Squirrel gettin' down with a little tongue action....

Discussion in 'Beef' started by squirrel, Dec 9, 2014.

  1. squirrel

    squirrel Master of the Pit OTBS Member

    Howdy all!

    I decided to start a new thread about the smoked/braised beef tongue. First, I tend to get hoggish with my threads, that and I always post too many pics and sometimes I feel the need to be overly dramatic. See http://www.smokingmeatforums.com/t/99436/squirrel-and-chuckie-engagement-announced and I didn't feel that would be fair to tc fish bum who started this whole mess so if anything goes south I'm blaming him for it. [​IMG]

    Let's get this party started. Let me just start by saying that I realize it's only 4 o'clockish, but I'm drinking a glass of wine. I like wine. It's makes me tingly. I will admit that I have been a bit of a sour puss lately. Truth be told I've been more like a whiney little b-word squirrel. But in my own defense, aw hell, I have no defense so I'm gonna go pour another glass of pinot noir and post 4,567,302,549 pictures and over analyze every single one of them all the while telling you details you probably don't need to know or care about in the first place.

    So, I started with the veggies. I half-arsed cleaned them and randomly cut them in to odd sizes. Not really I cleaned them fairly well. And the random sizes are throwing all caution to the wind, being my own gal and daring any one of my former culinary instructors to so much as taunt me for it.

    You see, these are the sacrificial veggies. By the time this tongue is done these things will be mush. I don't like mush. Unless you're making moonshine, oh wait, that's mash. These will get tossed, new ones will get cooked separately. Yada yada. Boring details I know.


    Hey guess what I used as the fat? This....


    You see, when I make beef stock I let the fat cap remain on top. It preserves the stock longer and protects from freezer burn in the event the lid wasn't closed properly. It pretty much comes right off so if I'm not going to use it then it gets put in to a freezer bag and saved to grind with burgers. I scraped it off and used it to saute the veggies. Pretty cool way to use up everything.

    Once all the veggies were softened I added in a small can of tomato paste. You really only need a couple of tablespoons, but what the heck was I gonna do with the rest of the can so I used it all! Woohoo! I cooked it all through until the sugars in the paste started to caramelize and turn brown, sticking to the bottom like so.


    Then I added in two cups of red wine. I used Pinot Noir because that's what I have and I like to drink it. Not sip it, oh hell to the no. I guzzle it. Sometimes straight out of the bottle too. Don't judge me. Hater gonna hate. [​IMG]



    I then added the tongue followed by enough beef stock to come 3/4 up the sides. Then I cut a piece of parchment to fit the top and on to the smoker it went. I used pecan wood and it is chugging along quite nicely.




    As for aromatics I added in thyme and parsley stems along with a couple of bay leaves and some fresh black peppercorns, oh and 4 cloves of garlic.




    I doubt that I will update this thread tonight. I'm probably gonna get tanked on this wine and lemme tell you something. I hide the camera. Trust me it ain't pretty, funny as heck, but not pretty.

    I will let this go until around 10 p.m. pull it, let it cool and in to the fridge. I will take out the herb bundle and the bay leaves as they tend to over power the flavor. Tomorrow I will remove any fat cap and reheat everything, strain, remove the skin from the tongue, slice and hold until I finish the sauce. See you tomorrow!
     
    disco and bearcarver like this.
  2. welshrarebit

    welshrarebit Master of the Pit

    Looking good!!!

    I'm in on this one....
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Keep us posted and enjoy your vino ![​IMG]
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looking good so far! If I put our enameled Le Creuset DO's or pots or pans in the smoker I'd be dead! Probably bludgeoned to death by Le Creuset or the Pinot Noir Bottle or both! So I'll stick putting my camp DO's in the smoker!!!
     
  5. welshrarebit

    welshrarebit Master of the Pit

    I'd just like to say that I'm looking forward to the next 4,567,302,538 pictures!!! ;)
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I gotta watch this. Going good so far.
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Agreed! We have one genuine LeCrueset (aka Te Frog Pot, the wife loves it when I call it that) and its up there at the top of the list of family heirlooms. If I tried to put it in the smoker I'd be picking up my teeth off the ground😄
    As for the barefoot Pinot, I too am a fan. Why dirty a glass when you don't have to? I mean, we drink beer out of a bottle...
     
  8. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Gotta say.. the title caught my eye... :devil:

    I'm in for this...
     
  9. bear55

    bear55 Master of the Pit

    I gotta watch this too.
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    Very good so far!! Being born in Germany and as a kid here,  we ate a lot of tongue [mostly in soup as the meat].  This is interesting, and I will watch for the results.  Thanks for the thread.  Reinhard
     
  11. $5.48 a LB???? Pack Man was only a quarter!!!

    [​IMG]

    Happy smoken.

    David
     
  12. welshrarebit

    welshrarebit Master of the Pit

    Was one of your culinary instructors Auntie Marialani?
     
    Last edited: Dec 10, 2014
  13. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Squirrel, the dish looks awesome... so far....


     
  14. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Your choice of title shows you've already had a glass or two already... at first , I thought I had gotten on the wrong forum [​IMG].

    The 'Tongue' looks great so far... [​IMG]  , I'm in...
     
  15. That is the most creative cooking that I have seen for some time. I would be willing to do clean-up in your kitchen just to observe your methods.
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    You Da Girl, Squirrel !!![​IMG]

    Love me some tongue![​IMG]

    Everything looks Awesome----And you never post too many pics!!!

    Bear
     
  17. jfsjazz

    jfsjazz Smoke Blower

    Thanks too for the tip on freezing the fat layer of the stock. Never dawned on me to save it for future use.
     
  18. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Okay its tomorrow, is that thing done yet???? Where's the Beef???

     
  19. chef willie

    chef willie Master of the Pit OTBS Member

    well, late to the party but I must admit the title drew me in....not a fan of tongue unless it's in a Taco but, to each his/her own. That does look inviting though....I'm thinking the sauce will be worth it alone. Can't believe they're getting 20 bucks for a tongue....ever play with beef cheeks?????? Willie
     
  20. squirrel

    squirrel Master of the Pit OTBS Member

    I had a luncheon to cater and won't be home for a bit longer. I've got to make the sides and the sauce. It should come together pretty quickly. I am really looking forward to dinner tonight!
     

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