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#1 |
YNWA
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I used 2 pieces (1 lb ea.) of bluefin tuna.
Brine for ~2 1/2 hours, rinse in cold water, pat dry. Air dried for an hour. Oriental Brine 3 cups water 1 cup soy sauce 1/3 cup brown sugar 1/3 cup white sugar 1/3 cup sea salt ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon ginger I put the fish on the smoker at ~180-200. Put a digital thermometer in one filet and smoked until internal temp of 140. Took about 3 hours. Taste was fabulous but a bit crumbly. Next time I may pull it off at 130
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#2 |
Ditat Deus
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That sounds very tasty.
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#3 |
YNWA
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It is. It came out a bit dry which is why I'd take it off a bit sooner. But the taste is wonderful.
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#6 |
Guest
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Pictures!!! Pictures!!!
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#9 |
Il megglior fabbro
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I love Hot Tuna. I saw them in concert back about '73.
![]() I also love hot tuna. ![]()
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Ninety percent of everything is crap - Theodore Sturgeon. |
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#10 |
Gramps 4x's
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First Name: Horatio Seymore Hiny
Location: Boca Raton - North of La Habana
Posts: 8,774
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Peter,
Don't have a smoker but wondering if wouldn't work as well on grille.
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Little known fact: I am a former member of the Village People - The Indian |
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#11 |
I'm nuts for the place
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I have used a kettle grille as a smoker. I just used a very small amount of briquettes (probably around ten, but it's been a few years),and built the pyramid off to one side. I would add another briquette or two when the temp started dropping. Eventually I put a couple bricks down the center to avoid as much direct heat as possible.
Worked fine for a long time, but the space was very limited. I definitely couldn't put two pork butts on there.
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#12 | ||
YNWA
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Quote:
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#13 | |
Don't knock the Ash...
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Keith |
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#14 |
YNWA
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I like the way you drink . . . er . . think.
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#15 |
YNWA
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By popular demand
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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#16 |
Guest
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Wow... that looks heavenly...
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#18 |
I'm nuts for the place
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Peter-
Are you sourcing bluefin locally? I've revisited this thread multiple times, and was thinking about giving it a shot. However, I'm only finding yellowfin locally here. I guess my question is: Does anyone here know of a reputable online source for bluefin? Or, is it generally just a bad idea to try to ship it?
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#19 | |
YNWA
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I can't comment on the feasibility of shipping. But I can tell you that the fish we received was frozen shortly after being caught and cleaned. I defrosted overnight in the fridge and went from there.
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Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden |
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