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Found 2 results

  1. I get lots of requests for seafood dishes so I'm trying to ramp up my efforts on that this summer. I'm starting with this super fantastic version of seared tuna... Seared Ahi Tuna Recipe by John Setzler Ingredients: Two 3/4 lb sashimi grade center cut tuna steaks Your Favorite BBQ Rub Marinade: 3/4 to 1 cup Jack Daniels Tennessee Honey Whiskey 1 to 2 tablespoons whole grain dijon mustard Balsamic Reduction: 6 tablespoons aged balsamic vinegar juice of one lemon, freshly squeezed 1 clove of garlic, smashed Directions: Prepare your marinade by mixing the whiskey and the mustard. Put the tuna steaks (thawed, not frozen) in a ziplock bag and add the marinade. Let marinate in the refrigerator for no more than 1 hour. Prepare your balsamic reduction by mixing the balsamic vinegar, lemon juice and garlic in a small saucepan. Reduce by half over medium high heat. Set aside and let cool. Fire up your grill for direct high heat cooking. Remove your tuna steaks from the marinade and sprinkle on an even coating of your favorite BBQ rub on both sides of the steaks. Sear the steaks over direct heat for one minute on each side and then sear the edges of each steak as well. Remove the tuna from the grill and rest for 10 minutes. Slice the steaks in pencil thick slices and drizzle with the balsamic reduction. You can serve this immediately or plate it, cover with plastic wrap, and store it in the fridge until ready to serve. You can also garnish with sesame seeds.
  2. This Sunday I cooked up an excellent Surf & Turf dinner. (IMHO) Here are the cook details. Got a nice 2" thick Choice T-Bone and seasoned with steak seasoning. Wrapped it and rested for 5 hours. Prepped up some of my Shrimp ABT’s Started up the kamado and threw a few chucks of Mesquite in for smoke. On goes the T-Bone for a reverse sear. On go the ABT’s and Baked Potatoes. At 110 IT I remove the T-Bone and open up the vents. While the kamado is coming up the temp I prep the Ahi for searing. I also put a CI skillet on to start heating up. And when the kamado is nice and hot I sear the T-Bone for 2 minutes per side. Now I put the CI Skillet down close the coals to get nice and hot. When it’s smoking hot I sear for 1 ½ minutes per side. Plated shots
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