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Default Anyone got a recipe for smoking an Ox Tongue


"Graeme Walker" > wrote in message
om...
> I visited Japan recently and ate some smoked tongue (Delicious it was
> too!). Does anyone have a reliable recipe or advice on a suitable
> brine. I'm going to use my water smoker.


I had one a year ago that a guy just threw on his New Braunfels smoker
and let sit for about 6 hours. There is a membrane which dries and
separates from the real meat. It is kind of like a papery shell after
being in the smoker. I think that tongue could have used another
couple of hours. It was not dry at all, but it seemed like it could have
been more "done". It was tasty, though.

I have two beef tongues in my freezer now, and I am planning to
smoke them. I have a newly acquired New Braunfels smoker/grill
without the side box. I also have an ECB which has been modified
per the FAQ, and has been further modifed into a double-stack
unit, which I call the ECB MKII. I have also modified the firepan
from the FAQ, by adding a "baseplate" made from an old air-bake
cookie sheet. The legs pass through this, and give it much better
stability.

I will be interested in the responses to this post, because I am
trying to decide if spices or rubs will add to the flavor of the smoked
tongue.

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