http://youtu.be/WJZO3rscRdc

Violet88
10-17-2015, 03:01 AM
I usually refuse to eat something that has been in someone else's mouth...

Tongue is a big thing in Germany and was the staple food for Christmas dinner with my German family. The first time it was set in front of me I nearly ran off to the toilet gagging. I really like the taste of it now, but still squirm a little at the sight of it, and I'm not squeamish about most things. For me, it's much better when cut into small strips or pieces and in

sylntghost
10-17-2015, 06:52 AM
I don't want to taste anything that can taste me back.:puke:

Untraceable
10-17-2015, 07:25 AM
Not sure what everyone is paying, but it's running 6.99/lb here in the store. Love tongue tacos, but at 6.99.... Tri tip is usually 6.29 here

Cibelo
10-17-2015, 08:46 AM
I usually refuse to eat something that has been in someone else's mouth...

Tongue is a big thing in Germany and was the staple food for Christmas dinner with my German family. The first time it was set in front of me I nearly ran off to the toilet gagging. I really like the taste of it now, but still squirm a little at the sight of it, and I'm not squeamish about most things. For me, it's much better when cut into small strips or pieces and in
How do you feel about eggs?

J-Rod
10-17-2015, 09:07 AM
Good topic. I too have never tried it before. I recently ordered a quarter cow and asked them to give me the tongue- currently waiting in my freezer to be cooked up. Was going to go the taco route but now am thinking about smoking it. Maybe a dumb question- can it be smoked until tender or does it have to be finished in a braise or pressure cooker to get tender?

silverfinger
10-17-2015, 11:23 AM
My mom used to cook it all the time when I was a kid.
Talked the family into letting me cook one once. That was it. No more tongue. :shock:

Teleking
10-17-2015, 12:24 PM
Good topic. I too have never tried it before. I recently ordered a quarter cow and asked them to give me the tongue- currently waiting in my freezer to be cooked up. Was going to go the taco route but now am thinking about smoking it. Maybe a dumb question- can it be smoked until tender or does it have to be finished in a braise or pressure cooker to get tender?

Not sure of the result but I think it's to lean to finish in the smoker.

Brizz
10-18-2015, 12:58 PM
I love a challenge (in both what I will eat and what I can smoke) and did one last year. I did quite a bit of research. Almost everyone does some combo of boil and smoke. I went with: boil first, skin the tongue, rub with my normal BBQ rub that had added mexican spices, smoke, slice thin, make tacos. It turned out fine.

The problem is I'm a "what is my time worth" guy. I would rather pay the extra $2.00 per pound and get a brisket or chuck. Boiling was a pain, skinning was even worse, trimming and cleaning it up was educational to say the least.

When they say slice thin, they aren't kidding. I tried to slice it a tad thinner than a brisket (pencil width) and it was a miss. It's moist but very dense. So dense that I then had to cube the slices. That texture in a taco was just plain weird.

Hope this helps!