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Smoked Tongue

 
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BigEZCajun
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Joined: 05 Aug 2011
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Location: New Orleans by way of Kaplan/ Gueydan area.

PostPosted: Wed Mar 28 12 6:42 am    Post subject: Smoked Tongue Reply with quote

There was a BBQ event here in New Orleans this past week end. Hogs for the Cause. One of the catagories was "porkpourri". The winning dish was smoked pork tongue sliders. This got me to thinking. Having grown up in cajun country, it was not unusual to have a beef tongue sitting in the sink on any given morning. They were just never smoked. Has anyone ever smoked one? If you did, how did it turn out?
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Canadian Bacon
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Joined: 06 Sep 2007
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Location: Mississauga ON Canada

PostPosted: Wed Mar 28 12 7:17 am    Post subject: Reply with quote

I'll pass..... Laughing Laughing ..............Taste's like chicken.
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roxy
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Location: Wasaga beach, Ontario

PostPosted: Wed Mar 28 12 7:44 am    Post subject: Reply with quote

Why would ya want to eat tongue when there are ribs and loins and shoulders sirloins, hams, hocks, bellies, tenderloins etc etc etc etc...

Sorry but for me, tongue is right up there with tripe, liver, and all offal.. With the exception of Ox tail..
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BUGSnBBQ
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PostPosted: Wed Mar 28 12 8:38 am    Post subject: Reply with quote

IMHO, some of the best parts of any animal to cook are the things most people discard. Consider southern 'soul food' as an example. Think of the wonderful tastes the slaves created because they were only given the 'leftovers' of the animals to cook with.
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roxy
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Location: Wasaga beach, Ontario

PostPosted: Wed Mar 28 12 8:40 am    Post subject: Reply with quote

BUGSnBBQ wrote:
IMHO, some of the best parts of any animal to cook are the things most people discard. Consider southern 'soul food' as an example. Think of the wonderful tastes the slaves created because they were only given the 'leftovers' of the animals to cook with.


Yeah and we got BBQ as a result but come on.. Tripe.. Brains.. Tongue. Yack..!!
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GF
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Joined: 30 Apr 2011
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PostPosted: Wed Mar 28 12 9:46 am    Post subject: Reply with quote

BigEZCajun, sounds a little crazy....crazy enough to be good. Very Happy
I think you may have a problem with it being too dry though.
Maybe stud it with garlic, brush it with olive oil, and lay some bacon over it?
If you drink enough beers to think it's a good idea to try, please report back. Wink Very Happy
If I have enough beers and try it, I'll let you know. Cool
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Jim38344
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Joined: 04 Feb 2012
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Location: TN now. Back in TEXAS soon.

PostPosted: Wed Mar 28 12 9:54 pm    Post subject: Reply with quote

You can sure tell who ain't never et a tongue sandwich. MMMMM good !! Razz
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cmk07c



Joined: 19 Mar 2012
Posts: 14
Location: Metairie, LA

PostPosted: Wed Mar 28 12 9:55 pm    Post subject: In Town Reply with quote

Cajun,

If you go to the Taqueria Corona on Severn/Elmwood or the Taqueria at Clearview and South 10 Service road you can get a variety of items with cow tongue. I had some a couple weeks ago and it was pretty good. Be warned though, it looks like a tongue. If that tasted that good just cooked on the flat top, I imagine it smoked would be spectacular. Note that was beef tongue and not pork though..
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patruns
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Joined: 03 Mar 2010
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PostPosted: Wed Mar 28 12 11:01 pm    Post subject: Reply with quote

I had smoked tongue sliced very thin on rye many years ago at a Jewish deli. It was fantastic, though they were not happy that I asked for mayo on it.
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MacEggs
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PostPosted: Thu Mar 29 12 12:51 am    Post subject: Reply with quote

My Dad would buy pickled beef tongue all the time when I was a kid.
If done right, it was very tasty. Curious to see how it turns out when smoked.
Keep us posted. Very Happy
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Chef
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PostPosted: Thu Mar 29 12 1:35 am    Post subject: Reply with quote

Not sure about smoking it.
But I will take some lingua tacos reight about now.
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Lea



Joined: 04 Oct 2010
Posts: 3
Location: Tri-Lakes Area Southwest Mo

PostPosted: Thu Mar 29 12 2:04 am    Post subject: Reply with quote

We had beef tongue often for sandwichs. This was before I knew anything about smoking meats. Ours was put in a pressure cooker with peppercorns and other spices. When cooking was complete it was cooled and the skin peeled off to allow slicing. Makes great cold sandwiches doctored with anything you would use on a roast beef sandwich. Great beef flavor, but must be sliced cross grain as it is quite stringy. I would agree it might be dry if smoked as there is very little fat involved.
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Teleking
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Joined: 26 Sep 2007
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PostPosted: Thu Mar 29 12 6:55 am    Post subject: Reply with quote

Do a search as I like to make pastrami out of heart and tongue. Smoke to 155 IT and finish in presure cooker to tenderize. Slice thin when cooled and it's FANTASTIC as a sandwich or Reuben
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Tonybel
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Joined: 09 Feb 2012
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PostPosted: Thu Mar 29 12 8:18 am    Post subject: Reply with quote

I love tongue tacos.
Never ever had them smoked how long would that take? When I make tongue tacos we boil until outer skin peels off like butter.
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coyotero



Joined: 16 Jan 2009
Posts: 16

PostPosted: Thu Mar 29 12 9:36 am    Post subject: Reply with quote

Tongue;

ummmmh, yummy, one of the best part of the cow.

You don't believe me. look it up. settlers and mountain man would just to kill bison take their tongs, and left (look it up) the entire carcass to rot.

Definately a delicacy, it does needs some know how.

put a tonge -or two- in a crock pot with little water, some onion, and herbs, cook it all night, in am, take the "skin" of mince it and " enjoy. Can't find better fare.

JV
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mactoo
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Joined: 25 Nov 2010
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Location: Orillia, ON

PostPosted: Thu Mar 29 12 10:02 pm    Post subject: Reply with quote

Here is some info on smoked tounge

http://forum.bradleysmoker.com/index.php?topic=13021.0
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