I haven't posted one of my cooks in a while, and thought this was a good one to share. This is really easy and a great way to get some freezer space back!
I started with a couple cuts that came from an 80lb Bluefin Tuna, I caught in June of 2019. I'm guessing it's about 5lbs total.
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I cut it all down to approx.. ¾" x 5".
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I soaked it for about 8-hours in this. I needed 2 bottles for that amount of meat.
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I set up this 2x2 snake in my 26" Mini Ranch. Applewood for smoke.
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I lit 10 Weber briquettes to get it going.
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It's really packed on the rack, but will quickly start to reduce down.
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Indirect the entire cook at about 200*
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About 2.5 hours later and it's done.
I adjusted the pieces of fish a few times during the cook, to allow for better air flow.
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Only about ½ of what I made got sealed up, as we sampled plenty!
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Nice!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
That looks so frickin good
LOVE Soy Vay -- they also make a spectacular hoisin garlic sauce/marinade that's perfect for chicken. We use it at least weekly, and the kids love it too. Win-win!
That looks pretty amazing. I've got to check out vacuum packaging..........
Looks amazing!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Cool, glad you guys enjoyed it!