Jim Lampe
TVWBB 1-Star Olympian
My first thoughts of making this came back in August. Bought the tongue last week... prepped it by boiling it yesterday, then peeled the skin off, wrapped it in Saran and into the fridge. It'll be added to the smoker later today (Saturday).
(Italicized words are links to web pages and or additional photos)
Picked up the head from Harry Hansen's yesterday, called my BIL over with his sawsall...
...decided to cut off the nose portion and the lower mouth part (with the teeth).
There is no meat lost there and I can use the room inside the 22" WSM.
The head was seasoned with granulated garlic powder & roasted granulated onion powder, cumin, pepper and (i forget...)
I will be using the lower rack over the water pan... I used U-clamps for handles on the cooking grate to make lifting it out easier.
The water pan has two foiled clay saucers inside, a smaller one inside a larger one. Hopefully, this will help maintain the temps i'm looking for. The water pan is then foiled all around for easy clean up afterwards.
Last night, I tossed a few pieces of hickory in a bucket of water. Soaked them to have them smolder longer. We'll see if that works.
And that brings us to Today!
It's a beautiful sunny day in Raymond Wisconsin, a bit cold, butt we'll take it!
Started the fire using a propane gun, only wanted a few coals lit... then dropped on a hunka hickory.
Once it got going, the foiled cabeza was added to the bottom rack of the WSM.
I did buy banana leaves (lots of them) butt decided foil is too easy to use.
So.... there it stands... smokin' away.
The goal is to cook this in the range of 200ºF to 225ºF. At this time of typing, it is at 265ºF.
Vents have been closed to allow very minimum air. We'll see how it goes.
More photos and fun to follow....
Thanks for visiting!
(Italicized words are links to web pages and or additional photos)
Picked up the head from Harry Hansen's yesterday, called my BIL over with his sawsall...
...decided to cut off the nose portion and the lower mouth part (with the teeth).
There is no meat lost there and I can use the room inside the 22" WSM.
The head was seasoned with granulated garlic powder & roasted granulated onion powder, cumin, pepper and (i forget...)
I will be using the lower rack over the water pan... I used U-clamps for handles on the cooking grate to make lifting it out easier.
The water pan has two foiled clay saucers inside, a smaller one inside a larger one. Hopefully, this will help maintain the temps i'm looking for. The water pan is then foiled all around for easy clean up afterwards.
Last night, I tossed a few pieces of hickory in a bucket of water. Soaked them to have them smolder longer. We'll see if that works.
And that brings us to Today!
It's a beautiful sunny day in Raymond Wisconsin, a bit cold, butt we'll take it!
Started the fire using a propane gun, only wanted a few coals lit... then dropped on a hunka hickory.
Once it got going, the foiled cabeza was added to the bottom rack of the WSM.
I did buy banana leaves (lots of them) butt decided foil is too easy to use.
So.... there it stands... smokin' away.
The goal is to cook this in the range of 200ºF to 225ºF. At this time of typing, it is at 265ºF.
Vents have been closed to allow very minimum air. We'll see how it goes.
More photos and fun to follow....
Thanks for visiting!
