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
mswoody6.4 last edited by
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!
mswoody6.4 last edited by
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
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
I have most of my notifications turned off and might get an email once per day. It depends on posting activity.