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March 17, 2022

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)
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*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL: bit.ly/3f5rK3X
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GET THE GEAR: bit.ly/3v8gE3Z
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