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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 08-25-2010, 10:09 AM   #1
BBQ Grail
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Default Grilled Ahi Tuna in Ginger Broth with Udon Noodles

I was walking past the meat counter yesterday and I heard a voice calling me...

"Larry over here...."
"Larry you want me..."
"Larry I'm fresh..."

And there it was some nice fresh Ahi Tuna. I bought a 1/2 pound piece and came up with this last night. Seasoned with Todd's Crabby Dirt. It's about 45 seconds cooked to much for what I normally do, but I lost track of a minute somewhere...



Recipe for the Ginger Broth
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Unread 08-25-2010, 10:11 AM   #2
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Looks perfect to me.
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Unread 08-25-2010, 10:24 AM   #3
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i like mine more rare as well, but i'd hit that for sure. thanks for the recipe. i'm looking for more asian stuff to cook!


now you've got me wanting tuna.... and i've got parent's night at school tonight.... eating sushi beforehand though, so i'll be eating some raw!
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Unread 08-25-2010, 10:33 AM   #4
Tombigbeeriverdawg
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Love tuna. Good job.
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Unread 08-25-2010, 10:40 AM   #5
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Very nice Larry. Looks great.
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Unread 08-25-2010, 11:02 AM   #6
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Quote:
Originally Posted by Paulmark View Post
Very nice Larry. Looks great.
Thanks but what does Kid Weber think?
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Unread 08-25-2010, 11:04 AM   #7
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Looks fantastic!!
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Unread 08-25-2010, 11:15 AM   #8
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Looks mighty tasty.
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Unread 08-25-2010, 11:17 AM   #9
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Nice plate Larry. Are you sure it was the tuna saying all that?
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Unread 08-25-2010, 11:19 AM   #10
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Quote:
Originally Posted by SmokeJumper View Post
Nice plate Larry. Are you sure it was the tuna saying all that?
Well it wasn't Mike the meat cutter!
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Unread 08-25-2010, 11:20 AM   #11
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Looks great
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Unread 08-25-2010, 11:27 AM   #12
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Wow!
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Unread 08-25-2010, 11:31 AM   #13
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Yeah, looks good but just a little too medium.

I made some Tuna last month that was same way. It was a great cut of fish but I let it go to long and it was medium just like that, I had to make tuna again the next week just to get it right.

It totally changes the texture when tuna is taken past rare. Solid red center is the best.
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Unread 08-25-2010, 11:37 AM   #14
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Quote:
Originally Posted by BBQ Grail View Post
Thanks but what does Kid Weber think?
Dunno but it's got the Hasselhoff seal of approval.
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Unread 08-25-2010, 12:09 PM   #15
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Dang! I think I'd like to move back to Japan again.... Very nice!
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