Chef Eric Gephart fires up the Kamado Joe Classic III Ceramic Charcoal Grill and puts a high-heat sear on his Blackened Bourbon-aki Tuna!
Delicious does not have to be difficult. Searing the perfect tuna steak is a prime example. Think of raising the heat after a low and slow entrée cook to get that great sear experience to feed your friends and family a great appetizer or nosh.
► FULL RECIPE: (atbbq.com/thesauce/recipes/blackened-bourbon-aki-tuna) RECIPE COOKED ON: (atbbq.com/sale/grills/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html) SUBSCRIBE for NEW RECIPES every Tuesday + Friday: bit.ly/3fDhNtT WATCH OUR FAVORITES NOW! ► bit.ly/33euiXM
*** CHEF TOM’S TOP PICKS *** BEST PELLET GRILL: bit.ly/3f5rK3X BEST CHARCOAL GRILL: bit.ly/3hLJrHB BEST GAS GRILL: bit.ly/3oDd4wm KITCHEN TOOLS: bit.ly/3ytztRe GET THE GEAR: bit.ly/3v8gE3Z _________________________________________________