Anyone got a recipe for smoking an Ox Tongue
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. |
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. -- Tank Welcome to the "Q" Zone |
Anyone got a recipe for smoking an Ox Tongue
I think there is a technique for blanching the tongue in boiling water to
pull the membrane off first. Any Mexican Lengua experts out there? "Tank" > wrote in message ... > > "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. > > -- > Tank > > Welcome to the "Q" Zone > > |
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