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Smoothsmoke 05-22-2013 05:29 PM

Surf & Turf
Yuca, tri-tip, asparagus and salmon on the Kamado Big Joe. Royal Oak lump and cherry wood is the fuel of choice.
Boiling the yuca.
Done, ready to pull off the inner core.
Set the Kamado Big Joe up for 2 zone cooking. Tossed the tri-tip, asparagus, and the salmon on a cedar plank.
Half way through fried the yuca on cast iron pan.
The sear
Maillard reaction in effect.

Thanks for swinging by!!!

JohnHB 05-22-2013 05:32 PM

Fine meal - I'd love to share your table. Maybe the salmon is a tad overdone for me but hey I love sashimi!!!

Garrett 05-22-2013 05:33 PM

I will swing by anytime for some of that. Holy fark that looks good!

AussieTitch 05-22-2013 05:38 PM

Looks wonderful to me ,send some over :thumb:

DerHusker 05-22-2013 05:38 PM

Yum ! I want some! :hungry:

oifmarine2003 05-22-2013 09:17 PM

That turned out real nice. Good job. :thumb:

BevoBurn96 05-22-2013 09:19 PM

Never tried tri-tip. Wish this cut could be found in Houston

code3rrt 05-23-2013 08:33 AM

Looks outstanding, nice cook!


Drunk Monkey 05-23-2013 10:23 AM


Originally Posted by BevoBurn96 (Post 2490425)
Never tried tri-tip. Wish this cut could be found in Houston

Costco has it 95% of the time up here in Dallas. It's a great cut of meat.

Phubar 05-23-2013 11:09 AM

Nice Pheast right there!

smokinewbie 05-23-2013 12:39 PM

I am bout to drowned looking at it.

Smoothsmoke 05-24-2013 09:34 AM

For those interested, here is something I wrote up for members who asked on another board.

Yuca (Cassava) looks like this at the supermarket.

If you're like me, you go ahead and break a piece open to look at the inside. You want it to be white on the inside, not tan or brown. Tan or brown will mean it's gone bad and will even have a slight funk to it. That is why I break a chunk off because that is the only sure way to tell.

White like this.

Tan/brown = BAD

First you peel the rough brown skin.
Then you cut into wedges, chunks, or even like fries.
Add a teaspoon of salt to the pot and boil for about 10-15 minutes until they're soft.
Then you remove the inner core strand.
Pat dry then fry away until golden brown!

This picture shows the whole process.

Big George's BBQ 05-24-2013 10:03 AM

Very nice Never had Yuca but woud definately be willing to try it

cowgirl 05-24-2013 10:13 AM

Yum!! Yuca is one of my favorites. Yours looks delicious!!

Bonewagon 05-24-2013 10:52 AM

Very nice!

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