i told my girlfriend it was "moose prime rib". she'd never have ate it if she knew it was actually cow tongue. Now she tells everybody her favorite mexican food is "moose tacos" 😆
@@glennhhart1711 I never tell my guests what I used, until after they've tried it. They trust that I won't prank them or give them stuff that is not good to eat, and they see me eating it myself, so they know it's something I will eat. Worked wonders on getting some city people to try grilled creadillas (bull testicles)
First, wonderful take on the lingua by Bradley! Then, I'm not sure "trash" cuts is the best way to describe this....culturally speaking this has never been a "trash" cut. At least not in my home. For as long as I can remember this has been part of our traditional cuts along with tripas, menudo, the hoofs, knuckles, tails, head meat, cheeks etc...
Thank you for not cooking the normal everyday meats. There are thousands of bbq videos out there and it’s nice to see a channel that is out of the ordinary. Keep kill’n it!
IF you just happen to have or know someone who has a pressure cooker, another way to remove the tongue’s skin is to steam the whole thing in a little water under pressure for 20 minutes. Let the tongue cool enough to handle and that skin will slip off with little hassle. Definitely easier cleanup than a fat bath and you can always save the bit of stock you made for later.
Basque marinated beef tongue. I grew up eating that, my mom made it in the '60's and '70's, all the Basque restaurants had it as part of the every meal setup.
We used to get them from the local meat market for $2/ea, and they were half again as large as the one done here. Pressure cooked, over rice with gravy. Yummy!
Never ceases to amaze me. I found this video I somehow missed. Very interesting, one of those things I won't be able to make myself do but really cool video. Thanks
This video convinced me to give beef tongue another shot. First time I ever had it, I don’t think the person took off the membrane and the texture was really off. Just tried it again after seeing this video, and I can see the appeal of it and want to try cooking it in the future. Thanks, Brad!
I'm way late to the party here, but I've found that injecting it with Tony C's Cajun butter or with salty beef broth and more Mexican style flavors works really well before braising or pressure cooking. Then peel off the membrane and hit the smoker for awhile. If you like, slice or chop some pretty thin and fry in bacon grease or lard for killer tacos (lengua)
Not sure why it was trash cuts in the US, growing up in Mexico lengua, tripitas , cabeza all the organ parts have always been a delicacy for making tacos, I remember when I could buy a beef tongue that size for about 6 dollars, now it's a delicacy, lol. But never had it smoked, need to try this. Question.. So you cannot smoke this directly, without the fat bath? I would think you could reverse sear, then take the peel off, then SPG, then smoke?
Oh my, loved the cook Brad. Reminds me of my youth, we had this growing up in Illinois. But never cooked on the grill, I’m going to have to try it “ Chud Style”.
Love beef tongue, always turned my nose to it. Once I tried it and made tacos I was hooked. Makes an awesome roast, perfect way to fool ppl to thinking they are eating a lot roast or stew.
Do you think it would matter between confit and sous vide if I'm not going to get any rub or flavor onto it until we get the membrane out and go onto the grill?
In the HelloFresh spot, I like the pan you used, but I don't see it in the description here nor on your site. I've been looking for something like that, but haven't found one I like thus far. Thanks!
When you removed it from the smoker it was done at 205. When you put it on the grill for another hour, are you cooking off the heat and at what temp? Are you leaving the top open?
Def going to try this but.....Just thinking. Could you not do the same with a pork butt for a twist on carnitas, say take a pork butt and confit it in lard on the smoker?
You definitely could but in my opinion a pork butt already has so much fat a confit isn’t necessary. It already ends up so juicy and tender as it is. If you do try this let me know how it goes!
After smoking it it's also great to chop it up into smaller pieces, throw a little beef tallow on the flat grill and crisp them a bit for street tacos you're welcome!
I was kinda disappointed to see you didn't traditional smoke it but DAMN the end results looks even better. Guess that's what I get for questioning a pitmaster.
Chudster, I like tongue also, my family loves it. My wife is Japanese and they like tongue. Was thinking, I want to try this, I might try using the pressure cooker with beef tallow to get the membrane off. And was thinking this could make some great burnt ends. After getting the membrane off, cube it up, toss 'em in rub and finish them in the smoker as I normally would until about 205-210. My son thought these slices would be good in sandwiches. It's all good, any type of 'que beats a bowl of peas...😉
@@mikebarnea4789 I just got a notification when you posted this earlier, and in watching it I see at 1:55 there's a cameo appearance from the Chudwowa, where it gets a snake in it's paw booties! Must be something to do with Texas...ok, can't leave without a snake story...in Taiwan there's a place called Snake Alley, and they have a lot of Cobra snakes, which are kinda cool when they're fan'd open, every once in a while they'll throw a snake and a mongoose out in the street to create a spectacle. They also have a bunch of monkeys, I'm not sure what the significance is of that. So during this spectacle of such, I was taking pictures, this was before we had digital cameras, and the flash went off. One of the Taiwan vendors started to tell me I need to pay him a fine, because it scares the monkeys, but it was more like "Monkey Don't Like". Meanwhile many Taiwan men step up to a booth where they are draining the venom from Rattle Snakes and they're drinking it in shot glasses, kinda like cowboys would do in the saloon in the old movies...Between you and me, I'd rather have a EFFin' snake in my boot, not that I like snakes...I don't. Anyway, I just told the guy to f#@$ off and walked away...😂
Life hack* Next time you hit up your favorite taqueria. Ask for a asada/lengua burrito. Meat only. All killer no filler. Good job, Chudster. Been eating lengua tacos my whole life. Never cooked your way. On my to cook list 🤙🏼
Tongue is great. Prepare it all the time for Japanese style grilling. Peeling it raw is not at all difficult with a sharp knife and a half-frozen tongue.
My dad used to cook this when I was a kid here in Australia, he was brought up in the depression era when you would use most of the animal you butchered, I hated some of these cuts as a kid but now I smoke em and don’t even tell the kids what they are and they love em, including cheeks and heart
I grew up on Beef Tongue...and NOTHING gross about it. When cooked, looks like a Pot Roast Chuck. Mom use to make it as a German Fricassee...and as this chap says...SO TENDER...and great flavor...whether smoked, or as a slow cook in-broth. Man, i have to now go out and find a few.... Mom...thinking of ya! :)
Thank for the info on the tongue I have a recipe but I like you style let me know if you want it it a salt cure on the tongue for about four to five days and then you can smoke itv
Lengua is one of the best sleeper cuts. Shredded into street tacos and people be like "OMG so tender! What is that?"
Do they be?
i had some shredded beef tongue tacos once, holy frijoles that is some good meat
And then they be running off to the Port O John once they find out 😂
i told my girlfriend it was "moose prime rib". she'd never have ate it if she knew it was actually cow tongue. Now she tells everybody her favorite mexican food is "moose tacos" 😆
@@jimbopetrellathey do be.
Lengua tacos are some of my favorite! Beef tongue is underrated.
100% Yes , Best tacos ever.
Tongue, cheeks or upper mouth
It's great to see different cuts of meat being used instead of the traditional all the time. This is OG bbq, turning "trash" cuts into treasure 👍
100% my only gripe is people who come to eat over when invited complain when you tell them the cut you use. Straight insulting to the host
@@glennhhart1711 I never tell my guests what I used, until after they've tried it. They trust that I won't prank them or give them stuff that is not good to eat, and they see me eating it myself, so they know it's something I will eat. Worked wonders on getting some city people to try grilled creadillas (bull testicles)
Sounds kinda egocentric considering it's one of the most popular cuts in Mexico.
its actually one of the best cuts not trash lel
First, wonderful take on the lingua by Bradley! Then, I'm not sure "trash" cuts is the best way to describe this....culturally speaking this has never been a "trash" cut. At least not in my home. For as long as I can remember this has been part of our traditional cuts along with tripas, menudo, the hoofs, knuckles, tails, head meat, cheeks
etc...
Thank you for not cooking the normal everyday meats.
There are thousands of bbq videos out there and it’s nice to see a channel that is out of the ordinary.
Keep kill’n it!
Love seeing the banquet in the background by far my favorite beer!
IF you just happen to have or know someone who has a pressure cooker, another way to remove the tongue’s skin is to steam the whole thing in a little water under pressure for 20 minutes. Let the tongue cool enough to handle and that skin will slip off with little hassle. Definitely easier cleanup than a fat bath and you can always save the bit of stock you made for later.
Thank you!!
Beef heart is absolutely about the beefiest piece you can eat.
I'm from south Louisiana, we usually cook cow tongue in a gravy. But this is another pretty great technique also
Basque marinated beef tongue. I grew up eating that, my mom made it in the '60's and '70's, all the Basque restaurants had it as part of the every meal setup.
I never knew that tongue was not a standard cut until I was about 19. But I still love it 20 more years later.
perfect! I have had one sitting in the freezer and had no idea what to do with it until now !
Dude I remember when it used to cost 5 bucks for a tongue, definitely one of my favorite smoke meats. Great video man!
We used to get them from the local meat market for $2/ea, and they were half again as large as the one done here. Pressure cooked, over rice with gravy. Yummy!
Yep, I couldn't believe how much they went up in price. I bet beef cheeks will be up there soon.
@@mikebarnea4789pork belly, beef tripe, lamb shanks…..*sigh….all now “gourmet” (ie, dammed expensive)
My butcher gives me one for free with larger order of course. 😮
Awesome. I've been searching for recipes for a bison tongue all morning. Confit is a game changer. Thanks
Best time of the week! Chuds weekly bbq video :) another great video - thanks bro :)
Glad to see people embracing Latino foods and heritage and thanks to fellow youtuber Cowboy Kent Rollins.
Live on a border state, you want believe the issues
……because only Central and South American cows have tongues?
Never ceases to amaze me. I found this video I somehow missed. Very interesting, one of those things I won't be able to make myself do but really cool video. Thanks
This video convinced me to give beef tongue another shot. First time I ever had it, I don’t think the person took off the membrane and the texture was really off. Just tried it again after seeing this video, and I can see the appeal of it and want to try cooking it in the future. Thanks, Brad!
When done right, the taste is very similar to brisket. The texture is way different, but it's one of my favorite tacos.
🤤🤤🤤 beef tongue!!! Not to mention chuds videos are always 🔥. I’d love to see a beef shank video!
I usually don’t comment but tongue is one of the best cuts on a beef 👍👍
Agreed 😋
"Tong in madeirasaus" is a well known and a favourite recipe for many here in Belgium.
You rock!!!! Good stuff brother and congrats!
Beef tongue is one of the best cut of the cow!
Love your show bud. Trying showing some easy smoked tailgate recipe.
Any chance you could tackle beef heart at some point?
Corned tongue is amazingly good in a cold sandwich as well, takes about a week to corn it and to me it's better than corned brisket.
I'm way late to the party here, but I've found that injecting it with Tony C's Cajun butter or with salty beef broth and more Mexican style flavors works really well before braising or pressure cooking. Then peel off the membrane and hit the smoker for awhile. If you like, slice or chop some pretty thin and fry in bacon grease or lard for killer tacos (lengua)
tongue is so underrated. I love me some lengua tacos. I always tell people it is the beefiest and tenderest beef when cooked right.
Best if used in 🌮
HALLELUJAH!!!!! Literally have a tongue in my freezer and was looking for a recipe!!!!!!!
Awesome vid bro loving the content,you should
Throw on a beef shin next that would be awesome
Well done Bradley, we'll done. 👍 👅
Not sure why it was trash cuts in the US, growing up in Mexico lengua, tripitas , cabeza all the organ parts have always been a delicacy for making tacos, I remember when I could buy a beef tongue that size for about 6 dollars, now it's a delicacy, lol. But never had it smoked, need to try this. Question.. So you cannot smoke this directly, without the fat bath? I would think you could reverse sear, then take the peel off, then SPG, then smoke?
You need to do a beef heart.
Oh my, loved the cook Brad. Reminds me of my youth, we had this growing up in Illinois. But never cooked on the grill, I’m going to have to try it “ Chud Style”.
I think I could slip this by the family on Tritip night. They look similar.
Love beef tongue, always turned my nose to it. Once I tried it and made tacos I was hooked. Makes an awesome roast, perfect way to fool ppl to thinking they are eating a lot roast or stew.
When the food tastes you back
Do you think it would matter between confit and sous vide if I'm not going to get any rub or flavor onto it until we get the membrane out and go onto the grill?
We've got beef critter tongue up here in Maine for a couple bucks a #.
What company sells the torch u used boss ????
Dude... I would rather watch your videos than ANY other kind of TV. Thanks!
Great beer you're drinking there!!
My late Mom used to cook tongue. She was an electric stove oven wizard. Tongue in a tomatoe sauce.
In the HelloFresh spot, I like the pan you used, but I don't see it in the description here nor on your site. I've been looking for something like that, but haven't found one I like thus far.
Thanks!
Beef stew 🍲🍲🍲🍲🍯🍯🍯🍯🍯
Congrats on all the success! Well deserved!
Could you make the beef cheeks?
When you removed it from the smoker it was done at 205. When you put it on the grill for another hour, are you cooking off the heat and at what temp? Are you leaving the top open?
Oh man, I need info on that carbon steel pan- is it a flat bottom wok?
We need a El Pastor vídeo on the Chud box.
Def going to try this but.....Just thinking. Could you not do the same with a pork butt for a twist on carnitas, say take a pork butt and confit it in lard on the smoker?
You definitely could but in my opinion a pork butt already has so much fat a confit isn’t necessary. It already ends up so juicy and tender as it is. If you do try this let me know how it goes!
If you dry age it do you think the membrane would peel off?
Great video by the way
After smoking it it's also great to chop it up into smaller pieces, throw a little beef tallow on the flat grill and crisp them a bit for street tacos you're welcome!
One of my dad's favorites was beef tongue sandwiches with mustard and onions!
Lengua tacos 👍 cilantro , onions n a good sauce
Can I use water or beef stock instead of beef tallow wich ins’t available in my country?
Love the meat stuff Bradley but can we see how you guys are doing the cauliflower on the food truck, it’d be great to see!
I was kinda disappointed to see you didn't traditional smoke it but DAMN the end results looks even better. Guess that's what I get for questioning a pitmaster.
This is a very traditional piece in the Mexican culinary culture.
Specially doing a whole cow head.
Odd but the eyes are like caviar
i agree, im from the deep south and live in sa tx now, those special pieces of barbacoa are amazing.
Chudster, I like tongue also, my family loves it. My wife is Japanese and they like tongue. Was thinking, I want to try this, I might try using the pressure cooker with beef tallow to get the membrane off. And was thinking this could make some great burnt ends. After getting the membrane off, cube it up, toss 'em in rub and finish them in the smoker as I normally would until about 205-210. My son thought these slices would be good in sandwiches. It's all good, any type of 'que beats a bowl of peas...😉
Tongue burnt ends... that could be interesting 👍
@@mikebarnea4789 I just got a notification when you posted this earlier, and in watching it I see at 1:55 there's a cameo appearance from the Chudwowa, where it gets a snake in it's paw booties! Must be something to do with Texas...ok, can't leave without a snake story...in Taiwan there's a place called Snake Alley, and they have a lot of Cobra snakes, which are kinda cool when they're fan'd open, every once in a while they'll throw a snake and a mongoose out in the street to create a spectacle. They also have a bunch of monkeys, I'm not sure what the significance is of that. So during this spectacle of such, I was taking pictures, this was before we had digital cameras, and the flash went off. One of the Taiwan vendors started to tell me I need to pay him a fine, because it scares the monkeys, but it was more like "Monkey Don't Like". Meanwhile many Taiwan men step up to a booth where they are draining the venom from Rattle Snakes and they're drinking it in shot glasses, kinda like cowboys would do in the saloon in the old movies...Between you and me, I'd rather have a EFFin' snake in my boot, not that I like snakes...I don't. Anyway, I just told the guy to f#@$ off and walked away...😂
Can the confit part be done the day before and then finish it the next day?
Love lengua! You are Tha Man!
Yes! The nasty parts are the best! 🤘
Does beef tongue have an aroma to it fresh out of the pack?
I love beef tongue, going to try this
Life hack* Next time you hit up your favorite taqueria. Ask for a asada/lengua burrito. Meat only. All killer no filler.
Good job, Chudster. Been eating lengua tacos my whole life. Never cooked your way. On my to cook list 🤙🏼
U should make a beef tongue torta best thing ever
Amazing. 👍🏼 next livers and kidney
Love beef tongue 😍. I make it in a pressure cooker and it comes out falling apart. Need to smoke one now. 🥰
Interesting. Will try
Tongue is great. Prepare it all the time for Japanese style grilling. Peeling it raw is not at all difficult with a sharp knife and a half-frozen tongue.
New BBQ challenge for Bradley: Rolled Rump Roast! Get that to be juicy AND tender!
Oo, Love the Szechuan peppercorn
Does Brook need more rice crispy treats?
The only cut meat that knows how good it tastes before you do.
Peacock's new show "Poker Face brought me here. I've had lengua many times, but had never seen it barbecued. It made me curious.
What finished temp is best for tender like brisket?
Around 205ish.
My dad used to cook this when I was a kid here in Australia, he was brought up in the depression era when you would use most of the animal you butchered, I hated some of these cuts as a kid but now I smoke em and don’t even tell the kids what they are and they love em, including cheeks and heart
Move over rack of lamb video...beef tongue is in the house!!!
I grew up on Beef Tongue...and NOTHING gross about it. When cooked, looks like a Pot Roast Chuck. Mom use to make it as a German Fricassee...and as this chap says...SO TENDER...and great flavor...whether smoked, or as a slow cook in-broth. Man, i have to now go out and find a few.... Mom...thinking of ya! :)
How about you try Montreal smoked meat :) Btw great video, veal tongue is also great.
tastes so good, it tastes you back..........💪👍👍
Cool man I just tried eating a deer tongue the first time my son n law made. Came out really good. Cool membrane trick! Thanks for that lol good job!
I boiled/cooked mine in broth and some tallow and got it to 193 and couldn’t get the skin off without slicing it all off. What did I do wrong?
Can you make a hazy DIPA glazed pork anything or any protein of choice.
I am so trying this
Thank for the info on the tongue I have a recipe but I like you style let me know if you want it it a salt cure on the tongue for about four to five days and then you can smoke itv
THANK YOU!!!!!!!
Why didn't you pull off the membrane before you cooked it?
Dam now that’s fire 🔥🔥🔥
Where can I get this recipe
Mexican style tongue tacos🔥
It's interesting when I was younger, we grew up with these types of foods and now their blowing up with every ethnicity.
I live in Georgia. In Walmart a lengua used to be about 15-16 dollars for a big tongue now it's almost $40
What’s the recipe for the tallow broth
To me, tongue is the single best cut on any cow
only a real man uses that size whisk.. Love it.
Would like to see a heart now.
One of my favorite cuts of meat. It’s just so expensive. Could almost buy a brisket for the price of one.
Beef tongue, ox tongue yumm
People look at me funny when I bring up beef tongue. We usually cook it in a gravy down here in south Louisiana. Never had it smoked like that before.