My late wife never allowed me to go to the grocery store unattended for good reason. I spent all my time scanning the meat department for interesting and unusual things for one of us to cook.
I've been looking into what can best be described as the rest of the animal and today I purchased a beef tongue and beef heart, just to see if I could sneak it onto the table without anyone questioning what it is until after enjoying several mouth fulls. Both are popular in Western Europe but not here and to my knowledge, I've never had it in it's true form.
This is uncharted territory for me so, first things first. I'll concentrate on the tongue. Normal cooking instructions say to slow boil, skin, carve, serve. Has anyone tried to smoke it? I could use a little guidance or guesswork, since I intend to smoke it..
Here's my thoughts/plan so far.
- Quick boil the tongue so as to only cook it enough to loosen the outer skin so the skin can be removed. That would leave me with a small beef roast of sorts. (Any guesses on how long to boil to remove the skin?)
- Cool, add rub, tie it up with string (just in case), pop it into the smoker and cook it like I would a brisket.
I doubt it will be a meal I'll try more than once, but who knows? It might turn out fantastic.