WE CAN ALSO NOW ACCEPT RECURRING MONTHLY DONATIONS!
Donate once OR you can automatically give a little each month.
We are NOT a corporate sponsored forum. We are MEMBER SUPPORTED. There NEVER is and NEVER will be any obligation to donate. Donations are used to help fund operations. Should you choose to donate, the amount is entirely up to you...
(To donate using your credit card, click on "Continue" at the BOTTOM of the first PayPal page, right below "Don't have a PayPal account?")
If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!
It's EASY to join, just CLICK HERE and fill out our short registration form.
Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".
Warning: mysql_query() [function.mysql-query]: Unable to save result set in /home/bge/public_html/includes/database.php on line 180
Notice: Got error 134 from storage engine; query=SELECT count(session_id) FROM mos_session WHERE guest=1 AND userid=0, trace=
/home/bge/public_html/index.php:230 in /home/bge/public_html/includes/database.php on line 195
We have We have 22 members online
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.