Text 29368, 79 rader
Skriven 2012-09-08 19:34:00 av JIM WELLER (1:123/140)
Ärende: tongue 4
================
A couple of smoked tongue ideas:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Buffalo Tongue
 Categories: Bbq, Smoked, Buffalo, Marinades, Offal
      Yield: 8 Servings
 
           Buffalo tongue
 
  Good to Excellent, simply not enough of it!  Cleaned it up, then
  into a marinade of red wine and salt for a couple of days,
  then wrapped it in bacon.  Slow smoked at about 160 F for about 5
  hours.  Removed bacon and used it as a flavoring for beans.
  Chilled, sliced tongue paper thin, served with mustard sauce.

  From: Olive
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoking Beef Tongue
 Categories: Bbq, Smoked, Beef, Offal
      Yield: 8 Servings
 
           Beef tongue
 
  The beef tongue was simmered for about 4 hours with some bay leaves,
  peppercorns & cloves. I rubbed it with butter and a bit of garlic &
  onion powder, then smoked it over Royal Oak lump and apple wood for
  about 4 hours at 325 degrees. It was the best I have ever had! The
  tongue came from the butcher split, and the membrane peeled off quite
  nicely after a day or two in the fridge. The meat is very moist and
  has a nice smoke ring. I am going to serve it with some stone-ground
  mustard.
  
  I used my New Braunfels smoker, which does not have the offset
  firebox. I set up a fire area at the left side, by the cleanout door,
  and used a couple of bricks to block the coals in. A couple of bricks
  at the other end, by the stack, supported the cooking rack, so that
  the rack was about 3 or 4 inches above fire level. Worked like a
  charm.
  
  This is the third tongue I have done, and the most successful. They
  are very tough muscles, and there next to no fat involved. There is
  some small amount of fat near the base, but that's it. The rest is
  pure muscle, and has a very fine grain.  The first time I smoked one,
  it was at a friend's house, and we just tossed it on the smoker as an
  afterthought, during a 4th of July party, and it sat there for six or
  seven hours. It was a bit dry, and had an unpleasant texture. The next
  time I did one, it was on an ECB with the water pan in place. Smoked
  it for three or four hours, and it was tough, and wasn't really great.
  
  Then I read some info over on the REC.FOOD.COOKING group, and it
  talked about spiced tongue. So, I adapted what that post discussed,
  and came up with the method I described. That is the one I plan to
  use from now on. Simmering it makes a really big difference, and I
  think having the tongue split before cooking helps as well. If I get
  one whole, I will split it myself.
  
  So, yes, I would simmer it with some spices before any further
  cooking. I also basted it a couple of times with a bit of melted
  butter, while it was on the smoker. Tongue will dry out easily.
  
  From: Tank
 
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Cheers

YK Jim


... I sell holistic coat hangers as "dream catchers" for very high prices.

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