Nov 2, 2019 #1 BamaProud Well-Known Member TNDeer Supporter Joined Apr 3, 2011 Messages 20,715 Location Shelby County, TN Cook it directly on the Charcoal chimney. 30 seconds per edge 45 seconds per side. Butter and chives with a little saracha for a sauce.
Cook it directly on the Charcoal chimney. 30 seconds per edge 45 seconds per side. Butter and chives with a little saracha for a sauce.
Nov 2, 2019 #2 B bloodtrailing Well-Known Member Joined Feb 27, 2010 Messages 932 Location TN Now that looks awesome. Where did you get the tuna. Sent from my iPhone using Tapatalk
Nov 3, 2019 #3 RUGER Well-Known Member TNDeer Supporter 2-Step Enabled Joined Nov 19, 1999 Messages 4,145,978 Location TN I bet that was good! Sent from my iPhone using Tapatalk
Nov 3, 2019 #4 ImThere Well-Known Member Joined Aug 24, 2006 Messages 15,608 Location Lewisburg, Tn Looks good. So it literally took 3 min to cook? I have never been too good with cooking fish. Sent from my iPhone using Tapatalk
Looks good. So it literally took 3 min to cook? I have never been too good with cooking fish. Sent from my iPhone using Tapatalk
Nov 3, 2019 #5 G GMB54 Well-Known Member Joined Oct 10, 2014 Messages 1,032 Location Missouri Tuna is DELICIOUS rare!!!!
Nov 3, 2019 #6 BamaProud Well-Known Member TNDeer Supporter Joined Apr 3, 2011 Messages 20,715 Location Shelby County, TN I believe we got it at the Cordova International Farmers market, but its been in the freezer for a while. If it was just for me, I would have cooked it a bit more rare, but the wife insisted she wanted a few not-so-rare bites.
I believe we got it at the Cordova International Farmers market, but its been in the freezer for a while. If it was just for me, I would have cooked it a bit more rare, but the wife insisted she wanted a few not-so-rare bites.
Nov 3, 2019 #7 J Jon54 Well-Known Member Joined Dec 16, 2014 Messages 4,152 Location Memphis, TN I just got my fish back from my San Diego long range trip. If you can make it to G'town, I'll hook you up with some more FRESH tuna.
I just got my fish back from my San Diego long range trip. If you can make it to G'town, I'll hook you up with some more FRESH tuna.
Nov 3, 2019 #8 TAFKAP Well-Known Member Joined Nov 6, 2009 Messages 16,098 Location Memphis Dang Jon, I'll take you up on that! I can walk to pick it up. Driveway meet up at my grill? I'll cook!
Dang Jon, I'll take you up on that! I can walk to pick it up. Driveway meet up at my grill? I'll cook!
Nov 4, 2019 #9 BamaProud Well-Known Member TNDeer Supporter Joined Apr 3, 2011 Messages 20,715 Location Shelby County, TN Heck yea! I work in Germantown. When and where!
Nov 5, 2019 #10 Buzzard Breath Well-Known Member Joined Jul 31, 2006 Messages 6,530 Location Maury County That's how I cook my deer backstraps. I'd never thought to do it with tuna. Looks like I need to head to the fish market this week. Sent from my SM-G900V using Tapatalk
That's how I cook my deer backstraps. I'd never thought to do it with tuna. Looks like I need to head to the fish market this week. Sent from my SM-G900V using Tapatalk
Nov 5, 2019 #11 J Jon54 Well-Known Member Joined Dec 16, 2014 Messages 4,152 Location Memphis, TN Guys that responded, PM me and I can indeed hook you up. Might even throw in some wahoo.
Nov 6, 2019 #12 Chaneylake Well-Known Member Joined Dec 18, 2007 Messages 41,613 Location on the wings of a snow white dove I sear mine while still frozen. I let surface thaw just enough so my dry rub will stick. Heat cast iron skillet high temp with Sesame Oil. Sear top and bottom 30 seconds each. Edges 20 seconds. Place in frig and let finish thawing. I also use a timer on my sear time. I just don't want the little white ring on outer surface just under the seared surface.
I sear mine while still frozen. I let surface thaw just enough so my dry rub will stick. Heat cast iron skillet high temp with Sesame Oil. Sear top and bottom 30 seconds each. Edges 20 seconds. Place in frig and let finish thawing. I also use a timer on my sear time. I just don't want the little white ring on outer surface just under the seared surface.