Grilled tuna collars. Got 3 albacore yesterday. After filleting and vac sealing the loins, grilling the collars is my reward. 3 done with my bloody mary glaze (Worcester, black pepper, horseradish celery seed, garlic and lemon). Other 3 with my asian glaze (soy reduced with honey, fermented chili garlic past (see my other thread
https://www.smokingmeatforums.com/threads/chili-garlic-paste.290164/ ) and fresh miso.
Simple, pat dry.
Place on a hot grill and apply glaze. Cook direct for 5min, then indirect until done (about 10-12 min).
the last of my chili paste until my other batch is done
https://www.smokingmeatforums.com/threads/chili-garlic-paste.290164/ ) and fresh miso.
Simple, pat dry.
Place on a hot grill and apply glaze. Cook direct for 5min, then indirect until done (about 10-12 min).