We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
About 3 pounds Yellowfin Fillets. (Or fish of your choice)3 Bricks Philadelphia Cream Cheese2 Bunches Green Onions1-Cup Hellmans Mayonnaise2 Large jars of diced Pimentos (6 oz. I think)½ cup sweet relish1 cup diced jalapenos½ cup dill relishGarlic SaltCayenne PepperLemon PepperMesquite Liquid Smoke (I don't use this cause I smoke mine on the EGG)Olive OilDirections:You want to start with a non-stick skillet. Using a small plate, roll the fillets in olive oil coating both sides good. Pre-heat the skillet. You want it almost hot enough to start smoking. Throw in the tuna. Season it pretty heavy with garlic salt and lemon pepper at this time. Cook it all the way through. (Medium??) Take the tunaup and put it in a big mixing bowl. While you waiting for it to cool, in a separate bowl, pour the relishes and pimentos together. I usually season this with all the seasoning and mix it. Don?t drain anything, just pour it in. Season this mixture to taste with the garlic salt, a little regular salt, cayenne pepper, and a little regular lemon pepper. Dice the green part of the onions up and add them to this. Mix it together and let stand. Add a few drops of the liquid smoke to the mixture if you want to give it a little smokey flavor. Go back to the tuna. I always just tear it up as fine as I can with my hands. Seems to take out any lumps. Do this as soon as it cools enough to handle. In the same bowl, add the cream cheese to it. Use a big spoon and mix it till the cheese is blended evenly. Now, pour in all the other stuff and mix well. Add the mayonnaise at this time. I usually use about a cup. Mix it all together. Put it in a serving bowl, cover and refrigerate. You may have to add a little more mayonnaise if it?s feels kinda dry. That will be the cheese firming up again.Now I add a little more spice to mine (more cayenne/jalapeno)...I also use no liquid smoke cause I smoke my fish on the EGG so no liquid smoke needed!!! I use AJ/and King Mac most of the time to since I never catch Tuna!!! I used King Mac we caught the other day.....!!!! This dip and some good crackers and it might make you smack someone!!! Everyone that tries this goes CRAZY fer it!
Hunting-Fishing-Cookin' on my EGG! Nothing else compares!