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Offshore BBQ 2.0

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    Offshore BBQ 2.0

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ID:	569844 Smoked tuna from the oil rigs off of Venice Louisiana. This is Yellow Fin. Used the standard recipe I use for Mahi, both in the smoke and the dip.

    #2
    Great looking food! Brings back memories of grilling on the fantail of ships when I sailed in the merchant marine. Nothing like salt water and maybe a sunset to make BBQ extra special.

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      #3
      "Ah, Venice!" Looks fantastic!

      I need to get back there - such an awesome place for great fishing from deep water for tuna, mahi, and red snapper to near shore specs, reds and flounder, not to mention fresh shrimp!

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        #4
        We limited out on red snapper in under an hour 2 straight days, day 3 limit on redfish, room maybe 90 minutes. Then we bought jumbo shrimp right off the boat, peeled in front of us...$4/pound

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          #5
          Originally posted by McEDaddy View Post
          We limited out on red snapper in under an hour 2 straight days, day 3 limit on redfish, room maybe 90 minutes. Then we bought jumbo shrimp right off the boat, peeled in front of us...$4/pound
          Awesome, and the Saints won today, perfect weekend!

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            #6
            Love fishing there.

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              #7
              Originally posted by McEDaddy View Post
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ID:	569844 Smoked tuna from the oil rigs off of Venice Louisiana. This is Yellow Fin. Used the standard recipe I use for Mahi, both in the smoke and the dip.
              Are you willing to share the recipe? I have some dorado I brought back from Guatemala that i'm going to cook tomorrow.

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              • Ahumadora
                Ahumadora commented
                Editing a comment
                Puerto Quetzale? which boat?

              #8
              Brine is so easy. Bottle of cheap white wine, then salt n brown sugar. Think it’s 1/4 cup each. Soak it over night, smoke it for about 90 minutes. It’s so easy I don’t even have a digital thermometer on my Weber Kettle. Just eyeball it, when it’s golden brown , take it off

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                #9
                Last thing , put a chunk of applewood on the coals

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