PISTOL RIVER BBQ RECIPE #2, is reserved for ALBACORE TUNA ONLY....and is my favorite way to consume freshly caught ALBACORE TUNA from the Pacific Ocean, 38 miles out in the Ocean, from my Gold Beach, Oregon home.   It is an absolute MUST, that you take care of the tuna catch and bleed them and ICE them IMMEDIATELY !!!!   Clean and gut them properly when you arrive back at the dock, and refer them overnight.  Next morning filet into loins and place them on a grate to drain for a couple hours and then sprinkle the "like GOLD filets"  with Johnnie's Seafood Seasoning, and do not be skimpy...spread heavily and let it soak in.  After setting for 1 hr baste with Spice World Minced Garlic, about 2 tablespoons per each side of the tuna filets, and let set again for an hour, to get to room temperature.  Then place the filets on your Traeger BBQ Pellet Grill, and cook for 2 hours at 400 degrees.  I use Mesquite Pellets, altho there are others, alder, hickory, cherry.  Hint:  take the "scraps & parts" and put in tin foil and cook them for 1/2 the time,  and take out and spread over noodles for a splendid tuna casserole with no muss or fuss.  AFTER  2 HOURS, place the grill on smoker setting and smoke for 30 minutes, and then turn off grill and let them cool for 1/2 hour or so.  I take the loins into the garage area and place them on tin foil and paper towels to let them cool down for awhile.  Use to your delight and that of your neighbors too, cuz they will know what you have been up to and drop by at just the right time to say "hello" !!!   I usually do 40 pds of tuna filet loins at a time, once a year, and place1/2 of each filet into a gallon size vac seal bag and then freeze them to be used for tuna sandwiches, casseroles, snacks, etc.,  all thru the year !!!  IF THIS DOES NOT MAKE YOUR TASTE BUDS BUD, then I don't know what will !!!  IT IS A GREAT DAY FOR FISHN & EATN ...DROP BY & SEE ME !!!!!!!!!!!!!!!

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