Sunday, December 28, 2014

Hello to all my subscribers. Sorry looks like we took a couple years off. My son and I have been busy and just haven't even post some of the videos we have done. Well have no fear we will be posting regular this year in 2015. We will be doing a weekly video and hope to post more than that. This year we will have a big garden and a couple Bee Hives added to the site and videos.

Post what you would like to see this year and we will try and get it up, thanks.

Sunday, January 1, 2012

Happy New Year

Hello Everyone it is a new year and we have been working on somethings to bring you some great content for the 2012 post. We have new video cameras and editing programs and Tristan is working on some background music for the videos as we speak. I am going to be showing some grilling disasters on here as well if you have anything that has went wrong send me you pics or videos and we will see about using them. Take care and Happy New Year from the BackYardGrillin Family!

Tuesday, November 1, 2011

Winner of Grilling Bonanza Meat Package!

Sorry about the long delay. I have been working long hours for about 40 days.

The winner of the meat package is Jeff Puchalski. 

We had lots of people come to the blog and check it out. 

Thanks everyone for participating and keep coming back for more contest!


Sunday, September 11, 2011

Ahi and Lobster

 Well the end of the weekend and I cooked a Mediteranian Grilled Ahi and Lobster! Was delicious.

4 5oz Uncooked Fresh or Frozen ( thawed) Ahi Tuna Steaks 1 inch thick

1 tbsp Extra Virgin Olive Oil
1/2 tsp Salt - Kosher 
Lemon Juice from 1 wedge of lemon 1/2 tsp
1/4 tsp Cracked black pepper freshly ground
1/2 tsp finely chopped oregano or 1/4 tsp dried
1/4 tsp red pepper flakes or dash crushed dried 
1 tsp finely chopped basil or 1/4 tsp dried
Garlic, 1 clove minced fine

1) Preheat Outside Grill on Medium High setting when you start your prep. Or start your charcoal grill about 30 minutes before you plan to grill tuna.

2) Pat tuna steaks with paper towels to remove excess moisture then place in a shallow dish.

3) Mix all spices with oil and lemon juice in a small bowl with a fork or wisk. Allow to rest for at least 5 minutes to blend together. 

4) Brush mixture on both sides of Tuna steaks and allow steaks to rest for another 5 minutes.

5) Grill steaks on hot grill 2-5 minutes on each side to attain desired doneness. For well done there should still be some pinkness to the center. Most prefer barely warm red centers. Be Brave, you will be surprised at the flavorful moistness and un-fishyness of this Tuna!

Overcooking to a uniform color would be a sad waste of a great dish!