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Seared Big Eye Tuna with Avocado, Soy, Ginger, and Lime
Every once in a while, a weird thing happens while I'm grocery shopping. Yesterday, it was ginger being on our list and me realizing it has been a long time since I made this awesome seared tuna…6 · -
Re: What drives your BGE cooked (or otherwise) evening banquet timing?
I work backwards from when I want to get to sleep. As I've gotten older, my bed time has crept earlier. I'm currently on a pretty strict 9:30-10PM bed time routine whereas in my younger day…1 · -
Re: Rib Rack vs. Flat on the Grill
+1 to CGS R&B combo. I'd be flipping/swapping positions vertically to help balance things out temp wise.1 · -
Re: Tri-Tip, how should I do it?
I’m cooking a tri-tip right now and I realized I neglected to mention two things. First, the initial 250F cook is indirect. Second, the sear is direct. Could be obvious but I want to be clear in case…1 · -
Re: Tri-Tip, how should I do it?
Easy peasy. 250F for 1 hour or until ~120 internal temp. Then pull it, crank the heat to 500F, sear for 2 minutes, flip, 2 minutes, flip, 2 minutes, flip, 2 minutes, done. Rest for 15, pay attention …7 ·
