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Cured Beef asia BBQ tongue Sandwitch

post #1 of 16
Thread Starter 

Today my first whole Tongue. It was already cured from my butcher, but a bit to salty.

 

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 with Hoisin BBQ glace

 

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coleslaw topping

 

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Happy new year.......

 

 

 

 

post #2 of 16

That looks delicious!

 

I haven't had tongue in a long time and that sammie looks fantastic!

post #3 of 16

I am not a great fan of tongue but this one looks great

post #4 of 16

Lip Licken good.  drool.gif

post #5 of 16

Looks delicious!

 

I have never tried a cured tongue. I really liked the Hoisin BBQ sauce twist.  Definitely on my list.  What temp did you take that tongue to?

 

Good luck and good smoking.

post #6 of 16

Couldn't help but notice what looks to be a nice looking brisket on the tray under that tongue.  It's always good to have a backup plan.

 

The tongue looks about as thin sliced an any human can cut with a knife.  I've yet to try smoking it, but that was only because of my error at the butcher counter.  I picked up a tongue, inspected it, and opted for the larger package underneath . . . which turned out to be beef heart, but still delicious.  I've smoked that and beef kidneys twice since.  The only time I cook such things are when my family is away and my family is away on a cruise ship until Saturday. 

 

How was it?  Tasty, chewy, tough, tender?  Would you do it again?

 

It's smokin time.

 

 

post #7 of 16
Quote:
Originally Posted by redclaymud View Post

Couldn't help but notice what looks to be a nice looking brisket on the tray under that tongue.  It's always good to have a backup plan.

 


 

 



I don't think it's a brisket I think its his plate setter (heat deflector) in his Big Green Egg but I could be wrong.

post #8 of 16

Never tried tongue, but it does look good.

 

What's your recipe for the slaw?

 

Thanks for sharing icon14.gif

post #9 of 16

The thought of tongue grosses me out but if it was there I would definitely try it out.

post #10 of 16
Thread Starter 

@Venture- In my Big Green Egg i use around 250 F and for the meat ( Beef) 118 - 120 F

 

@redclaymud- is not a brisket under the tongue, it´s a bit dirty plate setter from my Egg smile.gif The tongue is a perfect muscle meat like a Beef Heart, but is perfect for grilling or Q. The meat was tender, juicy not chewy. Of course, i will try this again, but not already cured, just a fresh one from my butcher. I try something like this, when my family away, because my girlfriend don´t like offals. I think this is everywhere the same thing.

 

@raptor700- i didn´t have a recipe from my coleslaw, i just bought them icon_redface.gif

 

 

smilie_flagge13.gif

 

 

See you......

 

post #11 of 16

icon_cool.gif

You can't beat a good tongue sammie.

post #12 of 16

Hey Tex, is that Tongue already peeled or did you just sauce over it the way it comes from the beast? Whats in the sauce?...JJ

post #13 of 16
Thread Starter 

Hi chef, was already peeled from the butcher. Hoisin sauce is from a asia shop, is very good for everything from the grill. Take a look at yout next asia shop.

post #14 of 16
Quote:
Originally Posted by rbranstner View Post



I don't think it's a brisket I think its his plate setter (heat deflector) in his Big Green Egg but I could be wrong.



If being wrong was the only thing we had to worry about in life, I would gladly be an over achiever. 

I was going to try beef tongue or better, a smoked cabbage today but it's too cold outside for these old bones.  As long as I get it all done before the kids get back from their cruise.  They encourage me to smoke the strange and unusual when they're away.  Hee, hee, if they only knew what I've served them in the past and they loved it.

post #15 of 16

Since you said the meat was too salty, maybe give it a try again but soak it in water for an hour or so and change the water and soak again .....test fry like bacon maybe?

 

Just a thought.

post #16 of 16
Thread Starter 

coma44 - right, next i remember me or i order a fresh tongue from my butcher.

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