Squid! Will it BBQ?


  • Walton's Employee

    BBQ'ing Squid

    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!

    Grilling Squid

    Prep Time

    60 Minutes

    Cook Time

    10 Minutes

    Ingredients

    1 Squid
    1 Pineapple

    Utensils Needed

    Non-Stick Mesh Basket
    Boning Knife

    Instructions

    If 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

    Broil King S440

    Excalibur Smoke House BBQ

    Excalibur Shakers

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  • D

    Hey y’all checking in from Greensboro, NC. I have been making kielbasa and summer sausage for about 24 years and smoking of course. Just built a curing chamber and am always looking for new things to make! Canning ,pickling, curing, smoking, you name it!

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  • T

    Thanks for all the help. I am very pleased with the products. I had a source I used for years that went out of business. Glad I have found you guys wish I had found you a long time ago.

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  • @Tim-Salois Yes, brining and pickling are used in the same way even though they do not mean the same thing even though they have slightly different actual definitions.

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  • S

    @lamurscrappy thanks for all the help. I will let you know how the next batch turns out.

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  • @scottwaltner i personally think we found your problem. After the ice bath you need to hang them at room temp for at least an hour. That helps to bloom the product and help set the casing as well. I think thats your issue.

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