Tuna Steak and Crab Stuffed Shroons

[jcboxlot]

220 degrees on the #2, 2 1/2 hours to 140 internal temp.

Sugar Maple wood, maine wood chunk still smoking after 2 1/2 hours. 

EVOO, brown sugar and seafood rub on the tuna.

Shroons were perfect, tuna good, but not sushi interior.

Will make again and very easy.

Brine tuna next time? 

PS, I forgot to weigh the wood, but smoke was slow? and not as furnace like as other smokes.  My guess is 220 degrees vs 225 + on meat smokes.  Light or thermostat turned off more often at this setting. 

 

[gregbooras]

John,

Looks good, I plan to give this a try why I get back from my latest travels!

Thanks Greg

 

[puddle jumper]

After my tip to the coast last month I have a freezer full of Tuna stakes and Amberjack,,, I'm going to have to try this,, I was I little worried about smoking it but I love these on the grill...
Thanks for posting.. 8)
PJ
oh what is EVOO??

 

[jcboxlot]

extra virgin olive oil

 

[puddle jumper]

lol  Thanks..

 

[jcboxlot]

Thats a lot of tuna.  Enjoy, I bet its wonderful.!!!

 

[DivotMaker]

Dang, PJ!  I haven't seen one pic of you with a "normal-size" fish!  You love the monsters, huh?   Even your cats are giant!

And JC John - great looking smoke!

 

[Barrel99]

Hey Puddle Jumper John. That is some fine looking catch you got there. Bet you had a cold one or 2 after bringing them in. Some good eatin right there.

 

[puddle jumper]

We had a great trip, and lots of great meals to follow,,
I do love my fishing...
PJ