Tongue...two ways

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atomicsmoke

Master of the Pit
Original poster
OTBS Member
Apr 3, 2014
4,313
1,235
Toronto, Canada
Got some buffalo tongues.

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Pressure cooked it with spices - skinning was a breeze.
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I put it back in the pot with the same water and liquid smoke - cooked slowly for 45min.

Sliced
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With remoulade sauce (served cold)
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Next was a hot dish...with olive sauce
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Very tender and it drew all the spice and (mild) smoke flavours.
 
My mother made beef tongue when we were kids... we raised cattle and took a fat steer to the locker each year. She cooked it most of the day in the pressure-cooker and sliced it for sandwiches. That's all I remember, dad quit raising cattle when I was pretty young. But I do remember it made tasty, tender sandwiches.
 
Grew up on tongue sandwiches on pumpernickel with lots of mustard from the corner Jewish deli. Never made it myself, but wondering now how it would be on the smoker.
 
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