I just have to post a few "I'm a proud Cook" photos. I hope you don't mind.
Meghan found some sashimi-grade Tuna on sale today at the supermarket and snatched it up. Now, I don't know how many of you have had the pleasure of consuming real, high-quality tuna. For those who haven't, you ought to - it's *nothing* like the fishy, salty stuff you get out of the can. When cooked correctly (rare), in my opinion, tuna steaks far surpass any cut of beef, pork, or otherwise you may have. Take a look:
Cooking these over the chimney starter was, sadly, not my idea originally. Alton Brown, of Good Eats fame turned me on to the idea. Cooking over the charcoal chimney is really perfect for Tuna - you need incredibly intense heat to cook it correctly - 30 seconds on each side was all it took. Here are the final results:
Lemme tell you - the tuna was amazing. We'll surely be doing this again in the near future.
Here's the full picture set.
: http://andersonfam.smugmug.com/gallery/3501797#197489241 : http://andersonfam.smugmug.com/gallery/3501797#197489456