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Smoking yellowfin tuna

post #1 of 5
Thread Starter 
Hi fellow smokers (pun intended), I'm AussieJonl originally from Denver, CO.
I live down under in Perth, Western Australia (past 21 years) and so glad to see this forum as I love smoking my meats.
I have a Texas Ranchero Smoker, which I really like.
I've been smoking for some 30 years taught by my dad in Denver.


Now I do have a question I would like ask:

I used to marinade yellowfin tuna with brown sugar mixed with spices overnight before smoking and now since its been years I've forgotten some of the mixtures that I used. Does anyone have any tips on smoking a 2kg chunk of tuna. I remember I would score it and fill the slits with the mixture and then smoke it until it has some red in the middle.
Any suggestions would be greatly appreciated.

AussieJonl
post #2 of 5

Welcome to the forum.

 

I did a search & here is some reading for you.

 

http://www.smokingmeatforums.com/newsearch?search=smoked+tuna&=Search

 

Al

post #3 of 5

Hello and  :welcome1: to you.

Glad you decided to hang out with us.

Have fun.

 

   Ed

post #4 of 5

texas.gif  Good morning and welcome to the forum, from a hot day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

 

Gary

post #5 of 5

Welcome to SMF...Kind of hard guessing what your ingredients were. Denver and Colorado is heavily influenced by Chiles and Cumin, a distinct Southwestern flair. Western expansion and the railroad brought a lot of Asian influence to the area. Based on that, I would have to guess...Brown Sugar, Rice Wine or Sherry, Soy Sauce, Garlic, Ginger, Ground Chile (Ancho, Guajillo, Pasilla, Chinese Tien Tsin/Tianjin ), a bit of Cumin, and Black Pepper, would make for a great flavor. Smoke with a light flavored wood at 225°F to an IT of no more than 120°F for a Rare center and keeping theTuna from getting dry...JJ

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