Did a beef tongue, bone-in turkey breast
and a couple of salmon filets to serve at
the Easter breakfast buffet at our church.

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.

The turkey breast was brined for a couple
of hours, then rubbed with butter, and I also
packed some butter up under the skin. Some
garlic & onion powder, and cracked pepper
rounded out the seasonings. About 3-1/2
hours at 325 over Royal Oak & apple wood.

The salmon was whole filets from the local
Meijer store. Farm-raised silver salmon.
I rinsed it, and patted in some kosher salt,
and sprinkled it with dill. I laid a bed of
leaf lettuce on the grill rack, and smoked it
over apple wood & Royal Oak for just about
2-1/2 hours at 300 - 325 degrees. It came
out very moist, and just looks beautiful on
the serving tray. Tastes out of this world!

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.

--
Tank

This Space To Let.

Years ago, one cafeteria I ate in used to serve tongue sandwiches, very
similar to corned beef. Can you treat tongue just like brisket, I wonder?
Or do you have to simmer it first as you describe?

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Tank" wrote in message
...
Did a beef tongue, bone-in turkey breast
and a couple of salmon filets to serve at
the Easter breakfast buffet at our church.

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.

The turkey breast was brined for a couple
of hours, then rubbed with butter, and I also
packed some butter up under the skin. Some
garlic & onion powder, and cracked pepper
rounded out the seasonings. About 3-1/2
hours at 325 over Royal Oak & apple wood.

The salmon was whole filets from the local
Meijer store. Farm-raised silver salmon.
I rinsed it, and patted in some kosher salt,
and sprinkled it with dill. I laid a bed of
leaf lettuce on the grill rack, and smoked it
over apple wood & Royal Oak for just about
2-1/2 hours at 300 - 325 degrees. It came
out very moist, and just looks beautiful on
the serving tray. Tastes out of this world!

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.

--
Tank

This Space To Let.

"Louis Cohen" wrote in message
...
Years ago, one cafeteria I ate in used to serve tongue sandwiches, very
similar to corned beef. Can you treat tongue just like brisket, I wonder?
Or do you have to simmer it first as you describe?


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
buetter, while it was on the smoker. Tongue
will dry out easily.

--
Tank

This Space To Let.

"Louis Cohen" wrote in message
...
Years ago, one cafeteria I ate in used to serve tongue sandwiches, very
similar to corned beef. Can you treat tongue just like brisket, I wonder?
Or do you have to simmer it first as you describe?


Louie, tongue is very common in this part of the country (aka: lengua), esp. in
Mex. restaurants. AFAIK it is always simmered for 2 - 4 hrs. before anything
else is done to it. Then it's either braised in various concoctions, grilled,
etc.


Tyler

"Tank" wrote in message
...
Did a beef tongue, bone-in turkey breast
and a couple of salmon filets to serve at
the Easter breakfast buffet at our church.

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.

sniped a lot

Tank,

A little late picking up on this thread. I'm way behind on this newsgroup,
but for what its worth, I am also a big fan of smoked tongue.

One piece of advice, if you plan on smoking another. The tongues I have
smoked have been around 2-3 pounds in weight, occasionally heavier, however
there is no need to simmer them for 4 hours. 2 hours should be the maximum.
Anything over 2 hours and you will boil out flavour. They skin easily enough
after this time. I assume you used a fresh tongue, as they are also
available in the UK salted. I've not tried smoking a salted tongue.

Graeme (only another 978 posts to read)

"Graeme... in London" wrote in message
...

"Tank" wrote in message
...
Did a beef tongue, bone-in turkey breast
and a couple of salmon filets to serve at
the Easter breakfast buffet at our church.

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.

sniped a lot

Tank,

A little late picking up on this thread. I'm way behind on this newsgroup,
but for what its worth, I am also a big fan of smoked tongue.

One piece of advice, if you plan on smoking another. The tongues I have
smoked have been around 2-3 pounds in weight, occasionally heavier,
however
there is no need to simmer them for 4 hours. 2 hours should be the
maximum.
Anything over 2 hours and you will boil out flavour. They skin easily
enough
after this time. I assume you used a fresh tongue, as they are also
available in the UK salted. I've not tried smoking a salted tongue.

Graeme (only another 978 posts to read)



Hi Graeme,

I will keep that in mind. I did not note the weight,
but it did look to be about 2-3 lb. Especially since
it was split. I have never had, or even heard, of
salted tongue. Does that need to be cooked before
eating, or does the salting process prepare it for
eating as well?

--
Tank

The "Q" Zone. Central Ohio, USA.

"Tank" wrote in message
...

"Graeme... in London" wrote in message
...

"Tank" wrote in message
...
Did a beef tongue, bone-in turkey breast
and a couple of salmon filets to serve at
the Easter breakfast buffet at our church.

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.

sniped a lot

Tank,

A little late picking up on this thread. I'm way behind on this
newsgroup,
but for what its worth, I am also a big fan of smoked tongue.

One piece of advice, if you plan on smoking another. The tongues I have
smoked have been around 2-3 pounds in weight, occasionally heavier,
however
there is no need to simmer them for 4 hours. 2 hours should be the
maximum.
Anything over 2 hours and you will boil out flavour. They skin easily
enough
after this time. I assume you used a fresh tongue, as they are also
available in the UK salted. I've not tried smoking a salted tongue.

Graeme (only another 978 posts to read)



Hi Graeme,

I will keep that in mind. I did not note the weight,
but it did look to be about 2-3 lb. Especially since
it was split. I have never had, or even heard, of
salted tongue. Does that need to be cooked before
eating, or does the salting process prepare it for
eating as well?

--
Tank

The "Q" Zone. Central Ohio, USA.

Tank,

I don't know, to be honest. They are cheaper, but need 2-3 days pre soaking
prior to boiling, which is a pain. If you do get a 3lb tongue, I have cut it
into quarters in the past to impart more smoke flavour and increase the bark
(the best part). I'll put my head on the block here, but I don't think there
is a better cut suited for the smoker.

Graeme (982 posts to go)

"OFF with his head!" said the Queen.

--
Fosco Gamgee Whitfurrows
and his 6" boner