Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 04-10-2012, 08:19 PM posted to alt.food.barbecue
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Default Smoked Beef Tongue

I was thinking of doind one of these for the game on Sunday. It's a
1:00 game so it'd be a mid afternoon meal. I'm guessing I'll serve it
as samwiches so I'm looking for any ideas on serving suggestions?






Shinglhed
Eat, drink, and be merry.....and by all means over do it!

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Old 05-10-2012, 11:25 AM posted to alt.food.barbecue
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Default Smoked Beef Tongue


wrote in message
...
I was thinking of doind one of these for the game on Sunday. It's a
1:00 game so it'd be a mid afternoon meal. I'm guessing I'll serve it
as samwiches so I'm looking for any ideas on serving suggestions?






Shinglhed
Eat, drink, and be merry.....and by all means over do it!


When I have any, I like it thin sliced and served cold, no bread, crackers
or condiments.
BeeJay


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Old 10-10-2012, 10:40 PM posted to alt.food.barbecue
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Default Smoked Beef Tongue


Sqwertz wrote:

How is smoke penetration with the skin still on there?

In short,
Fine.
monroe(eschew parboilance)


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