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BigEZCajun Newbie
Joined: 05 Aug 2011 Posts: 51 Location: New Orleans by way of Kaplan/ Gueydan area.
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Posted: Wed Mar 28 12 6:42 am Post subject: Smoked Tongue |
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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? _________________ 6.5, 10 and 20 gallon Jambalaya Pots
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Canadian Bacon BBQ Super All Star

Joined: 06 Sep 2007 Posts: 13547 Location: Mississauga ON Canada
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Posted: Wed Mar 28 12 7:17 am Post subject: |
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I'll pass..... ..............Taste's like chicken. _________________ Horizon Offset (Marshall RD Special)
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Wed Mar 28 12 7:44 am Post subject: |
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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.. _________________ Chargriller Akorn
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BUGSnBBQ BBQ Super Pro

Joined: 29 Jul 2010 Posts: 3981 Location: Smyrna, Georgia
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Posted: Wed Mar 28 12 8:38 am Post subject: |
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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. _________________ The Matt Ryan of LIARS! (#2)
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Wed Mar 28 12 8:40 am Post subject: |
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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..!! _________________ Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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GF BBQ Super Pro

Joined: 30 Apr 2011 Posts: 2792 Location: Greenwich, CT.
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Posted: Wed Mar 28 12 9:46 am Post subject: |
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BigEZCajun, sounds a little crazy....crazy enough to be good.
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.
If I have enough beers and try it, I'll let you know.  |
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Jim38344 BBQ Fan
Joined: 04 Feb 2012 Posts: 162 Location: TN now. Back in TEXAS soon.
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Posted: Wed Mar 28 12 9:54 pm Post subject: |
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You can sure tell who ain't never et a tongue sandwich. MMMMM good !!  _________________ All's well that ends.......... |
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cmk07c
Joined: 19 Mar 2012 Posts: 14 Location: Metairie, LA
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Posted: Wed Mar 28 12 9:55 pm Post subject: In Town |
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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 BBQ Super Pro

Joined: 03 Mar 2010 Posts: 3193 Location: Long Island, New York
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Posted: Wed Mar 28 12 11:01 pm Post subject: |
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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. _________________ Pat
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MacEggs BBQ Super Pro

Joined: 20 Dec 2010 Posts: 1740 Location: Barrie, Ontario, Canada
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Posted: Thu Mar 29 12 12:51 am Post subject: |
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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.  _________________ "If the women don't find you handsome, they should at least find you handy."
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Chef BBQ Pro

Joined: 13 Apr 2010 Posts: 855 Location: Lytle, Texas
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Lea
Joined: 04 Oct 2010 Posts: 3 Location: Tri-Lakes Area Southwest Mo
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Posted: Thu Mar 29 12 2:04 am Post subject: |
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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. _________________ Good-One Open Range Reverse Lid
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Teleking BBQ Super Pro

Joined: 26 Sep 2007 Posts: 4139 Location: Maine
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Posted: Thu Mar 29 12 6:55 am Post subject: |
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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 _________________ “Franken Smoker”
“The Bride of Franken Smoker” |
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Tonybel BBQ Fan
Joined: 09 Feb 2012 Posts: 166
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Posted: Thu Mar 29 12 8:18 am Post subject: |
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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
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Posted: Thu Mar 29 12 9:36 am Post subject: |
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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.
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mactoo BBQ Fan

Joined: 25 Nov 2010 Posts: 184 Location: Orillia, ON
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