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| 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. |
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09-04-2013, 06:36 PM
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#1 |
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is one Smokin' Farker
Join Date: 07-08-12
Location: Murrieta ca
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Tuna Help
A neighbor gave me 2 lb pice of Tuna Filet I think it is yellow fin. Any suggestions on a brine, marinade and smoking method. I was thinking 225 for a couple hours with apple.
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Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers |
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09-04-2013, 06:42 PM
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#2 | |
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On the road to being a farker
Join Date: 06-23-13
Location: San Diego, CA
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09-04-2013, 06:43 PM
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#3 |
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Got Wood.
Join Date: 02-17-13
Location: CNY
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Have used teriyaki, wasabi butter and blackened seasoning, all are good. Never tried smoking, always hot and fast, rare to mid rare.
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09-04-2013, 07:04 PM
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#4 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Take a look at Silvrfinger's entry for the Japanese throw down. That's how tuna should be cooked!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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09-04-2013, 07:07 PM
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#5 |
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is one Smokin' Farker
Join Date: 07-08-12
Location: Murrieta ca
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I wish it was sushi grade it was frozen for a week when he gave it to me.
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Smoke This BBQ Team,Jambo Jr,2 BP UDS'S,2 Pellet Smokers |
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09-04-2013, 10:50 PM
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#6 |
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is One Chatty Farker
  Join Date: 01-19-13
Location: melbourne fl, adirondack native
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the less heat the better
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[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
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09-05-2013, 07:55 AM
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#7 |
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Full Fledged Farker
Join Date: 02-02-09
Location: Cocoa Beach, FL
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Pam spray, sesame seeds, a little salt and pepper - sear on extremely high heat for a very short time....
Sake for drinking, Slice thin - soy and wasabi or dipping.... in that order good chow! RMR |
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09-05-2013, 08:19 AM
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#8 |
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somebody shut me the fark up.
 Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Cedar plank.
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09-05-2013, 08:24 AM
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#9 | |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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this is how i do it. the only time i smoke tuna all the way through is when i make smoked tuna dip.
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Out. Again. |
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09-05-2013, 08:34 AM
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#10 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Nothing wrong with smoking it. We do that on occasion with frozen tuna "steaks" to make a nice smoked tuna salad.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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09-05-2013, 08:43 AM
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#11 |
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Babbling Farker
Join Date: 02-25-10
Location: In the gutter.
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Tuna smokes up real nice with a light fruitwood smoke.
Or sear it, either way works great! 
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Tom |
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09-05-2013, 12:52 PM
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Full Fledged Farker
Join Date: 01-23-13
Location: Anaheim Hills, ca
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