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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-17-2013, 06:26 AM   #16
jacob
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Beef Balls(Cowgirl Recipe) is one thing but I absolutely draw the line with the tongue. Them things are gritty and that would hurt. NTTAWWT
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Unread 01-17-2013, 07:26 AM   #17
trufunk
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Never liked Lengua but you've got to try it at least once in your life
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Unread 01-17-2013, 12:19 PM   #18
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I did actually end up smoking one for about 4 hours. But seein how there was some Old English involved I never took any pics. I just don't see how it could be cooked like a butt, because it doesn't have much fat to it. It is a strong muscle with zero fat. I think your best bet is to boil the hell out of it and chop it up and then smoke it. Mine didn't turn out so hot, and it ended up in the garbage. Not to mention I couldn't get over the fact what it was.
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Unread 01-17-2013, 12:30 PM   #19
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Pickled, cooked like corned beef and served on rye bread with plenty of good mustard.

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Unread 01-17-2013, 12:37 PM   #20
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Quote:
Originally Posted by BobBrisket View Post
I love tongue! Great flavor. Two things that turn people off......the way it looks and even once you have cooked the hell out of it........the texture. My mom learned to make it from my Grandma. Their version was boiled, then sliced. After slicing, they get tossed in a hot pan with some oil, lard, or bacon grease and allowed to brown a bit. The sauce is a tomato, celery, onion, garlic, and green peas sauce.......OMG!!! Farking incredible!
That is not so far from what my mom did with tongue. Interesting. The only difference was that she use some sugar to make what she called 'Creole sauce'. It was very good as I recall. I haven't cooked tongue in quite a while.

You can get pig tongue, lamb tongue (blue and somewhat off-putting) and goose tongue in Chinatown. I have never tried the pig or lamb tongue. I kinda think I did try goose tongue, it must not have been memorable though.

As a child, I loved grabbing the raw tongue and 'licking' people, this had a poor risk/reward payoff, but, was still entertaining to me.
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Unread 01-17-2013, 02:07 PM   #21
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It's very common around southern California, almost every corner Mexican joint offers Lengua tacos. I tried it a few times myself but just cannot get into it. Thanks for putting that list together Bandit, it will help a lot of folks down the line.
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Unread 01-17-2013, 02:14 PM   #22
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Lengua tacos are quite popular down here with all the food trucks. Tried 'em, some were better than others.

Not as tasty as I would like (pun intended)
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Unread 01-17-2013, 02:40 PM   #23
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Beef tongue good stuff. Boiled until tender with kosher salt and lots of black pepper corns and some bay leave,remove skin, serve with a good mustard and horse radish sauce and a loaf of rye bred.

Now , leave me alone,don't bother me, I'm eating.
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Unread 01-17-2013, 02:47 PM   #24
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Love it! All the mom and pop taquerias here have them and quite a few are excellent! However, I can only get them for me, and as to cooking one, well, I'll lose that vote everytime.
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Unread 01-17-2013, 03:03 PM   #25
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My parents boil it for hours, then ad garlic, allspice and bay leaf to it (cut a small incision and insert)... delicious! I often thought about smoking it, but didn't think it had enough fat , so it would just dry out...

Let me know how it goes!
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Unread 01-17-2013, 04:56 PM   #26
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Quote:
Originally Posted by landarc View Post
That is not so far from what my mom did with tongue. Interesting. The only difference was that she use some sugar to make what she called 'Creole sauce'. It was very good as I recall. I haven't cooked tongue in quite a while.

You can get pig tongue, lamb tongue (blue and somewhat off-putting) and goose tongue in Chinatown. I have never tried the pig or lamb tongue. I kinda think I did try goose tongue, it must not have been memorable though.

As a child, I loved grabbing the raw tongue and 'licking' people, this had a poor risk/reward payoff, but, was still entertaining to me.
If I had a choice, I'd take pig or lamb tongue anyday. MUCH more tender. The sauce my mom and grandma make has a bit of a light colored roux along with it. I've never seen my mom make it, but I do believe it's some type of thin sauce she starts it off with and the tomatoes and stuff add their juices to it as well. Another key is to slice or dice thin and small. That helps a bit with the texture.

LMAO!!! That would have been my grandfather going after us with it!
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Unread 01-17-2013, 05:09 PM   #27
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You forgot this one BBQ Bandit...this was one was also delicious.

http://www.bbq-brethren.com/forum/sh...d.php?t=131800
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Unread 01-17-2013, 07:28 PM   #28
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I remember that my Mom used to cook it back in the days when my Dad raised cattle. I have had any for many decades. I might have to give it a try.
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Unread 01-17-2013, 11:36 PM   #29
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I would give it a try if it ended up in my fridge might have to add this to the to do list.
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