I've never eaten a tomahawk, but every time I see a picture like that it sure makes me want to!
Whats in your smoker?
- Thread starter Paige
- Start date
It's a rough one to cook if it's a true tomahawk cut (more than just a long bone). Sous vide or oven cook then sear. They're wonderful to eat though. Meal in itself if a full cut.
Did some baby backs and Blodgett beans for dinner tonight
And worth every dime…
Love the 4th…unfortunately (or fortunately) I’m traveling today…
You and almost all of our friends! More for me I guess…
Anyway, you’re going to fish Alaska so I’m not exactly rushing to dial the Waaahmbulance for you.
Maybe you can find a mooseburger somewhere.
More like reindeer sausage…You and almost all of our friends! More for me I guess…
Anyway, you’re going to fish Alaska so I’m not exactly rushing to dial the Waaahmbulance for you.
You’re getting out there I take it. A Granny type host lady once made us Spam and potato soup when we arrived at a far flung AK outpost. I quite liked it, reminded me of a cross between my Dad’s German potato soup and my Lithuanian Grandma’s cooking.
Spam…don’t knock it till you’ve fried it…
These finished out okay. West coast IPA and mac salad….happy Independence Day!
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the_chemist
Life of the Party
Getting down to the last of the 2023 fish.
Tuna loins and bellies are in my smoker. I found a bag of tuna in my freezer dated October 2023. It was hiding behind a turkey.
This time I tried some with a made up Asian brine of fish sauce, soy sauce and some coarse salt for 8 minutes. Rinsed then patted dry and sprinkled with le pouwders du garlic and onion.
This time I tried some with a made up Asian brine of fish sauce, soy sauce and some coarse salt for 8 minutes. Rinsed then patted dry and sprinkled with le pouwders du garlic and onion.
Coho candy and standard black pepper.
Did you soak the tuna in your brine for only 10 minutes or hours? Having never smoked tuna, is that all it needs?
By the way, it looks delicious...