Live Smoking #Bluefin #Tuna On The Weber Smokey Mountain

Follow along all morning at www.northeastbbq.com
Tuna Assassin Jimmy Santapaola was kind enough to bring me some tuna steaks from his latest trip, landed less than 24 hours ago, I’ve got them cut into one inch mini steaks and into an overnight marinade.
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The marinade consisted of-

A Bottle of Veri Veri Teriyaki Marinade and Sauce

A Turn In the Bowl of Chili Oil and Japanese Sesame Oil

A Very Generous Amount of Crushed Red Pepper Flakes (I like stuff spicy)

A Half a Tablespoon of Granulated Garlic

A Cup Of Light Brown Sugar

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Put a third of the marinade in a heavy duty freezer bag, added tuna, added another third marinade, added a third of the tuna, and then the rest so its covered and placed in fridge overnight.

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6:00AM Update
Tuna has absorbed most of the marinade and I’m going to lay it out on the smoker racks for a couple of hours to dry and form the pellicle.

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8:35AM Update: Setting Up the smoker using the snake method.
Arranged a course of briquettes stacked up three high around the perimeter of the charcoal holder with chunks of apple wood and hickory chips.
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Lit eight briquettes in the chimney and once they were glowing red and ashed over dumped them on one end of the course of the briquette “snake” so it will slowly work it’s way around the end and not too many coals will be going at once.
We are looking for temps of 225 for a couple of hours. If we simply filled up the charcoal basket with lit coals it would be difficult to keep the temps in the pit down. In this way it should be easier to keep the temps low for the duration.
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Filled the water pan to help moderate the temps, put the grates on and set up the remote maverick temperature gauge.
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10:56AM Update Grill Temp 235  Internal Tuna Temp 135

Pulled the thinner pieces of tuna off.

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Unbelievable.

Sweet and spicy.  Tuna is still very moist.  I don’t like when smoked fish is dried out.  I wouldn’t change a thing except maybe add more red pepper for a little more heat.  Otherwise perfect.

Large Shrimp Wrapped In #Bacon On The @STOKGrills Charcoal Drum #GetStoked

First up I’m going to split up a pound of bacon into thirds and will set up the STOK Drum for offset smoking around 225 degrees for about an hour. I started my coals and pushed them to one side of the grill and tossed a hunk of apple wood on for smoke. The bacon is placed on the opposite side of the grate from the charcoal. The idea is to partially cook the bacon because the shrimp will cook quickly and we want the bacon to finish around the same time once they are wrapped so the shrimp don’t dry out and get rubbery.

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While the bacon is smoking put the wooden skewers we’ll be using in water so they don’t burn up once they’re on the grill. You’ll want to soak them for at least 20 minutes.

The STOK Drum is chugging along holding at 225 with the top and bottom vents about half way closed.
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About 45 minutes into the smoking of the bacon I’ve decided it’s partially cooked enough and I decide to pull them off and start prepping the shrimp.
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U12 shrimp about to be deveined, leaving the tail on.
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Getting ready to stuff em and wrap em!

The shimp butterflied and stufed with three cheese blend and a jalepeno spear-

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All Prepped and ready to hit the grill
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Added to the grill opposite side of coals

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Once the bacon browns up a little baste with favorite bar b que sauce and place over the coals for a minute to let that sauce glaze up but be sure not to leave on too long or the sugars will burn. then baste the other side and flip, a minute or two on the other side and they’re ready!

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Finito!
Holy Frickin Cannoli Batman!
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We also grilled up some russet potato wedges after par-boiling them patting them dry and tossing them in olive oil, Atlantic Saltworks Coarse Salt and black pepper. they come out crispy on the outside and soft and fluffy on the inside-

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