Consolidated "Grilling" thread
Aug 10, 2007, 3:31 pm
#136
Join Date: Jul 2004
Location: BOS
Programs: SPG Gold
Posts: 620
Grilling Tuna on Weber
Anyone have any tips for cooking tuna on the grill? I have never cooked tuna before and want to try. From what I have had in restaurants it looks like the hardest part is know when its done. Somewhere between overcooked and sushi.
Aug 10, 2007, 3:48 pm
#137
Company Representative - Starwood
Join Date: Nov 2000
Location: Austin, Texas
Programs: Marriott Employee Level
Posts: 31,593
The key to how long to grill does take some practice, unfortunately. Too many variables to give a once-size-fits-all solution, but I have a charcoal grill and I usually buy 1" thick tuna steaks. I also like mine on the medium well side...still just a hint of pink in the center. On my grill, I can accomplish this in 3 - 4 minutes per side, but you have to take into account distance from coals and the heat of the coals, which is often determined by how much charcoal you use and how long you've let it burn down.
When I take them off the grill, I squeeze on some fresh lime or lemon juice and snip a little fresh dill weed over the top as a garnish.
Man. Now, I may have to do this again fairly soon.
Best regards,
William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide
[email protected]
Aug 10, 2007, 3:56 pm
#138
FlyerTalk Evangelist
Join Date: Nov 2002
Location: BOS, MHT
Programs: AA ltg, B6, DL, UA, AS, SPG/Marriott Plt, HH, Hyatt
Posts: 10,052
I have cooked tuna steaks by making a marinade with spices, rub and oils, plus lemon and lime, and then placing the whole mix with the fish into the same kind of tin foil "boat" I mentioned above with Salmon. letting it grille on a low setting for a while is key. practice with smaller pieces. Ummmmmm! good!
MM
MM
Aug 10, 2007, 3:57 pm
#139
Join Date: Sep 2006
Location: CLE
Programs: CO Gold - 1MM, IC Plat, Hertz PC
Posts: 1,644
Lemon slices cooking salmon
For grilling Salmon I always find slicing up a lemon and placing it on the grate with the fish on top keeps the salmon from sticking but also adds some flavor to the fish.
Aug 10, 2007, 4:52 pm
#140
Company Representative - Starwood
Join Date: Nov 2000
Location: Austin, Texas
Programs: Marriott Employee Level
Posts: 31,593
I have cooked tuna steaks by making a marinade with spices, rub and oils, plus lemon and lime, and then placing the whole mix with the fish into the same kind of tin foil "boat" I mentioned above with Salmon. letting it grille on a low setting for a while is key. practice with smaller pieces. Ummmmmm! good!
MM
MM
Best regards,
William R. Sanders
Online Guest Feedback Coordinator
Starwood Hotels & Resorts Worldwide
[email protected]
Aug 10, 2007, 8:08 pm
#141
Join Date: Jul 2004
Location: BOS
Programs: SPG Gold
Posts: 620
Thanks for the tips on the tuna Lurker and Marathon Man. As this is a celebratory dinner for my brother and his new fiancee (its her favorite meal), I think I will do some practice runs before they get here. There is a restaurant in the Intercontinental across the street from my office. They make a tuna burger that is cooked just right. Good to know it is only a few minutes each side as I tend to overcook new things on the grill.
Aug 10, 2007, 8:17 pm
#142
Join Date: Aug 2004
Location: PDX
Programs: AS/MVP, *Wood G
Posts: 300
"Done" is the kicker. I have used my charcoal chimney (about 3/4 full when supper hot). Put the cooking grate right on top of the chimney and sear all sides for less than 1 minute. If the tuna is shaped like a box, this will get you a seared out side, and that just warmed middle. If you have steaks, I can't help you.
Aug 11, 2007, 3:37 am
#143
Join Date: Oct 2004
Location: Asia/Europe
Programs: CX, OZ, MU (+AY, DL), Shangri-La, Hilton
Posts: 7,236
Could you elaborate a bit on the spice rub? I would like to try it with (pan fried) sword-and other fish sometimes.
Aug 11, 2007, 1:27 pm
#144
Join Date: Jul 2001
Location: DTW
Programs: Dirt Status w/ All
Posts: 5,040
Tonight will be chicken kabobs with Italian dressing marinade (because I'm lazy today), green/red peppers, vidalia onion and mushroom caps. After assembly on a skewer brush with olive oil and sprinkle with garlic pepper.
Aug 11, 2007, 8:40 pm
#145
Join Date: Dec 2003
Location: Clearwater, FL
Posts: 1,006
A couple of thoughts:
1. Use a good quality dry rub (I use Emeril's Cajun seasoning. I make my own from the recipe on FoodTV & add some summer savory). This works on almost any type of meat, even fish.
2. Buy wood chips & smoke them in the bbq while grilling if the condo association will let you. There is no fire involved so it should be OK IMHO. The chips come in mesquite, alder, hickory, cherry & many other types, so choose whichever you like. Soak them in water beforehand so they smoke slowy to get the best flavor.
I use a LNG grill & the wood chips really make a difference.
1. Use a good quality dry rub (I use Emeril's Cajun seasoning. I make my own from the recipe on FoodTV & add some summer savory). This works on almost any type of meat, even fish.
2. Buy wood chips & smoke them in the bbq while grilling if the condo association will let you. There is no fire involved so it should be OK IMHO. The chips come in mesquite, alder, hickory, cherry & many other types, so choose whichever you like. Soak them in water beforehand so they smoke slowy to get the best flavor.
I use a LNG grill & the wood chips really make a difference.
Aug 11, 2007, 8:42 pm
#146
Join Date: Dec 2003
Location: Clearwater, FL
Posts: 1,006
If for some reason you can't use smoke chips, get some "liquid smoke". They sell it at the grocery usually near the ketchup, worcestshire or BBQ sauces. It comes in a little bottle & is VERY potent. You just need a few drops in your marinade to give a smoky flavor. My condolences on giving up the Weber.
Aug 12, 2007, 3:03 am
#148
Join Date: Oct 2004
Location: Asia/Europe
Programs: CX, OZ, MU (+AY, DL), Shangri-La, Hilton
Posts: 7,236
I just grab things from my spice rack and mix them up in a small bowl. I find it is easier to distribute it over the meat by hand instead of trying to sprinkle from individual spice bottles. It was probably roughly equal parts of each spice, but I didn't measure so can't be sure. I did use too much salt, so I would probably skip that next time and salt afterwards if necessary.
Tonight will be chicken kabobs with Italian dressing marinade (because I'm lazy today), green/red peppers, vidalia onion and mushroom caps. After assembly on a skewer brush with olive oil and sprinkle with garlic pepper.
Tonight will be chicken kabobs with Italian dressing marinade (because I'm lazy today), green/red peppers, vidalia onion and mushroom caps. After assembly on a skewer brush with olive oil and sprinkle with garlic pepper.
Aug 21, 2007, 2:29 pm
#150
Suspended
Join Date: Dec 2006
Location: Metro Detroit
Programs: DL Plat, NW Plat
Posts: 708
At least you had an end to that tank. Mine is hard plumbed into the natural gas line. My wife wondered what I was cooking for breakfast on the grill the next morning....