Rueben over at BBQ Guam gave me this idea. So I decided to smoke some yellowfin tuna at the beach.
I picked up some nice fillets at Risky Business Seafood in Hatteras...
I made a batch of fish brine and let sit overnight...
While starting the fire, I let sit on cookie racks for 2 hours to dry...
Drying allows the fish to form a nice crust on the outside that adds flavor and is more receptive to smoke.
Then, on the Weber kettle...
I used Stubbs Oak/Hickory/Apple chips in the wood box. They were soaked overnight in water...
Here is the finished product. About 2 hours with a flip halfway through...
Then I made Smoked Yellowfin Tuna Dip with the long thin piece...
4 oz cream cheese, softened
2 oz mayo
2 oz sour cream
4-6 oz of tuna, chopped
1 tbsp Old Bay seasoning
1 tbsp Texas Pete hot sauce
Juice of 1 lime
Mix throughly. Serve with favorite cracker or tortilla chips.
Enjoy,
Bill
I picked up some nice fillets at Risky Business Seafood in Hatteras...
I made a batch of fish brine and let sit overnight...
While starting the fire, I let sit on cookie racks for 2 hours to dry...
Drying allows the fish to form a nice crust on the outside that adds flavor and is more receptive to smoke.
Then, on the Weber kettle...
I used Stubbs Oak/Hickory/Apple chips in the wood box. They were soaked overnight in water...
Here is the finished product. About 2 hours with a flip halfway through...
Then I made Smoked Yellowfin Tuna Dip with the long thin piece...
4 oz cream cheese, softened
2 oz mayo
2 oz sour cream
4-6 oz of tuna, chopped
1 tbsp Old Bay seasoning
1 tbsp Texas Pete hot sauce
Juice of 1 lime
Mix throughly. Serve with favorite cracker or tortilla chips.
Enjoy,
Bill
