BEEF HEART LOW & SLOW - english BBQ-Video - 0815BBQ
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- Опубліковано 5 вер 2024
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INGREDIENTS:
A beef heart
SAlt and Pepper
Dashes of Beer and BBQ-Sauce
#BBQ #Barbecue #Barbeque
I just found out my family's ranch had drifted away from the heart, liver, tongue etc of their beef over the years, no idea where it has been going (we harvest 4-5 cows per year). Needless to say we're putting a stop to that and thank you for this recipe, it's perfectly viable food!
bbq that tongue! the mexicans have a special type of bbq called 'lingua'. it tastes JUST LIKE brisket - but without all the fat. it's great!
@@stevenhoskins7850 It's in the fridge thawing as we speak!
@@stevenhoskins7850 was literally about to say that tacos de lengua are some of the best tacos you will ever have
@@stevenhoskins7850 this is quite late,but lingua literally translates to tongue
So you're saying the tongue is called tongue
The butcher was either keeping them for themselves, or they were selling it as offal. Most people don’t keep them anymore these days. We have to specifically request them when we butcher ours.
The beef tongue is also an amazing meal when done properly! Thanks for the beef heart grilling vid!!
first time i ever had tongue tacos (lingua) i was like 30 and i thought omg where has this been all my life haha. Love it.
A tongue sandwich with mint jelly is a game changer
The way you can make this more tender is to keep the heart wrapped, and "rest" it in a cooler wrapped in towels for a few hours. It should still be hot enough to serve, and more enjoyable to eat.
I score it exactly like he does, season with kosher salt, fresh cracked pepper, onion powder and cayenne pepper. Rub fresh minced garlic into the scored sections, marinade with worchestershire sauce 12-24 hours. I don't submerge it in the sauce but I pour enough to cover the bottom of the container and then a generous amount on top. Flip once halfway through the total marinade time. Super underrated, thnx for the video.
as a texan, i love that some random german guy knows about texas bbq! haha!
as a Canadian, I think Germany would steamroll over Texas in a war
who's bigger anyway?
sorry I'm drunk
@@walterbrunswick Why are you talking about war between Germany and Texas, when this is a freakin’ BBQ video? WTF, man?
Since you asked, here are some solid numbers.
Sober up before you look at them, you silly C’nuk.
Texas is larger than any European country except Russia. Now let's talk military.
64,036 German soldiers.
185,044 Texas Active Duty Armed Forces, National Guard, and Army Reserves. Not to mention there are 30 MILLION GUN LOVING TEXANS WHO ARE ARMED TO THE TEETH, who can legally carry semi-automatic pistols on our hips in public and tote around semi-automatic rifles (short burst machine guns) without so much as a license, or registration. We, as Texans are collectively, an army of tens of millions.
95,000 Canadian Armed Forces, including Reserves.
Canadian civilian population is mostly disarmed.
German 2021 GDP 4,557 billion USD
Canada 2021 GDP 1,670 billion USD
Texas 2021 GDP 2 TRILLION USD
We could take both of you on, at the same time, and obliterate you both - but we love Canada. We would never do that. You are our cousins and our neighbors, and what would life be like without Canada Dry, Crown Royal, maple syrup, or Canadian bacon? It would be shit. I could do without Trudeau, though. Work on that, would you? I love the truckers in Ottowa. Haha!
@@walterbrunswick Bruh, I’m Canadian and we are NOT one to talk about who’s stronger or more powerful 🤣🤣
But then again, you were drunk and that literally excuses you from any wrongdoing, at least on UA-cam in the comments section! 🤣🙌
What I do:
a. Remove the sliver skin and tendons with a pairing knife (as much as I can)
b. Marinate overnight in acidic liquid
c. Cut it into thin long steak like pieces, sear it on high then butter baste it on medium-low as you would do a steak, aiming for medium
It won't be any chewier than a chicken gizzard, but the flavor is great
Das ist sehr gut! Dankeschön Aus Amerika!
I've got a bison heart in the freezer now and I think this is the same method I will use. I've had heart many times and tongue as well but until now haven't prepared it myself. Thank you for the video 😃
That’s awesome! Please tell me how it turns out
Awesome recipe Sir! 💯 thank you!
Thx for watching ☺️
Just got a new used kamado and wanted a recipe for low and slow heart. Looked at a couple others, this one has me interested. Going to give it a try! Thanks. Well done!
Awesome timing! Have fun!!
That looks fantastic. For sure going to try that. We've fried heart before and was awesome. This would be great in a bbq competition.
This is a recipe I am definitely going to try!
I'm going to try this. First time eating heart tomorrow
Have fun! Let me know how it turns out
have cooked it before and liked it but just found it again and came across this as I plan to have it again. Tasted just like regular steak to me last time I had it. I dunno about Germany prices but in my region of America beef heart is still priced low compared to the insane hyper inflation of all the other cuts like ribeye or new york strip
Heart, one always find hard after cooking. Is it a way to soften it?
Two ways:
Cut into thin slices and fry
Cook, grill or braise low and slow for a long time
That llooks Fu*king delicious I'm stealing this recipe tomorrow!
I set my traeger grill to 180 and cook it for 8 hours. The rubberness goes away and its as tender as it can get.
Awesome
looks good!
Thx
That looked AWESOME and I will smoke one in my Chargriller acorn Komodo thxs
Looks amazing. I do want to try this but I think I will let the heart sit in some butter milk our sour cream for 30 mins prior to really get it tender.
I love lambs heart stuffed and slow cooked, chicken hearts marinated in lemon and garlic skewered and food right in the flames, horse heart cut into steaks and cooked as such.
Ox heart is a new one to me and I'll be giving this a go next week. I'm really tempted to stuff it but I'll give this recipe a go but maybe go another couple of hours to see if the toughness reduces.
what do you stuff your lamb hearts with? I have 8 on the way!
I’ve enjoyed it best cooked like a steak med rare. It’s not like other heavily used muscles that have lots of connective tissues/ sinew inside. There’s no gristle inside the meat.
IMHO the heart is the most used muscle
just got some super cheap .70 cents a lb gonna try this method looks great
Used this recipe recently. It makes a wonderful jerky like meat.
I have had the best luck with beef heart by kissing it with flame at about half the time you would a normal cut of steak. Then cutting into very thin slices. it was similar to filet mignon. Different prepping and seasoning methods will counter what Westerners like to call 'game taste'. Good stuff though and very good for you.
@@miguelquazar883 I’ve always liked heart when it is not over cooked. But the jerky style was good too. Just made some liver jerky the same way. It’s great
@@MarvinMcKenzie I'll have to try it
I would have thought beef heart would be too lean for such a long cooking time.
It’s the most used muscle in a body. Needs time IMHO
@@0815BBQ did you clean the silver skin and artery tubes at all? Please reply on your smoking temperature and your meat temperature when fininished. this is very interesting.
I wanna try!
I wish I could sent you
Is this the sling shot, bow and arrow guy? Does he a low key bbq channel too?!
Giving this ago today wish me luck
Have fun! Please let me know how it turns out!!
how was it
@@LizaLavolta they were good
Was it tender? I have a heart in my freezer ready to be thawed
Could have been more tender. But it depends on the size. Better plan some more time in paper
@@0815BBQ will do. Much appreciated
It looks like chinese Sai Siu
Tasty
Jon
Jon!
Dang pepper makes stomach ulcers & causes human stomachs to bleed.
Oha 😂🤷🏼♂️
That’s not a whole heart
Man. I think you would have had a better product if you would have let it rest for 10-20 minutes before slicing.
20 minutes? No way. The structure of the heart will get very chewy will cooling down so long
What internal temp do you recommend? I know if you overcook heart it’s inedible.
You want to cook it to about 135 over 75
120F-130F
@@retroflashbackdude No! 110C or 230F is what he says. Ge is European, working in celcius.
@@T-aka-T thats the cooking temp.. not the internal temp of the meat.. 120-130 f or 68-75 c is the cook to internal temp of the meat
I wonder if I set the gmg to its lowest setting of 150f would that work? And leave it on for 8 hours? I accidentally did this with chicken breast cauze I fell asleep and it was really tender and juicy
It looked over cooked. It's one of those meats that are best rare and bloody.. Just salt and pepper .. maybe a couple herbs and cook like a burger to rare or med rare.
Nope. Not for me. It’s a muscle that needs to be cooked longer otherwise it’s too chewy
@@0815BBQ sous vide?
I normally flash fry my heart but I'll give this a go.