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squid
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chris123stock
Posts: 664
So I got some squid, anyone got any good ideas for these on the egg? Gumbo? Ummmm smoked? Just looking for ideas, I have to get 3 lbs. I wanted just one.
Comments
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Clean them and then cut body open so it will lay flat (cook bodies and tenticles separately). then fast and hot (400 degrees no more than a 1-2 per side max)- I would go with light olive oil and s/p. don't cook too long or get tough. They are really good- you can add some lemon juice while on the grill. They will go opaque when cookedGreensboro, NC
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I'm with Wolfpack..but I like a screaming hot fire, and around a minute per side. They are great glazed very quickly with a mixture of ketchup and hoisin sauce. Can't tell how big those are, but squids with 6-8 inch bodies are the most tender.Have fun!Chris
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Cut them into 5 inch by 1/2 inch strips and bring them out to Atlantic City and well use them to bring home a boat load of Flounder
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
rtt121 said:Cut them into 5 inch by 1/2 inch strips and bring them out to Atlantic City and well use them to bring home a boat load of Flounder
B-) -
chris123stock said:rtt121 said:Cut them into 5 inch by 1/2 inch strips and bring them out to Atlantic City and well use them to bring home a boat load of Flounder
B-)
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
If you want a smokey finish simmer or braise them and then slow smoke
Steve
Caledon, ON
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Just curious, but what's the brand on the squid box?
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SmoothSmoke said:Just curious, but what's the brand on the squid box?
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Cool stuff man, that's from out here in Monterey. I'm a squid geek. Like others said, cook it hot and fast. Preferably no more than 5 minutes total time. Longer than that and it will get tough and very chewy. However, if you do happen to cook it longer than that, you'll want to cook it another 25 minutes to get it tender once again. So either 5 minutes or less, or 30 minutes. Make sure to eat the roe, tasty stuff!
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I chop the heads up with shrimp cilantroe and lemon maybe add some garlic grill that up in a hot skillet then stuff it inside the bodies seal them with a toothpick. Then fry on cast iron hot and fast.Lynnwood WA
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SmoothSmoke said:Cool stuff man, that's from out here in Monterey. I'm a squid geek. Like others said, cook it hot and fast. Preferably no more than 5 minutes total time. Longer than that and it will get tough and very chewy. However, if you do happen to cook it longer than that, you'll want to cook it another 25 minutes to get it tender once again. So either 5 minutes or less, or 30 minutes. Make sure to eat the roe, tasty stuff!
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Thanks everyone, I have enough I can try a couple of ways, see what I like.
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You know I read that last post, I meant enough squid that I am able to do it a couple of ways. Sorry if that sounded rude.
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It's all good, you were not rude to anyone.Good luck with the squid.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Good stuff dude. Post some pics when you're done.
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Sorry, I'd forget the egg and make fried Calamari but then what do I know
LBGEGo Dawgs! - Marietta, GA -
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rtt121 said:chris123stock said:rtt121 said:Cut them into 5 inch by 1/2 inch strips and bring them out to Atlantic City and well use them to bring home a boat load of Flounder
B-)Open invite if your actually close. Boat doesn't go in till April 1 and Flounder are usually open game first week of May. Striped bass to be had in April.We used California Squid for bait while swordfishing back in the late 70's -- the juice used to stink the boat up for days!!! Ever since that i can't eat squid. But we did catch a world record swordfish on one!! 453 pounds on 50 pound line!!
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Right on Charlie Tuna. Squid funk is a phenomenal thing. Squid funk sticks to your clothes, and you dont even have to be 10 yards near it. Potent!
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Some time ago I had a 5lb one stuffed with its tentacles, after stir frying them along with chives, cherry tomatoes, some bacon and feta cheese. Into the Egg for 5 minutes at 400 F and it was fantastic.
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I must admit though, i have had some(not much) squid that tasted like shrimp in certain meals.
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I like to cut into rings and use as part of a seafood paella and also stuff vietnamese style.
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