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I Sense A Flaw In My Lengua Plan

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  • mnavarre
    Club Member
    • Jan 2018
    • 542
    • San Diego

    I Sense A Flaw In My Lengua Plan

    This is Ahumadora's fault.

    I bought a beef tongue yesterday and threw it in the SV bath figuring i'd crash it and then smoke it in a day or to, when I had time.

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    I forgot about removing the skin, which is roughly a million times easier when it's warm. So current plan is to take it out of the SV bath, let it cool to the point i'm able to handle it with glove liners and nitriles and remove the membrane. Then re bag it, and into an ice water bath and the fridge until I can smoke it in a day or two

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    Anybody see a downside to that plan?

  • RonB
    Club Member
    • Apr 2016
    • 12683
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Sounds like a plan.

    Comment

    • Fire Art
      Club Member
      • Jan 2018
      • 988
      • Jackson hole Wyoming

      #3
      You can do it

      Comment

      • mnavarre
        Club Member
        • Jan 2018
        • 542
        • San Diego

        #4
        Not everyday you get to say "Look, babe! Tongue juice!".

        Oddly, she did not seem to be impressed.

        Comment

        • Ahumadora
          Club Member
          • Oct 2015
          • 2068
          • Pilar Buenos Aires, Argentina

          #5
          I am going to buy 2 tongues for a bbq course this Sunday. Think about doing it Pastrami style and putting it in a brine until the weekend. Then a heavy coat of beef rub and smoke it!

          Comment

          • Maineac
            Former Member
            • Dec 2018
            • 37
            • Central Maine

            #6
            Yeah. You gotta get that skin off. I mean... just think of all the snot that skin has touched.

            Comment

            • jfmorris
              Club Member
              • Nov 2017
              • 2999
              • Huntsville, Alabama
              • Jim Morris

                Cookers
                • Camp Chef FTG900 Flat Top Grill (2020)
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                • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
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                • Whatever I brewed and have on tap!

              #7
              I've had stuff like tongue and cheek at a local taco stand, but if I brought something like that home, the wife would probably kick me out, or at tell me to get it off her kitchen counter! . A tongue floating in a SV bath for a day or so just seems sorta crazy. Like a brain in a jar maybe, haha...

              Let us know how it works out.

              Comment


              • mnavarre
                mnavarre commented
                Editing a comment
                My wife isn't the biggest tongue fan, either, but i figure I can eat enough lengua tacos for the both of us.
            • EdF
              EdF
              Club Member
              • Jul 2016
              • 3207
              • Atlantic Highlands, NJ
              • Uuni Pro (new kid in town)
                Karubeque C-60
                Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
                TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
                Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
                Thermapen
                Thermapen Air
                ThermaQ (or its predecessor)
                Thermoworks Hi temp IR
                BBQ Dragon & Chimney of Insanity
                Various other stuff

              #8
              Sounds like a decent plan - haven't done tongue except to braise, skin, slice and fry. Let us know how it turns out.

              Comment

              • mnavarre
                Club Member
                • Jan 2018
                • 542
                • San Diego

                #9
                So, 24x155 in the hot tub and then on the floppy grate in the PBJr. while I cooked a chicken on the hangy side. Bark could be better, but I might have been a bit aggressive spritzing, so...

                I don't think this is gonna suck.

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                Out of the SV bath and rubbed with the PBC Beef and Game rub.

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                Off the PBJr. resting in foil wrapped in a towel now.

                Comment


                • Ahumadora
                  Ahumadora commented
                  Editing a comment
                  Looks great!! For me I would have it sliced on a fresh bun with pico de gallo... Let us know how it tastes..

                • EdF
                  EdF commented
                  Editing a comment
                  I agree with Ahumadora ! Looks great!
              • Ahumadora
                Club Member
                • Oct 2015
                • 2068
                • Pilar Buenos Aires, Argentina

                #10
                Have help today. Stepping it up around here. 2 lenguas and a corazón (heart). Doin it pastrami style and since I do not have a sous vide will cook it in the pot for a few hours.
                Attached Files
                Last edited by Ahumadora; January 10, 2019, 10:28 AM.

                Comment

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