Crispy Grilled Beef Tongue Recipe

• 1 1/2 pounds beef, veal, or pork tongue (about 1 beef tongue or 2 to 3 pork tongues)
• 2 quarts stock low sodium canned or homemade chicken stock (or water)
• olive oil, for brushing on tongue before grilling
• Kosher salt and freshly ground black pepper
• 1 recipe

1. Place the tongue(s) in a pot and cover with stock or water. Bring to a boil, reduce to a simmer, then cover and cook until tender, about three hours, adding extra liquid as needed. Let the tongue cool, then remove the tongue from the stock and set the stock aside for another use.
2. When tongue is cool enough to handle, peel the outer membrane off the tongue and discard. Cut the tongue into 3/4-inch slices. Season with salt.
3. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
4. and
5. the grilling grate. Brush the slices of tongue with olive oil. Grill until tongue is brown and a little crispy on the surface, then flip and grill on the other side, 10 to 15 minutes total. Remove from grill and serve with your choice of garnishes and seasonings.

beef, chicken, olive oil, kosher salt, recipe

Taken from www.seriouseats.com/recipes/2012/05/grilled-beef-tongue.html (may not work)