How aboot a little tongue for your sweetie on Valentines????

[Conumdrum]

Already working on it, she's happy. And tastin' good, more as soon as possible.

I keep my home happy.

[Mark R]

Already working on it, she's happy. And tastin' good, more as soon as possible.

I keep my home happy.

The liquor is working?

[HawgHeaven]

Already working on it, she's happy. And tastin' good, more as soon as possible.

I keep my home happy.

I'm confused...

[devo]

Sliced very thin I have had moose and deer tongue. They where very good. Now if you asked me how they where cooked I can not answer that. Friend cooked them and I just ate them. From what I remember they where very good. I drink alot so my memory is a little off :)

[Conumdrum]

I'm confused...

Mark/Hawg, yes, as is my beef. I'm not confused, nor is my wife. AND, I made pickled onions today, took her shopping, took her to dinner, and smokin jerky and cheese/pickles tomorrow. All about scheduling I guess.

Life is fun eh?

And..

[Mark R]

Pickled onions? Do tell, never heard O them!, Curious!

[Conumdrum]

Lotta like pickles. A few of them on any sammich or lotta places adds happy flavor. And a great gift to fellow eaters. I do 4 pints at at a time or four 2 cup mason jars. Lemme find my recipe. I add a bit more garlic and 4 slices of Jalapenos per jar. It's soo easy and it really lasts for months in the fridge. I needed to make them for my pulled pork sammiches a few weeks ahead of time. They are fridge onions, not fully canned, so need to stay chilled.

I also doubled the hot pepper flakes and bay leaves. Giving it two weeks to flav. Doing 4 pint jars of fridge pickles tomorrow with Riches V3 jerky and cheese. Fridge canning is fun and cheap.


IMG_0298.jpg


http://www.cookingchanneltv.com/reci...ed-onions.html

[Sam3]

Well, I've had tripe before. I'm sure this HAS to be better than that!

[BIGGLOPEZ]

Tongue made right is Awesome, I have had it where it was very good and had it when it was like rubber Never have had cheeks. I will stay watching with everyone else... Bet it will be good...

[Squirrel]

Everything is in the smoker. Gotta say, so far I am not impressed with the wagyu brisket. I had to cut a chitload of fat off and for the price, I woulda expected a little more trim. I'm saving that fat though for beef sausages or hot dogs fer sure. I soaked a pile of mushrooms in red wine and added them to the brisket pan. I kept the seasoning simple, just salt, pepper and roasted tomato powder.

The tongue is coming along right nicely. It smells really good, very beefy. I added onion, garlic, blood orange, and a beef and mushroom reduced beef stock. Also added in a little bit of tamarind.

Also got two racks of ribs going as well. The cheeks just got salt and pepper. I'll start checking the temp on that here pretty soon. Lots of food going on at the Squirrel's Nest! I also made the base for chocolate sorbet. That makes my gurl parts tingle right there. More to come!!

[HawgHeaven]

Everything is in the smoker. Gotta say, so far I am not impressed with the wagyu brisket. I had to cut a chitload of fat off and for the price, I woulda expected a little more trim. I'm saving that fat though for beef sausages or hot dogs fer sure. I soaked a pile of mushrooms in red wine and added them to the brisket pan. I kept the seasoning simple, just salt, pepper and roasted tomato powder.

The tongue is coming along right nicely. It smells really good, very beefy. I added onion, garlic, blood orange, and a beef and mushroom reduced beef stock. Also added in a little bit of tamarind.

Also got two racks of ribs going as well. The cheeks just got salt and pepper. I'll start checking the temp on that here pretty soon. Lots of food going on at the Squirrel's Nest! I also made the base for chocolate sorbet. That makes my gurl parts tingle right there. More to come!!

I never got the connection to why wagyu brisket is worth the price. I've tasted both wagyu and "standard" next to each other at comps... never got the tingle.

You doing all this in the Meadow Creek?

[Squirrel]

The beef cheek is done. I will be doing a lot more of this goodness. It is very tender. It really is a lot like pork butt in that it is very fatty, about 50% yield. It's really cheap too, I think it was 1.81 lb. You get lots of bark too, even on the fatty parts, just pull it off. Mmmm.... gonna make me a sammie with this for lunch.

[HawgHeaven]

That looks G'dammit good! I've done cheeks like I would do a pot roast in a DO... haven't done my cheeks like that!

[Mark R]

Kinda cheeky good lookin!

[Squirrel]

Man, what a day! Busy little squirrel that's for sure! Everything is done except the burnt ends! I'm finishing them in the oven, no need to waste good wood. I would like to retract my above statement aboot not being impressed with the brisket. I am impressed. Though quite fatty, that seems to be the theme for today, the brisket has the most wonderful flavor. I am very pleased.

The tongue also has a lovely, beefy flavor. I even got a decent smoke ring. The skin was not too difficult to pull off. A couple of spots had to be cut off, but no big deal. Definitely easier than trying to remove it before smoking.

The ribs were delightful and girly sweet. I did put a nice kick of spice to balance it oot though. Here are a few pics!