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Tri Tip and Tongue: Offal, but delicious!

blind99
blind99 Posts: 4,974
in EggHead Forum
Two firsts for me last night.

The whole tongue was about 3 pounds.  It was a fresh tongue, and had a pretty amazing fresh meat smell.  I took the back 2/3 of it, and trimmed off the skin, then cut small fillets.  Some of them were marinated in a soy-based marinade, and a few (see first pic) were seasoned with salt and pepper.  They were grilled for a few minutes on each side.  It was a little chewy, but the flavor was out of this world.  It had all the flavor of a ribeye.  

The tri tip was from the same local farm.  Lightly seasoned with Mickey's rub, then grilled direct at 350 as you guys recommended.  Pulled when the thickest part was between 120-125 and rested about 10 minutes (while the tongue cooked).  Served with chimchurri sauce, though the meat stood on its own just fine.  The tri tip was delicious and I'm looking forward to making it again!



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Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Comments

  • DMW
    DMW Posts: 13,836
    Nice!  =D>

    I need to try tongue.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,458
    That looks great!! Never had tongue but would def try it.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • johnmitchell
    johnmitchell Posts: 7,362
    Interesting cook...I have only ever eaten tongue as a cold cut.. =D>
    Greensboro North Carolina
    When in doubt Accelerate....
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  • bettysnephew
    bettysnephew Posts: 1,191
    I love lengua (tongue) at the local taquiera.
    A poor widows son.
    See der Rabbits, Iowa
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looks great! Only had tongue in a sauce. Like to try it on its own.
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  • blind99
    blind99 Posts: 4,974
    Thanks! I'm planning to try more offal. Next up are rocky mountain oysters. Then id like to do heart and kidney.

    I think the tongue might be better with a low slow or a braise to tenderize it. Next time.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • anton
    anton Posts: 1,813
    You did that tri-tip ,justice. The tounge is better low and slow, or braised like a pot roast, good stuff. Your cook looks delicious!
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • gdenby
    gdenby Posts: 6,239
    Good work! On the one hand, I'm glad for your success. On the other, it just means more people will be going after tongues, and then hearts, etc. When I started cooking hearts, they were as inexpensive as good chicken, sometimes less. Maybe a buck a pound. While the price is still pretty good, it keeps going up.

    As has often been noted, classic beef steaks are from about 5% - 7% of the carcass weight. The heart, a whole lot less. Only 1 per animal, and maybe .5% of the carcass. Talk about a rare treat... 

    Get 'em while you can.
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  • stemc33
    stemc33 Posts: 3,567
    Very nice @blind99‌. Two thumbs up :-bd
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • blind99
    blind99 Posts: 4,974
    Thanks guys for the nice comments! @stemc33‌ hopefully the prices out there didn't rise too much :) the leftover tritip was great
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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