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Octopus on the egg

Does anyone ever do octopus? I am going to cook some tonight, just wondering how others do it.

Comments

  • gdenbygdenby Posts: 5,952
    Let us know how it comes out. I bought a frozen one a few years ago, but wimped out, and didn't try it. I have had it caught fresh and braised lightly. Was good, only a hint of brine flavor, w. only the smallest bit of rubberiness.
  • JohnInCarolinaJohnInCarolina Posts: 11,621
    I think @Hapster has done this.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • northGAcocknorthGAcock Posts: 10,088
    Not sure why you would waste good lump on that one (JKOC). Sorry.....but here is a consolation prize.


    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • calikingcaliking Posts: 11,132
    Tried it some time ago. Its a quick cook.
    http://eggheadforum.com/discussion/1177636/baby-octopus



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • HellrodKCHellrodKC Posts: 147
    Do you have a single large octopus or some baby octopus?
  • BPFBGEBPFBGE Posts: 19
    I have octopus arms from red octopus.
  • Yeah get after it. I was hoping to find some today to put on a kimchi pizza, but alas my landlocked state’s fish market was not stocked on squishy sea critters this week so I have to use pork belly. 

    Boil it, tenderize it with a mallet, then roll it in some spices and toss it on. I like it spicy, but I like most everything that way. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • BPFBGEBPFBGE Posts: 19
    I will post some pics after cooking tonight.
  • Paul B.Paul B. Posts: 57
    salt and pepper :>)
    little oil to keep fr sticking high heat...
  • Sea2SkiSea2Ski Posts: 2,663
    How did It turn out?
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • SGHSGH Posts: 24,118
    BPFBGE said:
    Does anyone ever do octopus? I am going to cook some tonight, just wondering how others do it.
    I always deep fry it. Curious to hear how yours turns out.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • I've done it twice by precooking via Sous Vide w. oil and garlic and then a quick char on the grill direct. 
    1 LBGE in Chapel Hill, NC
  • Hans61Hans61 Posts: 3,414
    I’m with @SGH fry it 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Paul B.Paul B. Posts: 57
    I live in South Florida and I typically see it grilled but fried should be awesome.  If you don't mind do you do anything to the octopus before frying?
  • lkapigianlkapigian Posts: 3,016
    Yeah get after it. I was hoping to find some today to put on a kimchi pizza, but alas my landlocked state’s fish market was not stocked on squishy sea critters this week so I have to use pork belly. 

    Boil it, tenderize it with a mallet, then roll it in some spices and toss it on. I like it spicy, but I like most everything that way. 
    ^^this ^^^ boil it first get it tender, finish on the Egg...this is a food that does Sous Vede well
    Visalia, Ca
  • SGHSGH Posts: 24,118
    Paul B. said:
    If you don't mind do you do anything to the octopus before frying?
    I soak mine in whole milk for 2-4 hours before deep frying. Not saying that it’s a must, but it works well for me. On that same note, I soak (marinate) all meat in either whole milk or buttermilk before frying it.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • bgebrentbgebrent Posts: 16,519
    I attempted SV octopus finished on the egg, post is below.  Didn't turn out well.  I'd love to get it right.  How was yours?

    http://eggheadforum.com/discussion/1195384/sv-charred-octopus-with-bagna-cauda-and-bacon-bbq-shrimp#latest

    Sandy Springs & Dawsonville Ga
  • jlsmjlsm Posts: 982
    I cook mine in a pressure cooker and finish with a quick sear on the egg. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • BPFBGEBPFBGE Posts: 19
    So the flavor was great, but it was still a little bit chewy.   I will definitely try it again.
  • Looks tasty!!  Where are you guys buying them? The only place I see them is at Chinese buffets. I’d love to try egging them
  • gdenbygdenby Posts: 5,952
    Congrats on your trial.

    Yes, looks fine. I've read that if not frozen, they really need to be bashed around when caught. Freezing breaks down the tissue, so in some cases, frozen may give better results than fresh that was not beaten enough.

    Any flavorings added?
  • BPFBGEBPFBGE Posts: 19
    So I live in Atlanta and purchased these at the international farmers market (Buford Hwy if you live in ATL). I added garlic butter and salt and pepper for flavor. I did not tenderize them this time, but I will next time.
  • Temper it by dropping it in and out of your braising liquid before completely submerging. Once it's tender, sear it off. 

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