smoking I Got Your Beef Tongue Right Here, Fella! BANG!!!

[Roguejim]

Wrapping up the Memorial Day weekend with a BANG, if I do say so myself.  A very non-traditional smoked beef tongue, cooked over charcoal/hickory on the Big Poppa Del Rogue.
 
Got a caption?  It's about a 9-incher...Keep it tasteful, boys...


 
Skinned and gnarly.

 
Made a quick rub of kosher salt, coarse ground pepper, granulated garlic, cayenne, and oregano.

 
In the Big Poppa Del Rogue.  Took about 90 minutes at around 288F.

 
160F.  Wrapped the 9-incher in foil at this point with a splash of Sierra Nevada Ruthless Rye IPA.  Pulled it at 200F.
33
 
Time for 1-hour rest.

 
Smells as good as any brisket I've encountered.  Big hit of oregano.

 
Chopped and mixed with pepper jack, cilantro/onion. 

 
In the Big Poppa Del Rogue.

 
I stuffed a couple with pulled pork and sharp cheddar, too.

 
One of the best things I've ever eaten.  Topped with homemade salsa roja and sour cream.  Just stupid good.

 
EAT THIS!!  BANG!!!

 

[Wimpy69]

The Gene Simmons special.

 

[Grass Snake]

Looks great. Never seen a tounge done like that, good job.

 

[Booma]

i did tongue for the first time last week also, not bad at all

 

[cypresshill1973]

I like beef tongue. Here we eat in "escabeche". I love it!

 

[OCD Chilehead]

Dish looks great.

I love Tacos de Lengua. It's fairly cheap. You can put it in a crockpot and shred for tacos barbacoa style.

 

[Roguejim]

Yeah, I've had it boiled and shredded, too. More tender that way for sure. But, I wanted bark.

 

[Thegreenchilemonster]

Nice! I love tongue. You did a great job with that, it looks amazing!

 

[calchilihead]

Never had tongue before (at least beef) but man what you did right there is legit.  Looks amazing!

 

[SavinaRed]

dang that looks great. I order lengua tacos which are really good if they are done the right way.

 

[Magged Out]

Looks Good!

 

[OCD Chilehead]

Damn it! I retract my previous statement, about it being fairly cheap. I used to pay 8-$10 for a large tongue. Now $16+!!!

I'm going check local butcher.

 

[Roguejim]

Yeah, it

Damn it! I retract my previous statement, about it being fairly cheap. I used to pay 8-$10 for a large tongue. Now $16+!!!
I'm going check local butcher.

Yeah, it's over priced. Mine was given to me.

 

[Roguejim]

I'm thinking it might be better if after it reaches 200F, put it into a foil pan of braising liquid to tenderize it until fork tender.

 

[OCD Chilehead]

That's a great deal. I didn't pick one up. I'll try and check the local carniceria's

 

[Grass Snake]

Back to take another look at that lengua. Freakin awesome! Please people, if you haven't tried lengua you are missing out seriously. 

 

[Grass Snake]

Hey Jim how hard was it to take off the skin before cooking? Seem like it would be a pain in the butt.

 

[Roguejim]

Hey Jim how hard was it to take off the skin before cooking? Seem like it would be a pain in the butt.

10 minutes with a very sharp knife. Comes off in strips.

 

[TNKS]

Par boil it for a 50 min and it will skin right out
More you do it the better you get at doing it
50/50 Sea Salt and black pepper,well seasoned oak and steady temp control to 195,pull it and foil it
Then wrap it in a thick towel to settle at least one hour
The less you do the better they are
Corn tortilla's,salsa verde and fresh cilantro ((LEAVE IT SIMPLE))

I do 4-5 every weekend year round,they freeze well too
Brisket doesnt hold anything next to a well smoked cow flapper

 

[smokemaster]

I first ate Tongue in a N.Y. Deli.
It was steamed,not boiled.
Loved it.
I think they cooked it like their Corned Beef or Pastromi.
Spice didn't taste much different,the meat taste showed through...
Never thought about totally smoking it.
I usually steamed it until 1/2-2/3rds cooked them finnished it off in a cold smoke (oak and or Hickory or a combination).
I thought it needed steaming first to tenderize it.
 
Same thing with Beef Heart-so I gotta try out just smoking both of them,no steam first.
 
Makes sense though,maybe a Long cold smoke would tenderize it as well as a short steam.
 
I loved the Mom and Pop type Delis in N.Y.
Most I went to were in the family for Generations.
Most were run by old Country Jewish People,The Meat had to be cool or they wouldn't use it...Not meant as a Racist remark.
Their standards were just higher than a lot of other Deli's.
They used and stayed with the way they wanted their product to be.
All were reasonably priced,though maybe a buck or 2 more.
They made such Great eats,they could have charged 2X more and I'd eat there anyway.
Proportions were Large,Taste was XLNT.
Yes,1 Deli made better whatever than the others.You went to 1 to get Great Pastromi,Another for Corned beef or whatever.
All were great eats.
I think why their eats were so good is because,long before I was born,the shop was a Butcher shop originally.
They graduated to selling their product,in a Deli.
I kinda think they used to sell A! Quality stuff and got tired of people ruining their choice products.
Decided to sell a product to give Customers a clue as to what their stuff Should taste like If cooked right or whatever.
 
I never expected a post about smoked tongue.
Very Cool!
Thanks!
 
Just read TNKS post.
Kinda like what I was thinking,except I'd steam it rather than Par boil.
Unless I used the water from the Par boil too cook other things with.
Water/boiling tends to be a thin line with stuff at times.Boil a min. too long and the good stuff gets into the water,loss of taste or whatever in the meat.
 
But I think TNKS is experienced,not a problem.