It has been years since we cooked a beef tongue, so it was time to try one on the Traeger. I found a good recipe online. Winco and U.S. Chef'store has them for $8.19/lb. This one weighed 3.5 lbs.
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The first step is to boil it in a covered pot for one hour. Add the following to the pot: one whole chopped onion, several large crushed garlic cloves, 5 bay leaves, and 1 TPSP of oregano. The online recipe called for the peelings from one orange but we did not have an orange.
After boiling for an hour, remove it from the pot and let it cool down to room temperature. Now the outer skin easily peels off.
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Next, cover the peeled tongue with dijon mustard, then sprinkle on your favorite dry rub. We used Cabela's Sweet Rib rub. Last, give it a coating of coarse black pepper. Then place in a a plastic bag and let it set overnight in the refrigerator.
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The next day, set the Traeger for 200 degrees and cook it for five hours. We used mesquite pellets. Fifteen minutes before it is done, brush on a 50/50 mixture of molasses and balsamic vinegar.
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After five hours it is done
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For dinner tonight, we sliced it like a beef roast and had it with mashed potatoes & gravy and a vegetable. It was juicy and so tender you could cut it with a fork. The smoky flavor from the Traeger along with the rubs and spices were perfect. Melt in your mouth good! It is going to make great sandwiches and tacos too. This is one of the best things we have ever cooked in the Traeger.
The first step is to boil it in a covered pot for one hour. Add the following to the pot: one whole chopped onion, several large crushed garlic cloves, 5 bay leaves, and 1 TPSP of oregano. The online recipe called for the peelings from one orange but we did not have an orange.
After boiling for an hour, remove it from the pot and let it cool down to room temperature. Now the outer skin easily peels off.
Next, cover the peeled tongue with dijon mustard, then sprinkle on your favorite dry rub. We used Cabela's Sweet Rib rub. Last, give it a coating of coarse black pepper. Then place in a a plastic bag and let it set overnight in the refrigerator.
The next day, set the Traeger for 200 degrees and cook it for five hours. We used mesquite pellets. Fifteen minutes before it is done, brush on a 50/50 mixture of molasses and balsamic vinegar.
After five hours it is done
For dinner tonight, we sliced it like a beef roast and had it with mashed potatoes & gravy and a vegetable. It was juicy and so tender you could cut it with a fork. The smoky flavor from the Traeger along with the rubs and spices were perfect. Melt in your mouth good! It is going to make great sandwiches and tacos too. This is one of the best things we have ever cooked in the Traeger.
