Wife not pleased with my tongue

Discussion in 'Nose to Tail' started by atomicsmoke, Dec 14, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    My wife wasn't very happy with my tongue smoking plans today.Nothing dirty here just getting your attention.

    Here are the subjects: two beef, one pork.

    To be braised in the smoker a la Squirell.

    I want to serve the meat as cold cut, so the braising liquid is just water and aromatics (whole peppercorn, bay leaf, onion, garlicgarlic, salt).

  2. dingo007

    dingo007 Smoking Fanatic

    [​IMG] I'm in for this one.....I love me some tongue. If it helps any m wife has the same problem with the look of tongue....but always goes back for seconds once it done! I haven't tried braising on a smoker...another thing to add to the list!
  3. I'm watching too

  4. welshrarebit

    welshrarebit Master of the Pit

    I'm taking notes...
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Something went wrong....it didn't peel as it usually does.

    I had to use the knife for most of the skin. Doesn't look pretty.
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Should have peeled right off if it was cooked long enough ?
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I Know...I've done this before. 5 hours (low)
  8. dingo007

    dingo007 Smoking Fanatic

    Bummer mate...I've had that happen once before...no idea why...twas the same recipe.method that i use all the time...just wouldn't peel.

    I've got a couple of pig tongues and one lamb tongue...i was going to confit...but I might try this braising method. Haven't had a beef tongue for ages...since they went up to >$20 tongue round here[​IMG]

    Whatcha gonna do with them now? Lengua Burritos are always a winner.
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Other than pi$$ing me off and the less than attractive appearance they are great. Not as much smoke flavour as I hoped , but the aromatics did their job.

    Had some of the pig tongue last night. Was good.
    I froze the beef tongues. From my prev batches I noticed it benefits from freezing.

    Will follow up next week when I will serve one of them.
  10. Grew up on beef tongue! Could share some hilarious stories of friends coming over and just crying! Meanwhile, your food looks terrific! Cheers and Merry Christmas! - Leah
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you Leah. You are right....even amongst grownups tongue on the table can cause good laughs.

    One of my favorites is chasing my kids with a pig head in hand.
  12. Love that!!!! Fantastic imagery! Keep on! Cheers! - Leah
  13. moikel

    moikel Master of the Pit OTBS Member

    Still cheap here but harder to find. Used to be eaten like corn beef back in the day or as a cold cut.

    Cured & smoked was more a European thing ,my preferred version. I just cure them same as my bacon.

    Now I wonder where all the tongues go 
  14. dingo007

    dingo007 Smoking Fanatic

    The abattoir I worked in made pet food from the offal, tongue, skin, bones etc...all just went into a massive kettle, cooked then ground and sent off to a processor to turn into pellets etc....

    Beef in general has sky rocketed in price here....so much so my favorite mexican place took lengua burritos off the menu...very sad..
  15. smooth move

    smooth move Newbie

    we dip the tongue in boiling water then peel and cook it. smoked tongue makes a great fajita taco.
  16. Never tried Tongue
  17. shaggy91954

    shaggy91954 Meat Mopper

    I've had tongue, but she complained when I bit it.................but seriously, what does it compare to?   Liver, gizzard, hearts, tenderloin????  And what does a tail taste like?
  18. moikel

    moikel Master of the Pit OTBS Member

    I think they go boxed to Japan to get used in yakitori grills or hotpots.Going to Tokyo in April so I will see for sure.
  19. smokinpapist

    smokinpapist Smoke Blower

    Tongue has the most intense beefy flavor, much like strip steak, but better.

    Sent from my iPad using Tapatalk

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