Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Troy on July 09, 2012, 07:47:37 PM
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So i bought some shark steaks. I'll be cooking them wednesday.
any recommendations?
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So i bought some shark steaks. I'll be cooking them wednesday.
any recommendations?
Yes, pictures! :)
Seven gill I suspect?
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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
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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!
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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.
[attachment deleted by admin]
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All this good cooking while I'm at the beach is making me hungry!
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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?
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I think I would.
The shark was pretty dense, and sightly metallic.
I'd probably try a different marinate, something more citrusy.
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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.
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that sounds terrible.
this one didn't taste like iodine.
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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?