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Originally Posted by RUSTYNTABATHA
working on YF tuna steaks... going in the morning to clean 400 to 600#s.. plus will be bringing smoked tuna dip.. so about how many total ?? will be making about 5#s of dip or close to it...
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I'll make sure I load the blackening seasoning and sushi gear. If someone else has another burner we could get stuffed cooked alot quicker.
Has there been any cumlative discussion on where and when we pull this off? I may opt out for a resturant run and bang out a dock or tie up dinner for those who would wish to partake. I plan on having a pretty well stocked bar and deck kitchen ready to go and with all the fresh seafood coming in I think the eats may rival some of the other on water options.