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Questions about cooking tongue
smokingal
Posts: 1,025
I have some beef and lamb tongues I'm planning to cook in the near future and it's something I've never done before. I see that a number of people have indicated on here that they've done this, but it doesn't appear that they've posted the results of their cooking on the forum. I'm thinking about marinating and cooking the tongues using sous vide first, and then smoking on the BGE. Any input or insights are greatly appreciated.
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
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Comments
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I grew up on Beef and Lamb Tongue. Posted a cook here years back, I have not SV'd one as I just got mine, but that would be the way to go. You can cut the skin off before but that can be a chore for some. I would Salt Only SV 160 for probably 10 hours, the skin should peel right off, then smoke .
Last one I did , I smoked for about 5 hours 250 ish, you can slice and deep fry or do whatever you like with....not for the squeemishVisalia, Ca @lkapigian -
I don't know where my posts are, but I do beef tongues a few times a year. Never done lamb's. Have done pig. Not as good as beef. (All of them used to be really cheap, but the last beef I saw was priced around a cheap steak.)Beef tongue method depends on how the tongue was cut. Sometimes, it includes the "root" at the back. That may have small bits of bone, and some glands than should be cut out. The ones I've had were quite fatty there, w. lots of nice collagen to turn to gel.You might want to brine it for 24 - 48 hours and rinse to remove the slightly organ meat flavor that is there.The main problem is that the "skin," or whatever the covering of the tongue is, is as tough as shoe leather, and spiky besides. Early cooks didn't work well with it on.Cutting it off is hard, even w. a razor. Solution, about 15 minutes in pressure cooker, w. the coating scores. Cuts off or peels off pretty easy then.After that, cut into 3 portions for a full beef tongue, rub as desired, and lo-n-slow, turning a few times, and removing the tip early so it doesn't over cook, being so thin.It is immensely rich, and has an unusual texture when still warm. Sort of pops like some SV ribs do. I typically chill it, and make thin slices as the original lunch meat.
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@lkapigian Thanks for the info. On your last cook, did you remove the skin before or after you cooked it? Also, did you boil it first?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 -
smokingal said:@lkapigian Thanks for the info. On your last cook, did you remove the skin before or after you cooked it? Also, did you boil it first?Visalia, Ca @lkapigian
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gdenby said:I don't know where my posts are, but I do beef tongues a few times a year. Never done lamb's. Have done pig. Not as good as beef. (All of them used to be really cheap, but the last beef I saw was priced around a cheap steak.)Beef tongue method depends on how the tongue was cut. Sometimes, it includes the "root" at the back. That may have small bits of bone, and some glands than should be cut out. The ones I've had were quite fatty there, w. lots of nice collagen to turn to gel.You might want to brine it for 24 - 48 hours and rinse to remove the slightly organ meat flavor that is there.The main problem is that the "skin," or whatever the covering of the tongue is, is as tough as shoe leather, and spiky besides. Early cooks didn't work well with it on.Cutting it off is hard, even w. a razor. Solution, about 15 minutes in pressure cooker, w. the coating scores. Cuts off or peels off pretty easy then.After that, cut into 3 portions for a full beef tongue, rub as desired, and lo-n-slow, turning a few times, and removing the tip early so it doesn't over cook, being so thin.It is immensely rich, and has an unusual texture when still warm. Sort of pops like some SV ribs do. I typically chill it, and make thin slices as the original lunch meat.Visalia, Ca @lkapigian
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@gdenby Thank you for the pics and info, especially about the root and the tip. I've only ever eaten it warm. The best thing I've done in the past few years was to give it a try, from a janky food truck no less. Best tacos I've ever had. I was hooked. I'm looking forward to adding a bit of smoke and seeing what that does for the texture and flavor.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 -
smokingal said:@gdenby Thank you for the pics and info, especially about the root and the tip. I've only ever eaten it warm. The best thing I've done in the past few years was to give it a try, from a janky food truck no less. Best tacos I've ever had. I was hooked. I'm looking forward to adding a bit of smoke and seeing what that does for the texture and flavor.
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it's been awhile since i did tongue. i posted it here:
https://eggheadforum.com/discussion/1176310/tri-tip-and-tongue-offal-but-delicious
the flavor was just fantastic - tasted as good as a ribeye - but it was chewy. i think 24 hours in a 135 degree sous vide bath would make a big difference. i've always wanted to try that and now that you've reminded me i may go look for a tongue.
the problem is that any "odd" meat costs around $10/lb to procure. by the time i trim the outside and the tip, and spend the time, i might as well buy filet!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Can you pastrami one of these, or would that be a waste?
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Legume said:Can you pastrami one of these, or would that be a waste?Visalia, Ca @lkapigian
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@blind99 Yeah, both the beef and lamb tongue costs me some bucks. They have more flavor than most cuts of similarly priced meat, so getting some once in a while isn't so bad.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 -
smokingal said:both the beef and lamb tongue costs me some bucks.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
SGH said:smokingal said:both the beef and lamb tongue costs me some bucks.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 -
smokingal said:
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
You got this licked.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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SGH said:The reason I asked, in my area you can buy the whole beef head (tongue & eyes included) for 25 bucks if you buy it from a slaughter house. Don’t know if that’s a viable option for you or not. But thought I would suggest looking into it just the same.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 -
Paging @20stone.
We had lengua in the mix some time ago. 20stone provided deets:https://eggheadforum.com/discussion/1208910/idle-hands/p3
And prior to having any SV game (or decent food pics game) I did this:https://eggheadforum.com/discussion/1157047/lengua-de-res
Either way, you will end up with some fine eats.
Moar tortillas!!
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Here is how I have done them, but prefer to boil forever and make tacos de lengua as mentioned.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=858697&catid=1
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My recipe is pretty simple.
1)Take meat(tongue)you bought by mistake.
2) open trash can lid
3) throw away
4) close trash can lidRockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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@caliking @TEXASBGE2018 Thanks for the links. I don't know why, but my search using the term 'tongue' the other day only yielded 19 results.
@TEXASBGE2018It'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
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