Squid! Will it BBQ?
Will it BBQ? Squid!
In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Squid and letting you know if it will BBQ or not!
InstructionsIf you purchased an entire squid, as we did, then you need to start by separating the hood from the tentacles. You can do this by making a clean cut just above the head. Then you need to remove a ball-like piece from the head, this will contain the beak, it comes out easily just feel around for it and squeeze it out. Then you need to reach up into the hood and remove the internal guts. You should also be able to pull out the quill at this point, the quill is a clear plastic looking piece that is roughly the size and shape of a feather. Next clean everything very well under water. Then lay the hood flat and either cut or pull off the wings. Then cut through the upper half of the hood leaving the bottom half intact, this will make the squid more tender and allow you to stuff it with more pineapple. Stuff it with pieces of pineapple and sprinkle on the seasoning of your choice. Then go ahead and grill it until it has the desired consistency, about 3-5 minutes a side should do it. Get some dipping sauces ready and enjoy!
So, Will it BBQ?
This was one of our more “interesting” ones. I like calamari in pasta dishes and when it is fried, grilling it was very good, but the texture was not as good as when it is fried, the hood was by far the best part though. The tentacles were not something I would eat again and the “wings” were at best okay. We have the longer version of this video available Here if you want to watch the entire thing.
Shop Walton’s for BBQ Sauces
Broil King S440
Excalibur Smoke House BBQ
Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.
@Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.
One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.
@Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.