Local Costco has been stocking it for a few months now. Tried it a while back and it had either turned, the cook messed up. I know thereās a lot of people who love it, however when Iām at the type of place that serves it, thereās at least 4 other meats Iām trying first.
There is a large Basque community where I grew up and marinated beef tongue is a favorite with them. I like it too. The tongue is first boiled and sliced very thin and then marinated in red wine vinegar, garlic, and olive oil. To get more info google Woolgrower's restaurant pickled tongue recipe.
There is a large Basque community where I grew up and marinated beef tongue is a favorite with them. I like it too. The tongue is first boiled and sliced very thin and then marinated in red wine vinegar, garlic, and olive oil. To get more info google Woolgrower's restaurant pickled tongue recipe.
Ohmagherrd! that pickeled dish is good. That and a picon punch.
Literally had a tear in my eye when the Traditional Basque restaurant I grew up eating at locally shut down in 1994.
For me, pickled tongue is the way to go, made into sandwiches with good spicy mustard.
When I moved to MT I had a hard time finding beef tongue, but we recently had a Winco open in town and they generally have a pretty strong Hispanic customer base, and that means we now have a lot of good, affordable tongue available.
The hometown butcher shop when I grew up always had pickled, smoked and fresh tongue in the case. The smoked was my favorite and I'd love to find a place that smoked them like they use to. I had a local processor try it for me once a few years ago and it sucked. I'd try it myself now but tongue has gotten expensive, the last one I saw at the local Meijer store was $40!!
wabigoon, Yes but they are small compared to Bovine or Bison, very few people cook and or pickle Elk, Deer, or the larger Exotic's tongue. done correctly it is good eating. Rio7
Save my moose and deer tongues whenever I get one. Hunting buddyās wife does it up right. Boil it, then peel it, then slice thin and do what you want with it.
Slayanka loves it, too. One of her favourite salads in Ukraine is made with beef tongue.
La Michocana is a chain of Mexican Meat Markets here in Texas major cities. They each contain a taqueria and my fave by far is lengua tacos. If one didnāt know youād swear it was a great beef roast cooked in spices. It is extremely good eating.
Clean and boil, skin it, let cool, slice it, salt and pepper, add some sharp cheese slices, mustard, and good bread, and a glass of cold milk , makes a enjoyable meal. Rio7
Growing up they were simmered with celery and light spices, peeled (important) and sliced to eat or for sandwiches. May be something new in the stores here, I will have to look. Doubt I will have to worry about the wife eating too much!
There is a large Basque community where I grew up and marinated beef tongue is a favorite with them. I like it too. The tongue is first boiled and sliced very thin and then marinated in red wine vinegar, garlic, and olive oil. To get more info google Woolgrower's restaurant pickled tongue recipe.
One of my favorite places. Never had tongue there but the lamb chops were great Had tongue in a basq restaurant in Winnemucca NV. It was really good. Almost a gelatinous gravy on it.
I haven't eaten tongue since I was a young kid. Mom and dad didn't make enough money in those days to buy āregularā meat. Tongue, chicken, and mutton were the table meats in those days. I liked tongue. I liked it better than mutton which stank-up the house but wasn't bad, taste wish. Squirrel and rabbit was a treat from time to time when ever dad had time to go hunting.
My Dad worked for Swift & Co. and got "trim" parts for free. We ate a lot of beef tongue. Boil in salted water, skin, and slice is both the simplest and best way to fix it. But I never had it pickled or smoked so "best" is a choice of one and thus I might be wrong. I'd sure like to find out!
Tongue is perhaps the best meat on the animal. It is mild, completely free of fat and sinew, very fine-grained, and simple to fix.
My Dad worked for Swift & Co. and got "trim" parts for free. We ate a lot of beef tongue. Boil in salted water, skin, and slice is both the simplest and best way to fix it. But I never had it pickled or smoked so "best" is a choice of one and thus I might be wrong. I'd sure like to find out!
Tongue is perhaps the best meat on the animal. It is mild, completely free of fat and sinew, very fine-grained, and simple to fix.
It's been funny watching white folk, usually liberals, "discover" tacos de lengua over the last couple decades thinking they stumbled on some secret poor brownskin food.
My Dad worked for Swift & Co. and got "trim" parts for free. We ate a lot of beef tongue. Boil in salted water, skin, and slice is both the simplest and best way to fix it. But I never had it pickled or smoked so "best" is a choice of one and thus I might be wrong. I'd sure like to find out!
Tongue is perhaps the best meat on the animal. It is mild, completely free of fat and sinew, very fine-grained, and simple to fix.
It's been funny watching white folk, usually liberals, "discover" tacos de lengua over the last couple decades thinking they stumbled on some secret poor brownskin food.
Yes ^ ^ Back when my folks were young and before that, the "poor " folks bought junk cuts like brisket and ribs and chicken wings and tongue, etc. The stores would durn near give away a big package of chicken wings and fatty boney cuts of meat. Now, all that stuff costs as much or more than a decent steak, and people slather on sauces and spices to where you can't even get a taste of meat. People have forgotten that spices and sauces came about to cover up the half spoiled smell and taste before everybody had refrigeration.
As I've related many times, in the 50s, Swift & Co gave away the "trim" bits which even included ribs. In the part of Illinois between Belleville and East St Louis, almost every intersection had a cinderblock and window screen BBQ joint run by some older Black man and featuring ribs and snoots. Those old men cooked trim over hickory wood low and slow, and you would roll your eyes back at the first taste of it. St Louis style BBQ is hickory smoked with a thick, sweet tomato sauce applied heavily before, during, and after cooking.
For employees like my Dad, ribs, tongue, calf brains, kidneys, liver, cheeks, and pork snoots were free for the taking. He never did bring home any snoots (that's noses for the snobbish among you) but I grew up on all the rest of that. I genuinely pity anyone who who has such food aversions that they turn their snoots up at such fare. You really have no clue at what you are missing.
There is a large Basque community where I grew up and marinated beef tongue is a favorite with them. I like it too. The tongue is first boiled and sliced very thin and then marinated in red wine vinegar, garlic, and olive oil. To get more info google Woolgrower's restaurant pickled tongue recipe.
I've been there, done that, got the T-shirt. March meets Friday 1st round T/F qualifying at two, dinner, 2cnd round qualifying. Home in Visalia at 11:00 pm. Up at five, leave by six, breakfast in McFarland at seven, Famoso by eight. Pickled tongue on sourdough is damn good!
As I've related many times, in the 50s, Swift & Co gave away the "trim" bits which even included ribs. In the part of Illinois between Belleville and East St Louis, almost every intersection had a cinderblock and window screen BBQ joint run by some older Black man and featuring ribs and snoots. Those old men cooked trim over hickory wood low and slow, and you would roll your eyes back at the first taste of it. St Louis style BBQ is hickory smoked with a thick, sweet tomato sauce applied heavily before, during, and after cooking.
For employees like my Dad, ribs, tongue, calf brains, kidneys, liver, cheeks, and pork snoots were free for the taking. He never did bring home any snoots (that's noses for the snobbish among you) but I grew up on all the rest of that. I genuinely pity anyone who who has such food aversions that they turn their snoots up at such fare. You really have no clue at what you are missing.
Lots of stores in Arkansas sell snoots, ears,feet and such. Used to sell pig tails before they started docking them. Never saw chicken feet until we got a very large latino population. miles
As I've related many times, in the 50s, Swift & Co gave away the "trim" bits which even included ribs. In the part of Illinois between Belleville and East St Louis, almost every intersection had a cinderblock and window screen BBQ joint run by some older Black man and featuring ribs and snoots. Those old men cooked trim over hickory wood low and slow, and you would roll your eyes back at the first taste of it. St Louis style BBQ is hickory smoked with a thick, sweet tomato sauce applied heavily before, during, and after cooking.
For employees like my Dad, ribs, tongue, calf brains, kidneys, liver, cheeks, and pork snoots were free for the taking. He never did bring home any snoots (that's noses for the snobbish among you) but I grew up on all the rest of that. I genuinely pity anyone who who has such food aversions that they turn their snoots up at such fare. You really have no clue at what you are missing.
When we would butcher a beef, Mom would make a meal of bones. She would roast a banner full of bones that still had good stuff on them.
4 of us sitting there putting a pack of dogs to shame. Gnawing the good guts off those greasy bones. I loved it. Shiny hair, no strain sh--tsš!
My family would have to be dang hungry to eat that now. Wife was a town girl, daughters are just like her. No fat, no cartilage, they refuse the eat meat from a bone. Pork chop night, I get 3 bones to gnaw on before I take a chop from the plate. That's ok. They give me the best part!
As I've related many times, in the 50s, Swift & Co gave away the "trim" bits which even included ribs. In the part of Illinois between Belleville and East St Louis, almost every intersection had a cinderblock and window screen BBQ joint run by some older Black man and featuring ribs and snoots. Those old men cooked trim over hickory wood low and slow, and you would roll your eyes back at the first taste of it. St Louis style BBQ is hickory smoked with a thick, sweet tomato sauce applied heavily before, during, and after cooking.
For employees like my Dad, ribs, tongue, calf brains, kidneys, liver, cheeks, and pork snoots were free for the taking. He never did bring home any snoots (that's noses for the snobbish among you) but I grew up on all the rest of that. I genuinely pity anyone who who has such food aversions that they turn their snoots up at such fare. You really have no clue at what you are missing.
And yet many who claim to not be snooty turn theirs up at hot dogs.
When we would butcher a beef, Mom would make a meal of bones. She would roast a banner full of bones that still had good stuff on them.
4 of us sitting there putting a pack of dogs to shame. Gnawing the good guts off those greasy bones. I loved it. Shiny hair, no strain sh--tsš!
My family would have to be dang hungry to eat that now. Wife was a town girl, daughters are just like her. No fat, no cartilage, they refuse the eat meat from a bone. Pork chop night, I get 3 bones to gnaw on before I take a chop from the plate. That's ok. They give me the best part!
I like bones myself, but no one could compete with Mom when she was still with us. She would scrounge any bone from any plate (some from people's hands). I swear that she had some buried out in the yard for lean times.
As I've related many times, in the 50s, Swift & Co gave away the "trim" bits which even included ribs. In the part of Illinois between Belleville and East St Louis, almost every intersection had a cinderblock and window screen BBQ joint run by some older Black man and featuring ribs and snoots. Those old men cooked trim over hickory wood low and slow, and you would roll your eyes back at the first taste of it. St Louis style BBQ is hickory smoked with a thick, sweet tomato sauce applied heavily before, during, and after cooking.
For employees like my Dad, ribs, tongue, calf brains, kidneys, liver, cheeks, and pork snoots were free for the taking. He never did bring home any snoots (that's noses for the snobbish among you) but I grew up on all the rest of that. I genuinely pity anyone who who has such food aversions that they turn their snoots up at such fare. You really have no clue at what you are missing.
And yet many who claim to not be snooty turn theirs up at hot dogs.
Ewwww....they put tongues and snoots in those things!
As I've related many times, in the 50s, Swift & Co gave away the "trim" bits which even included ribs. In the part of Illinois between Belleville and East St Louis, almost every intersection had a cinderblock and window screen BBQ joint run by some older Black man and featuring ribs and snoots. Those old men cooked trim over hickory wood low and slow, and you would roll your eyes back at the first taste of it. St Louis style BBQ is hickory smoked with a thick, sweet tomato sauce applied heavily before, during, and after cooking.
For employees like my Dad, ribs, tongue, calf brains, kidneys, liver, cheeks, and pork snoots were free for the taking. He never did bring home any snoots (that's noses for the snobbish among you) but I grew up on all the rest of that. I genuinely pity anyone who who has such food aversions that they turn their snoots up at such fare. You really have no clue at what you are missing.
And yet many who claim to not be snooty turn theirs up at hot dogs.
Ewwww....they put tongues and snoots in those things!
As I've related many times, in the 50s, Swift & Co gave away the "trim" bits which even included ribs. In the part of Illinois between Belleville and East St Louis, almost every intersection had a cinderblock and window screen BBQ joint run by some older Black man and featuring ribs and snoots. Those old men cooked trim over hickory wood low and slow, and you would roll your eyes back at the first taste of it. St Louis style BBQ is hickory smoked with a thick, sweet tomato sauce applied heavily before, during, and after cooking.
For employees like my Dad, ribs, tongue, calf brains, kidneys, liver, cheeks, and pork snoots were free for the taking. He never did bring home any snoots (that's noses for the snobbish among you) but I grew up on all the rest of that. I genuinely pity anyone who who has such food aversions that they turn their snoots up at such fare. You really have no clue at what you are missing.
And yet many who claim to not be snooty turn theirs up at hot dogs.
Ewwww....they put tongues and snoots in those things!
Azzholes too!
That can't be true. As many hot dogs as are produced, if it were true there couldn't possibly be that many here at the 'fire.
There used to be a guy who camped near us every moose season. Whenever anyone would bring a moose into camp he would stroll over and cut the tongue out. One evening I decided to stroll over and see what he was doing with them and he opened my eyes to how good they are. boiled and skinned, then sliced up and dipped in a little spicy mustard.