Beef Tongue?

Discussion in 'Beef' started by placebo, Aug 9, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    Squeezy -

    Not yet but will be shorty ... give me a few minutes ... I'll add it just for you! [​IMG]


    Hawg Thats' sounds great! MAybe if you don't let her in the kitchen for awhile ... [​IMG]
     
  2. sanva

    sanva Newbie

    Hey, don't knock kidney till you try it, I've eaten it several times and thought it was great. Haven't had kidney or tongue for several years but would gladly eat either. P.S. the secret to cooking kidney is you have to boil the p _ _ s out of it!
     
  3. deejaydebi

    deejaydebi Smoking Guru

    OKay Squeezy -

    I got the new Chicken Liver page up!
     
  4. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    OK.. Bought a tongue tonite at the store. Grossed the wife out just by showing it to her. [​IMG]

    So, I have it all to myself! [​IMG] I'll be cooking it and making some awesome sammiches and taco's de lingua with fresh pico de gallo and cabbage..


    BTW, back in the 70's there was a favorite fad type of appetizer called Rumaki. It was chicken livers with a slice of water chestnut wrapped in bacon and marinated in soy sauce or teriyaki sauce. Then baked until the bacon was crisp and the liver was tender.

    Edited to add: I have the tongue in the crockpot with celery, onions, carrots, thyme, bay leaf and a pinch of garlic... yummy - Tongue and eggs for breakfast!
     
  5. squeezy

    squeezy Master of the Pit OTBS Member

    Thanks mom! Looks easy enough for me even ... LOL!
     
  6. squeezy

    squeezy Master of the Pit OTBS Member

    You clever dog ... must say I've pulled that sort of thing on my missus .. he he!

    I heard about Rumaki last year, some guys made it at a tailgate party. Never tried it myself. Sounds good though ...
     
  7. az_redneck

    az_redneck Smoking Fanatic OTBS Member

    OK.. I slow cooked it for 12 hours in a crockpot. Skin came right off. Sliced it up and made a sammich... YUMMY

    Now, this is the 1st time I have cooked tongue in a long time. I have to say that my dogs are going nuts! I see them like this when I make menudo too. They don't act like this when I cook other meats. Just meat like this. It's weird. (Tongue, tripe, liver, etc.) Sniffing around and begging like orphans..

    Yes, they each got a slice or two... [​IMG]
     
  8. squeezy

    squeezy Master of the Pit OTBS Member

    You are generous to a fault AZ ... I would have challenged the dogs, I'd have given them the skin to work on ... [​IMG] .... saved the good stuff for me!
     
  9. shortrib

    shortrib Fire Starter

    I came across some directions for smoking tongue, but left them on the table at home this morning, I will bring them in tomorrow and post.
     
  10. squeezy

    squeezy Master of the Pit OTBS Member

    I for one would like to see the method used .... [​IMG]
     
  11. short one

    short one Smoking Fanatic OTBS Member

    Wife and I are trying to recall, but I know I have smoked a tongue. If I recall correctly I just put it on and smoked it without skinning it. Skinned after the smoke and don't think it had much smoke flavor. IMOA one should boil it long enough to get the skin off, let it cool, wrap in bacon place in smoker and cook until bacon is done and internal temp is reached. May have to try this myself.
     
  12. squeezy

    squeezy Master of the Pit OTBS Member

    Hmmmm! ... that just sounds workable [​IMG] ... now I'm on the lookout for some tongue .... come to think about it, I've been looking a long time! [​IMG]

    Yes, boiled, skinned, bacon wrapped then smoked ... can't wait to try that.
     
  13. shortrib

    shortrib Fire Starter

    Posted the directions,see thread called smoking beef tongue part II

    I had to divide up the post because I had gone over the my word limit for a single post.
    So the 1st half is my post then the reply to myself is the 2nd half.
     
  14. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

  15. Ive Not Had Smoked Tounge But Have Had Pickled Tounge Many Times. It Is Super And Makes A Great Sandwich.enjoy
    Dande
     
  16. dhedges53

    dhedges53 Newbie

    What? People are afraid of tongue? It's a muscle. Like a flank steak. And yet, people who gag at the thought of eating tongue meat have no problem with calves liver. Liver that screens the heavy metals that are present in the ground that all vegetarian animals eat. Tongue is great. Tongue is the perfect sandwich meat. I don't know how a tongue smokes, but I'm about to find out. A tongue, a Boston Butt (sorry to tell most of you on this board, but a Boston Butt is a front shoulder". C'mon people, get your freakin' act together. The butt is the front shoulder. The ass end is a ham. Am I the only one who knows that? I don't think so.
     
  17. rivet

    rivet Master of the Pit OTBS Member

    Beef toungue is an excellent meat if prepared properly. Boil it/simmer it and peel the skin. What's left is a delicious, very tender meat that is excellent sliced....sandwiches, tacos...whatever.

    We eat everything but the oink in pork, so no reason to get squeamish on the cow-parts.

    I used to like heart, but I've eaten so much of it, that I now skip it. Prefer chicken livers to beef, but then again it seemed that always on Thursday's as a little kid growing up we had beef liver and onions and brown gravy over mashed potatoes.

    It's all in what you grew up eating, I guess.
     
  18. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    We routinely had tongue at the store. We'd sell it fresh, then pickle it and sell it pickled, then smoke it and sell it smoked. We'd have 3 pans of it at all times; fresh, pickled and smoked. In the fall we'd have calves tongue also, and in the spring after spring hog kill have pig's tongue too.
    We'd bake them usually, cut the skin off and slice and serve with horseradish and limburger and old cheddar cheese. Loved the pickled tongue with pickled eggs, sausages and beer (back then was Black Label beer... don't know how I ever drank that stuff! Switched to Pabst and Schlitz later on, TG!). Cooked with saurkraut also along with hocks and oxtails too.
     
  19. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I've always liked practically all offals - tongue, heart, liver (calves liver is out of this world! Flour it, fry it with onions and bacon.. serve with mashed potatoes and a veggie.. delicious!), calf thyroid gland (sweetbreads), brains, oxtails, pig ears and snouts, hocks and feet, pigs tails, tripe, kidneys, turkey and chicken giblets (gizzard, heart and livers) and giblet gravy, beef lips, testicles (calf and beef), cheek, pork rind, and so on.. you name it! It's all meat and served right it's all good! (Deep fried pig ears with smoked salt are delicious!)
     
  20. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    You tell'em Pops! These kids from my generation don't know good food!
    Heart is actually good on the grill...just seared and seasoned. It has a flavor similar to filet. So I say don't be such a pansy and try every thing twice. Just in case it was fixed wrong the first time!
    SOB
     

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