ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-14-2014, 10:11 PM   #1
Smoke Dawg
is One Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default Risking my Tuna

trying a new recipe for smoked tuna

Calls to coat the tuna in a 50/50 mix of kosher salt and brown sugar for 24 hours, then rinse and soak in apple juice for 24 hours and then smoke

We will see!

Attachment 92892
__________________
Awesome Old School Wood Smoke House!
ECB Vertical (Cheese smoker)
GMG Daniel Boone
Stick burner #2 with difusser plate mods
Weber OTS, Weber Performer with Stok CI Grates
A bunch of cutting, grinding, stuffing, canning type stuff
Three time Zero Club Member AND a DOUBLE ZERO in the same TD !
IMBAS Certified Moink Baller
Only Brethren to win TD with Zero votes

Last edited by Smoke Dawg; 11-30-2014 at 03:42 PM..
Smoke Dawg is online now   Reply With Quote


Thanks from:--->
Unread 03-14-2014, 10:14 PM   #2
c farmer
Babbling Farker

 
c farmer's Avatar
 
Join Date: 06-13-13
Location: pa
Downloads: 0
Uploads: 0
Default

Sounds good. Never smoked tuna before thou.
__________________
Adam

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
c farmer is online now   Reply With Quote


Unread 03-14-2014, 10:36 PM   #3
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Interesting! I use the brown sugar/salt cure on salmon overnight before cold smoking but have not tried apple juice. Will it make the fish sweet?
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 03-14-2014, 10:38 PM   #4
biker.chef
Got Wood.
 
Join Date: 11-01-13
Location: Minnesota
Downloads: 0
Uploads: 0
Default

Why would you treat tuna like pork?

Too much salt too heavy on the brown sugar.
Citrus or ginger not apple.

Generally you marinate seafood for a couple hours or so, not over night.
biker.chef is offline   Reply With Quote


Thanks from:--->
Unread 03-14-2014, 10:39 PM   #5
Smoke Dawg
is One Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cowgirl View Post
Interesting! I use the brown sugar/salt cure on salmon overnight before cold smoking but have not tried apple juice. Will it make the fish sweet?
I imagine it would. I'll let you know.

I plan to add some HDD to some of it. Sweet and Hot go together!
__________________
Awesome Old School Wood Smoke House!
ECB Vertical (Cheese smoker)
GMG Daniel Boone
Stick burner #2 with difusser plate mods
Weber OTS, Weber Performer with Stok CI Grates
A bunch of cutting, grinding, stuffing, canning type stuff
Three time Zero Club Member AND a DOUBLE ZERO in the same TD !
IMBAS Certified Moink Baller
Only Brethren to win TD with Zero votes
Smoke Dawg is online now   Reply With Quote


Thanks from: --->
Unread 03-14-2014, 10:41 PM   #6
Humble Soul
On the road to being a farker
 
Humble Soul's Avatar
 
Join Date: 09-13-13
Location: Honolulu, HI
Downloads: 0
Uploads: 0
Default

Hmmm interesting. I've always eaten it raw, or quick sear. Can't imagine it taking too long to cook, otherwise it'd dry out fast. Hope it turns out alright!
__________________
[kalani]
Humble Soul is offline   Reply With Quote


Unread 03-14-2014, 10:46 PM   #7
Smoke Dawg
is One Chatty Farker

 
Smoke Dawg's Avatar
 
Join Date: 06-22-13
Location: Olympia, WA
Downloads: 0
Uploads: 0
Default

It's albacor. We did quick sear some and casnned most of it smoking two of the ten I caught

I've had it before that others smoked and it was good. I don't know how they prepared it

I've always soaked my salmon in a brine over night but never tried this method.

It will be smoked on Sunday!
__________________
Awesome Old School Wood Smoke House!
ECB Vertical (Cheese smoker)
GMG Daniel Boone
Stick burner #2 with difusser plate mods
Weber OTS, Weber Performer with Stok CI Grates
A bunch of cutting, grinding, stuffing, canning type stuff
Three time Zero Club Member AND a DOUBLE ZERO in the same TD !
IMBAS Certified Moink Baller
Only Brethren to win TD with Zero votes
Smoke Dawg is online now   Reply With Quote


Unread 03-14-2014, 10:46 PM   #8
castlepines
is one Smokin' Farker
 
Join Date: 08-23-13
Location: PA
Downloads: 0
Uploads: 0
Default

Interesting. Looking forward to how this turns out.
castlepines is offline   Reply With Quote


Unread 03-15-2014, 01:21 AM   #9
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Sounds interesting. I'll be watching.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Thermapen/ET-732 (2)/MOINK BALLER/TD Winner/KCBS
sliding_billy is online now   Reply With Quote


Unread 03-15-2014, 04:47 AM   #10
LongTong
Full Fledged Farker
 
LongTong's Avatar
 
Join Date: 02-02-11
Location: South Orange County CA
Downloads: 0
Uploads: 0
Default Sounds good

I bet it comes out great. I usually brine overnight but this sounds interesting. The chunks are pretty thick so I don't thick you will over salt. The apple juice soak will remove a good portion of the saltiness. My only suggestion is to not overcook as Tuna becomes too dry very fast. You'll want to smoke it until it still retains moisture but is done...
__________________
Ubi fumus, ibi ignis
LongTong is offline   Reply With Quote


Unread 03-15-2014, 07:14 AM   #11
LI Pig Congress
Knows what a fatty is.
 
Join Date: 08-30-13
Location: Smithtown Ny
Downloads: 0
Uploads: 0
Default

Keep up posted. Very interested to c how this come out as I fish for tuna and am looking for a recipe.
LI Pig Congress is offline   Reply With Quote


Unread 03-15-2014, 07:20 AM   #12
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Looking forward to hearing the results
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Unread 03-15-2014, 08:03 AM   #13
LI Pig Congress
Knows what a fatty is.
 
Join Date: 08-30-13
Location: Smithtown Ny
Downloads: 0
Uploads: 0
Default

Keep up posted. Very interested to c how this come out as I fish for tuna and am looking for a recipe.
LI Pig Congress is offline   Reply With Quote


Unread 03-15-2014, 08:26 AM   #14
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by biker.chef View Post
Why would you treat tuna like pork?

Too much salt too heavy on the brown sugar.
Citrus or ginger not apple.

Generally you marinate seafood for a couple hours or so, not over night.
this is very similar to a smoked salmon recipe

you rinse the salt off after soaking and let it form a pelicle before smoking
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
http://www.gofundme.com/Michigan-CustomQue-Donate
ButtBurner is online now   Reply With Quote


Unread 03-15-2014, 08:34 AM   #15
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Downloads: 0
Uploads: 0
Default

We smoke a lot of tuna out here. Mostly Shibis (young ahi/yellowfin).

Break it down in one ounce strips.

Simple brine, dry with paper towels and then let the pellicle set up on a rack in the fridge.

On the smoker (140 degrees) using guava wood, and it cooks fast. I bet any fruit wood would work awesome.

Simple and amazing.

Alohaz
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Thanks from:--->
Reply

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

Loading



All times are GMT -5. The time now is 06:09 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 DragonByte Technologies Ltd.
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.