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Can't eat it......

Mr HollowayMr Holloway Posts: 2,034
edited January 2013 in EggHead Forum

 image

.... but I can still cook it :)

Three  8 pound picnic shoulders for a work dinner tonight.

Trying the turbo method

I have been sticking to meals like this

image

image

 Thanks for looking

 Shane

 

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Comments

  • Beautiful looking cook.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks HS

     Shane

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  • ChubbsChubbs Posts: 5,113
    Great looking tuna. I need to do that soon.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • JRWhiteeJRWhitee Posts: 2,611
    I need to eat more meals like that. How did you do the tuna? Did you have to specify Sushi grade?
    Thanks.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks Chubbs

     This was my first time trying tuna...wow!!

     

    Shane

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  • ChubbsChubbs Posts: 5,113

    Thanks Chubbs

     This was my first time trying tuna...wow!!

     

    Shane

    Did you get it from a local grocery store? I have hard time finding ahi grade tuna locally. Want to try that. What temp you cook it? Raised direct?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Mr HollowayMr Holloway Posts: 2,034

    Hey JR

     It was a light coat of peanut oil and covered in sesame seeds

    Hot fire, 45 sec to 1 min /side

     I know it looks rare, but it is fantastic

    I am new to buying fish and still learning

     This was sushi grade

    Shane

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  • JRWhiteeJRWhitee Posts: 2,611
    Thanks Shane I love it rare! Nice looking cook.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • IrishDevlIrishDevl Posts: 1,390
    Tuna looks great.
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  • NDGNDG Posts: 1,186
    WOW, tuna looks amazing . . . BOOKMARKED.  I am surprised the sesame seeds are on before the sear.  Did you toast the seeds before the grill as well?
    Columbus, Ohio
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  • Mr HollowayMr Holloway Posts: 2,034

    Hey Chubbs

    This was from a small store. The owner is super picky about seafood

    A dedicated fish monger is your best bet.

    It was a hot fire, direct , 45sec to 1 min per side

    Shane

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  • Hey JR

     It was a light coat of peanut oil and covered in sesame seeds

    Hot fire, 45 sec to 1 min /side

     I know it looks rare, but it is fantastic

    I am new to buying fish and still learning

     This was sushi grade

    Shane

    anymore than that and it would be overdone, great looking cook!
    Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain 
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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks Irish Devil

     Shane

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  • SkiddymarkerSkiddymarker Posts: 6,863
    The tuna is cooked perfectly, Bravo! I always find the sesame seed get burned due to the hot fire - did you like them? I just can't get it right. Lately, I've just left them off for the hot sear because I can't seem to cook them correctly.
    Add pan toasted seeds after the cook. (Cheating?)
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks NDG

     The seeds were from a jar, I think they were toasted already.

    I did wonder if the seeds might burn, but it isn't on there to long

    and they had great flavour

    Shane

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  • Good work on the tuna! They look awesome! I buy frozen Ahi in a bag at SAMS. They're really good on a hot CI griddle with butter. Next time I'm going to try it your way.
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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks Duck hunter

     Yes, the store owner threatened me if I overcooked this :))

    Shane

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  • Mr HollowayMr Holloway Posts: 2,034
    edited January 2013

    Thanks SkiddyMarker

    As luck would have it, I was cooking in -25 with the wind chill

    Lost my fire a little quicker than I thought, which ended up working great

    Instead of the 750 I was maybe running around 600 or lower

    I think I might have just lucked out because they were tasty

     Shane

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  • I was a little curious to click on your thread because of the dog avatar and the "Can't eat it...." title.  Great looking tuna!  It's super cold here today.  I hope it's warmer where you are while cooking your picnic shoulders!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks Schlosser

     This was my first time trying tuna on the Egg.

    Nice treat

     

     Shane

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  • Awesome looking tuna!
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  • Mr HollowayMr Holloway Posts: 2,034
    edited January 2013

    Thanks Hapster

     I thought that might be a problem here too.

    Then she tried one piece

     Ended up it was the sticker price :))

    Totally worth every penny though

    Shane 

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  • fishlessmanfishlessman Posts: 16,981
    gonna have to make a tuna steak this week, looks mighty good. i would have had some of that pull, especially the low calorie bark
    :))
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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks Bham Egger

     Shane

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  • 500500 Posts: 1,612
    We order a Spinach Peppered Tuna Salad with a Ponzu Sauce at a sushi restaurant we go to. This tuna looks as good as that; better even. I'm gonna try this at home now. Thanks for the inspiration.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • billyraybillyray Posts: 1,121

    Here's a recipe Centex-Smoker had a while back. I'm going to try this next week.

    http://eggheadforum.com/discussion/1142223/sesame-coated-seared-ahi/p1

    Here's one from grannyx4

    Chimney Tuna

    dash of red chili oil

    dash of sesame seed oil

    1/2.cup dark soy sauce

    1/2 cup honey

    1 T dry wasabi powder

    2

    lbs

    tuna loin, cut into 2 pieces

    1/2

    cup

    sesame seeds

    2

    Tbs

    peanut oil

    Procedure

    In a non-reactive bowl combine chili oil, sesame oil, soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll eachpiece of tuna in this mixture to coat evenly. Marinate from 1 hour. Remove the tuna from the marinade and discard the marinade.

    On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.

    Fire up the grill and on a well-oiled grate sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carryovercooking. Slice thinly and serve with the dipping sauce. 

    We make this recipe all the time - enjoy.

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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  • Mr HollowayMr Holloway Posts: 2,034
    edited January 2013

    Hey Fishless

     I will be making some room for a little bark, even if it takes another couple laps

    around the block :((

     Had a nice bout of stomach flu this weekend,

     will weigh in at work and see how much pork I can eat tonight :))

     

     Shane

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  • Dyal_SCDyal_SC Posts: 2,284
    Nice looking cooks!
    2014 Co-Wing King
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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks 500

     We will  be getting some again real soon

    Shane

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  • Mr HollowayMr Holloway Posts: 2,034

    Thanks Billy Ray

     Both those recipes sound amazing

      Wow!! Cen-Tex Tuna looks killer

     Shane

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