Cow Tongue Boiled & Seared versus Slow Cook & Smoked

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Hi Everyone,
You'll only need a few simple ingredients to turn a cow's tongue into a delicacy.
Yes! I can see why some people find this difficult to accept. I suppose there is a certain reluctance unless you grew up eating internal organs.
But for someone who's used to eating the entire cow, not just steaks, it's really no more problematic than a piece of steak. It's just meat. And it's wonderful!
Go out and try this recipe, it is delicious you will be amazed.
Greetings Gerard
Ingredients:
Beef cow tongue
The MUSIC
music for your videos - share.epidemicsound.com/pWhWl
If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video!

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Опубликовано:

25 янв 2022

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Комментарии : 18

@jamesc4196 3 месяца назад

I loved this video. The finished result looked amazing. I subscribed to support you! Thanks for the vid.

@bobbwest 3 месяца назад

One doesn’t need to disguise tongue at all. It has a very nice flavor and pleasant, tender texture. For me, less is more.

@MahMegahed 2 года назад

Well Done ✔ Great and Different Recipe 👏 Thanks for sharing 👍

@gerardmasterbbq 2 года назад

Thanks a lot

@alimohammadigheidari2614 2 года назад

Well done master Da Deppo. You cook different things and you dare to try new recipes. I like your stylish kitchen too :). Keep up the good work.

@gerardmasterbbq 2 года назад

Thank you Ali, I love to try new recipes.

@danielgikher 5 месяцев назад

Hello nice lovely home and video. For smoke tongue…Why not boil remove skin then smoke instead of boiled after smoking to remove skin.

@thebaitabrothers 5 месяцев назад

Hi Daniel, good observation. In fact I was testing if in the hot smoke after cooking the skin will come off without the need to boil. As you can see is hard to peel so indeed is better first boil than smoke. 👋🏽

@danielgikher 5 месяцев назад

Love the video. I am trying to brine for 2 days now then quick boil and peel them smoke

@brianmiller1098 Год назад

Definitely a different method, in my humble opinion I think you're missing out on enhancing the beef- ness with spices during cooking! Love your commitment and facilities God Bless 🙌

@matthewr.2260 4 месяца назад

Nice video. With the music playing, it's kinda hard to hear what you are saying. If you aren't a DJ, just take us through what you are doing. Thanks for sharing.

@tbone45040 2 года назад

to get both flavors and the more tender & juicy texture. i'd sous vide at 170° for 24 - 48 hours and then use a smoke gun to get the smokey flavor. more time but mostly not hands on.

@gerardmasterbbq 2 года назад

Very good methods as well. Thank you for sharing