Brighter Day: Dub Shack BBQ Presents Grilled Ahi Tuna

Sometimes the need to redo a recipe comes from taking some time away from the original one and on to a different plan of attack. Does it always work? No, but in this case, it was magnificent. Shout out to Jackson's Meat Market in Conway (hey, Mark and Stephanie) for sourcing the two steaks that turned out to be 3/4" thick and super tasty!

INGREDIENTS  

Two ahi tuna steaks

Fire and Smoke Society's Fish Monger as rub

Marinade

Soy sauce

Ginger powder

STEP ONE. After getting the tuna home,  pat it on both sides and place it into a Ziploc bag to hold the marinade. Make the marinade by combining both the soy sauce and ground ginger and pour into the bag with the fish - but keep it in there for ten to fifteen minutes before it overtakes the flavor of fresh fish. Apply the rub as soon as the steaks are taken out of the marinade and begin the remainder of prep work prior to cooking.

STEP TWO. Hopefully you've lit your grill by now, but if not...get out there and do it! For today's cook, the Weber kettle gets the assignment. Once your charcoals ash over, bank them over to one side and close the lid until the grill reaches a searing hot temperature: If you don't know what that is, wave your hands over hot charcoals. If you find yourself pulling back instantly, then it is ready. Bring out the tuna!

STEP THREE. Tuna steaks do kit take terribly long to cook, and the best way to do them is searing each side for 45 seconds to two minutes depending on thickness - and like Chud says, don't forget the sides: that's a rookie move. At 120 degrees, tuna ahi is ready for a brief rest before getting shoved down the pie hole. Slice and serve immediately!

In the miracle of time (and 125 degrees), we're done

For those averse to myoglobin - the red color in cooked fish and beef - feel free to take yours up to 140 degrees but be warned:  Anything further will dry out the protein.

My thoughts: Clearly I learned my lesson from a few years ago and made it a lot better tasting. Don't be scared of grilling fish!

Before I figure out what Cooking w/My Friends is going to look like this week, and continue to both navigate through Lexia during working hours and work on the garden at home (watch my wife's videos on all social media platforms), shout out to not only Mark at Jackson's Meat Market for the ahi tuna but also my fellow CHS '97 classmate Ed Linck and his Barnham's Beef Snob meat sticks - gotta try them if you haven't had them yet - he gets the stamp of approval with those friendly pitmaster snacks. If you like what you just read, keep hanging around this space for more barbecue content. Be blessed,be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!