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pork tongue - Page 2

post #21 of 32
Thread Starter 

I think the blanch first approach has promise even though I went "au natural" myself. 5 mins plenty of salt on rolling boil  my best guess ,peel it cold.. Lots of ways to eat it the recipe I posted here worked a treat but I also like with salsa verde or with beans.

post #22 of 32

In the sauce that looks really good! I haven't had pork or beef tongue since I was a kid at home. 

post #23 of 32

With tongue, the front part is usually sliced thin and the chunky back bit is sliced thicker. Maybe if you separated the two and smoke the front part for a shorter period of time, the thinner front bit might stay juicier. About beef tongue, I skin them raw, slice them, sprinkle with salt and pepper and BBQ them. My brothers kids tried it and loved it to bits, until they found out what it was.

post #24 of 32

I dry brined this for a few hours, then rubbed with fresh ground pepper and threw it in the smoker @240F with cherry and apple smoke until it reached internal temp of 135 degrees Fahrenheit. Mind blowing!

Edited by Hogswiskers - 12/31/14 at 7:02pm
post #25 of 32
Thread Starter 
I love it! Lovely colour.Is beef tongue hard to get in Japan?
post #26 of 32

I love the smoke ring :yahoo:


It's easy to get, but really expensive @ around US$50 per kilo. This was imported from Australia by The Meat Guy in Nagoya. Much cheaper than in the supermarkets.

What is really hard to get is chicken bums! I bought a whole chicken at the supermarket and it was missing it's bum!!! Think they sell them to the grilled chicken restaurants (Yakitori ya).

post #27 of 32
I think "The Pope's Nose", (chicken bum) is a delicacy....
post #28 of 32
Thread Starter 
Originally Posted by DaveOmak View Post

I think "The Pope's Nose", (chicken bum) is a delicacy....
Very fatty & therefor very grill able . Can't get them seperate here.
I think I pay about $10 a kg for beef tongue here. Been a while.
Wagyu tongue costs stupid but I don't buy it.
It's getting more popular here as restaurants embrace the nose to tail philosophy . I think the disconnect is you have to be a big outfit to buy whole carcass & break it up.
post #29 of 32

Looks great, I've only had tongue at a Basque restaurant and it was pickled. 

post #30 of 32

Before I moved to Japan (2001), I used to pick up 2 whole beef tongues for $10. The butcher didn't bother weighing them as nobody wanted them way back then.

post #31 of 32
My God is this ever so amazing!
I'm looking at it now on my phone even and it is damn stunning!
Impressive beyond, beyond Mick! As always!
Happy new year!
Cheers! - Leah
post #32 of 32
Thread Starter 
Old thread revisited. Down the coast where the food is a bit more middle of the road.
I do like like that Tokyo Tongue.
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