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Tongue-Tied Tacos

smokingalsmokingal Posts: 391
edited March 9 in EggHead Forum

While perusing my freezer, I found the beef and lamb tongues I purchased this past summer
and decided it was time to put them to use.  The goal was to infuse them with more flavor than
I typically encounter when ordering from restaurants, along with adding a nice layer of smoke.

 

Such weird looking things.  They were given a good scrubbing and marinated overnight in
Mojo.

 

 

The tongues were pulled from the marinade the next day.  An onion-tomato-garlic based sauce was crafted by rendering some beef bone marrow, sauteing garlic, adding sweet onions, cilantro and tomatoes, then topping it off with bone broth and cooking until the liquid had reduced. When the sauce had cooled, it was added to FoodSavor bags along with the tongues.

 

 

The tongues were cooked sous vide for 36 hours at 165F, placed in a water bath until cooled,
peeled, and then smoked on the Egg at 180F with hickory, oak and cherry wood until they had
taken on a nice mahogany color.

 

 

Sweet corn tomalito was cooked as a side.

 

 

The beef and lamb tongues were diced for tacos and the liquid collected from the sous vide
cook was used to quickly fry the meat.  Tortillas were warmed and dinner was served.

 

 

 

The tongue tacos I’ve tried in the past, albeit tasty, were on the bland side.  These bad boys
did not suffer from that problem.  From the initial marinade to the sous vide cook, so much
umami had been infused, with the kiss of smoke bringing all the flavors home.  This was truly
an enjoyable meal.  It’s been ages since I’ve had sweet corn tomalito and it was as delicious
as I remembered.  Good eats.

It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate

http://barbecueaddict.com

Comments

  • lousubcaplousubcap Posts: 19,278
    I knew a great cook and presentation were waiting when I opened this thread.  You did not disappoint.  Outstanding as always. I wish I had one-tenth of your creativity and skill.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • bluebird66bluebird66 Posts: 2,292
    That's a great cook!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • BotchBotch Posts: 7,872
    Lengua!  
    Looks like you've hosted your photos elsewhere; this page loaded instantly for me, and didn't have to "re-load" the pics if I scrolled back upwards.  Interesting.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • JohnInCarolinaJohnInCarolina Posts: 14,423
    Very very cool.  Always impressed by how you blend all these different components to produce a final product.  Nice work!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • blastingblasting Posts: 6,262

    That is an impressive cook!

    Phoenix 
  • bgebrentbgebrent Posts: 19,126
    Great cook. 
    Sandy Springs & Dawsonville Ga
  • lkapigianlkapigian Posts: 4,775
    Love Lengua !
    Visalia, Ca
  • alaskanassasinalaskanassasin Posts: 1,638
    You didn’t have to skin them?
    South of Columbus, Ohio.
  • I'm totally tongue tied  =)
  • smokingalsmokingal Posts: 391
    @alaskanassasin The tongues were skinned and the skins came off in one piece.  The skinned pics are numbers 3, 4 and 5 after the ice bucket shot.  The taste buds on the back of the tongues were pretty visible even after the skin removal, but got cut off after the smoke.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • alaskanassasinalaskanassasin Posts: 1,638
    Cool, I heard they were a pain to skin. Thanks looks good!
    South of Columbus, Ohio.
  • THEBuckeyeTHEBuckeye Posts: 4,150
    Uh, no
    New Albany, Ohio 

  • smokingalsmokingal Posts: 391
    @THEBuckeye I get that it looks weird, but the meat is delicious.  I know people who will happily gorge on chitterlings and turn up their nose when they hear that tongue meat is tasty.  I personally prefer to eat meat from an animal's intake and upkeep and leave the food processing and output areas alone.  To each his or her own.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • alaskanassasinalaskanassasin Posts: 1,638
    @sgh shots fired!
    South of Columbus, Ohio.
  • CornholioCornholio Posts: 420
    I usually get a lengua taco or two when we hit up local taquerias, nothing too odd about the texture and they are tasty.  I live in So Cal where hole in the wall taquerias are common. My wife is Mexican (doesn’t speak a lick of Spanish though) and many family gatherings include so good lengua tacos.  

    I do not care for the tripe in menudo though, texture just isn’t something I can get myself to enjoy.  
  • smokingalsmokingal Posts: 391
    edited March 11
    @sgh shots fired!
    @alaskanassasin ???

    Cornholio said:
    I do not care for the tripe in menudo though, texture just isn’t something I can get myself to enjoy.  
    @Cornholio You and me both.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • SGHSGH Posts: 26,195
    @smokingal
    Simply a phenomenal post. Nicely done👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 

    Grab’em by the Pelosi !!
  • ThatgrimguyThatgrimguy Posts: 4,073
    Yabbadabba doooooo!!!!   I'd destroy those tacos!
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • StubbyStubby Posts: 134
    I never thought tongue could look good.. nice job and great pics.
    XL.......for now

    Kernersville, NC
  • EggcelsiorEggcelsior Posts: 14,263
    You'll have to do tripe next. Or tacos de sesos. I have a local taco place that does all of the above. I love the squeaky chew tripe can have. Like meat curds.
  • blind99blind99 Posts: 4,421
    home run!  

    offal cooks area great - i think people (or maybe just me) would do them more if it didn't cost just as much per lb to get tongue as skirt steak.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • TeefusTeefus Posts: 835
    I applaud your effort and impressive results. That said, I'll take a hard pass on the lengua. It's available in many of our local taquerias. I'm more of a Tacos de pescado kind of guy (grilled please).
    Michiana, South of the border.
  • thetrimthetrim Posts: 8,516
    Awesome job on this one!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • JohnnyTarheelJohnnyTarheel Posts: 5,766
    Wow.. you continue to impress....Great cook and documentation.....
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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