What’s on the Grill

Thatbastarddon said:
Gearing up to grill my first tuna steaks…the pit is hot, and the tuna is marinated…
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I gave up trying to grill tuna. Could never get a good sear on it. I’m sure it was my technique. These day I just get the cast iron skillet smoking hot. Couple minutes on side one. Maybe 90 seconds on side two. And I time it. Always a perfect rare as good tuna should be.
 
iblive said:
I gave up trying to grill tuna. Could never get a good sear on it. I’m sure it was my technique. These day I just get the cast iron skillet smoking hot. Couple minutes on side one. Maybe 90 seconds on side two. And I time it. Always a perfect rare as good tuna should be.
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That’s what I love about the Breeo firepit rig. With a decent coal base and a couple of splits burning in their prime, that rig will throw out a column of heat that runs around 1100°F. Kinda like slapping a grill grate on a fully lit, lump charcoal loaded, charcoal chimney lighter. The only way I like cooking a ribeye, these days, is on the Breeo. So thankful to have one.
 
Thatbastarddon said:
That’s what I love about the Breeo firepit rig. With a decent coal base and a couple of splits burning in their prime, that rig will throw out a column of heat that runs around 1100°F. Kinda like slapping a grill grate on a fully lit, lump charcoal loaded, charcoal chimney lighter. The only way I like cooking a ribeye, these days, is on the Breeo. So thankful to have one.
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Oddly…. And never thought I’d say this….. I think the best tuna I’ve had was a Poke Bowl I had on Maui. And then later made it myself at home. Soy sauce based marinade…. For 15 minutes and no more than an hour. Then served uncooked over a bed of rice with fresh veggies. When I did it at home, bought some fresh tuna from a local fish market. (North East Illinois, so not as fresh as right out of the ocean… but light years better than a grocery store). Served it over the rice. Veggies were sliced radishes. Carrots. Zucchini. Avocado. I know not grilled. But it’s really good.

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iblive said:
Oddly…. And never thought I’d say this….. I think the best tuna I’ve had was a Poke Bowl I had on Maui. And then later made it myself at home. Soy sauce based marinade…. For 15 minutes and no more than an hour. Then served uncooked over a bed of rice with fresh veggies. When I did it at home, bought some fresh tuna from a local fish market. (North East Illinois, so not as fresh as right out of the ocean… but light years better than a grocery store). Served it over the rice. Veggies were sliced radishes. Carrots. Zucchini. Avocado. I know not grilled. But it’s really good.

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I know that’s not “sushi”, but…


I sure could go for some sushis and sashimi.
 
My idea of good sushi is California rolls. I did however eat some questionable stuff when I was in Korea, one of which was fresh uncooked octopus that was still moving and grabbing at my throat on the way down. I went on a deep sea fishing trip with some of the Korean guys I worked with and tried several things I would never dream of trying again. We couldn't keep up, they ate all our bait, I'll never forget that.
 
Thought this was appropriate for this thread.


Answer: "Every chance I get Doc....."

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iblive said:
Have not tried halibut at home. Overall. Not a big fan of Cod. Been doing some Mahi Mahi. Different ways. Did fish tacos last week with Mahi Mahi.
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Two Mahi Mahi fillets cut to make fish sticks then battered and fried. Two per tortilla shell. Topped with a slightly spicy slaw and pickled red onion. Yum city. In the past I have done grilled Mahi for the fish tacos. Fried was way better.

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...... and a fish taco seems to suggest a Mai Tia as my adult beverage of choice.
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