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Here's an interesting cook.

post #1 of 9
Thread Starter 
Beef tongue!!!
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I seasoned with webers Chicago steak seasoning. I know the seasoning will not penetrate the skin but it's a habit. Used a few chunks of hickory and smoked at 275 for about 6 hours. The last 2 I foiled and once the skin can be peeled easily it's done. I checked the temp and it was 195.

Maribel did a salsa. After getting a nice char on the tomatillos and chiles. She added 1/4 onion, 2 garlic cloves, 1/4 bunch of cilantro and 1 tbs salt.
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Done and ready to chop once the skin is peeled off.
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If you look closely some pieces had a smoke ring
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Not a fancy cook and most of you guys won't give beef tongue a try but it's good stuff.

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Thanks for stopping by.
Tony and Maribel.
post #2 of 9
Tony, looks good.... I like tongue (lingua)..... check out the "nose to tail" forum.... lots of interesting stuff going on there...... Dave

http://www.smokingmeatforums.com/f/3149/nose-to-tail
post #3 of 9
I've had tongue...once it's sliced it's a lot more appealing. biggrin.gif That looks good.
post #4 of 9

Tongue is great, you have some great color on that one. I usually pressure cook mine to get the skin off then smoke it, I will try it with the skin on next time.

post #5 of 9

I luv Tongue. It is always a part of my families Thanksgiving dinner Tongue and a Chaudin (ponce). Best parts of the meal

post #6 of 9

Hi there!

 

I grew up on tongue - my father would scream that only a "stupid fink" wouldn't love such delicious tongue! So this made me smile!

 

Happy Holidays! Your photos looked absolutely beautiful!

 

Cheers! - Leah

post #7 of 9
Great looking tongue tacos!!!!
post #8 of 9

Tacos de lingua!!  One of my favorites and also my 6 year old's as well. He likes his as a torta, I can eat it any way you slice it.

post #9 of 9
Thread Starter 
Thanks everyone for your kind words.
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