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A little bit of tongue

Discussion in 'The Smokehouse' started by grandgourmand, May 2, 2022.

  1. grandgourmand

    grandgourmand

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    So I saw it at the butcher shop and impulsively bought it. I like the stuff and haven’t had it in a while. Was thinking of making it braised Japanese style or Mexican style for lengua tacos. But in the end…brining for a week and corning it. Also in the pot is a 2lb piece of brisket.

    will post updated pics when done.
    2A2C0679-D9C1-459E-9A1B-09621D5988C4.jpeg A3D88CEF-4202-43CD-B714-3CA79D34C0E3.jpeg
     
  2. eatonpcat

    eatonpcat

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  3. Barcroftb

    Barcroftb

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  4. cuinrearview

    cuinrearview

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  5. grandgourmand

    grandgourmand

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    Chvymn99 and cuinrearview like this.
  6. cuinrearview

    cuinrearview

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    That's Pollux Troy, from the movie Face Off. He's enjoying a tongue sandwich there.

    You'll have to forgive my strange mind.
     
    Last edited: May 3, 2022
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  7. grandgourmand

    grandgourmand

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    No problem. Figured it was some obscure movie reference.
     
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  8. jrider

    jrider

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    Meat is meat. Once you skin it, what's the difference? I don't feel like messing with them from our cows but we give them to some Mexican guys who absolutely go bonkers over them. They claim the tongue makes the best tacos.
     
  9. Chvymn99

    Chvymn99 Moderator

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    They make some fine sandwiches… Mom Pressure cooked them. A little Mayo…. Mmmmm:drool:….
     
  10. eatonpcat

    eatonpcat

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    Probably in my head, but there are certain things I won't eat if I have a choice...Nuclear War, pass the Tongue!!
     
  11. grandgourmand

    grandgourmand

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    That's pretty much it for most people. I've actually fed it to my kids once before and they ate it. But they see this one and they say they refuse to eat it. We'll see.

    One of the most satisfying things I do when cooking is, after simmering the tongue for a while, peeling off the skin. Once you chop it up and put it in tacos or slice it up in sandwiches you never notice.

    This is a pretty big tongue, so I'm probably gonna make "corned beef" sandwiches. And also cut some slices thicker and grill them and serve with a mustardy sauce.
     
  12. Eckie

    Eckie

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    I have one or 2 in the freezer that I need to figure out what to do with. Never heard of corning one...
     
  13. Eckie

    Eckie

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    That's chitlins for me. I'm not saying I would never eat them, but the odds are strongly strongly against it as long as there are squirrels running around.....
     
  14. grandgourmand

    grandgourmand

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    As long as they wash them well!:p
     
  15. grandgourmand

    grandgourmand

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    One recipe/method I though about was brining for 24-36 hours (for corning I'm going a week). Then simmering in water + onions + carrots + other flavourings for around 2hrs. ONce the skin can be peeled it's ready. Then the guy sliced it about 3/4 inch thick...and grilled it. Nice cross hatch grill marks (apperances help). And he served it with a tangy sauce.

    Heck, throw it in the smoker for a bit and serve it on sandwiches with mustard and mayo and coleslaw.
     
  16. Eckie

    Eckie

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    Nope! I don't plan on eating the chit track from any animal unless I'm in dire times... People round here always joke about stump whuppin them haha. Serve some corn alongside....

    Yeah, I'll probably end up throwing some smoke on the tongue whenever I do it..
     
  17. Eric VW

    Eric VW Moderator

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    No you dint...
    o_O

    :rofl: :lol:
     
  18. Eric VW

    Eric VW Moderator

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    “A little bit of tongue”
    Where the he!! else would your tongue be...?
    Oh wait, forgot who I quoted.

    :wacky:

    :rofl: :lol:



    :handshake:
     
  19. eatonpcat

    eatonpcat

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    My tongue has been a lot of places!! ;)
     
  20. Eric VW

    Eric VW Moderator

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    Ew Gross!
    :rofl: :lol:
     
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