Surf & Turf

Smoothsmoke · May 22, 2013

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 · May 22, 2013

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

Garrett · May 22, 2013

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

Titch · May 22, 2013

Looks wonderful to me ,send some over :thumb:

DerHusker · May 22, 2013

Yum ! I want some! :hungry:

oifmarine2003 · May 22, 2013

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

BevoBurn96 · May 22, 2013

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

code3rrt · May 23, 2013

Looks outstanding, nice cook!

KC

Drunk Monkey · May 23, 2013

BevoBurn96 said:
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 · May 23, 2013

Nice Pheast right there!

smokinewbie · May 23, 2013

I am bout to drowned looking at it.

Smoothsmoke · May 24, 2013

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 · May 24, 2013

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

cowgirl · May 24, 2013

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

Bonewagon · May 24, 2013

Very nice!

Tonybel · May 26, 2013

Nice cook!!!
You did everything perfect!

BobM · May 26, 2013

It looks great! :thumb:

ManakooraMan · May 26, 2013

yucca is onolicious for sure! only humbug is got to boil em to get rid of the arsenic.

Surf & Turf

Smoothsmoke

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JohnHB

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Garrett

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Titch

somebody shut me the fark up.

DerHusker

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oifmarine2003

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BevoBurn96

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code3rrt

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Drunk Monkey

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Phubar

somebody shut me the fark up.

smokinewbie

Found some matches.

Smoothsmoke

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Big George's BBQ

somebody shut me the fark up.

cowgirl

somebody shut me the fark up.

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Tonybel

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BobM

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ManakooraMan

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