omg! who'da thunkt. I do a world famous salmon ceviche. ( small world) and Poke and brisket...thanks to this channel so much love. wow! great stuff. thanks! blown away to find you kids doing this. well done!
Just got a “maze” smoker and been looking for my first recipe for it and this is going to be it! Looks delicious and can’t wait to try. The only change I would make is to trim the dark red meat from the tuna as this isn’t always the tastiest part.
Indeed it's hot out there. I've been binging your videos Chef Tom and will be coming by tomorrow to really scope out your YS smokers. Please keep these wonderful videos coming!
I feel like there are far too few tutorials on cold smoking, so thank you very much. Question: Is there a reason that one shouldn’t skin the tuna prior to smoking it? I get it with a side of salmon, where you need the skin to maintain the structural integrity of the side prior to slicing, but here I feel like it’s just inhibiting the absorption of the smoke.
If you put dry seasoning into a dressing it will be really grainy and not good. Best to dissolve dry spice in oil or low and slow with water. Even so so love your channel xxx
This looks amazing as usual! Just a little detail: the tuna needs rinsing after "curing" in the cooler. It looks sticky and we always need to clean the fish if it's gonna be raw. It develops a slimy layer in kitchens we always clean with water or a mixture of vinegar and water. 😊
I do like smokie flavor, but c'mon now man... not everything tastes better smoked. In fact I would argue that smoky flavour is detremental to many dishes, poke being one of them.
All this needed was a bowl of rice and some crunchy bits on top! So freakin good!
omg! who'da thunkt. I do a world famous salmon ceviche.
( small world) and Poke and brisket...thanks to this channel so much love. wow! great stuff. thanks! blown away to find you kids doing this. well done!
My suggested recipe made the channel! Awesome work guys looks great.
That dressing looks like a tasty bridge that brings the savory smoked fish and the sweet slaw together. I would like a bowl right now!
Bro you have been crushing it lately, much luv from New Zealand
Man, you're right on time with this one... I have eight 10 oz saku blocks sitting in my freezer needing jobs.
Just got a “maze” smoker and been looking for my first recipe for it and this is going to be it! Looks delicious and can’t wait to try. The only change I would make is to trim the dark red meat from the tuna as this isn’t always the tastiest part.
Awesome. Let us know how it turns out, and thanks for watching!
Great video ! Impressive knife skills !
Fantastic dish! Well done Bruv! anything and everything Aloha style!
AND YET ANOTHER OUTSTANDING RECIPE FROM CHEF TOM !
When the video ends with food in the beard…it was a good video!
Delicious!! I could go for some of this asap. Can you guys do a kebab episode, like kofta?
Indeed it's hot out there. I've been binging your videos Chef Tom and will be coming by tomorrow to really scope out your YS smokers. Please keep these wonderful videos coming!
looks good, in hawaii we use a lot of sea asparagus, or ogo (crunchy seaweed) in our poke too, adds some texture and brininess
Definitely a fan of seaweed salad, that would make an excellent addition. Thanks for the suggestion.
omg this is great ...learn so much from this ....thank you x
That cole slaw looks fantastic! I miss poke
I live in Wichita, where are you getting your tuna?
Nice presentation yet no shoutout on the cherry smoke infusion.
I feel like there are far too few tutorials on cold smoking, so thank you very much.
Question: Is there a reason that one shouldn’t skin the tuna prior to smoking it? I get it with a side of salmon, where you need the skin to maintain the structural integrity of the side prior to slicing, but here I feel like it’s just inhibiting the absorption of the smoke.
If you put dry seasoning into a dressing it will be really grainy and not good.
Best to dissolve dry spice in oil or low and slow with water.
Even so so love your channel xxx
Thanks for the insight and recommendations! And thanks for being part of our community.
I wonder if salting the water help with keeping it colder/cooler longer ?
I want to watch you go to town lol.
What pellets would you recommend for cold smoked cheese I normally just use the pitboss competition blend
Mesquite
Should've sliced off the dark red meat from the tuna. That's part of the blood-line which has a fishy flavor.
Any replacement for the coconut my wife is deathly allergic to it
But… will it taco 🌮 🤤 🍣
This looks amazing as usual! Just a little detail: the tuna needs rinsing after "curing" in the cooler. It looks sticky and we always need to clean the fish if it's gonna be raw. It develops a slimy layer in kitchens we always clean with water or a mixture of vinegar and water. 😊
I do like smokie flavor, but c'mon now man... not everything tastes better smoked.
In fact I would argue that smoky flavour is detremental to many dishes, poke being one of them.
Wouldn’t it be cold smoked ahi tuna poke? Not cold smoked poke with ahi tuna?
Thank you Chef Tom.
Yes been thinking on cold smoke. Wow your amazing Chef Tom.
Trim that bloodline next time
#TeamTryhard
I’m DROOLING!!!!!
white onion works well w/ poke too... sweet maui onion is not always sweet as the name suggest.
Again, another solid suggestion.
Ahi is the Japanese word for tuna.
When you say "ahi tuna", you are saying tuna tuna......
Actually, ahi is a Hawaiian word for a type of tuna, yellowfin.
Walla Walla sweets are the best sweet onions available.
Great video! Impressive knife skills!