Beef Tongue

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SmokinEdge

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Jan 18, 2020
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Western Colorado
Skinned and in dry cure. Let’s see where this goes.

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Another under-rated cut that's starting to get too expensive. Hell, ox tails at Costco were almost $12/lb last week down here!!!

I'm definitely in for this one!!!
I can get oxtail and tongue free from a local processor. The oxtail is on deck next. Can get as many of both that I want. Nobody wants them.
 
SmokinEdge SmokinEdge Do you have a build post for your smoke shack?

I see it in all your posts and it looks pretty nice!
No Chris I did not do a build thread on the smokehouse. But there are plenty of others here and I will certainly help with what I know if you want to build. It’s simple.
 
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Awesome Eric, in for the ride as well. Pastrami sounds darned tasty. But I’d have to also pick up another for some Lengua tacos!
 
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I order Lengua tacos and burritos from the small family owned taco carts people wheel around in our little Mexico side of town all the time.
I finally found a recipe, to make Lengua at home that taste just as good or better than the ones we can buy off the taco carts.

I'm a Mexican food junkie, I can eat it 5 days a week easily. I shop at the Mexican markets weekly, they have better produce and Mexican cut meat products, for almost 50% less than our local supermarkets.
I follow this woman on YouTube, everything I've made from her channel is amazing.
The only thing I do different is I give the meat a quick char either under the broiler if I'm making a lot, otherwise in a C.I skillet with a little lard.
 
I order Lengua tacos and burritos from the small family owned taco carts people wheel around in our little Mexico side of town all the time.
I finally found a recipe, to make Lengua at home that taste just as good or better than the ones we can buy off the taco carts.

I'm a Mexican food junkie, I can eat it 5 days a week easily. I shop at the Mexican markets weekly, they have better produce and Mexican cut meat products, for almost 50% less than our local supermarkets.
I follow this woman on YouTube, everything I've made from her channel is amazing.
The only thing I do different is I give the meat a quick char either under the broiler if I'm making a lot, otherwise in a C.I skillet with a little lard.

That little Chica is my YT “girlfriend “ I like her cooking.
 
Wow nice an unlimited supply!

I'm used to having them split but still like a butterfly cut but skin still on. Seasoned heavily and then cooked for tacos. When done, the meat peals right out of the skin and stays amazingly juicy with the skin on.
Looking forward to seeing everything you make from this stuff :D
 
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