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Surf IN Turf - Ahi Tuna and Cold Smoked Salmon wrapped in Prosciutto Rolade - large pics

Surf IN Turf - Sorry, this page will load slow.

Took some Prosciutto, layered with cold smoked salmon, then ahi tuna.  Added salt, some cucumber, green onions, sesame seeds and Japanese 7-spice.  sprinkled with a binder (thanks CT!), rolled it up and vacu-sucked it, let it rest overnight.  Then cut off a chunk, coated with sesame oil and seared at 500-ish for a few minutes.  Cut it up and ate it. It was really good.  The kitten was in my face (shouldn't have given him a taste.

SWMBO is working all weekend, so just cooked one to try out for a late lunch.

The sauces are soy, ponzu and oyster, chili-garlic, wasabi.

Wanted to do something different. Thanks for looking.   -nola


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______________________________________________
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
New Orleans, LA - we know how to eat 

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Comments

  • cazzycazzy Posts: 7,162
    edited June 2013
    Holy $h!t WOW!! =D>
    Just a hack that makes some $hitty BBQ...
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  • Hi54puttyHi54putty Posts: 1,521
    Fantastic
    XL,L,S 
    Winston-Salem, NC 
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  • GrillmagicGrillmagic Posts: 824
    No pressure here! I double what the other posters said, this looks Great!
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  • travisstricktravisstrick Posts: 4,747
    You're my hero. 
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 12,866
    You're my hero. 
    Thanks man.  I would have included my drink pairing...but a coozie of Coke zero loaded with a lethal amount of Evan Williams didn't look too sexy.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • wbradkingwbradking Posts: 157
    That should go in the Stuffed Throwdown.
    Franklin, TN Large BGE
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  • wbradkingwbradking Posts: 157
    Oops...you beat me to it.
    Franklin, TN Large BGE
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  • nolaeggheadnolaegghead Posts: 12,866
    wbradking said:
    That should go in the Stuffed Throwdown.
    Thanks, I put it in there (that was the main reason I did it). :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • oh hell yes. That is my kind of cook (outside 14lb chunks of cow parts) I guess that would qualify as stuffed for the Throwdown ^:)^ That is awesome!!!!! How did you like the "binder"? Cool stuff huh?

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  • nolaeggheadnolaegghead Posts: 12,866

    oh hell yes. That is my kind of cook (outside 14lb chunks of cow parts) I guess that would qualify as stuffed for the Throwdown ^:)^ That is awesome!!!!! How did you like the "binder"? Cool stuff huh?
    That stuff is off the handle!  I was reading up on it, and it basically glues anything together with amino acids - protein - in it.  So you can use it to make everything from veggie burgers to Franken-food.  I was going to plant some pegs in the side like Frankenstein, but I already have about 3 hours and $40 bucks invested in this (but lots of leftover salmon and prosciutto!).  There's absolutely no added taste with that stuff...fish tasted fresh, and the smoked salmon and ham worked.  I was a little worried, but then again, for LS's throwdown, it doesn't matter if it tastes good or not.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • travisstricktravisstrick Posts: 4,747
    The Black Keys, Evan, and some hog on the log........ Heaven on earth. 
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 12,866
    meow meow meow
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·

  • oh hell yes. That is my kind of cook (outside 14lb chunks of cow parts) I guess that would qualify as stuffed for the Throwdown ^:)^ That is awesome!!!!! How did you like the "binder"? Cool stuff huh?
    That stuff is off the handle!  I was reading up on it, and it basically glues anything together with amino acids - protein - in it.  So you can use it to make everything from veggie burgers to Franken-food.  I was going to plant some pegs in the side like Frankenstein, but I already have about 3 hours and $40 bucks invested in this (but lots of leftover salmon and prosciutto!).  There's absolutely no added taste with that stuff...fish tasted fresh, and the smoked salmon and ham worked.  I was a little worried, but then again, for LS's throwdown, it doesn't matter if it tastes good or not.

    Yep- it's the secret ingredient for stuff like you just did. And you can slice it razor thin and the prosciutto will stay on. That's the downfall with toothpicks. When you slice, it all falls apart. with the secret meat love, it all magically stays together. I'm glad you made something cool with it. I'm all fired up now to do something weird.

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  • travisstricktravisstrick Posts: 4,747
    I'm pissed I was too incoherent to get my share. I blame the wife lady for hurrying me.
    Be careful, man! I've got a beverage here.
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  • nolaeggheadnolaegghead Posts: 12,866
    edited June 2013
    I'm pissed I was too incoherent to get my share. I blame the wife lady for hurrying me.
    @travisstrick I've got a whole DP shaker full of it, I'll send you some.  PM me your mailing address.  Little bit goes a long way.

    I was going to originally glue sea scallops together with duck breast and wrap the whole thing in bacon, then sous vide and sear (I figured sea scallops and duck breast are both done at 130-ish and it would be a weird twist on surf n turf.)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • flynnbobflynnbob Posts: 593
    Wow! Nola, you are the bomb. Looks like a good entry for the stuffed throw down!
    Milton, GA.
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  • Carolina QCarolina Q Posts: 7,789
    Man, that cook looks beautiful!! 

    What is this binder stuff?
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Man, that cook looks beautiful!! 

    What is this binder stuff?

    Man, that cook looks beautiful!! 

    What is this binder stuff?

    Meat Glue (Transglutaminase): http://www.modernistpantry.com/activa-rm-transglutaminase.html?kw={keyword}&gclid=CKrpqYna-LcCFVNo7AodrnUA7Q

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  • it bonds any protein to any other protein. it's a naturally occurring enzyme that is in plants, animals and bacteria. You eat it all the time (deli meat, sausage, chicken nuggets etc). It's widely used commercially for many reasons but it's really cool to do high end food preps with too.

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  • Carolina QCarolina Q Posts: 7,789
    thanks. gotta look into that!
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,310
    edited June 2013
  • nolaeggheadnolaegghead Posts: 12,866
    Help me out fellow forum peeps...I want some of little steven's la Bomba hot antipasto spread....so go here and vote "like" - scroll down, first big pics.  you'll know it when ya see it.

    http://eggheadforum.com/discussion/1153460/next-throwdown-get-stuffed/p3
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • MickeyMickey Posts: 16,047
    edited June 2013
    If Village Idiot was not in locked down rehab I would love to see his thoughts. You are so much more than a pretty face.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • AltonAlton Posts: 431
    Wow!!, ^:)^ We are truly not worthy ....
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • nolaeggheadnolaegghead Posts: 12,866
    Mickey said:
    If Village Idiot was not in locked down rehab I would love to see his thoughts. You are so much more than a pretty face.
    I'll never plate like him.  I tried making a radish flower garnish but completely screwed it up.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • FurallFurall Posts: 103
    I hit the like for ya. That is a remarkable cook and the presentation is perfect.
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  • cazzycazzy Posts: 7,162
    Help me out fellow forum peeps...I want some of little steven's la Bomba hot antipasto spread....so go here and vote "like" - scroll down, first big pics.  you'll know it when ya see it.

    http://eggheadforum.com/discussion/1153460/next-throwdown-get-stuffed/p3
    Damn, I may have to start campaigning.  Jerkface.
    Just a hack that makes some $hitty BBQ...
    ·
  • MrCookingNurseMrCookingNurse Posts: 3,907
    I thought this was a BBQ forum  :-\"

    Ha just kidding that


    ROCKS CRAZY AWESOME MAN!!!!   
    :-c


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • nolaeggheadnolaegghead Posts: 12,866
    I thought this was a BBQ forum  :-\"

    Ha just kidding that


    ROCKS CRAZY AWESOME MAN!!!!   
    :-c
    The actual egg time was about 3 minutes....  BBQ! 
    :D
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • WolfpackWolfpack Posts: 1,279
    Wow- three of my favorite things. Not much else to say- looks fantastic
    Greensboro, NC
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