DjPorkchop
is one Smokin' Farker
- Joined
- Sep 25, 2013
- Location
- Marion,IL
That tongue looks fantastic! I would take a few.
It seems the OP does not want to answer questions or does not notice them which is too bad. Too bad for me, as I saw fresh beef tongue at an old fashioned butcher shop today (locally raised beef, grass fed, etc) which set me back $25 at $5/lb for two tongues. I picked up tortillas and cilantro and will make tacos too. But the traditional method is to boil the tongue or braise for three hours with garlic, onion, and bay leaves. I am not sure smoking it is a good idea but I am certainly interested in putting a rub on it and using my BGE to slow cook it at 275 as he described. My questions mirror those already asked; how the hell did you get that membrane off without parboiling it first for 30 minutes or so?
Looks great, care to share your tomatillo recipe?
Nice lengua y'all! I've only peeled after cooking, how easy does the membrane come off when it's raw? Much knife work involved or does it just pull? My tongues are usually always frozen, then thawed, if you think that matters.
After showing Momma your pictures (and reminding her of the really good lengua tacos we would get back in Fort Wayne, IN), she's agreed that I can give it a try this weekend.
I'm with MrChrister in that our beef tongue will be frozen. Thaw completely, then try to skin before the rub/smoke process?
I guess I need to do some research on a good rub for this baby, as I have different tastes depending on the beef I'm cooking (steak/carne asada/brisket/ribs). Any chance you'd kick me/us in the "Right" direction?
Many thanks for the inspiration... Those photos are so nice, I can nearly taste it as you sliced/chopped it!
Well I have a tongue in the freezer I forgot about. And was wanting to do something different on Memorial day so now I have my answer . Looks great. Thanks
Never cooked one before so the more info the better.
About how long is the cooking process? thanks
I've never peeled it before boiling it. Does it peel or do you just have to trim it up with a knife?
That looks fantastic btw. Lengua is delish!
Looks like I'm the the only one intrigued on the pre-boil peel.
It seems the OP does not want to answer questions or does not notice them which is too bad. Too bad for me, as I saw fresh beef tongue at an old fashioned butcher shop today (locally raised beef, grass fed, etc) which set me back $25 at $5/lb for two tongues. I picked up tortillas and cilantro and will make tacos too. But the traditional method is to boil the tongue or braise for three hours with garlic, onion, and bay leaves. I am not sure smoking it is a good idea but I am certainly interested in putting a rub on it and using my BGE to slow cook it at 275 as he described. My questions mirror those already asked; how the hell did you get that membrane off without parboiling it first for 30 minutes or so?
Looks like filleting a fish. I might try this Monday.
How to strip off skin of Beef-Tongue 牛タンã®ã‚€ãæ–¹ - YouTube