Beef tongue

[Arwin]

Normally I use to cook beef tongue in salt water but when I found a recipe for smoked tongue I decided to give it a try...

Took a beef tongue

Made a brine

And let it swim for eight days

After eight days, I took it out of the brine and let it dry

Smoked it with some oak, low temp for a few hours and then at 250, foiled it after 5 hours with some water and took it off after eight hours.

Thanks for watching!

 

[Wolgast]

Dunno´no mate! Even an ELK Heart looks more apetizing..(not like i would eat myself full on that). Best tung ive seen though.(doesent say mutch). Ill try a little snack. If it was good ill stop there..If it was bad....

But i sure love these posts. 10/10½!

 

[Tony R]

I love beef tounge!! What was the temp when you wrapped the tounge? And the temp when you took it out of the smoker?

 

[Carlos Lopez]

Smoked lengua?? I gotta try that. I sure do love me some tacos de lengua!

 

[Arwin]

I love beef tounge!! What was the temp when you wrapped the tounge? And the temp when you took it out of the smoker?

I don't know, didn't measure it.

 

[Brad Olson]

Different and interesting, Arwin!

 

[Chris Lynch]

How did it taste?

 

[Mike Coffman]

Very interesting post Arwin!

 

[Geir Widar]

I do this before every Christmas.
http://tvwbb.com/showthread.php?37917-How-now-brown-cow&highlight=Tounge
I use it cold in thin slices with bread and butter. Seems like you didn't remove the very tough skin before smoking. You did not eat the skin?

 

[Jim Lampe]

EXCELLENT ARWIN!!

I'll tellya something, prepare it ANYWAY you like, serve it up without telling your guests and i'll bet you my last stinking dollar, peso, Euro whatEVER, They Will Like It!
AND
come back for MORE!

EXCELLENT ARWIN!!!
did i say that already??!!

 

[Bob Mann]

Looks really good Arwin, not your every day BBQ!

 

[Scott Dace]

I've been kicking around the idea of doing a tongue also. I heard it has the texture of pot roast and kinda tastes like it. All the info I've read about tongue, they blanch it then peel the skin off. Is there another way?

 

[Geir Widar]

I've removed the skin before smoking, it requires very sharp knives and some patience. The skin is very tough, I have never used knives on any meat like it.

 

[Ed M.]

Looks real good, Arwin! I've never had beef tongue, but I would give it a try.

 

[Steve Porter]

Jim is so right! Arwin, it looks great! Yummmmmmmmmmmm! I've got to try it, how about some more details on your brine.

 

[Matt H]

The food that tastes you back

 

[Mike Cosgrove]

I see those in the store and always consider it, looks like winner to me.

 

[S Riddell]

Looks interesting...never thought I'd say this, but I'd try some of that tongue

 

[Michael C.]

I don't think I could eat beef tongue, but I enjoyed viewing the pics and the brining process. Thanks for sharing!

 

[Tony R]

I've been kicking around the idea of doing a tongue also. I heard it has the texture of pot roast and kinda tastes like it. All the info I've read about tongue, they blanch it then peel the skin off. Is there another way?

I boil with an onion until I can peel the skin easily. So I'm guessing it can be smoked until the skin comes off? I'm going to experiment soon... Now I'm curious.