Big Poppa
Administrator
Ok lets get this out of the way first. 5 smokers....three of the pellet grills. Mak 2 Star, Mak 1 Star, Memphis Pro. The charcoal ones were Meadow Creek T-S-60, aka the red devil, and the Meadow Creak bbq-26 insulated shicken cooker. I used Candy Sue's BBQers delight pellets in all of them. No livings animals were harmed in the filming but some dead ones were smoked or seared to near perfection.
First up...Citrus Marinated Seared Ahi
Started with the juice of one half lemon, one tangelo, one valencia orange and a half a bottle of Hot Squeeze. Coated the Ahi with Big Poppa's Desert Gold then vacuum tumbled for 20 minutes. Heated the Memphis up to 550 and seared 90 seconds a side on Grill Grates. Sliced and served with a drizzle of Hot Squeeze. Forgot to buy chives to finly chop for the top but it was really good!
First up...Citrus Marinated Seared Ahi
Started with the juice of one half lemon, one tangelo, one valencia orange and a half a bottle of Hot Squeeze. Coated the Ahi with Big Poppa's Desert Gold then vacuum tumbled for 20 minutes. Heated the Memphis up to 550 and seared 90 seconds a side on Grill Grates. Sliced and served with a drizzle of Hot Squeeze. Forgot to buy chives to finly chop for the top but it was really good!