Octopus! Will it BBQ?
Will it BBQ? Octopus!
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 Octopus and letting you know if it will BBQ or not!
1 Boiled Octopus
InstructionsThis depends on if you have purchased a boiled Octopus or not. We purchased one that was if you purchased one that was not you need to boil it first for about 30 minutes or steam it. Some people say that steaming it makes it sweeter. When you buy a preboiled one like we did all you need to do is separate the legs from the head, and if you want, sprinkle seasoning or olive oil on them and put them on the grill for a few minutes. We found it hard to get a char on the outside because of the high water content of the meat. It is important that you slice it very thin when eating.
So, Will it BBQ?
Absolutely! This worked really well in my mind as the Octopus had a very mild fish taste, similar to crab, or more accurately the fake crab meat you buy in stores that is usually some sort of flake or white fish. The real star here was the dipping sauces. We made one that was just a stick of butter in a pan that we added some Signature Pork Rub and it was excellent. All the sauces we dipped it in were excellent though! If you want to wow dinner guests this might be the best one we have done for that! I said it above and I will say it again here, it is VERY IMPORTANT to slice this thin. Thicker pieces become incredibly chewy and difficult to eat but sliced thin I thought it was wonderful! This is the shorter version, for anyone interested we have an extended version available as well to see all of our reactions https://www.youtube.com/watch?v=dbNZTj4FabA.
Shop Walton’s for BBQ Sauces
PK 100 Pro Smoker Smokehouse
Apple Maple Bacon Jam
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Austin & Jonathon
A preboiled octopus is already cooked, seafood such as octopus, squid,shrimp, etc when reheated to much, when eaten tend to chew like rubber. You should try bbqing these item’s fresh. It will give you a better prospective as will it bbq. Where I work every chef and cook will not reheat shrimp, squid, octopus, etc. Due to the fact that it will become tougher to chew.
@mswoody6-4 Thanks for the tips! With Octopus when you eat it without reheating is it rubbery if you cut big pieces? Everything I read said no matter what you should still slice it thin or it will be tough to chew. I’d love to do one with little neck clams for seafood next, it’s not exactly a revolutionary idea but sometimes it’s nice to do something just cause it is tasty!
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If you’re going to try clams I suggest steamers or as we on Long Island call them piss clams because when you bbq them they will open up when fully cooked . The ones that don’t throw out they are dead and are poisonous. use a mix of lemon , butter and garlic.MMM,MMMM
@parksider Thanks for the follow up!! I was really watching the internal temperature when they were in the rolling (HOT) water and making sure to pull them right at the 165. And then right into the ice water bath.
You guys got a great job! Im pretty passionate about this kinda stuff. I enjoy it a lot and love doing R and D stuff! Keep up the fun work!
@Jonathon Yes Jonathon-it’s in your head
@mikeihuntr My only advice is to keep the water around 170F, not a rolling boil. If the casing are too tight they WILL explode then you have a really big pot of bad soup! A nice simmer is the way to go, take them out 155-160 and into a water bath. Here is a pic, we just use the turkey fryer with the basket. It makes it really easy to remove from the water and rinse. I will also recommend keeping a temp probe right in the meat you can see the wire going into the water. Good luck!!
This was a big topic of conversation because we do freeze/thaw/process/refreeze venison and pork, never an issue. As a former restaurateur and certified food handler here is what Dept of Agriculture has to say. I’ll defer to the experts:
Author: Alice Henneman, MS, RDN
The U. S. Dept. of Agriculture (USDA) advises:
Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through thawing. After cooking raw foods which were previously frozen, it is safe to freeze the cooked foods. If previously cooked foods are thawed in the refrigerator, you may refreeze the unused portion. Freeze leftovers within 3-4 days. Do not refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.
If you purchase previously frozen meat, poultry or fish at a retail store, you can refreeze if it has been handled properly, according to USDA.
DO NOT thaw meat at room temperature, such as on the kitchen counter.
Safety will depend on whether the raw product was handled properly before it was frozen, refrozen shortly after it was thawed, cooked to a safe temperature when it is eaten and handled safely if there are any leftovers.
What temperature should I pull my cured and smoked bacon out of my smokehouse?
@jonathon it is printed on the Box. I’m looking for a bag that has a evoh barrier. Does Waltons carry a four or five mm evoh High barrier bag?