Pepper Encrusted Tuna on The Green Egg and I

BuBaQlishus

A great recipe served warm sliced over mixed greens for a salad or grilled whole served as a steak with a wasabi cream.....check it out and follow me through FB or by hitting the RSS feed to receive future recipes.....
http://thegreeneggandi.wordpress.com/2011/08/06/taste-of-the-times-pepper-grilled-tuna-with-michael-d-sargent-2/

Thanks
Michael Sargent

4Runner

Looks great.

BuBaQlishus

Glad you like it...follow me for more on FB or http://thegreeneggandi.wordpress.com/about/
Appreciate the support!

BuBaQlishus

If you are eating raw tuna it needs to be sushi grade in my opinion or you can get extremely ill with parasites. To reference otherwise in an open forum isn't something I would do. I prefer a sliight grey ring a little more than as seen above in your photo cooking the crushed peppercorns a bit more and achieving a better crust on the edges not seen above just on top and bottom. The sliced tuna for the photo shoot was cooked more than I would have liked but timing for the photoshoot was fluid to say the least. There is no caramelization that is taking place when cooking with these ingredients as there are no natural sugars. The grill was at 400-500 degrees and the tuna was lightly oiled to provide adherence for the peppercorns and I did not want it to flare up in addition to wanting a warm center and not cold this process works perfectly for achieving a controlled sear, timing was off while cameras were being adjusted for close ups and stills.....

chrisnjenn

I have a Weber, but I would always use my BGE for searing if given a choice.

Thanks for sharing your recipes and I like your blog. Keep the recipes coming.

BuBaQlishus

This is silly. You do not know what you are talking about on parasites and that is irresponsible in an open cooking forum. To follow your logic you wont get Ecoli if you eat a raw hamburger that has been cooked on both sides. The amount that you cooked your tuna was almost non existent look at the picture not allowing for any caremelization to take place. When you are paying for the tuna you go with one take. I couldn't afford to have multiple pieces for stage shootings..You really don't know what you are talking about save your response I will not be responing

BuBaQlishus

I have a Weber, but I would always use my BGE for searing if given a choice.

Thanks for sharing your recipes and I like your blog. Keep the recipes coming.

The BGE is great for searing, fill her up with 3/4's lump hardwood get her lit and oipen her up when you get up to 500+ degrees you are there burp her a number of times and toss your meat right on that is one of the benefits of the BGE you get three cookers for the price of one..thanks for your comments on the blog I hope you are following me...!

chrisnjenn

Ummm ok. Not worth it.

BuBaQlishus

For forum members or quests who are following this thread it is important to point out two incorrect statements that can involve a health risk that you should be aware of
 1). Fish needs to be thouroughly cooked or frozen for a period of time to avoid the risk of parasites here is a link that on wikipedia  that speaks directly to this. Sushi grade is a generic name given to the highest grade of select fish usually costing a premium where the risk of parasites is supposedly reduced. My doctor once elluded to me that if I had seen the damage caused to a liver by parasites I would probably ward off eating sushi for the rest of my life..well that wasn't happening but I have at least tried to be snart about it.....this is just heads up and hopefully helpful.
http://en.wikipedia.org/wiki/Fish_diseases_and_parasites

2) Meat carrying Ecoli,  be aware that there have been scares in the past and currently where Ecoli maybe in steaks as a matter of cross contamination with injected tenderizers and similiar flavor enhancers as first reported by Robert Bezell for NBC. There have been additional reports over the past several years of the same. http://www.vivavegie.org/101book/text/archive/transcripts/00001steakbearsbacteria.htm
When keeping our certifications up with our specialty meats and foods store we were alerted and cautioned on many of these bacteria related warnings in the handling and processing of meats. When it comes to food always try and buy quality fresh products from a reputable purveyor who is experienced in their trade....I guess its buyer beware especially with the huge amounts of foreign imports and their issues...

BuBaQlishus

I would love to see your blog or links to published video's, recipes whatever you have done in your background as you seem to have a lot to offer and expressed expertise:)

BuBaQlishus

No, just having had a catering business that was well recognized, a specialty foods store and meat department where I was the meat cutter along with published recipes and videos by a more discerning eye that felt it was good material that's all. I was just asking  so please don't deflect just tell me what your experience is?

DominicMagestic

nice work on the video

cooked beyond where I like to go with sushi grade tuna - the first cut looked way overdone for our taste the subsequent slices placed on the salad were close but still a little done for our taste

i would pull the platesetter and the firering and seer closer to the lump for about 30 seconds/side on my mini with a little thicker slice of tuna

BuBaQlishus

Glad you liked the video, thanks.......I prefer it rarer as well  ...this was a video  on the green egg and I followed a guy with "Baked Beans" and the place setter in and was up against the clock...so didn't mess and opened up the vents and went for it...and after the tuna I did the calamari it was fast and furious and quite an experience not to mention lot's of fun....