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This will be my entry in the kamado guru "something fishy" challenge. My husband played photographer as most everything was really quick cooking. He has also mentioned several times how he thinks it would be fun to do videos. However, I don't think I have thick enough skin to deal with the haters. Or creepers. Anyway, I'd love some opinions on money shots before I post over on the guru. Before coming up with ideas on this challenge, I was thinking I wanted to do something I wasn't as familiar with. I like to take these challenges as an opportunity to get out of my comfort zone and use my family as guinea pigs. So, I began reading about the feast of the seven fishes hoping to find inspiration. I kept seeing a marinated squid salad. I really really really wanted to try it, but knew this wouldn't count as a "fish," so I headed out to various stores to see if I could find anything to go with it that I felt inspired by. I ended up deciding on seared ahi. I have done this in a pan before and gotten good results, but I had a feeling I could up my game and do it in the grill and with a fancy marinade. First I got some ingredients for lightly marinated cucumbers to put the ahi on i wanted these to be relatively simple, clean and crisp. Then I set them aside for about an hour and a half. then I got my ingredients for my ahi marinade together. this was simple, just soy sauce, brown sugar and Sriracha. Honestly, I marinated for an hour but I could have marinated for 30 minutes. The fish really soaked up the marinade. It was very tasty. As I set that aside I got the dressing ready for the squid salad ready. Also, I had a change of heart before mixing up the ingredients and only used one half of one Serrano pepper in the marinade so my boys would eat it I just tossed the squid with a little olive oil, salt and pepper and headed out to the grill. roughly chopped the tossed with the dressing made up a rub for the tuna, rubbed with a few drops of sesame oil, sprinkled and headed out to the grill with a well heated cast iron griddle only about 1 min per side and slice immediately. This is one of those rare things where carry over cooking is something you really have to fight by slicing as soon as possible. Whew! Didn't mess it up!!! now, put it all together. I have about 12 money shots to choose from but here are a few. this was a fantastic meal. We all scarfed it down and the only left overs we had was some rice and two teeny strips of tuna. My hubby and boys and seconds.... and thirds of everything.

Steven Raichlen cooking on a Komodo Kamado grill on this seasons Project Smoke 3 on PBS He called the Komodo Kamado, “Far and away the best ceramic cooker I’ve used.

Thank you very much. It was fun. My son seems to be recovering nicely. Luckily it was a relatively minor procedure, just he got a very severe antibiotic resistant infection from a hospital when he was two weeks old so now I am extra paranoid about infection. Anyway- so far he is doing well

Speaking of wildlife, I was checking my garden out about 6 AM this morning. Beautiful sunny, windless, quiet time then all of a sudden I heard the rustle of wings and wind directly about my head. 12 geese flew over about 25 feet in the air and only made 1 honking sound. It was beautiful and I have only the recorded memory in my head for proof.

Very true I see the issues on the other forums every single day with the Komodo Joe, Green Egg and so on I don't understand why anyone would brag and think them other cheep Komodo's are so great it's beyond me. That's like saying your car is great it gets you all over the place but it breaks down every week. Sent from my iPad using Tapatalk