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Guidance for beef tongue
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HellrodKC
Posts: 174
So the fiance is out of town this weekend on a girl's trip, so I decided to try something I don't think she would be thrilled to eat... Beef Tongue.
I'm hoping to stop by the butcher after work this afternoon to pick one up. I've been doing some research and a lot of recipes call for a brine/wet cure. Don't have the time for that, but I think I can make it work without it. Let me know what you think of my plan....
-Simmer/boil the whole tongue in water, with bay leaves, peppercorns, maybe some lemon.
- Remove from liquid and cool enough to handle. Peel outer skin, remove any glands/dense fat/etc.
-From here, treat like a brisket. Cover with mustard, season with S&P, or maybe Pastrami spices. Onto the egg at 275 or so until slicing tender. Was hoping to slice thin for sandwiches.
Any glaring issues you see in this plan? What internal temp should I be aiming for, 200ish?
Thanks everyone! I'll be sure to grab plenty of pics along the way
I'm hoping to stop by the butcher after work this afternoon to pick one up. I've been doing some research and a lot of recipes call for a brine/wet cure. Don't have the time for that, but I think I can make it work without it. Let me know what you think of my plan....
-Simmer/boil the whole tongue in water, with bay leaves, peppercorns, maybe some lemon.
- Remove from liquid and cool enough to handle. Peel outer skin, remove any glands/dense fat/etc.
-From here, treat like a brisket. Cover with mustard, season with S&P, or maybe Pastrami spices. Onto the egg at 275 or so until slicing tender. Was hoping to slice thin for sandwiches.
Any glaring issues you see in this plan? What internal temp should I be aiming for, 200ish?
Thanks everyone! I'll be sure to grab plenty of pics along the way
Comments
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I would Look up Tony_and_maribel on instagram then shoot him a DM, he cooks beef tongue frequently and it always looks great. He is also on the weber and the BBQ brethen forum.
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I still have 2 in the freezer and haven't done anything with them yet. I like your plan.XL,L,SWinston-Salem, NC
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your plan sounds great. if you want it tender, you definitely need a long cook of some sort. the distal 1/3 of the tongue has little meat so you can pretty much lop it off. for the rest, it'll be clear what part is meat. which, by the way, is delicious! thanks for posting, this makes me want to go grab a tongue, or some maybe beef cheeks.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I've been doing tongue, both on and off the Egg a couple times a year for sometime.
Here's what I've learned.
If you want smoked tongue, the outside skin, some of which is about as coarse as sand paper, must be removed. Even cooked, it is too tough, and the smoke doesn't penetrate much. Here's a shot of a tip cross section.
It can be cut off uncooked, but it takes a razor. Boiling helps. Doesn't need anything in the water. Pressure cooking for 10 min at 15 psi works best.
Depending on how the tongue was processed, it may need to be cut into several pieces in order to cook evenly. For a whole tongue that includes most of the "root," I do 3 pcs. Just rub as desired after removing the "hide."
Standard lo-n-slo set up. Because of the size of the portions may be done in 2.5 hrs.
Left to right: The "root," which is much like a roast. Has fat and connective tissue, sometimes some small bones and arteries that can be cut away. The top rear portion. Some lines of connective tissue that need melting, ie, cook to at least 180F. The tip, which is about 50/50 muscle fiber and connective tissue, even;y distributed. Hard to get just right. Not enough, still sort of chewy. To much, noticeably dry.
And finished.
Tends to be very rich. A texture a little like bologna, but possibly very smokey. I rarely eat more than a few slices at a time. Makes good cold sandwiches, your choice condiments. The fattier portions reheat nicely cubed up for appetizers.
Have fun. They used to be really cheap, far less than ground beef. Ones I've seen for the past few years have been above $4/lb.
I've also done bison and pig tongues. The pigs were harder 'cause they were small, hard to trim, and easily over cooked.
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THEBuckeye said:Guidance?
Don'tKeepin' It Weird in The ATX FBTX -
You don't have time to brine/soak out but next time she is out of town this works well.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=858697&catid=1
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I have never done them on the egg. I put them in the crock pot and let them go. It takes a long time to cook but is a hit in my house. As mentioned it used to be very cheap, but now it's 5.99lbs here so I don't do them often at that price.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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I made tacos a while ago. Turned out well.
http://eggheadforum.com/discussion/1157047/lengua-de-res
I want to try smoking tongue sometime. Yours looks mighty fine, @gdenby !#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Kinda like Sweetbreads.....Sometimes you just don't want to know.New Albany, Ohio
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Beef tongue is one of my greatest childhood memories... Whenever I would get to go to Grandma's for a few days or a week, the folks would meet Grandma halfway, and Grandma would stop on the way back to town at the Co-op Locker Plant and get a tongue. She'd boil it for 4 hours with the spices you mentioned, and we'd have tongue sandwiches on white bread for supper, and lunch the next day. I still do it the same way, haven't tried smoking one. Best sandwich ever
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Basscat said:Beef tongue is one of my greatest childhood memories... Whenever I would get to go to Grandma's for a few days or a week, the folks would meet Grandma halfway, and Grandma would stop on the way back to town at the Co-op Locker Plant and get a tongue. She'd boil it for 4 hours with the spices you mentioned, and we'd have tongue sandwiches on white bread for supper, and lunch the next day. I still do it the same way, haven't tried smoking one. Best sandwich ever
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