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Author Topic: Blackened Saugeye oh the Keg  (Read 7450 times)
RNF
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« on: April 06, 2010, 05:00:52 PM »

Blackened my 1st fish on the keg tonight. I had some saugeye filets thawed out so I fired up the keg to 650 degree placed my 10 inch cast iron skillet I use for camping on the lower grate. While this was heating up I seasoned the fish with the seasons we had mixed together.

2 tablespoons sweet paprika
1 tablespoons sea salt* or to taste
2 tablespoons onion granules
2 tablespoons garlic granules
2 teaspoons ground cayenne pepper
1 tablespoon + 1 teaspoon ground pepper
2 teaspoon dried oregano leaves, crushed
2 teaspoon dried thyme leaves, crushed

Sprayed the fish and skillet with pam butter flavor cooking spray and cooked for 2 minutes per side. Results were great.



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Porchpup
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« Reply #1 on: April 06, 2010, 05:56:54 PM »

Nice job RNF. That looks like it turned out perfect.
I'm not a big fish eater other than fried catfish, but that looks wonderful. Tongue
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RNF
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« Reply #2 on: April 06, 2010, 06:33:31 PM »

Porchpup,

At one time we ate all our fish fried but after doing it this way my daughters seem to prefer it blackened and I like it also. Grin 

So at least half the time it gets blackened now. With the high temp. capabilities of the keg it is perfect for blackening fish.
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Boat-n-BBQ
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« Reply #3 on: April 06, 2010, 07:21:47 PM »

Heck Ya!

That looks great to me Cool  I've never done blackened fish, but I would love to try that Grin


Thanks!
Boat
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Ricky Bobby
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« Reply #4 on: April 06, 2010, 08:09:54 PM »

I've never done blackend anything on the Keg, but I know it's a popular cooking method on other Kamados.  Have to add that to the want-to-do list.

RB
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RNF
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« Reply #5 on: April 06, 2010, 08:20:13 PM »

I have blackened fish quite a few times on my old gas grill but the keg was able to reach a higher temp and hold it better. This helps a lot in being able to sear the outside while the inside was moist but done and would flake off when touched with a fork.

It is something I would recommend trying.
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GrillSarge
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« Reply #6 on: April 07, 2010, 04:00:59 AM »

If I send these to you will you fix'em for us Grin

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RNF
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« Reply #7 on: April 07, 2010, 04:15:51 PM »

Eric,

I can get them blackened but you need to be close when they come off the grill because they don't last long around here. Grin
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Grandpa JD
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« Reply #8 on: November 01, 2010, 06:54:31 PM »

I know this is an old post, but I was bored, so I thought I'd search through the recipes and this one caught my eye, it looked like an awesome and easy cook.  I need to do some blackened tuna steaks on the keg following RNF's general guidance.  There are a lot of other good recipes on the recipe board, so for any of you newbies out there and old kegheads getting bored, the recipe board has a lot of great ideas.
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RiverCityRub
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« Reply #9 on: November 02, 2010, 08:18:29 AM »

I know this is an old post, but I was bored, so I thought I'd search through the recipes and this one caught my eye, it looked like an awesome and easy cook.  I need to do some blackened tuna steaks on the keg following RNF's general guidance.  There are a lot of other good recipes on the recipe board, so for any of you newbies out there and old kegheads getting bored, the recipe board has a lot of great ideas.

I'm glad you brought it back up. Been looking for something like this. Fish looks wonderful.
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Skinsandos
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« Reply #10 on: November 04, 2010, 10:02:42 PM »

JD do not do blackened tuna it will be dry like canned

Pick any trout and have at it that should not be problem in the Carolina's - Paul Prudohmme used Black Drum for his blackened redfish

I agree there is a wealth of info available by looking back in posts
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Grandpa JD
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« Reply #11 on: November 04, 2010, 10:38:15 PM »

JD do not do blackened tuna it will be dry like canned


I might have a misunderstanding of blackening, but for me, a nice thick tuna steak with a blackening seasoning can be seared for two minutes on a hot iron skillet, then flipped and seared on the other side for two minutes.  It should still be moist/rare in the middle.  I could never do that kind of blackening in the house on the stove because I couldn't get the teflon coated non-stick skillet to act like a fire grilled direct heated hot iron skillet.  To me, blackening is the spice, and the hot heat to sear quickly.  Blackening is not cooking over high heat and flipping until it all dries out.
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Skinsandos
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« Reply #12 on: November 05, 2010, 06:20:21 AM »

I might have a misunderstanding of blackening, but for me, a nice thick tuna steak with a blackening seasoning can be seared for two minutes on a hot iron skillet, then flipped and seared on the other side for two minutes.  It should still be moist/rare in the middle.  I could never do that kind of blackening in the house on the stove because I couldn't get the teflon coated non-stick skillet to act like a fire grilled direct heated hot iron skillet.  To me, blackening is the spice, and the hot heat to sear quickly.  Blackening is not cooking over high heat and flipping until it all dries out.

That is a whole different situation - sounds good JD

I do blackend redfish and the burnt butter and time it takes to crust the fish would be to much on tuna but a seasoned high heat quick sear makes sense
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ohiobbq
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« Reply #13 on: November 05, 2010, 04:15:18 PM »

Holy Moly!  Just finished some Lake Erie Walleye using this recipe.

Out-flipping standing!!!  Wonderful, wonderful.  A "keeper" in my book.
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RNF
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South East Oklahoma


« Reply #14 on: November 05, 2010, 07:18:13 PM »

I know this is an old post, but I was bored, so I thought I'd search through the recipes and this one caught my eye, it looked like an awesome and easy cook.  I need to do some blackened tuna steaks on the keg following RNF's general guidance.  There are a lot of other good recipes on the recipe board, so for any of you newbies out there and old kegheads getting bored, the recipe board has a lot of great ideas.

Jd,
I would like to know how the tuna turns out if you try it. My family has gotten to the point where they would rather have have fish blackened than deep fried.
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