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| Celebrating 10 Years Online! ~ 1998-2008 |
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TVWBB Super Fan |
Mike, i think you're a bit low on your estimates. I find 500-600 pretty regularly at the grate on my kettle. When i'm doing a steak over a chimney, my IR them get to 750 in a second or two. Since 750 is the max, I'd bet the temps are at least 900, if not 1000. |
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TVWBB Wizard |
Jay I tend to agree with you. In my research (if memory serves me correctly) I thought I had read that the temp would be around 900 - 1000 degrees when using lump. I'll look and see if I can find the site I reference.
Baba Booey to you all! WSM (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * #7 Kamado |
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New Member |
FWIW- As the Sushi Sensei told me, if you're going to grill it, there's no reason to pay for sushi grade tuna. Sushi grade was $17.00/lb where I buy $10./lb tuna for grilling.
Granted, some of it is better than others, but usually I've done fine. Pick the darkest T steak I can find. Rub with EVOO, Black Pepper and sesame seeds and grill about 60 seconds per side. You can watch the edges and see how cooked it's getting. (1) Large Big Green Egg |
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TVWBB Member |
I pick the lightest tuna steak I can find. Dark equals bloody. Not as good. Look for pink almost translucent. Even for grilling this is better. Another thing is that it should be at least 1.5 inches thick. Sear about 2 minutes per side on a HOT grill. World class.
Bill |
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New Member |
son of a beachwagon! I always thought the Darker was supposed to be better.
Thanks Bill, I'll have to check it out! (1) Large Big Green Egg |
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TVWBB Wizard |
Hmmm . . . I'll have to go back and watch the Alton Brown (I have it TiVod) episode where he does tuna on a chimney, I too thought he suggested the darker the better . . . but this blood thing does make sense.
Baba Booey to you all! WSM (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * #7 Kamado |
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TVWBB Pro |
Sushi grade Ahi is never bloody. Not that that means anything. Just thought I would post it up. I have had fresh tuna, blue an yellow fin. Raw on the boat after I caught them and grilled that night as well. They were bloody while cleaning. The raw/belly wasn't, because it was rinsed during cleaning.
Ray WSM*Weber Performer |
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TVWBB Wizard |
OK, I re-watched the Alton Brown episode and while he didn't say to look for dark or light tuna he did say that the red color is caused by "myoglobin." Maybe lighter means less myoglobin?
Baba Booey to you all! WSM (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * #7 Kamado |
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TVWBB Hall of Fame |
Yes, The very dark red blood meat is what you want to cut off, disscard. "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Super Fan |
I would think that you'd want sushi grade tuna for the Alton Brown recipe. It's only on for a few minutes, is a large chunk and is still really rare in the middle.
Much like for beef carpaccio, I get the best tenderloin I can find, even if i sear the outside for those I can't get to eat "raw" beef. Then again I'm allergic to fish, so I don't know anything... |
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TVWBB Wizard |
Got a call from the SO tonight saying she and our son would be shopping and running errands tonight so I was on my own for dinner
 So I rush over to the meat market, get a nice 1 lb Choice Rib Eye to do over a chimney, get home and pull my grate out that I purchased for these cooks and it's all rusted? What gives? I've only used it a couple of times, washed it good after each cook, put it in a tub in my garage and it rusted. Should I have oiled it before I stored it? Thanks for any advice.Baba Booey to you all! WSM (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * #7 Kamado |
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TVWBB Hall of Fame |
Larry, A tub by that you mean stored in a tub/tote with a lid? It's like that charcoal storage thread going over in the BBQ forum. If there's any moisture and you seal the bag, tote, container, etc, stuff will happen. Here's a pic in my garage which gets humid but the grill and spare charcoal grates are all hung up on the wall. There's 11 of them inculding the 2 rib racks. The WSM top food grate that I use is top right, and starting it's 3 rd year of use. The lower food grate is right behind it (the original one).I wash after using them and just hang em up on the hooks to let dry. HTH  "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Wizard |
Bryan, that's exactly what I'm using, a plastic tub with a lid. So you think I'm trapping moisture in there and it's rusting huh? The good news is the rust washed off and I was able to use the grate for this killer rib eye I'm eating as I type
 So what would you recommend, not storing it in the tub?Baba Booey to you all! WSM (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * #7 Kamado |
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TVWBB Hall of Fame |
Larry, Look at the pic above, That's what I reccomend. Or maybe a open box, or just use the tub but no lid, but still might rust on you. They have to get air circulation. That's why when you leave them out in the grill, smoker etc, they rust up."When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Wizard |
Duh, sorry, in addition to the great rib eye I've enjoyed 6 beers and 1/2 bottle of cab (so far), didn't quite get it. I'll leave them outside the tub. Belive it or not when I first looked at your picture I thought it was a picture of the floor of your garage, LOL. I think I need more drink. Baba Booey to you all! WSM (Stoked) * Weber Genesis 1000 * 22 1/2 Performer w/Touch-N-Go * 22 1/2 One Touch Gold * #7 Kamado |
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TVWBB Hall of Fame |
You're funny, I just started. Cheers "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Super Fan |
Larry,
I to do what Bryan recomends, I clean my spare grates and rib racks, then give them a light coat of Pam and hang them up in the garage, when I need t use them I rinse them off and I'm ready to go. “Only two things are infinite, The Universe and Human stupidity, and I'm not sure about the former.” Albert Einstein |
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TVWBB All-Star |
Have you guys ever heard of Hot Tub Filets or rib eyes?
It goes with the high temp chimney cook. The steaks are simply kept in a small zip top bag, and floated in a hot tub if you have one, or what I think would be more hygienic, a hot water bath, in a stock pot. The warmer starting temps mean shorter cook times, and less raw meat at the center. My dad was telling me about it the night he got an Egg. He did three hi temp rib eyes at over 800. They were turned after 2 minutes on each side, then the draft was closed, and the steaks were pulled once the centers hit 135. It was the best steak I ever had. "Damn, I miss beer" |
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TVWBB Hall of Fame |
Yep, sous-vide Link for you. "When I die, I'll donate my body to science too see how big my smoke ring is " Lump, It's what I'm cooking over. Chris A, Thanks for letting me play here. |
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TVWBB Super Fan |
Larry, I thought the same thing, looked like a pic of the floor. And I just opened my first beer (just got off work).  Steve What are you smoking? |
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