Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Aki Tuna sear (Sushi)
Marvelous
Posts: 70
I would like to take top grade of tuna use mango blue china sauce use Dizzy pig Rageing River and slightly sear so that is almost raw in the middle.I need to know on direct what temp grid and how long do I sear just want to get a CRUST. ANY OTHER SUGGESTIONS WOULD BE WELCOME THANKS
Comments
-
scroll down a few posts. CW and others say 600°.
-
ditto that..I just did some of this tuna last week.. I seared between 600-650 dome..hotter is ok..mine were about 1" thick, I seared 2mins each side and center was still reddish pink...good eats!
Categories
- All Categories
- 183.5K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 321 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum