Beef

Smoked Beef Tongue

Prep Time: 10 min

Cook Time: 4 hrs

Difficulty: Beginner

This smoked beef tongue is simmered until tender, then grilled over mesquite pellets for an unexpected cut that yields crowd-pleasing results.

Step 1: Rinse tongues thoroughly under cold water. In a large pot add enough water to cover tongues, salt, onion, garlic, and bay leaves. Bring to a boil, skim off foam. Simmer for 2–3 hours until probe tender.
Step 2: Let tongues cool. Remove the thick top membrane off of tongue. Make a shallow slice lengthwise and peel it off completely.
Step 3: Burning the mesquite pellets, preheat recteq X-Fire Pro in grill mode with the Adaptive Sear Control all the way open.
Step 4: In a small mixing bowl, combine both rubs and then season tongue with rub mixture.
Step 5: Place tongues on the left side. After about 60 minutes, move tongue to the right side over flame and grill for about 5-10 minutes until some char has developed. Remove and let rest, tented with foil.
Step 6: While tongue rests, add tomatillos, jalapeños, onion, and garlic to the right side of the X-Fire Pro and roast until charred. Remove.
Step 7: Add charred veggies to food processor with salt, lime juice, avocado, cilantro, and Ray’s Loco Gringo Rub and blend until it reaches your preferred thickness.
Step 8: Slice tongue and spoon salsa verde on top before enjoying. Sprinkle additional seasoning on top if needed.

Step 1: Rinse tongues thoroughly under cold water. In a large pot add enough water to cover tongues, salt, onion, garlic, and bay leaves. Bring to a boil, skim off foam. Simmer for 2–3 hours until probe tender.
Step 2: Let tongues cool. Remove the thick top membrane off of tongue. Make a shallow slice lengthwise and peel it off completely.
Step 3: Burning the mesquite pellets, preheat recteq X-Fire Pro in grill mode with the Adaptive Sear Control all the way open.
Step 4: In a small mixing bowl, combine both rubs and then season tongue with rub mixture.
Step 5: Place tongues on the left side. After about 60 minutes, move tongue to the right side over flame and grill for about 5-10 minutes until some char has developed. Remove and let rest, tented with foil.
Step 6: While tongue rests, add tomatillos, jalapeños, onion, and garlic to the right side of the X-Fire Pro and roast until charred. Remove.
Step 7: Add charred veggies to food processor with salt, lime juice, avocado, cilantro, and Ray’s Loco Gringo Rub and blend until it reaches your preferred thickness.
Step 8: Slice tongue and spoon salsa verde on top before enjoying. Sprinkle additional seasoning on top if needed.

Serve with all the traditional taco toppings such as shredded cheese, sour cream, avocado, tomatoes, and lettuce.