Well.. tequila started flow'n early today.. and while I had some snack sticks going I figured I finally try some beef tongue. ..we will see how they turn out.. shanks too.. I was thinking reverse sear the shanks.. but I read if they go long enough they will pull.. that might be good for some shank and potatoes dish yea? We will see... here is what I got so far... any further advice might be helpful.. IT temps mainly for both cuts of beef....
Trimmed tongue.. will boil for thirty mins and see if I can get skin off..
After 30 min boil skins were still on pretty good.. I ended up skining with a knife. . Need more advice for next time on that process if there is an easier way..
Mustard/horseradish base with a SPOG and chili cayenne seasoning
Shanks seasoned with same seasoning.. no mustard base... and both cuts in mini ..holding a steady 220* smoker temp...
Trimmed tongue.. will boil for thirty mins and see if I can get skin off..
After 30 min boil skins were still on pretty good.. I ended up skining with a knife. . Need more advice for next time on that process if there is an easier way..
Mustard/horseradish base with a SPOG and chili cayenne seasoning
Shanks seasoned with same seasoning.. no mustard base... and both cuts in mini ..holding a steady 220* smoker temp...
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