tom b
somebody shut me the fark up.
- Joined
- Oct 12, 2015
- Location
- Temecula, CA
Tony for some reason I don't want to eat tongue but those tacos are awesome
After its thawed out use a very sharp knife. Once you start you will realize how easy it is to trim the skin. The. Season and smoke as usual.
Tony,
I sincerely thank you for the suggestion. I will thaw the tongue and use a very sharp knife, as suggested.
Your spice mixture looks to be very much different from what I'd probably use on a beef tongue.
Is there any chance that you'd kick me (and us) in the direction that you'd choose for smoking a beef tongue for lengua tacos?
If not, no worries. I'm a big pain in the arse, and I'm good at it.
Easily on of the sexiest plates of tacos I have ever laid eyes on, very nicely done. I'm not a fan of seeing it raw, and i think I've only tried it twice, but I would jump into a plate of those anytime.
Looks great tony! When are you going to give us your green salsa recipe?
Tony...how does this version compare to your other one last year you posted here?
http://www.bbq-brethren.com/forum/showthread.php?t=215725&highlight=beef+tongue
I noticed on last year's post you didn't peel the tongue first...thoughts on which you liked better? I've cooked a couple following what you did in 2015. 1st one skin peeled away easily after cooking...2nd time I had to trim it after cooking. Thanks for both recipes!!!!
How would you describe the texture when smoked in this manner? Rubbery, at all? My beef tongue is now thawing.