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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sashimi Ahi Tuna Tonight

LKNEgg
LKNEgg Posts: 339
in EggHead Forum
Tuna on sale at local Fresh Market this weekend.  Lump crab cake (wife's request).  Kosher salt and pepper with sesame seeds for the tuna.  Crab cakes direct at 375 -400.   Tuna WAO on cast iron each side for <1 minute.  
I should have read the label on the wasabi.  It was the real deal from Tokyo, wow!
Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing!
· Share on FacebookShare on Twitter

Comments

  • LKNEgg
    LKNEgg Posts: 339
    Sorry, pix won't upload for some reason right now!  Working on it!  I know, I know, as of now it never happened!
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    I believe you... well maybe...  ;)
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    I've had a snoot full of that super hot wasabi before. Wow, doesn't do it justice!
    · Share on FacebookShare on Twitter
  • LKNEgg
    LKNEgg Posts: 339
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • Luvnlife
    Luvnlife Posts: 222
    Awesome, that looks perfect. Would love a few slices of that tuna! Well done. 
    · Share on FacebookShare on Twitter
  • LKNEgg
    LKNEgg Posts: 339
    Boom!  There we go!  File size was too large!

    @pgprescott you are absolutely correct.  I was used to eating the toned down stuff at restaurants and piling it on.  I thought, sure I can handle it, no problem!  Boom to the dome!  That stuff was the real deal, no joke!  I had to back up off it and set it down!
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • jeponline
    jeponline Posts: 290
    That looks really good. I'll have to try using the ci next time I do tuna. 
    Large BGE
    Huntsville, AL
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    LKNEgg said:
    Boom!  There we go!  File size was too large!

    @pgprescott you are absolutely correct.  I was used to eating the toned down stuff at restaurants and piling it on.  I thought, sure I can handle it, no problem!  Boom to the dome!  That stuff was the real deal, no joke!  I had to back up off it and set it down!
    Eyes water and all!
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Cook pics look even better than the description!
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Now you talking!!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,458
    You did good right there!    Very nice cook. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter
  • Spaightlabs
    Spaightlabs Posts: 2,349
    Sashimi is raw tuna, no?

    Your seared tuna looks excellent.
    · Share on FacebookShare on Twitter
  • GATraveller
    GATraveller Posts: 8,207
    Bee-you-tee-ful

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
    · Share on FacebookShare on Twitter
  • LKNEgg
    LKNEgg Posts: 339
    Sashimi is the highest grade of tuna and can be eaten raw.  Similar to beef grades with prime, choice, select, etc.  Nigiri is typically when fish is served raw on a ball of rice. 

    No matter what you call it, tasted awesome!
    Large BGE - 2014
    FB 200, KAB, AR - 2015
    Lake Norman area of NC
    The bitterness of poor quality remains long after the sweetness of low price is forgotten!
    Nowadays people know the price of everything and the value of nothing!
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    That's spectacular!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    LKNEgg said:
    Sashimi is the highest grade of tuna and can be eaten raw.  Similar to beef grades with prime, choice, select, etc.  Nigiri is typically when fish is served raw on a ball of rice. 

    No matter what you call it, tasted awesome!
    Looks very delicious. 

    Sashimi is thin cuts of raw fish served by themselves. 

    In the US, there are no official grades of fish for sushi or sashimi.  When stores offer "sushi grade" raw fish, it means they feel it is free from harmful parasites - there are some fish that have more parasites than others that can impact humans...like salmon.  There are techniques to control parasites such as freezing, or inspecting the meat...these depend largely on the type of fish.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter

Categories