I've been knocking out super dishes every since Jan 1st, so we've got three weeks running! None of these are super exotic, and we cook and eat just for Miss and Mr Rusty Heap... makes for lots of icky horrible leftovers, grins.
First Up:
2 pounds Fresh Ahi Tuna in soy and ginger marinade then flash sear all Ahi Edges, made cruncy slaw, and Raw Ahi Poki in Sesame oil and chilli peppers.
Silver Coho Salmon from Ketcikan from last summers 70+ pounds worth, we caught it and brought home. Light sweet Cajun spice rub with Pepper Crusted bacon strips smothering it the whole BBQ time, didn't flip fish, cooked it low and slow skin side down in a perforated skillet on the grill.
JUMBO 8-10 count Wild Caught Mexican Prawns from the gulf, butterfly them almost in half, open them like a book, and marinade in garlic, tequila, cilantro, white onions and fresh ground pepper. quick sear on the hot BBQ or under a broiler is fantastic way to cook. separate side dish of pre-Cooked chilled prawn and big mixed salad.
Bone In Prime Rip...........I've always done a peppercorn spice rub and put in in a 500F oven for 20-25 minutes to form a crust, then basically turn the oven off to slow cook the roast center to medium rare...............a new technique is reversed of that
Get your oven as low as it can hold. I have a digital smoker so started the meat at 130F to get it slowly and evenly cooked through for ~6-7 HOURS, THEN a blast of 400F at the end for 10 minutes solely to get crunchy crust, but pink pink pink all the way through, and no 1/2-3/4" of grey overdone perimeter yuck tough meat.
drool tingle deep breathing horseradish love.
and last but not least. More Ahi Tuna steaks. COSTCO gets them in super fresh and cut them about 2.5" thick.
This was an olive oil and sesame seed marninade, fresh peppercorn grind, then another swift cast iron sear with crunchy coleslaw and several types of homemade ginger cream dressing and dipping sauces.
I have several cool new ideas to try out in the next couple weeks, so stay tuned to my BBQ Daves' Heap-o-Meat. Glad to share recipes if someone wants. All fairly quick and easy and out of this world yummy.
Ya'll can wipe the drool off your key board and stop licking your smart phones now.
Big Dave Burps to salute all fellow Gastric Engineers that tweek to taste.