Smokin'

[Northwoods]

I smoked some albacore loins amd belly meat.  Holy *expletive deleted*ck is it good!

I also smoked some jalapeno poppers (cut jalapenos in half lengthwise, clean out core, fill with creme chese and top/wrap with bacon).  That was ... lovely.

[MillCreek]

Ooh, smoked tuna, what an interesting idea.  What wood did you use, alder?

[41magsnub]

Sounds good!

I have a bunch of tuna still from the Mexico fishing trip.  I'm debating make this tomorrow:  http://www.nytimes.com/2010/03/30/health/nutrition/30recipehealth.html

[Northwoods]

Ooh, smoked tuna, what an interesting idea.  What wood did you use, alder?

Mixture of hickory and mesquite.  What I had handy.

Loins were brined in a 2:1 soy sauce:water mix with some ginger, garlic, herbs, a little sugar and some pepper.  Belly meat was covered with rocks salt, and rinsed before smoking.  Both were left for a little  over an hour before going in the smoker.  Kept them at 140F for 1.5-2 hours then cranked up up heat to 250 for 20 mins.

[BobR]

You can use the same brine that you used for the loins, then cut you tuna into chunks and make a kabob with alternating tuna, lemon wedge, bay leaf. Get your grill very hot and put them on long enough to get a nice char on a couple of sides of the tuna. Use other kabobs for the veggies/mushrooms/ fresh pineapple/etc. Give everybody one or two of each of the kabobs and call it good.

bob

[MillCreek]

^^^^ Geez, Bob, you can't paint a food porn picture like that right before dinner!  Now our chicken ravioli with olive oil, herbs and cheese just does not measure up. 

[BobR]

^^^^^ It just happens that I know where his tuna came from, most likely, and I have some of its school mates in my freezer. The kabob thing is what I did last with it. Next I am going to go basic, trim it, seal it, put it in some hot water until cooked and then have tuna for tuna salad, etc.

bob

[Northwoods]

^^^^^ It just happens that I know where his tuna came from, most likely, and I have some of its school mates in my freezer. The kabob thing is what I did last with it. Next I am going to go basic, trim it, seal it, put it in some hot water until cooked and then have tuna for tuna salad, etc.

bob

Yep.  It the tuna from the charter we did a couple months ago.

Kids LOVED the smoked tuna.