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Author Topic: Shark steaks  (Read 3572 times)

Troy

  • Statesman
  • Posts: 9153
Shark steaks
« on: July 09, 2012, 07:47:37 PM »
So i bought some shark steaks. I'll be cooking them wednesday.

any recommendations?

Duke

  • The Duke
  • Posts: 7970
Re: Shark steaks
« Reply #1 on: July 13, 2012, 01:57:25 PM »
So i bought some shark steaks. I'll be cooking them wednesday.

any recommendations?
Yes, pictures! :)

Seven gill I suspect?

Troy

  • Statesman
  • Posts: 9153
Re: Shark steaks
« Reply #2 on: July 15, 2012, 08:20:52 AM »
not sure what they were, they were simply labeled as  USDC frozen shark steaks

i'll post some pics later on.

i ended up marinating in balsamic, soy sauce, garlic, pepper, clementine juice, and scallions

Larry Wolfe

  • WKC Brave
  • Posts: 442
    • The Wolfe Pit
Re: Shark steaks
« Reply #3 on: July 15, 2012, 09:54:34 AM »
not sure what they were, they were simply labeled as  USDC frozen shark steaks

i'll post some pics later on.

i ended up marinating in balsamic, soy sauce, garlic, pepper, clementine juice, and scallions

Clementine juice sounds interesting, how did it turn out?  I saw your post after you had said you were going to cook the shark, but I was going to recommend bottled Zesty Italian Dressing and tweak it up a bit.  I am a huge fan of Italian dressing as a simple marinade or a base for a more involved marinade.  Great on, beef, pork, poulty, seafood and monkey meat too.   ;D  Really, I like it on almost anything.  Now after I've seen you mention clementine juice, that's gonna be used on chicken or pork the next time I marinate in ID! 
Larry Wolfe
----------------------------
The Wolfe Pit Blogspot

Troy

  • Statesman
  • Posts: 9153
Re: Shark steaks
« Reply #4 on: July 15, 2012, 10:00:04 AM »
it turned out ok.
my wife really like it. i thought it was mediocre.

i like italian dressing too, it works great as a marinade.
whats funny about italian dressing for me, is i've never used it on a salad. we buy it once a month or so for marinating - but we've never actually put it on salad.

attached is a picture of the shark steak.

i built a rocket hot (900+ degrees) on one side of my grill.
i kept the grill closed for about 10 minutes to get the grates really hot.
I rotated so the grates directly over the fire were now in the cool zone.
i added the shark to the hot grates in the cool zone.
After 3 minutes, i flipped.
After 3 minutes, i pulled.

3 of the 4 were overdone (not dry overdone, but no longer rare on the inside)
i served with rice and broccoli. broccoli cooked in the rice cooker with the rice, which made it kind of yellowy brown.
i tossed it with some oyster sauce and garlic powder.


Larry Wolfe

  • WKC Brave
  • Posts: 442
    • The Wolfe Pit
Re: Shark steaks
« Reply #5 on: July 15, 2012, 10:54:14 AM »
All this good cooking while I'm at the beach is making me hungry!
Larry Wolfe
----------------------------
The Wolfe Pit Blogspot

Jeff

  • WKC Performer
  • Posts: 4747
Re: Shark steaks
« Reply #6 on: July 30, 2012, 12:17:41 PM »
It looked like it would have tasted pretty good.  So after all is said and done, would you try making it again and maybe do 2 minutes per side?
Kettle collector AND cooker!

Troy

  • Statesman
  • Posts: 9153
Re: Shark steaks
« Reply #7 on: July 30, 2012, 06:46:22 PM »
I think I would.

The shark was pretty dense, and sightly metallic.

I'd probably try a different marinate, something more citrusy.

Larry Wolfe

  • WKC Brave
  • Posts: 442
    • The Wolfe Pit
Re: Shark steaks
« Reply #8 on: July 31, 2012, 03:23:56 PM »
I think I would.

The shark was pretty dense, and sightly metallic.

I'd probably try a different marinate, something more citrusy.

Depending on where the steak was cut, shark can be taste like iodine if cut at the stomach. 
Larry Wolfe
----------------------------
The Wolfe Pit Blogspot

Troy

  • Statesman
  • Posts: 9153
Re: Shark steaks
« Reply #9 on: July 31, 2012, 04:48:44 PM »
that sounds terrible.

this one didn't taste like iodine.


timleo

  • Smokey Joe
  • Posts: 56
Re: Shark steaks
« Reply #10 on: September 10, 2012, 02:33:03 PM »

  Great on, beef, pork, poulty, seafood and monkey meat too.   ;D  Really, I like it on almost anything.

Monkey meat?  I'm afraid to ask, but that's just a euphemism...right?