Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

I was at the store that I generally shop at and looked for some frozen beef tongues to show how pricey they are here but couldn't find any so I asked my buddy the meat manager to look up the price per pound----

$9.99 which is $10 to this old redneck country boy so a large tongue could easily cost $30--

Pickled tongue was a delicacy for my dad. To the mind of 10-year old, nothing edible should look like what it really was and that cow’s tongue in the fridge really grossed me out. Still does.

Originally Posted by DZEC

Pickled tongue was a delicacy for my dad. To the mind of 10-year old, nothing edible should look like what it really was and that cow’s tongue in the fridge really grossed me out. Still does.

We never had it at home but my dad's older sister used to fix tongue sandwiches and they weren't bad, I don't know if they were pickled or what.

Last year my friend Ski's sister had a beef butchered and I asked for the tongue, heart and oxtails and she was glad to get rid of them.

I boiled and smoked the tongue and then served it thinly sliced on sandwiches when my youngest daughter and her two kids were here and they loved them--Until I told them what they had just eaten.

I boiled mine in a random mixture of 1 large onion , pickling spices and pepper etc.

I smoked them with cherry wood after a quick rub with olive oil.

When all was said and done I can taste the pickling flavor subtly under the smoke.

The pickling flavor is what I remember from my younger years.

The only person that I have talked to that would like to try it is my daughter in law and she likes tongue tacos.

The only thing that is keeping me from exploring this more is the price and for now I will keep it as a special treat.

The Christmas Brisket is out of the freezer. Marination begins to-morrow!
I always hit the Labor Day sale for brisket and ribs!!

Brisket is the best BBQ!

Sweet price on that beauty too Tom!

Having fun.

2 meatloaf

One over carrots in a pan and the other wrapped in bacon over the top.

Then some potatoes over that.

having fun and we will see how this turns out!

Originally Posted by sharptonn

The Christmas Brisket is out of the freezer. Marination begins to-morrow!
I always hit the Labor Day sale for brisket and ribs!!

So you are planning on a 6-7 day brining?

Any chance of sharing what your brine consists of?

Not a brine. I slit the plastic on the meat side lengthwise, almost end-to end. Turn over and drain the blood.
Reach in with a sharp 2-pronged fork and poke it until I get tired without going through the plastic.
Big pile of Fiesta brisket rub, garlic salt, cayenne pepper, and lemon pepper. Reach-in and rub it proper.
Pot on a hot-plate. 1/2 big white onion, diced garlic pod, half bottle of Sweet Baby Ray's, 4 oz of olive oil, half bottle of Kraft zesty Italian dressing. Bunch of pickled jalapeno slices and lime slices. Whatever else is around!

Boil till onions are mostly gone. Have someone hold the slit wide and pour the mess in.
cold brisket with hot sop sucks it in. reach-in and spread it around!
Let it sit a week in the fridge crisper and pour a beer in on the last day.

Put it on the pit, Fat up, pour the sop over and go 235 with an onion and a few garlics tossed into the fire after an hour or so.
Build-up the wood, choke it down and go to bed after getting drunk.
Wrap in foil the next morning and build the fire back-up for a few more hours.

Texas. We do it somewhat different?