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Glazed Beef Tongue

Barbecue.Master's picture
Ingredients
  Beef tongue 4 Pound (1 Whole, Fresh)
  Onion 1 Large, chopped
  Water 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Buttermilk 1 Cup (16 tbs)
  Dijon style mustard 1 Tablespoon
  Honey 1 Tablespoon
  Pepper 1⁄8 Teaspoon
Directions

Place tongue and onion in a dutch oven; cover with water.
Cover pan and simmer for about 2 1/2 hours or until almost tender.
Let cool in broth.
Cover and refrigerate overnight, if desired.
In a small pan, combine buttermilk, mustard, honey, and pepper.
Heat just until honey is dissolved.
When meat is cool, remove skin and fat.
Bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Adjust cooking grill so that surface is 4 to 6 inches above drip pan; grease grill lightly.
Place tongue on grill directly over drip pan; cover barbecue and adjust dampers according to manufacturer's directions.
Cook, basting frequently with buttermilk baste, for about 1 hour or until meat is glazed and tender.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef

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