My lengua experiment...

[Tony R]

I'm doing my experiment cook. Beef tounge. We usually boil with a whole onion, salt, pepper. It takes about 3-4 hours and according to my wife its done until the tounge skin comes off very easy.. I'm going to do this in my smoker and treat it like a brisket. Except I'm not looking for a temp to finish.....here's my little tease. More pictures to follow tomorrow regardless of result...

If I screw this up I can order pizza from jerseys pizza. ( I think Morgan knows what I'm taking about)

It was a success!!! the beef tounge came out perfect!!! better than expected...

I seasoned with salt and pepper. Garlic and onion powder. Smoked with kingsford only running a temp of 250. It took 6 hours 22 min. internal finish temp was 212. I foiled at 160. Skin came off like butter. Here are some pictures and to be honest I will never boil tounge again. Thanks for looking.

 

[Morgan C.]

My wife and I got a kick out of that!!! Too funny...yep we know the place!(personally I'd probably start with the pizza but that's just me!)...

Never been to that particular market though my wife says she had before but prefers Cardena's!

Good luck Tony!

 

[Tony R]

My wife and I got a kick out of that!!! Too funny...yep we know the place!(personally I'd probably start with the pizza but that's just me!)...

Never been to that particular market though my wife says she had before but prefers Cardena's!

Good luck Tony!

Lengua in our culture is given to toddlers because its so tender. Then we gradually move up to carne asada... But a jerseys pizza with everything extra cheese and extra sauce is the best!!!

 

[Mike Cosgrove]

Thats a big ol tongue, doesnt look very good but Im sure the finished product is just fine.

 

[Tony R]

Thats a big ol tongue, doesnt look very good but Im sure the finished product is just fine.

I hope so...

 

[Michael C.]

Good luck on the cook, looking forward to seeing the final pics

 

[Jim Lampe]

Tony, you'll LOVE IT!!
if you don't, foil wrap it and send it to Raymond Wisconsin 53108.
The postal lady will take it from there!

and your wife is correct, listen to her.
3-4 hours, the skin peels off like peelin' a banana, then smoke it. AWESOME stuff man!

 

[Tony R]

Tony, you'll LOVE IT!!
if you don't, foil wrap it and send it to Raymond Wisconsin 53108.
The postal lady will take it from there!

and your wife is correct, listen to her.
3-4 hours, the skin peels off like peelin' a banana, then smoke it. AWESOME stuff man!

That's funny she said it will peel like a ripe mango.

 

[Joe InJersey]

 

[Wolgast]

Looking forward to it!

 

[JimK]

Very cool. Every time I see one of these cooks, I'm amazed at the size of the tongue.

 

[Mike Coffman]

Waiting for the final results.

 

[Tony R]

Tony, you'll LOVE IT!!
if you don't, foil wrap it and send it to Raymond Wisconsin 53108.
The postal lady will take it from there!

and your wife is correct, listen to her.
3-4 hours, the skin peels off like peelin' a banana, then smoke it. AWESOME stuff man!

I'm going to do it in the smoker only Jim. Hopefully it comes out good.

 

[Dwain Pannell]

Way back when, when my uncle, dad, and the fellas would BBQ tounge we "almost teens" would flip out. Ever since then I secretly wish I would have been more open to the idea. Those guys really put out some good BBQ in that old Fridgidaire cooker behind the barn.

 

[Paul Kastner]

looking forward to seeing the finished product.

 

[Bob Mann]

We all await . . .

 

[Tony R]

It's done and it was delicious !!!!

 

[Morgan C.]

Ok I take it back...this looks way better than pizza!!

Man yum!!!

 

[S Riddell]

I wasn't too sure about the pre-cook pictures, but that plated picture wipes away any doubt. Pass me a plate!

 

[Brian Dahl]

Beautiful lookin' tacos, Tony. I don't know if I could ever convince Cindy to try tongue.