Let's try something different but delicious....


 
Tony R

Tony R

TVWBB 1-Star Olympian
Lengua or beef tongue went on the wsm. Used lump and got temps up to 275-300.

508FEF1E-4FCB-4CC1-A3F0-080385DBEFB2.jpg


No water pan was used.
Seasoned only with salt, pepper, onion and garlic powder. Some wosterchire.

235763E8-F2AD-47EC-A288-94E56AF364C4.jpg


This was smoked for 6 hours.

0AA6EEBC-BFC2-477B-8D1D-4FD93D246708.jpg


Plated and ready to eat.

D8848FA9-D159-4F0E-B86A-829B930ACEAF.jpg


Thanks for looking

Tony and Maribel
 
That looks pretty dang good Tony. I acutally had Lengua while in Puerto Vallarta in 2012, we'd been doing the walk and I was dared to try it, I did and the next thing you know we were all sitting down and having some. It really is quite good. Did not have it smoked though, yours looks amazing. I'm impressed you get six hours out of your lump?

I use royal oak, and there's no way I could get six hours out of it, especially at 275+
 
ChuckO said:
That looks pretty dang good Tony. I acutally had Lengua while in Puerto Vallarta in 2012, we'd been doing the walk and I was dared to try it, I did and the next thing you know we were all sitting down and having some. It really is quite good. Did not have it smoked though, yours looks amazing. I'm impressed you get six hours out of your lump?

I use royal oak, and there's no way I could get six hours out of it, especially at 275+
Click to expand...

Yes and I still had some left over lump which I used in yesterday's cook. I used royal oak also. Maybe my wsm is well seasoned???
 
I love tacos de lengua. I've never tried making it myself however. There is a great taco shop in Denver that does lengua. We always go there after Bronco or Rockies games.

Is there anything to know on how to prep it? also, after it's cooked, do you just shred the whole thing?
 
It's always nice to see something different here. Never have had it though. But, doubt if the wife would bring it home.
 
well Tony, you're getting closer to the head of the cow...
when I saw the title of this thread, thought for sure you went vaca cabeza! but your breakfast lunch or dinner looks GREAT!!

reminds me to buy some la carrillada de vaca very soon.

dumb question: do you make your own salsa verde?
 
If you served it up without explanation most people would give rave reviews. But let them see you cook it and you'll get a mixed crowd. Your tacos de lengua look outstanding.
 
Tony i would eat that anyday of the week and twice on Sundays....awsome colour on it! He who dares wins!!
 
HVanorden said:
I love tacos de lengua. I've never tried making it myself however. There is a great taco shop in Denver that does lengua. We always go there after Bronco or Rockies games.

Is there anything to know on how to prep it? also, after it's cooked, do you just shred the whole thing?
Click to expand...

I just seasoned and smoke it. Then I chop everything after I remove the skin.
 
Looks good. Tongue is an old family favorite. We boil it, slice it and cook it in roasted red pepper sauce for a few hours. Just served it to guests on the Fourth of July and it was a hit. Great cook.
 
You must log in or register to reply here.

 

Back
Top