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  1. This is another fine example of the versatility of the cast iron half grate and griddle except this setup is on the Big Joe. I love the room it gives me to do whatever I want. Here is the setup being presoaked, notice the tiny eight inch skillet taking up such a small portion of real estate on the griddle being preheated. I wanted to grill my vegetables and bacon on the grill as well as brown the butter in the pan for my own version of carbonara, but with browned butter. I absolutely love the texture the cast iron puts on the vegetables and its ability to retain heat as well as it does. And boy does it look good doing it too. Everything just seems to fit so well on it, and I love to use the cast iron as kind of a holding area too cook on especially when I want the veggies just a little more cooked! Sorry about the sideways pic! What I have loved and continue to do so is the versatility that I am provided with this accessory. There is something about the cast iron that I am really beginning to love that I can't quite put my finger on. Maybe the ease of cleanup, maybe the fact that I am not putting anything into my food that is not supposed to be there... I'm honestly not sure but with results this good, this accessory has become a staple in my arsenal and it is here to stay! The only ingredients I did not grill was the mizithra cheese and the pasta of course! Although maybe I should have! Thanks for looking!
  2. After we got home from La Jolla I prepared to clean the fish. I started with the Tuna. Normally they clean the fish at sea where you can throw the carcass overboard after you get the fillets. (Your trashcan will never be the same after you put the fish carcass in it) Because they went out 41 miles they got back late so they brought back whole fish. So I started out by wheeling my big gasser over to hang over the grass. (I didn’t want the blood to be dripping on my patio) Brought out the cutting board and any knives that I thought I might need. (I sharpened them first as sharp knives are essential for this process) Took the ice bags off the fish and the Tuna out of the ice chest. If you don’t want to know how to cut the fillets off a Tuna then you can skip the next batch of photos. Started by making the first cut starting just in back of the eyes and cut around the pectoral fin and then back towards the head in a lazy “V” shape. Now cut along the dorsal fin all the way down to the tail. Now cut back up the underside along the fins all the way to the first cut. Now grab hold of the skin and pull it back all the way to the tail and cut it off. Now cut along the blood line in the middle. (You can see it just to the right of the blade) Now on the bottom. If you cut deep enough along the dorsal fin the top fillet should be able to be pulled out by gently sliding your fingers along the dorsal fin and spine. (Deepen the cut if need be) I set this aside and cut out any residual bloodline that the first cut left. Now I cut it in half so it will fit in a gallon zip-lock bag. Now for the bottom fillet you repeat the above process. (The top one is much easier) And now repeat this on the other side. Now for the searing of the Tuna fillets. (I seared almost all of it as this is one of the best ways to preserve the meat for future use) I get all my ingredients and plates out and started heating up my C.I. griddle. Once the C.I. griddle is smoking hot (heated 10 to 15 minutes) I spray the fillets with a light coating of OO. (Just enough to make the seasoning stick) And then dredge them in the Seto Fumi Furikake. (Note: I was ruuning low on Seto Fumi Furikake so I mixed up what I had with some Salmon Furikake and some Wasabi Furikake. It was still very good) And place them on the C.I. griddle for just 10 to 15 seconds per side. After 10 to 15 seconds I flip to the next side. And the next side And it’s done. I sear the ends now And place it on my waiting clean plates. Repeat until they are all done. Once they all done I place them in the freezer to firm them up for cutting and freezing. I cut two for them for appetizers and froze the rest. Look at the nice color. (Yellow Fin isn’t as red as Blue Fin Tuna is) Yum!
  3. I'm also posting this in the recipe section so it doesn't rotate out and get lost. This is something I make more as an appetizer than a meal or main dish but the portion size could be adjusted for that. I learned how to make this from a Party (Fishing) Boat Captain at the Day at the Docks event here in San Diego. When we go out and catch lots of Tuna (Yellow Fin, Blue Fin or Albacore) I have to be creative with ways to use all that meat. This recipe is great for that because you can vacuum pack and freeze individual portions of this and eat it up to a year later. First get yourself some good quality Ahi Tuna. Gather your ingredients. Now place a C.I. skillet or griddle on a medium high heat. Let it pre-heat for 10 minutes. Now cut up the fish where most is approximately 1” thick. Spread out some of the Seto Fumi Furikake. I then spray the fillets with EVOO. (you could also rub or dip it) Now dredge the fillets in the S.F.F. After your skillet is smoking hot (the smoke didn’t come thru on this pic) place a fillet on and wait 10 seconds, (yes just 10 seconds) and turn to the next side. Another 10 seconds and turn. Another 10 seconds and it’s done. Now I usually place them in the freezer for 5 minutes to stop the cooking and firm them up for cutting. While in the freezer I make up the dipping sauce of 1 part Sriracha and 4 parts Soy Sauce. (You can adjust the ratio to your tastes) 5 minutes later and we’re ready to slice. Cut each slice approximately 1/4” to 3/8” thick. Look at that wonderful color! Plated and ready to eat. Yum!
  4. 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.
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