Recipes... Yum

I'm sure you can see what the focus of this post is... The most tender/yummy part of any critter. The tongue.

The first issue we should deal with is: with or without? Taste buds that is...

I prefer with. Mainly because trimming them off is extra work with little show for it. I also love the look on peoples faces when I tell them (as they are chewing) what it is they are eating, and it only gets better when they look at what is in their hand and see the taste buds.

Some prefer without. Their position is not without merit; the skin and taste buds are tougher than the meat inside. Truly the best flavor is from the muscle itself. I often do trim the skin just for everyone else's benefit.

So... now, how do you cook the darn things? Some suggest boiling. I have never had good success with this as it seems to toughen the most tender cut on the critter. I prefer jerking it. Another method would be to grill it like a steak. Roasted and shredded and used in tacos is also excellent.

Boil:

• trim
• cube or use whole
• put into water
• add seasonings
• bring to a boil
• cover and simmer until done

Jerk:

• trim (or not)
• slice thin
• freeze for a couple months (to kill parasites)
• thaw and marinade (something salty with a little acid)
• smoke on low heat (optional)
• put into oven on low heat until dry

Grill:

• trim
• cook on grill

Roast:

• trim
• roast at 350 until done
• use 2 forks to shred

Now go put some tongue in your mouth.