BBQ beef tongue.

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

  1. moikel

    moikel Master of the Pit OTBS Member

    Found a smoked beef tongue in the freezer so it will be a " Mick only" meal tomorrow.
    Apparently beef tongue is called gyuan in Japanese & is very popular in yakiniku restaurants ( char grills).Lots shipped from here.Why I have trouble finding it:devil:
    Mine is already cured like bacon so I am adapting.
    I will either do Japanese or Loatian with jaew som sauce.
    Poach ,peel then back in the freezer to firm it up then cut it on the meat slicer,so I can cook thin slices on a cast iron griddle.Cant chargrill ATM .
  2. gravey

    gravey Smoke Blower

    Off subject - but my favorite tacos are made at an authentic Mexican joint near me. I haven't enjoyed a taco as much as I do their tongue tacos! My wife's afraid to even handle it, but you may get me to grab one and smoke it for myself! 
  3. moikel

    moikel Master of the Pit OTBS Member

    Off subject all you like. I have cooked a few tongue dishes for this forum .I think it's great meat.
    No tongue tacos this far south. There is a bit of an Asian tradition of char grilling so I am going to head down that path this time.
  4. welshrarebit

    welshrarebit Master of the Pit

    My wife and kids won't eat tongue either. Personally I love it!

    Rock on Mick!!! I'm in...
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds good Mick! I could see a super hot table side hibachi grillng those tongue slices away! Yumm!
  6. It should be good.


    Happy smoken.

  7. moikel

    moikel Master of the Pit OTBS Member

    I will get it done today.My research tells me that beef tongue gets sold thinly sliced in Japanese supermarkets for home consumption. Apparently it only started as a meal in the 1950s, must have been when times were hard.
    I love charcoal idea but can't fit another bit of kitchen gear in here ATM. I have seen those grills that look like a suitcase/ trunk being sold by the store that I buy Japanese knives & sharpening stones from. They look great.
    Easter in Tokyo this year.
  8. moikel

    moikel Master of the Pit OTBS Member

    Low simmer know.
  9. moikel

    moikel Master of the Pit OTBS Member

    I am mashing up 2 recipes here because what I found was recipes for fresh tongue in an Asian kitchen style & I have a European style smoked cured tongue.

    Out of interest I will put up the marinade this Loa chef used because it looks pretty special.

    1/2 tsp salt,2x tsp,black pepper & white pepper,2 tsp white sugar,3 tsp fish sauce,light soy sauce, 1 tab oyster sauce ,1 minced clove of garlic,1/4 onion diced,THEN 1 cup of shredded green papaya. This is critical,it must be hard green unripe papaya its enzymes tenderise the tongue.

    This is for 1 tongue ,cut into slices then mixed with marinade left in fridge over night.
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I'll have to try that some day
  11. More Pics    I'm on the edge of my seat

  12. moikel

    moikel Master of the Pit OTBS Member

    Skinned about to go into freezer so I can slice it on meat slicer.
    I like the sound of that marinade so much I think I will use it minus the green papaya after I slice it.just marinate for a couple of hours then grill .I might as well go with the dipping sauce the Loa chef makes as well.
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Patiently waiting! I haven't seen tongue here forever. I don't think it has anything though to do with the over seas exports. It's more how our town has evolved. Liver isn't even prevalent in our stores.
  14. moikel

    moikel Master of the Pit OTBS Member

    I changed this a bit. Didn't want it sliced very thin with that marinade,to salty. Cut it in regulation slices poured over marinade that I bumped with lime juice & poaching stock.
    It will sit now for about 5 hours. Then on a screaming hot cast iron grill,served with rice, greens. Loatian dipping sauce.
    crazymoon likes this.
  15. moikel

    moikel Master of the Pit OTBS Member

    I assume butchers have to get it in by the box,maybe 20kg. So they don't bother because not enough people in their 'hood buy it.

    The Loa chef was doing several kgs at a time on the TV clip I saw,his restaurant sells heaps of it.He just cuts tongues in half length ways,marinates then scraps of the marinade char grills it then slices it. It looked great[​IMG].Dipping sauce seems fairly standard S/E Asian ,I have all the ingredients already on hand so I will do it as per.

    I know there is a lot of it sold in Japan,I figure it gets shipped straight from our processors frozen. It seems they lean towards slicing it wafer thin then char grilling with a dipping sauce.
  16. moikel

    moikel Master of the Pit OTBS Member

    What you don't like fish sauce?
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I have never been a big fan of tongue, my Pop loves a tongue sandwich. I just never cared for it. But the marinade and the dipping sauce look pretty interesting.
  18. Just touch your tongue to the dipping sauce ???      [​IMG]

    Couldn't resist

  19. moikel

    moikel Master of the Pit OTBS Member

    Dipping sauce bash, Birdseye chilli maybe 4 with 1 tab sugar,3 cloves garlic,1 red shallot in mortar & pestle. when you have a paste add juice of 3 limes,2 tabs fish sauce.then add 1/4 bunch of cilantro,leafs,stalks,roots finely chopped.
    Test for balance of flavours,hot,sweet,salty,sour.
    Ready to go here. Family unit have headed for the hills,work,medical school so it's just me.
  20. moikel

    moikel Master of the Pit OTBS Member

    Jaew som in Loa

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