I cooked some'en: Tuna & Talopia straight up

Just because I have had to work the last 5 nights 4pm-4am does not mean I have not been eating. Little wife has been working her tail in "her" kitchen cooking for us. Duck and dressing,ect. Steped up on the scales I weigh on at work and up to 166!!! :pinch: Christmas is over!!LOL Picked up some talopia for her and some tuna for me. She likes her's done. I like mine just warmed.
The raws:


Got to be back at work at 4 in the morning so kept it simple: A little DP's Tsunami for her and a little sea salt and pepper for me followed by a sprinkling of brown sugar and ginger right before removing from Egg. Did it all on foil so no clean up.


While hers was cooking we enjoyed a Sazrac on a cold night. I hate the cold and wet. Set a new record for rain in Arkansa beating one year in the 1800's by over 2 inches and more due Wends.! :blink:


A little trick I have learned during the winter is to place plate on top of the Egg daisy with it wide open using the bottom vent to control Egg temp to keep food warm for shorter cooks like this. Just be carefull.


Some Jasmin rice with rice wine vinigar and wasabi paste and a good tasting and for you supper.




Most of the time Jake just posses for pic then flys back to one of our shoulders. Tonight he was content to hang on the glass and lick my ice. Don't be to grossed out. I worked at a high end resturant bussing tables as a kid. Trust me a bird licking you ice is the least of your worries!!! :laugh: