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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-21-2013, 10:40 AM   #1
Smokeat
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Default Grilled Octopus

Whole 2-4 lb. octopus @ $1.99lb. Always wanted to cook one, but what could be more intimidating. I don't know how to choose, clean, skin, or portion a whole octopus. Does it need to be boiled/steamed before grilling? Can it be smoked? How is it seasoned or served? I assume it can be overcooked and rendered chewy/inedible with improper treatment, much like squid.

I know some guys and gals here are quite competent with seafood cookery, so please outline how to prepare delicious octopus for a first timer. Thanks so much, in advance.
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Unread 11-21-2013, 11:10 AM   #2
57borntorun
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A short marinade before the cook imparts flavor.Like squid it`s either a short cook or long or it`s tough.
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Unread 11-21-2013, 12:17 PM   #3
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I do like a nice octopus braised in wine but I've never grilled them before. Here is a grilled octopus cook by SmokinJo he may be able to answer your questions.

http://www.bbq-brethren.com/forum/sh...&postcount=527
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Unread 11-21-2013, 01:07 PM   #4
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I had some great octopus at a place out near Napa this summer. I asked how they got it so tender. You won't believe this. They put the octopus in a tumbler with golf balls and beat the hell out of it.

So, I'd say head over to the local driving range with your 8-legged friend and sneak him into the ball hopper for a few minutes. If you have a choice, I'd recommend Pro-VI's.
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Unread 11-21-2013, 01:10 PM   #5
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I have wondeered about these I would like to hear about your results
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Unread 11-21-2013, 02:54 PM   #6
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Being of Sicilian descent (both parents from Sicily) we eat octopuses on Easter, Thanksgiving and Christmas. First we boil them about 15 to 20 minuets; this lets you peel the thin skin membrane away and remove the leftover ink. We use a specific pot every time because of the ink stain that will be left behind.

We then grill them very quickly over coals; the initial boiling will make them tender so you donít have to grill them long. We then cut them up into about 1 inch pieces and mix them with EVOO, crushed garlic, fresh lemon juice, fresh parsley and S&P to taste. Let this sit in the fridge for a couple of hours then bring up to room temp and eat.

We make six every time for 12 people and never have we had any left over. It is truly one of the best seafoodís out there.
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Unread 11-21-2013, 02:57 PM   #7
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Damn Paulie! Delizioso!
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Unread 11-21-2013, 03:04 PM   #8
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Quote:
Originally Posted by deguerre View Post
Damn Paulie! Delizioso!
I will see if I have some Octopus prOn when I get home. The lemon like any other acid is what makes them tender after the 2 hour fridge set
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Unread 11-21-2013, 03:38 PM   #9
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Quote:
Originally Posted by PaulieG View Post
Being of Sicilian descent (both parents from Sicily) we eat octopuses on Easter, Thanksgiving and Christmas. First we boil them about 15 to 20 minuets; this lets you peel the thin skin membrane away and remove the leftover ink. We use a specific pot every time because of the ink stain that will be left behind.

We then grill them very quickly over coals; the initial boiling will make them tender so you donít have to grill them long. We then cut them up into about 1 inch pieces and mix them with EVOO, crushed garlic, fresh lemon juice, fresh parsley and S&P to taste. Let this sit in the fridge for a couple of hours then bring up to room temp and eat.

We make six every time for 12 people and never have we had any left over. It is truly one of the best seafoodís out there.
Two words with the ink.............BLACK PASTA!!!
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Unread 11-21-2013, 03:53 PM   #10
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Quote:
Originally Posted by 57borntorun View Post
Two words with the ink.............BLACK PASTA!!!
"spaghetti al nero di seppia" yes sir!!
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Unread 11-21-2013, 03:56 PM   #11
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saw a show once. they ate some very soft octopus. so they asked how they got it
so soft. so they went outside, stuck one in a rubber inner tube and the proceeded to pound the heck out of it against a big rock on the ground. makes sense to me !
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Unread 11-21-2013, 06:16 PM   #12
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On a trip to Greece, we awakened to a slapping sound. A fisherman was picking up an octopus and slamming it hard as he could into the concrete sidewalk along the boat slip over and over again to tenderize before selling to the restaurant in the hotel. We ate some of his catch later that afternoon. tender and awesome!
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Unread 11-21-2013, 06:25 PM   #13
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I used to be skinny when I just ate Italian food but then I moved to the Midwest and was introduced to BBQ.

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Unread 11-21-2013, 06:27 PM   #14
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Please. You're Sicilian. You gotta have a big tool shed. Just sayin'...
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Unread 11-21-2013, 06:29 PM   #15
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If you have a trusted seller, I follow the Thai 3 minute rule.
Always tender, no, because some are tough but they usually are tender, it is unusual they are tough.
If they are, they get poached like Paulie says in herb water.

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