Source: www.sizzleonthegrill.com

I am always pleased to hear from da goyles (as I like to call them) and learn what theyve been cooking, because they cook fresh ingredients over traditional wood and charcoal fires and that makes for some tasty meals. Another reason and one that always inspires a smile is reading updates about their family, seems to me they enjoy sharing their food with friends and family, and thats the best way to dine. Someday I hope to be invited to one of their cookouts! This summer has been full of family celebrations for the G.O.G. with at least one wedding that I know of and also a celebration of health and triumph over illness! This week Im posting their recipe for Seared Smoked Tuna Loin certainly one of my favorite meals to prepare their tasty preparation sounds DEE-LISH-US!

Happy Grilling!

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Hey, CB!

Our summer has been great and were enjoying family time as often as possible. This week we took our taste buds to the beach and LOVED grilling fresh seafood at the waters edge in the open, salt air! Whenever possible we find the best ingredients we can and do as little as possible to compliment the natural flavors and characteristics.

Here is one our favorites a wood fire grilled smoked tuna loin. YUM!

Stay cool, man!

Alison and Katie

Girls on a Grill

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Seared Smoked Tuna Loin

Our seared smoked tuna loin is a terrific light summer meat for an intimate dinner. We start with the freshest and best tuna tenderloin we can buy, then we do our best to leave it alone. There are many different types of tuna you can cook depending upon whats fresh, we try to use Sashimi grade because its got the best flavor and texture. We brush on a simple marinade, sear it with directly over hot coals that also lend some some smoke flavor and WOW!

You can monitor how the tuna is cooking by watching the sides, as the fish cooks you’ll see the color change - especially where the flesh is resting on the hot grates and is searing.

Start a one-level fire, medium-hot, using hardwood or lump charcoal. If you are cooking at the beach be cautious about cooking food over driftwood as it may not impart clean smoke to the food! We always clean and oil the grates before putting them down on the prepared fire then put them on and let them heat up.

CB Tip: I find the best wood smoke for fish is milder, like fruit woods. BUT I do like to add just a touch of mesquite or Kiawe wood from Hawaii.

Place the tuna loin over the white hot coals and this is very important! Where it hits, it sits! That means dont move it until you get good grill marks. You can actually watch the tuna cooking by paying attentions to the sides of the meat just next to the grill the meat will turn opaque as it cooks. You only want to cook about 1/4 inch in, for rare, 1/2 inch in for medium. Use tongs to turn the loin and cook on all sides for roughly the same amount of time as it took you to cook the first side, until you have cooked all three or four sides, depending upon how the tuna loin was cut. Remove to a platter and let it rest for a couple of minutes. You can cover loosely with foil but be careful about holding in too much heat and over cooking!

Seared tuna has a crisp texture on the surface with a raw center!

Slice the tuna loin with a very sharp knife into bite pieces that are about 1/4 inch thick. These will provide a full taste and texture experience. The tastiest tuna is seared on the outside, tender and moist in the middle. The entire mouth feel for each bite is a sensation of flavors and texture that is wonderful!

Girls On a Grill Grilled Smoke Tuna Loin

CBs Tip for selecting fresh seafood: Fresh fish should smell clean and have only a slight aroma of salty air some folks say it kinda reminds them of freshly cut cucumbers! If it smells like fish then its too ripe and not for eating. Get to know a good fish monger or meat dept manager and have them show you the difference between grades of fish.

Our seared smoked tuna loin is a terrific ligh-summer entre for an intimate dinner. We start with the freshest and best tuna “tenderloin” we can buy, then we do our best to leave it alone. We add a simple marinade, some heat, some smoke, and WOW!

Prep time: 6 hours including marinade time
Cook time: about 15 minutes total, but that will vary according to the heat of the fire and the thickness of the tuna
Serves: 6 oz serving size per person

Ingredients:
1 fresh sashimi grade tuna loin - allowing 6 - 8 oz per person serving size.

Marinade:
1 2-lb tuna “tenderloin”
1/4 cup soy sauce
2 Tbs honey
juice and zest of one lime
1 tsp sesame oil
1 tsp Crystal Hot Sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
2 Tbs fresh cilantro, stems and leaves, chopped
2 limes, quartered, for spritzing and serving

Mix all ingredients in a bowl, and pour into a Ziploc bag.
Place tuna loin in bag Let it rest in the fridge for 2 hours, up to 6 hours.

Directions for Tuna
Start a one-level fire, medium-hot. Clean and oil the grates before putting them down - then put them on and let them heat up.
Put the tuna steaks over the coals, and where they hit, they sit, until you get good grill marks. You can actually watch the tuna cooking by watching the sides: the meat will turn opaque and brown-beige as it cooks. You only want to cook about 1/4 inch in, for rare, 1/2 inch in for medium. Flip the steaks and cook them for roughly the same amount of time as it took you to cook the first side, until you have cooked the steaks on all four sides. Remove to a platter and let it rest for a couple of minutes.
Slice each steak thinly, and serve.

Serving Suggesion: Before placing tuna in the marinade, reserve enough to use as dipping sauce with cooked fish. Never use marinade that has been exposed to raw meat as a dipping sauce or brush on cooked meat!

Popularity: 4% [?]

Source: www.sizzleonthegrill.com

Pork is one of the basic meats of barbeque. With apologies to my good friends in Texas (to whom I will remain forever indebted for teaching me how to cook brisket) pork is a meat people really want to learn how to prepare on their grills. The basis for making this statement is the sheer number of recipe downloads, posted comments and emailed questions from readers I see here at Sizzle on the Grill.

No doubt about it, pork is a versatile meat. When you consider all of the varieties of pork ribs, chops, shoulders, hams, loins, tenderloins and lest we forget bacon, I do believe you will pretty much agree when I say: Pork is a great meat to grill. And barbeque. And smoke. And eat!

This past week I came upon a delightful sight at my favorite Ballard market dozens of fresh, natural (un-treated) pork loin roasts packaged and priced at $1.99 a pound. Yow-Suh. I picked up a couple, cutting one into chops that I vacuum sealed and froze, and the other prepped to slow cook with smoke on my gas grill. Thats right. My gas grill. I bet with a little practice, you can do this on your grill just as well.

I prepped the pork loin roast by slicing a diamond pattern into the fat cap to help it render and crisp a bit. The only seasoning I used was coarse sea salt and freshly ground black pepper. As per usual I spritzed the flesh with some canola oil to help transfer heat.

I slow cooked and smoked this 2 lb pork loin roast on my 3 burner RED grill. You can easily do this technique on a standard gas or charcoal grill as well.

NOTE: The important thing to remember is that a grill is not set up as a smoker, so it allows heat to escape, along with the smoke, much easier than a cooker designed to hold all of that in over a longer period of time. If you do a lot of smoking, or want to give it a try then investigate some of the great selection of smokers that Char-Broil has for your initial steps into this great cooking technique!

Only the single r-hand burner was on the BBQ setting, and the temperature of the cooking chamber with the hood closed was hovering about 300F degrees. Now that is a bit too high for most smokes but it was what I could achieve on this day. I also figured in the cooking equation that because the roast was on the top warming rack and the thermometer would be registering heat build up in the porcelain hood as well I was OK with this registered temperature and the actual cooking temperature could be a bit lower. I inserted a meat thermometer to get as close to the center of this boneless roast as possible tossed some wood chunks into the trough and closed the lid.

For the smoke I used a combination of 1 part Cherry, 2 parts Apple & 1 part Mesquite wood chunks placed in the trough of the RED. I could have also used a smoke box or wrapped these chips in foil and used a fork to poke holes in the foil. This is a personal preference for smoke because I know the flavor of the fat on top fo the roast will taste like salty apple smoked bacon!

The USDA suggests that pork is Medium done at 160F degrees. I try to abide by these guidelines as much as possible BUT, from experience I know that an un-brined pork roast can dry out if you cook it to that temp. Since I didnt brined this roast, when the internal temperature hit 130F degrees I pulled it from the grill and wrapped it with foil, placing it on the kitchen counter swaddled in kitchen towels to hold the heat in and allow the roast to finish to just above 140F degrees.

We enjoyed slices of the pork roast served with a simple pasta dish of sauteed garlic & chopped garden fresh tomatoes tossed with olive oil and Parmesan cheese. That was dinner!

The next day I removed the sliced pork loin and chopped it into bite-sized pieces, being sure to leave the crispy bacon-like top fat in place to add flavor to the mix.

I wanted to make some chopped pork sandwiches. I like the spicy mustard sauce from Oklahoma Joes and made a smaller batch of that just for me!

I served the chopped pork in hamburger buns alongside some macaroni salad. DEE-LISH-US.

Happy Grilling!

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