Preparation

• Buy beef tongue from a trusted butcher or grocer and remember to check the use-by date on the package. Keep the tongue refrigerated until you are ready to use it. It is a good idea to start by draining blood from your beef tongue by soaking it in cold water for half an hour. Discard the water, rinse the tongue off thoroughly under running water, and then blot it dry with paper towels.

Skinning

• You need to skin the beef tongue before flavoring and grilling it. The tongue is easiest to skin when it is warm. Since beef tongue takes quite a while to cook, it is a good idea to boil it so you can easily skin it; and, boiling doesn't require as much of your attention as grilling. Bring a large pot of water or beef broth to a boil and place the tongue in the pot. Simmer for about 45 minutes per pound over medium-low heat, adding more liquid, as needed. When the tongue is tender, remove it and let it cool, until you can handle it, and no more. Peel off the outer membrane. It should come off quite easily, as long as the tongue has not cooled too much.

Flavoring

• You can get a tenderer, flavorful barbecued beef tongue if you marinate it overnight before grilling. A favorite barbecue sauce works well and is certainly appropriate for cooking on the grill. Red wine or beer are other options, and soy sauce also works. For a unique twist, use a cola with the soy sauce. Submerge the beef tongue fully in a large baking dish and cover it with plastic wrap; refrigerate overnight. If you don't want to marinate the beef tongue, season it with salt and freshly cracked black pepper, along with any other herbs and spices you like. Try thyme and basil or some chili powder to give the dish some kick.

Grilling

• Scrape your barbecue grill clean, grease it with cooking oil and preheat to medium-high heat. The Japanese dish gyutan is traditionally prepared on a charcoal grill, but whatever sort of grill you have will do the job. Grill one side of the beef tongue until it is nicely browned and crispy on the outside, which should take about 5 to 7 minutes. Flip the tongue over with tongs and grill the other side for the same amount of time, until it too is brown and crispy. Take the tongue off the grill and let it rest for a few minutes before serving.