Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

SV Charred Octopus with Bagna Cauda and Bacon BBQ Shrimp

bgebrent
bgebrent Posts: 19,636
Red octopus SV at 182 for 4.5 hours then charred in CI on the egg.  This was served with Bagna Cauda, a warm dipping sauce made with olive oil, butter, garlic and anchovies.








So when the octopus came out of the SV it was real tender.  After I charred it it became rubber.  Total fail except the Bagna Cauda, that stuff would make anything tasty!


Bacon wrapped shrimp finished with Blues Hog BBQ sauce and veggie rice on the side.  This didn't disappoint.  Daughter and friend were late guests so SV a strip to augment the shrimp for surf and turf.  


Thanks for looking.

Sandy Springs & Dawsonville Ga

Comments