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photos lie

fishlessmanfishlessman Posts: 19,175
edited July 2012 in EggHead Forum
the cook started out good, tuna marinating, dipping sauce ready to go. go get the lump, nothing but crumbs in the bottom of the bag. open small egg, weres the grid, well thats not going to work. put the lump in and it never gor to searing temps with what i had, figure gang it on skewers and sear, took way too long to get any color. on the cutting board with some dipping sauce it looked great
:))pic says its great, pic dont show its dry as a bone
:D theres always next time. store bought crab stuffed shrooms were way better and the dog got some egged chops

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Comments

  • FxLynchFxLynch Posts: 433
    The pic does look delicious, and kudos for cooking in a way I hadn't seen on the Egg.  There is always next time.

    Did you ever find your grid?
  • Improvise, adapt, and overcome!  Great Job! Sorry the tuna come out dry.

  • fishlessmanfishlessman Posts: 19,175
    never found the grid, either i hid it real good or a neighbor kid fishing on the dock used it as a frisbee
    :))that small needed a new grid to go with the new base and firebox anyways, new lump greate a s well.
  • FxLynchFxLynch Posts: 433
    Ah yes, gotta love it when things grow legs and just walk away lol
  • boatbumboatbum Posts: 1,273

    Great way to cook - never seen that before.

    If you can find it - jab a couple of pencil size pieces of sugar cane into that tuna before you sear it.   Really creates a wonderful flavor profile.

    Cookin in Texas
  • Great way to cook - never seen that before.

    If you can find it - jab a couple of pencil size pieces of sugar cane into that tuna before you sear it.   Really creates a wonderful flavor profile.
    noted. will definitley try that one.


    Keeping it Weird in the ATX
  • BrownieBrownie Posts: 1,023

    Great way to cook - never seen that before.

    If you can find it - jab a couple of pencil size pieces of sugar cane into that tuna before you sear it.   Really creates a wonderful flavor profile.
    I have seen the sugar cane used for shrimp as well. Sounds delish!
  • fishlessmanfishlessman Posts: 19,175

    Great way to cook - never seen that before.

    If you can find it - jab a couple of pencil size pieces of sugar cane into that tuna before you sear it.   Really creates a wonderful flavor profile.
    ill have to see if i can find it at one of the asian shops. by the end of the summer i might be able to harvest some lemon grass i have growing out on the deck. this one was marinaded in fish sauce cilantro, garlic, and lime, a little pepper and sugar added. wish i had enough lump to get things hot enough, next time
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