MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 03-21-2011, 08:27 PM   #1
rookiedad
is One Chatty Farker
 
rookiedad's Avatar
 
Join Date: 07-21-05
Location: patchogue, n.y.
Default tuna collar

saw it on "no reservations". Bourdain said it was great! rivals pork belly in onctuisity! better still, i can get it for $0.50 a pound anyone have any experience with it? thanks!
__________________
Phil
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
Smokey Joe
rookiedad is offline   Reply With Quote




Old 03-21-2011, 08:54 PM   #2
Paulmark
is One Chatty Farker
 
Paulmark's Avatar
 
Join Date: 08-05-09
Location: Stockton CA
Default

I get it once in a while when I eat at the sushi bar. Great tasting stuff. They grill theirs. Good luck.
__________________
Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73
Paulmark is offline   Reply With Quote


Old 03-21-2011, 09:47 PM   #3
AndyDuncan
Knows what a fatty is.
 
Join Date: 12-22-10
Location: Palo Alto, CA
Default

Cut into small strips, on skewers, grilled medium-rare, with teriyaki glaze and some toasted sesame seeds applied after cooking.

Can be delicious, very rich, "beefy" flavor.
__________________
Gator Rebel Vertical - Santa Maria Grill - "Schumacher" Red Thermapen
AndyDuncan is offline   Reply With Quote


Old 03-21-2011, 09:59 PM   #4
Q-Dat
Babbling Farker
 
Join Date: 12-03-08
Location: Pearl River LA
Default

I need more onctuisity in my life.










Whats onctuisity???
Q-Dat is offline   Reply With Quote


Old 03-21-2011, 10:31 PM   #5
Hoss
Quintessential Chatty Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Default

Quote:
Originally Posted by Q-Dat View Post
I need more onctuisity in my life.










Whats onctuisity???

Oily or greasey.I googled it.
Hoss is offline   Reply With Quote


Old 03-21-2011, 10:32 PM   #6
cgarrit
Knows what a fatty is.

 
cgarrit's Avatar
 
Join Date: 07-24-10
Location: Citrus Heights, CA
Default

LMAO. thanks I was going to do the same thing.
__________________
2 22.5 weber kettles, 1 Brinkman Smoke'N Pit Smoke King Deluxe, 1 Brinkman gas grill. UDS
cgarrit is offline   Reply With Quote


Old 03-21-2011, 11:01 PM   #7
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Not one of my favorites, but, the family has eaten it for as long as I know. Was a real delicacy when we went tuna fishing. Just grilled over hot coals. My aunt likes it in soup too.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 03-22-2011, 12:51 AM   #8
Brewer
is one Smokin' Farker

 
Join Date: 01-26-10
Location: Fall City, WA.
Default

Haha - if it's anything like Pork Collar (and it sounds like it is....) - I like it!
__________________
Phil
[COLOR="Red"]Damn Straight BBQ Team[/COLOR]
[url]http://www.facebook.com/DamnStraightBBQ[/url]
KCBS & PNWBA Member, PNWBA CBJ
Superior SS-2
Backwoods Fatboy
Primo XL
Weber Ranch Kettle
Brewer is offline   Reply With Quote


Old 03-22-2011, 04:22 AM   #9
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Default

We have it out here and it's a good eat. Not as popular as other fish cuts, but good.

Makes a solid fish stock for soups.
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Old 03-22-2011, 08:09 AM   #10
Garyclaw
Babbling Farker
 
Join Date: 08-05-09
Location: NE OH-IO
Default

Sounds like it would make a good cold smoke too.
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR]

"Nice talkin' to ya" :yo:
Garyclaw is offline   Reply With Quote


Old 03-22-2011, 08:54 AM   #11
TIMMAY
is One Chatty Farker
 
Join Date: 01-10-11
Location: Sugar Hill, GA
Default

The most you want to cook it is med rare, anything more than that and it will dry out real fast like regular tuna steaks.
TIMMAY is offline   Reply With Quote


Old 03-22-2011, 11:14 AM   #12
blues_n_cues
is One Chatty Farker
 
Join Date: 12-16-07
Location: south central,ky.
Default

i love it. it was a throwaway freebie when cutting fish for charter customers.
just a dab of mayo & coarse ground BP then quick seared over keawe(hawaiian version of mesquite).

fried snapper throat rocks too & makes a great visual presentation for tourists @ the next table.
__________________
Blues_n_Cues BBQ Concessions & Catering
blues_n_cues is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pork collar snake river boogiesnap Competition BBQ 228 01-31-2011 04:59 PM
butts, collar, shoulder ??? landarc Q-talk 7 01-27-2011 09:08 PM
Blue Collar takes 5th at the GAB spicewine Competition BBQ 27 05-28-2008 12:47 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:12 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts