In the realm of culinary adventures, there’s a technique that stands out for its ability to transform flavors – cold smoking. Today, we’re diving into the art of crafting Cold Smoked Poke with Ahi Tuna, a dish that marries the delicate essence of sushi-grade Ahi Tuna with the rich, smoky undertones of cherry wood. To elevate this dish further, we’ll be complementing it with a vibrant Coconut Pineapple Slaw. Join us on a journey as we explore the ingredients, step-by-step instructions, and the mouthwatering fusion of flavors that make this dish a showstopper.
Ingredients:
Our culinary journey begins with a symphony of flavors encapsulated in our ingredients. For the Coconut Pineapple Slaw, gather 1/4 cup Kewpie mayonnaise, 1/4 cup coconut milk, 1 tbsp white sugar, 1 1/2 tsp each of white vinegar, Cattleman’s Grill Lone Star Brisket Rub, lime juice, and Yellowbird Blue Agave Sriracha Hot Sauce. Combine these with 2 cups of angel hair cabbage and 3/4 cup minced pineapple. For the Poke Dressing, assemble 1/3 cup Bachan’s Yuzu Japanese Barbecue Sauce, 1 1/2 tbsp ponzu, 1 tbsp each of sesame oil, Colonial Chile Oil, and Yellowbird Blue Agave Sriracha Hot Sauce. The star of the show, the Poke, features 1 lb sushi-grade Ahi Tuna, 1/2 cup diced avocado, 1/2 cup thinly shaved sweet onion, 1/4 cup thinly sliced green onion, and 2 tbsp Cattleman’s Grill Everything Bagel Seasoning.
Instructions:
The magic begins with the Yoder Smokers YS480s Pellet Grill. Power it up and set the stage for the cold smoking process. Load an A-MAZE-N Tube Smoker with 100% cherry wood pellets and ignite it carefully. Place the tube smoker on the grill’s bottom right side, accompanied by a pan of ice on the main cooking grate. Lay the Ahi Tuna on FrogMats on the second shelf, close the lid, and let the cold smoking dance unfold for a tantalizing 2 hours. Once the smoke has woven its magic, transfer the ahi to a bag and refrigerate overnight, allowing the flavors to meld.
Coconut Pineapple Slaw:
In a mixing bowl, whisk together all slaw ingredients, excluding pineapple and cabbage. Introduce the pineapple and cabbage to the bowl, toss to coat, and store this burst of freshness in the refrigerator until showtime.
Poke Creation:
Prepare the poke dressing by whisking together all the delectable components. Dice the cold-smoked Ahi Tuna, usher it into the dressing bowl, and add the avocado, sweet onion, and green onion. Mix this symphony of flavors and crown it with the Cattleman’s Grill Everything Bagel Seasoning.
As the curtains rise on your culinary masterpiece, serve the Cold Smoked Poke alongside the Coconut Pineapple Slaw. Watch as your guests are transported to a realm of flavors, where the subtlety of cold-smoked Ahi Tuna meets the vibrancy of the slaw. Elevate your gatherings with this gastronomic spectacle that showcases the art of cold smoking and the harmony of ingredients.
