Posted on 09/07/2026 8:01:18 AM PDT by PJ-Comix
So far this summer I have cooked smoked tacos de lengua con salsa verde, arepas de lengua, and on Labor Day Weekend I prepared smoked lengua con queso y salsa de tomato. Okay, I know many of you are queasy about eating beef tongue so to make you feel better let's just call it "lengua."
This video shows you in detail on how to prepare the lengua starting with boiling it followed by BBQing it to give it a tremendous flavor. I also hope this video helps to inspire some of you not into BBQing into giving it a try.
I believe I am the FIRST to attempt this recipe which I developed. Basically, each bowl consists of yellow rice on the bottom with tomato sauce and lengua ladled over it and, finally, I shredded a cheese combination of Mozzarella (place in freezer for half hour before shredding, Asiago, and Parmesan in approximate proportions of 60% Mozzarella followed by 20% each of the other cheeses. Sprinkle the shredded cheese on top of the tomato sauce and lengua and place under the broiler of your oven for 2 minutes to melt the cheese.
The result was incredible with a distinct garlicky taste because I used a couple dozen minced garlic cloves in my tomato sauce. Also the melted cheese added a nice gooey texture with a taste reminiscent of pizza.
p.s. If I sound slightly incoherent in the video it is because of drinking a whole bunch of brewskis which is traditional when cooking up a BBQ on a hot day.
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PING!
Nooooooooooooooo!!!!!!!
I’m sure you’re a great cook, but that semi-spongy texture of beef tongue is something i just can’t deal with. My mom was a child of the depression and tongue was one of the depression era foods that grimly popped up on the menu from time to time . Chicken foot soup was another
What about tripas? Have you ever eaten tripas?
In the 1970s a ‘head’ I knew smoked some of that. We found him passed out in the parking lot of a mariachi bar, wearing nothing but a sombrero.
At HEB in Texas, beef tongue is $8.67 a lb, average price is over $28.00 for one. I’ll pass.
What's wrong with "semi-spongy" texture? It sure beats the tough texture it started out with before I boiled and then BBQed them.
I estimate I'm in the 98th percentile of population on acceptance/enjoyment of "spice" and "heat."
My Mom and Dad, on the other hand, considered garlic in foods "too strong." I rebelled against an entire childhood of bland food.
So I don't know where I got it, but I would consider your tasty chicken wings "normal."
I just racked and bottled a nice grape mead that would go great with that. 😊
I’ve eaten tripas in Mexican restaurants and chitlins in Chinese restaurants.
“Okay, I know many of you are queasy about eating beef tongue so to make you feel better let’s just call it “lengua.” That ain’t nothing, try this: Rocky Mountain oysters are a traditional American West delicacy made from the skin—peeled and deep-fried testicles of a bull, bison, or lamb.
If you want a real treat, make friends with the fellow who butchers your deer. Ask him to save the tongues for you. They’re tiny, so you’ll need several for a meal.
I had an incredibly ANNOYING aunt (via marriage not blood) who had NO concept of not only spices but even of basic flavorings for food. For example, she was actually proud of cooking eggs on Teflon pans without even adding oil. Naturally the eggs tasted completely bland. She didn't even understand the concept of cooking the bacon FIRST so the eggs could fry in the bacon fat and get a bit of flavor. Her young kids, my cousins, until that point in their lives had no concept of eating tasty food at home.
I therefore completely undermined the authority of my aunt by cooking everybody flavorful eggs by demonstrated that bacon must be cooked FIRST then add in eggs. Then I opened her kitchen shelves and pointed out that there were NO spices there. Garlic bulbs were also missing.
Anyway, I got really ticked off as I was doing this and accused her of gastromically TORTURING the rest of her family via her cluelessness. I found out later this led to a rebellion against her cooking by her three kids.
I also blame her for the death at a relatively early age of her husband, my uncle. Official cause of death was blood cancer but I know it was caused by my aunt and my uncle's body reacted to the the mental abuse cause by my ANNOYING aunt.
If you look carefully in this video, you can see the image of my uncle on a plate in the background when I am doing the taste test on the lenguas. Almost no other person could have tolerated my ANNOYING aunt but my uncle had the attitude of a saint since he never complained about anything nor did I ever hear him ever raise his voice in anger.
Meanwhile my aunt survived him by many years. I heard she was constantly on dating apps trying to find a new husband but never could find anyone else who could tolerate her.
Okay, sorry for the outburst but my uncle dying at a young age because he was way too much of a nice guy pisses me off just thinking about it.
Not only did I have them but I was also there when those particular "oysters" were "shucked."
My next BBQ will either be hanging Picanha or hanging chicken cooked to replicate Pollo Loco. I say “hanging” because with my barrel attachment atop my Weber I can hand the meats from hooks which is actually a great way to BBQ. Also it allows me to BBQ a much larger quantity of food should I want to. For example, right now I can BBQ no more than 2 racks of ribs but with the barrel extension I could BBQ up to 22 racks of ribs. Of course, I would never want to BBQ that many ribs but I reently BBQed just 2 racks of ribs which I couldn’t do before.
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