BBQ beef tongue.

Discussion in 'Nose to Tail' started by moikel, Feb 7, 2015.

  1. moikel

    moikel Master of the Pit OTBS Member

     
    gravey, boykjo and welshrarebit like this.
  2. moikel

    moikel Master of the Pit OTBS Member

    That was seriously good. Very soft,tender,crispy on the edges . You got the pepper from the marinade,saltiness from the soy,touch of sugar caramelised .
    Then you get the punch of the jaew som.
    Only thing stopping me eating the whole tongue is the the fear of indigestion.
    I can see how this would work with tongue cut bigger like I saw the chef do but you would need a screaming hot charcoal grill. Then cut it on the bias after you grilled it.
    I can't see why this recipe won't work with other cuts of beef. I wonder what some of the hunters on this forum would make of this applied to deer/ elk/ moose. Just saying of course ,they can do what they want.But it's a nice example of S/E ASIAN char grilling.
    Thanks for watching.
     
  3. welshrarebit

    welshrarebit Master of the Pit

    That looks incredible!

    I'd be all over that... I'm saving this recipe to try with the next tongue I get!
     
  4. moikel

    moikel Master of the Pit OTBS Member

    I am intrigued by the fresh version with the green papaya as a tenderising agent.
    It seems a fit for your location,got that light tropical jungle feel. I could see it working on hanger or skirt steak,just saying.
     
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Moikel, That tongue looks delicious !
     
  6. That dipping sauce looks great

    Gary
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Now I that I would try....... Nice work Mick.................[​IMG]
     
  8. moikel

    moikel Master of the Pit OTBS Member

    Glad you all liked it. My house a bit chaotic as GF& son move in. If & when I stop tripping over boxes I might see about one of those Japanese chargrills. This good summer food .
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Cut the grass today.....This weather is wild! Week before Mardi Gras, cut the grass!
     
    Last edited: Feb 8, 2015
  10. moikel

    moikel Master of the Pit OTBS Member

    Usual suspects as far as  ingredients for S/E Asia ,lovely counterpoint to the fattiness of the tongue. But you also got the flavours of the marinade in the background.

    I go through what passes for winter here cooking a bit heavier then bust out this & wonder why I left it so long.[​IMG]
     
  11. moikel

    moikel Master of the Pit OTBS Member

  12. welshrarebit

    welshrarebit Master of the Pit

    Thanks Mick! I got it bookmarked... All of those ingredients are available here. I just got to call my butcher for one of my animals to be offed...
     
  13. So beautiful!!!!!!!!!! That truly looks delicious! Cheers! - Leah

    (Will be back posting once over the storms, which, are still coming!!!!!!!!!!!!!!!!!!!)
     
  14. moikel

    moikel Master of the Pit OTBS Member

    Those storms are crazy. We get the news here. Completely foreign concept for Aussies.

    Hope you catch a break soon.
     
  15. superdave

    superdave Smoking Fanatic

    My mom made tongue when I was growing up, we grew up poor and apparently, tongue used to be considered waste meat.  Now that I'm much older, I thought about trying it again until I discovered that it now has caviar status in the super market.  [​IMG]
     
  16. gravey

    gravey Smoke Blower

    Caviar status, huh?? It's one of the cheapest meats (besides beef tripe) that I can get in my area. Even the local Wally World! My favorite thing to do is grab one and hand it to my wife so I can laugh at her reaction. 
     
  17. superdave

    superdave Smoking Fanatic

    Yeah, bet it is a regional thing.  My closest market was near $10/lbs.
     
  18. moikel

    moikel Master of the Pit OTBS Member

    Here it's more of an ethnic thing. Asian suburbs have it , I go to Chinatown where I can get all sorts of bits that Aussies won't eat. The Chinese seem to like it in a mixed hot pot with beef tendons,tripe & who knows!
    The Viets ,Lao & Japanese like it char grilled.
    The European tradition is cured & smoked or pickled & boiled.
    I just like the taste.
     
  19. gravey

    gravey Smoke Blower

    Agreed, Moikel! We have a large Latino population here vs. your Asian population. I love how rich and beefy tongue (or Lengua) is. Mmm mmm good!
     
  20. moikel

    moikel Master of the Pit OTBS Member

    Just picked up a couple of big tongues at $8 a kg. [​IMG]Thats pretty fair those chinese butchers have everything.I mean everything absolutely everything. [​IMG]  5 minutes from work.

    Don't know what I am going to do yet they will have to go in the freezer.
     

Share This Page