Live Smoke at www.northeastbbq.com Soy/Ginger/Yellow Cayenne Pepper Marinated Tuna Steaks

Follow along this morning at www.northeastbbq.com

Thanks to skipper Brian Higgins aboard the F/V Toby Ann we’ve got some beautiful tuna steaks to smoke up today.
Last night I trimmed them up and put out my ingredients for the overnight marinade and added two more ingredients: Fresh Ginger which I’d grate into the bowl and finely chopped up yellow Cayenne Pepper.
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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

Tablespoon of Freshly Grated Ginger

I Finely Chopped  Yellow Cayenne Pepper

A Cup Of Light Brown Sugar

Here’s one of teh tuna steaks before i put them to bed sealed in Ziploc bags overnight.

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This morning virtually all of the liquid of the marinade got sucked up by the tuna and it turns the tuna almost candied with the soy and the brown sugar getting all sucked up inside the flesh.

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5:15 AM Lay out the tuna on the Weber Smokey Mountain racks to dry.

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6:45AM Set up the smoker using the snake method apple wood chunks and cherry wood chips dispersed along the fuse.

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Lit 8 briquettes in the chimney and dumped them onto the left hand side of the charcoal fuse.

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8:00AM Update: Tuna steaks are cranking along but pit temps aren’t climbing the way it was the last time I smoked tuna.  Pit temp 165 at grate level one hour into the smoke. I opened the feeder door to let some air in and added some cherry chips to stoke the coals a bit.

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9:00AM Update:

Tuna internal temp 150 degrees and they come off.  I take the tuna steaks off and place them on the cool grates of the Weber kettle to dry.

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9:45 Tuna dried and ready to package:

 

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.

Live Pork Rib and Atomic Buffalo Turd Smoke 11/9/15 Follow along throughout the morning.

Follow along throughout the day for updates.  Plan going in is 3 hours with pit at 275, then to wrap when I get the nice color on theoutside and put them back on for another couple hours to continue cooking internally and get that fall off the bone juicy tenderness.

Couple of racks of spares from Market Basket-

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Rubbed up with the Paul Prudhomme Blackened Magic Rub

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On the Pit at 6:45AM Smoker set up with the minion method-

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7:45AM One Hour In: Outdoor temperature 57 degrees. Pit temp 280.
One bottom vent closed completely, one half way open, one a quarter of the way open. Top vent wide open and plenty of smoke.

9:00AM Start Prep For Atomic Buffalo Turds

Bacon, jalepeno, whipped cream cheese, shredded Mexican three cheese cheddar mix, paprika.

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Mix the whipped cream cheese and Mexican shredded cheddar and some paprika.

Cut off the top and slice the jalapenos in half and take out the white veins and seeds. Stuff the jalapeno with the cheese mixture.

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Wrap the stuffed jalapenos with bacon.

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9:40AM Pit temp 280 degrees.

We’ve got the color on the ribs that we want and when picked up with the tongs they split just a little, so it’s time to wrap em in foil. Got a little pull-back on the bones.

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Place the foil down and lightly spritz with apple cider vinegar and some Stubbs BBQ sauce, then place the ribs meat side down and then apply more BBQ sauce on the other side

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Wrap the ribs and place them back on the pit meat side down

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Toss the prepped Atomic Buffalo Turds on the pit and cover it up for the next two hours. Thought being that the ribs and ABTs will both finish at the same time.

and now we wait and try to be patient…

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11:00AM Update
Smoker temp dipped down to 239 so I opened all the vents. After five minutes she still didn’t jump up so I opened the feed door and tossed in a couple of handfuls if lump charcoal. It sees like there wasn’t much fuel left. Closed it back up and temps have resumed upward. ABTs are taking nicely to the smoke. One hour to go!

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12:00PM Update:
Toothpick test. If the toothpick slides in with little to no resistance we’re ready to unwrap these bad boys.

Buffalo turds are ready-
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Done now let’s slice ’em up and eat ’em
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