Squid......lip up or down...

Unknown

Squid came out kind of rubbery the last time I tried this. Going to attempt it again tomorrow as the kids like it a lot. Since it's best to get the heat as high as possible do you think it's better to keep the lid closed or open?[p]Also, not sure if there are any fish experts out there but is there any differences in a squid vs. an Eastern squid? And is there any difference buying a small squid vs. a big one? Does one cook bettter than the other?[p]Thanks,
Howard

Haggis

Howard,[p]Squid cooks very quickly. I've never felt it to be a good grilling item although I'd be interested if others had different views. The times I've tried it on a grill I've haven't been pleased. [p]When we cook it, after cleaning and cuttin up, we have always cooked it by dipping it in boiling water for no more than 30 seconds, then stir frying in a wok with whatever sauce we want (my spouse is asian and loves hot stuff.) The deep fried stuff (calamari) has a similar result.[p]Another point: get the smallest squid you can. Anything larger is usually older and tougher - that may be part of the reason for the rubbery texture.

Nature Boy

Howard,
I like to do squid on a small or a mini egg when possible. You want a lava hot fire and the squid to be as close to the coals as possible. On a large, you might even consider removing the fire ring and setting the grate right on the firebox. Either way, you want as hot as you can get without melting stuff. I usually close the lid to keep the draft going, but you are talkin just a minute or so per side, so I guess it really doesn't matter too much unless you are doing several batches.[p]I have found squid with bodies over 6 or 7 inches in length to be hit or miss. 5 or 6 inches are just perfect. The tentacles are always good![p]Not sure on the squid type question. I buy the fresh whole squid on ice at the Asian market down the street.[p]Hope it helps!
Hail to the Redskins.
Chris

AZRP

Howard,
I made fried calamari for dinner last night. I tossed the rings in seasoned flour and dropped in 350 degree oil for 60 seconds, any longer than that and it gets tough. -RP

Unknown

Nature Boy,[p]Chris thanks for the info. I'll try it tonight.[p]But what's with the Hail Redskins?? You guys lucked out as Simms was so inefficent for Tampa.....what you guys do .....122 total yards??[p]Since I grow up in Brooklyn, NY ....I must say GO GIANTS!! :-)[p]Howard