Let's try something different but delicious.

Discussion in 'General Discussion' started by tonybel, Jul 28, 2014.

  1. tonybel

    tonybel Smoking Fanatic

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


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


    This was smoked for 6 hours.



    Plated and ready to eat.


    Thanks for looking

    Tony and Maribel
     
    leah elisheva likes this.
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Looks very good. Was the tongue boiled/skinned before smocking?
     
  3. tonybel

    tonybel Smoking Fanatic

    Smoked for 3 hours then wrapped in apple juice. The skin comes after it's done coking. Peel of or cut off.
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I was convinced not much smoke will penetrate de skin. So I always boil/skin then smoke. I will try your approach.
     
  5. tonybel

    tonybel Smoking Fanatic

    You won't get a lot of smoke flavor but will get enough.
     
  6. That looks sensational! I was raised on tongue as well, and appreciate what you did here. Gorgeous! Cheers! - Leah
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I normally cook it "medium rare" than cold smoke it. Delicious too.
     

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