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- Dec 24, 2015
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Well, at Don's Specialty Meats in Carencro, Louisiana, i picked up a stuffed and seasoned cow tongue. It's been simmering for about 3.5 hours now so about ready to come off...tri tip goes on the grill tomorrow, it's Mardi Gras here.
Here are the beginning shots, and I will post some pics/review of the tongue once cool enough to eat...
Cheers.
Well it was good, the stuffing was delicious (bell pepper onion and garlic). After I peeled the outer fatty/film layer off the tongue, I needed to add some seasoning back onto it. Tomorrow it will turn into tacos or breakfast mash-up...
Here is the tri tip cooked....
Barbecued about 7-9 minutes on each side with some flipping at the end for 2-3 minutes more each side over a fire that was real hot and got cool pretty quick, not enough coal. I like to cook open flame with cowboy coal...
Cooked - it was warm in the middle, could have left on grill for another 3 minutes, I boiled the marinade (korean bbq sauce, garlic, Worcestershire, 2-pepper hot sauce, cajun trinity, herbs de provence/oregano, slap ya mama, sriracha, sliced onion, pineapple shavings, more spices, and some cayenne and some black molasses) for a dipping sauce and glazed the meat with it in the grill. there was a cut down fat cap on the underside that tasted like heaven with the caramelized and blackened flavor of the marinade - it was a nice contrast to the rareness of the meat. It was windy and I never cut a piece of meat while cooking and I usually get it just right, it was still relish, and I ate about half of the thing in 3/4" slice-chunks hand to mouth over the cutting board while dipping...
Here are the beginning shots, and I will post some pics/review of the tongue once cool enough to eat...
Cheers.
Well it was good, the stuffing was delicious (bell pepper onion and garlic). After I peeled the outer fatty/film layer off the tongue, I needed to add some seasoning back onto it. Tomorrow it will turn into tacos or breakfast mash-up...
Here is the tri tip cooked....
Barbecued about 7-9 minutes on each side with some flipping at the end for 2-3 minutes more each side over a fire that was real hot and got cool pretty quick, not enough coal. I like to cook open flame with cowboy coal...
Cooked - it was warm in the middle, could have left on grill for another 3 minutes, I boiled the marinade (korean bbq sauce, garlic, Worcestershire, 2-pepper hot sauce, cajun trinity, herbs de provence/oregano, slap ya mama, sriracha, sliced onion, pineapple shavings, more spices, and some cayenne and some black molasses) for a dipping sauce and glazed the meat with it in the grill. there was a cut down fat cap on the underside that tasted like heaven with the caramelized and blackened flavor of the marinade - it was a nice contrast to the rareness of the meat. It was windy and I never cut a piece of meat while cooking and I usually get it just right, it was still relish, and I ate about half of the thing in 3/4" slice-chunks hand to mouth over the cutting board while dipping...
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