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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-21-2011, 08:27 PM   #1
rookiedad
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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!
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Unread 03-21-2011, 08:54 PM   #2
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I get it once in a while when I eat at the sushi bar. Great tasting stuff. They grill theirs. Good luck.
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Unread 03-21-2011, 09:47 PM   #3
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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.
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Unread 03-21-2011, 09:59 PM   #4
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I need more onctuisity in my life.










Whats onctuisity???
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Unread 03-21-2011, 10:31 PM   #5
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Quote:
Originally Posted by Q-Dat View Post
I need more onctuisity in my life.










Whats onctuisity???

Oily or greasey.I googled it.
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Unread 03-21-2011, 10:32 PM   #6
cgarrit
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LMAO. thanks I was going to do the same thing.
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Unread 03-21-2011, 11:01 PM   #7
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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.
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Unread 03-22-2011, 12:51 AM   #8
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Haha - if it's anything like Pork Collar (and it sounds like it is....) - I like it!
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Unread 03-22-2011, 04:22 AM   #9
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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.
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Unread 03-22-2011, 08:09 AM   #10
Garyclaw
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Sounds like it would make a good cold smoke too.
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Unread 03-22-2011, 08:54 AM   #11
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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.
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Unread 03-22-2011, 11:14 AM   #12
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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.
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