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how do you smoke a beef tongue? - Page 2

post #21 of 33
Quote:
Originally Posted by atomicsmoke View Post

I will braise in water, with aromatics. Want to taste beef tongue and only beef tongue. There is enough beef-iness in tongue....when I boil them (for skinning) I reduce the liquid and save it for gravy.

Nooooooo! I beg of you do not braise in water. The tongue does not have a lot of fat. If you braise in water you will suck out all that amazing flavor!! Even if you have to use store bought beef stock, use that over water. PLEASE! LOL! I tend to get a bit emotional. Hahaha.

post #22 of 33
Quote:
Originally Posted by Squirrel View Post

Nooooooo! I beg of you do not braise in water. The tongue does not have a lot of fat. If you braise in water you will suck out all that amazing flavor!! Even if you have to use store bought beef stock, use that over water. PLEASE! LOL! I tend to get a bit emotional. Hahaha.

I'm gonna be offing one of my cows soon...

So, mirepoix, bouquet garni, remoulage... Should the tongue be completely cover in liquid? Then in the smoker? I'm so gonna try this!!!
Edited by Welshrarebit - 12/5/14 at 8:11pm
post #23 of 33
Thread Starter 

I agree, im gonna skin it and then smoke/pouch kinda like I do ribs. it just feels wrong to braise something and then smoke it or vice versa. I will take pics rabbit and let you know mon or tue how it went.

post #24 of 33
Thread Starter 

so I smoked the tongue sunday, and it was easy. filet off skin with a knife rubbed with mole inspired rub and smoked w/ maple for about 3 hours. as I live in northern Michigan that was about all I wanted of the great outdoors so I just pouched them up with a little beer and stuck them in a dry crockpot. wow, fall apart tender, good texture, and not dry at all. I had  them all cut up and ready for pics and by the time I found my phone(in the truck) and got back inside everyone had tore into them so there wasn't much left to take a picture of.......sorry!! smoking and pouching does work quite well if your brave enough to skin with a knife-can be a challenge-,but the rest is easy and the results wont last long.

post #25 of 33

I did a couple a while back. I brine them like they were bacon then smoke then poach then skin. 

post #26 of 33

My brother -in law does them exactly reverse. Poach, skin, smoke. Otherwise, you're just peeling off the smoked portion. Just makes sense to me.

post #27 of 33
Quote:
Originally Posted by Squirrel View Post

I wouldn't boil it, I would braise it in beef stock and aromatics on the smoker. Tongue can dry out pretty quickly. I braise a lot of meats on the smoker. The liquid really picks up the smoke. Leaving the skin on while braising doesn't keep it from getting a smoke flavor. It's just easier to pull off after it has cooked. I love beef tongue. One of my most favorite cuts.


Cheryl, morning.... I'm trying to figure out how to braise and smoke at the same time.... Should I totally cover the tongue in beef stock with aromatics/spices in the stock.... I figure that will be about a 6 hour braise at 180 ish smoker temp...

Something seems screwey to me... I have the tongue... Saw it in the freezer a couple days ago... Time to do something with it...
post #28 of 33
Quote:
Originally Posted by DaveOmak View Post


Cheryl, morning.... I'm trying to figure out how to braise and smoke at the same time.... Should I totally cover the tongue in beef stock with aromatics/spices in the stock.... I figure that will be about a 6 hour braise at 180 ish smoker temp...

Something seems screwey to me... I have the tongue... Saw it in the freezer a couple days ago... Time to do something with it...

 

Hi there,

 

I am going to be doing one today starting about 2 p.m. and I can do a tutorial as I go, but to answer your question you want the braising liquid the be about 3/4 up the meat. I don't use the top of my dutch oven to cover, instead I cut out a piece of parchment paper to fit over the top of the pot, directly on to the meat. This helps keep the liquid from evaporating so quickly. Though you may need to add a bit more stock or wine during the cook. Keeping the smoker around 180-190 is ideal.

 

I'll get started on mine as soon as possible.

post #29 of 33
Quote:
Originally Posted by Squirrel View Post

Hi there,

I am going to be doing one today starting about 2 p.m. and I can do a tutorial as I go, but to answer your question you want the braising liquid the be about 3/4 up the meat. I don't use the top of my dutch oven to cover, instead I cut out a piece of parchment paper to fit over the top of the pot, directly on to the meat. This helps keep the liquid from evaporating so quickly. Though you may need to add a bit more stock or wine during the cook. Keeping the smoker around 180-190 is ideal.

I'll get started on mine as soon as possible.


Thanks Cheryl.... I'm thinking this will be the NEW-GO-TO-METHOD for tongue... maybe even beef cheeks... I'm getting hungry thinking about all the offal stuff.... :~)
post #30 of 33

I've got the Primo XL fired up and I'm working on the veggies. I'll post pics as soon as I have something other than the fire. :rotflmao:

post #31 of 33
Thread Starter 

i do have some beef cheeks I think I may try your way cheryl, that sounds reallllly good. thanks for the idea dave

post #32 of 33
Thread Starter 

one last question, can you use the liquid for something? ie; gravy demiglase ect , or will it be to smoky?

post #33 of 33

http://www.smokingmeatforums.com/t/139814/beef-cheeks-the-french-bistro-version

This is my take on  beef cheeks if it helps.

I make this version every winter.

I think my way with beef tongue is based on the way I used to buy them.They were smoked skin on ,then you poached them so thats the way I went.

I save the poaching stock & use that to cook my beans in & as a base for my sauce.

I did pig tongues as well ,there will be an old thread somewhere.

Regards Mick

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