Barbecue Bob's BBQ and Beer Bash!

Listen to the Show Here!
Corn your own brisket for the best corned beef of your life!
Grab the recipe from Hickory Lickory show with a pint of Guinness or your best home brew and celebrate Bob style!

God Bless!

BBQ Bob and Miss Claudia

P.S.
Sorry for taking so long with this show - we're back on track now.



Hickory Lickory - Corned Beef Tongue! Whaat? Yep, Tongue!

This was on June 28th's Podcast -- enjoy it - even tho' it was a little hard for Miss Claudia to stomach!

She tasted it and loved it.....she just doesn't wanna prepare it!

The term "To Corn" is derived from an old English word for coarse salt, (which has grains the size of corn kernels)used to make the brines that preserved meat. The overall general process is a simple one: place the fresh meat in a heavily salted brine, add spices for flavor and let sit or cure.

The "corning of meat" or "curing in brine" - "pickling", is most commonly applied to cuts of beef. Saltpeter or sodium nitrite is optional and is used to maintain a pink color in the meat. If you choose to use this controversial additive, it is normally used at the ratio of 1 ounce (28.4 grams or 2 tablespoons) to each 100 pounds of raw meat; omission of saltpeter will not effect the flavor only the color. The meat is cured for 10 to 25 days in a refrigerator at 38-48 degrees F (3-9 degrees Celsius) depending on the piece's size, or 3 days curing time for each pound. The spice mix can vary from the purchasing of a premade picking spice or crab-boil in the supermarket to the making of your own blend. When finished, the brined or corned beef or tongue is placed in a heavy pot with all the corning spices, covered with water and simmered for 3-5 hours depending on the size of the piece.


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INGREDIENTS

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*_1 FRESH BEEF TONGUE (3-4 POUNDS) WELL TRIMMED OR

(3 TO 4 CALVES TONGUES 3/4 LB. EACH)

*_ 1/2 CUP OF BROWN SUGAR, PACKED

*_ 2 BAY LEAVES, CRUMBLED

*_1/2 TSP. WHOLE ALLSPICE, BRUISED

*_ 1/2 TSP. WHOLE BLACK PEPPER, BRUISED

*_ 2 TSPS. WHOLE CORIANDER SEEDS, BRUISED

*_ 1 TSP. MUSTARD SEED, BRUISED

*_ 3 CLOVES OF GARLIC, WHOLE WITH SKIN ON

*_ 1 SMALL RED CHILI PEPPER

*_ 1 FRESH EGG IN SHELL; TO TEST THE BRINE'S SALINITY

*_ COARSE KOSHER SALT AS NEEDED

*_ WATER TO COVER



How to Prepare :

PREPARATION

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*_ Select a non reactive bowl or container large enough to hold the tongue and enough water to cover by at least 2 inches. Make sure it will fit into your refrigerator. Glass, stainless steel, ceramic or an enameled bowl are good.

*_ Place the tongue in a plastic bag and lower into the container you selected. Run enough cold water to cover the tongue by at least two inches. Remember to keep the top of the bag open and above the water level. This step is to determine how much water you will need to "corn or pickle" the tongue. Remove the bag with the tongue(s) when finished measuring the need amount of water. I recommend you use spring or distilled water in place of tap water.

*_ Here is where you will use the egg. Begin to add the salt to the water, about 1/2 a cup at a time, stirring well each time to dissolve before adding more. Stop adding salt when the egg floats, and remove the egg. You will probably use between 1-2 cups of salt.

*_ Stir in all the remaining ingredients except the tongue, transfer to a pot and bring to a boil and srong-simmer 20 minutes. Then let the brine cool down to room temperature.

*_ While the brine is cooling prick the tongue all over with a needle or other similar instrument. This will allow the brine to penetrate the tissue.

*_ When the brine is fully cooled pour it over the tongue (which should be in the non corrosive container), top with loose plastic and then weigh the meat down so it will stay under the surface. Cover the whole container with more plastic film and refrigerate for the time indicated based on the meat's weight (remember, if you use multiple pieces it is not the combined weight but the the weight of the heaviest piece only). Make sure the meat is turned every 2 days and that it is always completely immersed....add a bit more water or make some extra brine if need to
complete this immersion.

Get your smoker dialed up with hickory wood chunks to 225 place beef tongue fatty side up. After 21/2 hours flip it over,after about five or six hours total wrap it in foil and about another hour or two til 195 let it set 30 min. peel the skin off and slice thin!!!


WOW, TENDER is an understatement!
Best sandwiches ever!!!! Flavor to spare!!!