Some old Photos for your enjoyment

JWFilips

Well-Known Member
OK the recent talk here about Tacos....got me thinking! Of couse Shorpy.com to the rescue!

... Decowpitated There are SOOOOO many barbacoa tacos just waiting to be cooked, right there! Where Do Slim Jims Come From? ...
July 1941. "Heads of beef cattle. Hormel meat-packing plant, Austin, Minnesota." Medium format acetate negative by John Vachon for the Farm Security Administration.
SHORPY-8c19728a.jpg
 

glassparman

"OK, OK, I'm going as fast as I don't want to go!"
Funny, I had never heard the word Barbacoa until this road trip the last two weeks. We kept seeing different ways that Bar-B-Q business signs spell out barbeque so we looked it up. Uncle Google said it came from the Spanish word.
 

L Ross

Well-Known Member
Can not bring myself to try tongue. Just ....no.
Ooooh, smoked tongue. It ends up with a smooth tender texture, a nice beef flavor with a light smoke and seasoning from the brine. Served on Town House crackers with a swipe of Woeber's Horse Radish sauce.

After I smoke it over hickory for 2 1/2 hours I pressure cook it for 1/2 hour at 10 lbs. pressure. The taste bud skin peels right off, leaving a pleasant looking loaf of pink colored meat.

I have done Angus, buffalo, and Yak, all good. I also need to try cooking one for taco del lengua.
 

oscarflytyer

Well-Known Member
Ooooh, smoked tongue. It ends up with a smooth tender texture, a nice beef flavor with a light smoke and seasoning from the brine. Served on Town House crackers with a swipe of Woeber's Horse Radish sauce.

After I smoke it over hickory for 2 1/2 hours I pressure cook it for 1/2 hour at 10 lbs. pressure. The taste bud skin peels right off, leaving a pleasant looking loaf of pink colored meat.

I have done Angus, buffalo, and Yak, all good. I also need to try cooking one for taco del lengua.
Never had tongue. But sounds delicious! Send me some!
 

462

California's Central Coast Amid The Insanity
If I remember correctly, Lewis, Clark and crew grew tired of elk and were very pleased when they discovered beaver tail, and buffalo hump and tongue. As far as I know, I've not had any of them, except for maybe on that plate of "meat" in Bangkok.
 

Rick

Moderator
Staff member
If I remember correctly, Lewis, Clark and crew grew tired of elk and were very pleased when they discovered beaver tail, and buffalo hump and tongue. As far as I know, I've not had any of them, except for maybe on that plate of "meat" in Bangkok.

Not likely buffalo. Much more likely dog, cat and rat. :eek:
 

Joshua

Taco Aficionado/Salish Sea Pirate/Part-Time Dragon
Lengua tacos are good!

The way I make them is to boil the tongue with a chopped onion, celery, bay leaves, pepper corns, and chili flakes.

Let it cool a bit, peel off the outer membrane. Then slice into thin strips and pan fry till it gets a little crispy.

Plate tacos on homemade corn tortillas, with diced onion, cilantro, diced jalapeños, lime wedges, and your choice of salsa.

So Good!
 

waco

Springfield, Oregon
Lengua tacos are good!

The way I make them is to boil the tongue with a chopped onion, celery, bay leaves, pepper corns, and chili flakes.

Let it cool a bit, peel off the outer membrane. Then slice into thin strips and pan fry till it gets a little crispy.

Plate tacos on homemade corn tortillas, with diced onion, cilantro, diced jalapeños, lime wedges, and your choice of salsa.

So Good!
Okay. That sounds delicious!!
 

RBHarter

West Central AR
There are always those picky eater lists , I'm not a real picky eater . But I have to draw a line , 90% of that point falls under if I like it and don't know what it's made from don't tell me and I won't be grossed out and will probably eat it again . I like cotto salami on a sandwich , I haven't been able to eat bologna in a long time but hotdogs are ok . It's all cow even the hooves and lips , I just can't do head cheese . I don't like oysters whether bay or rocky mountain . Clams are awesome raw or cooked , I got some fishy chowder one time and can't eat red or white any more ........I can but it's always got that low grade back of the throat tickle/swell thing going on .
Bulb onions seek a direct exit point , cyane seems to amplify the effect around 4 hr out .
Heart and liver from game , yep , beef liver not so much . I think mostly because it tends to be over cooked .
I just can't convince myself to eat tongue , I've tried it several times and it's just not what I wanna eat .

Things I'll never eat ? Not much , I tend to draw the line at bugs .