MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-26-2017, 02:11 PM   #16
Kikaida
On the road to being a farker
 
Kikaida's Avatar
 
Join Date: 05-30-17
Location: Valencia, CA
Default

Absolutely LOVE lengua! Wife was squeamish the first time she had it but now enjoys it. Thanks for sharing!
__________________
Fun first...Safety second.
Kikaida is offline   Reply With Quote


Thanks from:--->


Old 06-26-2017, 06:42 PM   #17
EdF
is One Chatty Farker

 
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
Default

Quote:
Originally Posted by Macky View Post
If I can't have cow brisket then give me cow Tongue! Nicely done!
Tongue is a great cut. Pretty easy to get tender and a very beefy taste!
__________________
Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine.

And their helpers.
EdF is offline   Reply With Quote


Thanks from:--->
Old 06-26-2017, 06:49 PM   #18
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Delicious looking as always Tony.
__________________
Marty

UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.
Stingerhook is online now   Reply With Quote


Thanks from:--->
Old 06-26-2017, 06:52 PM   #19
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
Default

Yo quero tres por favor.
Just BS is offline   Reply With Quote


Thanks from:--->
Old 06-26-2017, 07:03 PM   #20
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Lengua tacos FTW Tony! Looks great and what are you paying for it nowadays? Store next to me has them at $9.50/lb. A lot of the taquerias stopped serving because it's gotten so expensive.
__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is offline   Reply With Quote


Thanks from:--->
Old 06-26-2017, 07:24 PM   #21
TJR89
On the road to being a farker
 
Join Date: 12-15-16
Location: Wichita Falls, Tx
Default

Quote:
Originally Posted by ssv3 View Post
Lengua tacos FTW Tony! Looks great and what are you paying for it nowadays? Store next to me has them at $9.50/lb. A lot of the taquerias stopped serving because it's gotten so expensive.
Call a small town processor. My buddy slaughters one or two steers a year and they said they normally throw them away cause nobody wants them. They actually said if we would call a little in advance they would save us some from other people's and we could have them at no charge !
TJR89 is offline   Reply With Quote


Thanks from: --->
Old 06-26-2017, 08:58 PM   #22
ncmoose
is one Smokin' Farker
 
Join Date: 01-14-17
Location: Kernersville, NC
Default

Quote:
Originally Posted by Kikaida View Post
Absolutely LOVE lengua! Wife was squeamish the first time she had it but now enjoys it. Thanks for sharing!
Mine would be too but that looks so great I may have to slip her the tongue when she's not expecting it.
ncmoose is offline   Reply With Quote


Thanks from:--->
Old 06-26-2017, 10:10 PM   #23
Tonybel
Babbling Farker
 
Join Date: 02-29-12
Location: San Berdoo, CA
Default

Quote:
Originally Posted by Mrtodd777 View Post
Great looking cook. I grew up in South Texas and we had lengua tacos every Sunday Morning before church. My mom always crock potted it the night before and it was served with homemade flour tortillas instead of corn. It is pretty much a breakfast only item down there. It is so cool to see the regional differences in cooking styles. Yours look AWESOME!!!!
Here in Southern California. Tacos de Lengua usually goes with green sauce. Never of having it for breakfast. Growing up this cut was for the kids since it was cheap and tender that any kid,toddler could eat them.
__________________
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers
Tonybel is offline   Reply With Quote


Old 06-26-2017, 10:13 PM   #24
Tonybel
Babbling Farker
 
Join Date: 02-29-12
Location: San Berdoo, CA
Default

Quote:
Originally Posted by ssv3 View Post
Lengua tacos FTW Tony! Looks great and what are you paying for it nowadays? Store next to me has them at $9.50/lb. A lot of the taquerias stopped serving because it's gotten so expensive.
$5.99 here at stater bros in San Bernardino. Have seen it for $7.99 other place. Same here no more tacos de Lengua at some taco spots due to price.
__________________
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers
Tonybel is offline   Reply With Quote


Thanks from:--->
Old 06-26-2017, 10:29 PM   #25
JU
Full Fledged Farker
 
JU's Avatar
 
Join Date: 01-20-17
Location: Davenport, FL
Default

Quote:
Originally Posted by Mrtodd777 View Post
Great looking cook. I grew up in South Texas and we had lengua tacos every Sunday Morning before church. My mom always crock potted it the night before and it was served with homemade flour tortillas instead of corn. It is pretty much a breakfast only item down there. It is so cool to see the regional differences in cooking styles. Yours look AWESOME!!!!
Envious! The only time I had tongue was at my friends Dads house. He is from S. Texas. He put it in the oven at 200° overnight. We ate it Sunday morning with homemade salsa on flour tortillas. It was so good. I need to recreate that using the barbecue. Great cook.
JU is offline   Reply With Quote


Thanks from:--->
Old 06-26-2017, 10:39 PM   #26
bbqwizard
Babbling Farker

 
bbqwizard's Avatar
 
Join Date: 04-12-07
Location: USA
Name/Nickname : Phillip
Default

Yes please!
__________________
Happy Q'en,
Phillip
Food Networks "Chopped" champion
By His grace, for His glory!
bbqwizard is offline   Reply With Quote


Thanks from:--->
Old 06-26-2017, 11:52 PM   #27
toys4dlr
is one Smokin' Farker
 
toys4dlr's Avatar
 
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
Default

Love me some Lengua, but it has become stupid expensive and many of the taco stands have stopped serving it here too. When I can get Ribeye for around the same price, I am choosing Ribeye all the time.
__________________
Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020)
2010, 2011 and 2019 Best BBQ in N. Phoenix

Toys 4 BBQ'N Competition BBQ Team
4x Hunsaker Drum Smokers
FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500
Shirley Fab 52 x 24 Patio (sold)
250 gallon trailered Moberg
toys4dlr is offline   Reply With Quote


Thanks from:--->
Old 06-27-2017, 12:14 AM   #28
charcoal4brains
On the road to being a farker
 
Join Date: 01-22-15
Location: Houston, TX
Default

LOL! I saw a sammich on a menu today ... ciabatta bread, mozz cheese, tomato slices, basil leaves, balsamic ... $10

I guess some people will pay that kind of money for $0.50 of food, just to be seen eating it there.

*shrugs*
charcoal4brains is offline   Reply With Quote


Thanks from:--->
Old 06-27-2017, 02:53 PM   #29
Bacchus2b
is One Chatty Farker
 
Join Date: 11-01-14
Location: North Texas
Default

Tony - Please give more detail on your process for peeling the tongue prior to cooking. Almost every recipe I have tried calls for cooking the tongue before peeling.

How do you peel after freezing?

Thanks!!!
__________________
KCBS Certified BBQ Judge
SCA Certified Judge
Lone Star Grillz Large IVS
Cookshack FEC-100
Weber Summit 420 Gasser
Pit Barrel Cooker
Weber 26" Kettle
PK Classic Grill
Bacchus2b is offline   Reply With Quote


Thanks from:--->
Old 06-27-2017, 10:58 PM   #30
Tonybel
Babbling Farker
 
Join Date: 02-29-12
Location: San Berdoo, CA
Default

Quote:
Originally Posted by Bacchus2b View Post
Tony - Please give more detail on your process for peeling the tongue prior to cooking. Almost every recipe I have tried calls for cooking the tongue before peeling.

How do you peel after freezing?

Thanks!!!
The tongue firms up. It's easier to peel off the skin with a sharp knife.
The reason I do this step first is get more smoke penatration and rub all over.
Either way it will be delicious.

You can smoke the tongue. Treat it like pulled pork. Wrap at 160 and once probe tender let it rest and the skin will peel with ease.
__________________
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers
Tonybel is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:08 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts