So I've been playing around with smoked lengua lately, ever since Ahumadora said something about it. So far I've done a couple different Sous-Vide and then smoked. This time I thought I'd go with a more traditional initial preparation and simmer it on the stove. For hours.
And then a little voice said "Hey, dummy! You've got one of those InstantPot thingies!".
Yeah, I do. Thank you little voice.
So I threw a 4 lb. tongue in the IP with half a quartered onion, some smashed garlic cloves, two bay leaves, salt, black pepper, water (about a quart), and Knorr Beef Bullion powder (1 TBSP? About that). High pressure for 50 minutes, natural release.
After it was done it was time to peel it:
The skin peeled right off, as expected. Oddly the two I did SV the skin did not peel of easily. No idea why. After chilling it in an ice bath I rubbed it with Pit Barrel Beef And Game rub and got it on the kettle. This will also make fantastic lengua tacos right now. InstantPot wins again!
Smoked it for about 3.5 hours @250 with a mostly full load of Weber briqs, a few lumps of cherry, and a full water trough. Ended up being about 170 IT because the bark took a while to set.
That, my friends, is a smoked lengua. Time to cut it up.
Super juicy, except for the very tip. And that smoke ring:
I guess cold meat really does take smoke better. Look at it:
And then I cubed it up and went to bed, because it was almost 2AM.
This is a winner, folks. Just doing the tongue in the InstantPot cuts hours off of the traditional stovetop way, and as good as the SV lenguas both were (both fantastic), this was better. It's juicier and has better flavor than the SV had, takes less time, and is gloriously good.
Seriously
So good.
And then a little voice said "Hey, dummy! You've got one of those InstantPot thingies!".
Yeah, I do. Thank you little voice.
So I threw a 4 lb. tongue in the IP with half a quartered onion, some smashed garlic cloves, two bay leaves, salt, black pepper, water (about a quart), and Knorr Beef Bullion powder (1 TBSP? About that). High pressure for 50 minutes, natural release.
After it was done it was time to peel it:
The skin peeled right off, as expected. Oddly the two I did SV the skin did not peel of easily. No idea why. After chilling it in an ice bath I rubbed it with Pit Barrel Beef And Game rub and got it on the kettle. This will also make fantastic lengua tacos right now. InstantPot wins again!
Smoked it for about 3.5 hours @250 with a mostly full load of Weber briqs, a few lumps of cherry, and a full water trough. Ended up being about 170 IT because the bark took a while to set.
That, my friends, is a smoked lengua. Time to cut it up.
Super juicy, except for the very tip. And that smoke ring:
I guess cold meat really does take smoke better. Look at it:
And then I cubed it up and went to bed, because it was almost 2AM.
This is a winner, folks. Just doing the tongue in the InstantPot cuts hours off of the traditional stovetop way, and as good as the SV lenguas both were (both fantastic), this was better. It's juicier and has better flavor than the SV had, takes less time, and is gloriously good.
Seriously
So good.
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