Octopus

[Big Dog Barbecue]

I've had grilled Octopus twice, once in an Italian restuarant and once in a Portugese restaurant. In both cases it has great, reminds me a little bit of Lobster Tail.

Both ocassions there seemed to only be a simple marinade or basting sauce used; most likely olive oil, garlic, oregano, salt and pepper and perhaps a little lemon.

I bought a 4+ lb Octupus yesterday in hopes of preparing it this weekend. I went on the internet to find recpies and prepartion information. Although
I found several posts most seemed to involve boiling the Octopus before grilling. In addition, there seemed to be some discussion about the technique in the pre-boiling which involved several short dips into the boiling water and cooling in between dips or a long boil of 2 hours or more.

I'm also not sure if the head portion should be discarded or eaten. In the restaurants I was only served the tenticles.

I'm hoping a BBQ Brother can offer some guidance here. I hope to cook this tommorow (Sunday) so your quick response is appreciatted.

If there's any response or interest from the Brethren I'll be happy to report how it went and offer a picture.

Thanks

Don Halas
Big Dog Barbecue

 

[qman]

Don, I have only eaten grilled octopus also, never cooked it.

All my sources, including Mario Batali seem to indicate that you do have to par-boil it or pound it with a mallet [like we do conch] to tenderize it before grilling.

The body and the tentecles are edible.

Your marinade sounds fine.
By the way, Mario B suggests putting a cork from a wine bottle in the water when par-boiling the octopus. Swears it tenderizes it faster.

Good Luck.

Hopefully someone who has actually done this will be on line soon.

Edit: I am very interested in knowing how it works out. I have been wanting to try this myself.

 

[RevZiLLa]

Octopus is rather tough, so it needs to be tenderized or cooked slow. I have had it braised in a tomato based liquid. I have noticed that the suction cups come off in your mouth when prepared this way. This is not my favorite preparation.

While in Greece, I stayed a seaside hotel and every morning the fishermen would catch octopus and tenderize them on the cement walkways along the shore. I first noticed this during breakfast while eating outdoors. There was a SLAP SLAP sound. It was a fisherman holding an octopus upside down in his upturned hand and throwing him as hard as he could into the walkway. His arm went from in front of him to around behind his back and then over his head and SLAM down hard to the cement. He would do this 30 to 40 times, until slime oozed from the octopus.

By lunch time, that octopus was in the restaurant marinated in an Italian dressing type mix. If left with lemon juice long enough, it would cook like ceviche and be served cold and herbed.

They also quick grilled it.

Pretty good, but I have a feeling it isn't so easy to do

 

[jminion]

Don
Grilled Octopus does turn out best if you use one of three techniques before the grilling. Drop in boilling water then turn down heat and allow to set in water for about an hour. Dip in boiling water then pressure cook for 40 mins or so, or place in pot with no liquid on low heat for aprox 50 min.

Then grill aprox 10 min per side.

To clean remove eyes and beak, after they have been in boiling water you can easily remove outer membrain before grilling.

Jim

 

[Big Dog Barbecue]

Don
...place in pot with no liquid on low heat for aprox 50 min.

Then grill aprox 10 min per side.

To clean remove eyes and beak, after they have been in boiling water you can easily remove outer membrain before grilling.

Jim

This looks like the approach I'm going to take. The Octopus was frozen and labeled 'cleaned'. Is there any other cleaning, trimming or preparation before I begin the pre-cook?

 

[Jeff_in_KC]

I'd pass on this myself but I wouldn't mind seeing photos when you're done.

 

[Big Dog Barbecue]

Okay, this is how it's going.

Used this recipe

http://www.krinos.com/ind_recipe.php?RId=9

It's just cooling now and will be in the marinade in about 1/2 hour. I plan on cooking the whole octopus, including the head. We'll decide if it's worth eating or thow it away later if it's no good.

I plan on grilling it tomorrow afternoon. I'll let you know the results an hopefully include at least one pic.

Thanks to all who responded!

 

[CarbonToe]

This looks like the approach I'm going to take. The Octopus was frozen and labeled 'cleaned'. Is there any other cleaning, trimming or preparation before I begin the pre-cook?

Does it have the beak attached? If not it's most likely been cleaned.

As above, boil first and then slice it into strips. Rub it a little garlicy herb oil and throw onto hot grill. Do not over cook or you'll be able to use it as a power ball!!! I like Oc with a basilly tomatoe sauce

 

[Big Dog Barbecue]

Ok, On a scale of 1 to 10 I'll give this an 8.

My next attempt will not use the pre-boil if possible.

 

[keale]

growing up we used to dive for octopus all the time, to eat or for bait...
When the fishing was slow, we cooked our "bait" straight on the fire, medium rare...thats the best way I've had it...
I hope you enjoyed yours!

 

[Puppyboy]

Have not had octopus before but that looks pretty good. Turn that in for cooks choice in a comp and see what happens.

 

[Big Dog Barbecue]

Have not had octopus before but that looks pretty good. Turn that in for cooks choice in a comp and see what happens.

SUICIDE! You only need one closed minded judge to screw you up. I had a hard enough time just getting my family to eat it.