What’s on the Grill

Don O said:
A 1 inch thick ahi filet for dinner last night. 3/4 pounder.

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While not grilled…. Had a Poke Bowl when we were in Maui. Tuna had been swimming that morning. It was that fresh. So good. So after getting home bought some Ahi Tuna at the local fish market. Not Pacific Ocean fresh, but pretty fresh for living in Illinois. Definitely better than anything from the grocery store. Made us our own Poke Bowl at home. Tuna is melt in your mouth it was so good.

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iblive said:
While not grilled…. Had a Poke Bowl when we were in Maui. Tuna had been swimming that morning. It was that fresh. So good. So after getting home bought some Ahi Tuna at the local fish market. Not Pacific Ocean fresh, but pretty fresh for living in Illinois. Definitely better than anything from the grocery store. Made us our own Poke Bowl at home. Tuna is melt in your mouth it was so good.

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When you first mentioned poke bowls, a while back, I found frozen ahi poke bowl “kits” at my local grocer. I decided to give them a try…essentially they are a flash frozen, vacuum sealed, pack of fish…and a sauce packet. I learned to make sushi rice that comes out tasting much like the rice used at my favorite sushi restaurants…then I add whatever…like avocado, cucumber, kimchi…whatever. This has been an enjoyable experience, and I thank you sir…for planting the seed.
 
Thatbastarddon said:
When you first mentioned poke bowls, a while back, I found frozen ahi poke bowl “kits” at my local grocer. I decided to give them a try…essentially they are a flash frozen, vacuum sealed, pack of fish…and a sauce packet. I learned to make sushi rice that comes out tasting much like the rice used at my favorite sushi restaurants…then I add whatever…like avocado, cucumber, kimchi…whatever. This has been an enjoyable experience, and I thank you sir…for planting the seed.
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Not sure what “sushi” rice is. Too lazy to look it up. I’ve been using Jasmine rice. It works.
 
I’m all over the place on a rainy New England spring BBQ day…doing some beef ribs today.
No good pic’s yet…
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…but the Thermoworks pit temp probe is working superbly.

I picked up what the local grocery butcher shop calls a “bone-in rib roast”, where the rack of beef ribs is tied to the roast.
It’s usually the best price per pound sale on ribeye until Christmas. This is the sale I look forward to, and usually pick up a good sized roast to cut up for “summer steaks”. I wasn’t going to go big, but it was either big, or really small…there was no “medium”.
I ended up butchering it down to 10 steaks, two to three fingers thick(I call them “cave man steaks”). They’re now vacuum sealed and in the freezer, and the slab of ribs is smoking away happily.
Pic’s to come when they’re done…
 
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