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Nice looking snack. See you did some bison a few years back. I look at Thirdeye's site and play. Did this last fall.
Beef, Tongue, Smoked, Richard Fl
This was served at the Florida Mini Fest Aug. 21-22, 2009 in Indialantic, Fl. This recipe is basically the one Thirdeye has posted on his web site. Thanks Wayne!
2 3 1/2 Beef Tongue
Cooking Liquid Mix:
2 Tbs Garlic Powder
2 Green Onions, Sliced Thin
2 Bay leaves
2 Tbs Black Pepper
1 Favorite Beer
Water to cover
1 8 Ozs Pkg Cream Cheese
1 Cup Mayonnaise
1 Cup Sour Cream
6-8 Large Tbs Horseradish
2-3 Scallions, Diced fine
1 Lemon, Juice
2 Tbs Black Pepper
2-3 Tbs Worcestershire Sauce
1 Poke some small holes in the tongue and soak in water with 1/2 cup salt and 4 Tbs garlic powder. Refrigerate. After the soak cycle, drain and rinse. Soak in plain water 8 hours or overnight in refrigerator. Remove and place in large pan with the ingredients. Bring to a boil and let simmer 1 1/2-2 hours. Depending on size of tonque. If doing 1 tongue, cook 1 1/2 hours.
2 Let cool and then peel the outer skin off. B#%&^& of a job!! Set BGE up indirect and light smoke about 1 hour at 200°F-225°F until internal reaches 145°F-150°F. Cool and slice thin. Meat slicer works great here.
1 Soften cream cheese and mix all together. Serve with small dinner rolls.
2 Had some tongue leftover and a few days later served with wasabi horseradish sauce it was very good.
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.