Anyone Grill Octapus & Squid @ High Heat

i've done both. "marinated" in olive oil, lemon juice, salt, pepper, maybe some herbs. after grilling, i chop them up and sprinkle fresh olive oil and herbs on them(parsley, something simple and "clean")

difficulty is that the oil going on will cause a fire ball.

i would consider grilling at a lower temp next time, maybe 400 or so. they curl up pretty quickly and are easy to overcook, i don't see much of a benefit to super high heat. there is a lot to move around, and while you are flipping the twentieth one, your hand is on fire and the others are burning. just a thought...

I thought I had some better shots..but these will have to do..
Squid....

Ah, memories Wess! I know I've hit it a few years at the Eggfest, and it disappeared as I sliced it. Tender and succulent.

Then there was the one year that was different. I still remember Brad Davidson's daughter coming back 5 minutes after I gave her a piece. I asked her how it was, and she said "I'm still chewing it". LOL

We got some good retirement weather coming up for ya bud.
Howdy to Sally.
Chris

Does this ring any bells??

Squid, High Temp, Nature Boy

Tender squid?? Maybe you have only had chewy squid. This high-temp method yields tender results and might change your mind about this healthy and underused food.


INGREDIENTS:
3 lb Cleaned fresh squid
2 Tbs Sesame Oil
2 Clove Garlic Minced
2 tsp Minced Ginger
4 Tbs Hoisin Sauce
4 Tbs Ketchup
2 Tbs Rice Vinegar
3 Tbs Soy Sauce (I used Maggi Seasoning)
1 Tbs Peanut Oil
1/2 tsp Dried Cilantro Flakes (optional




Preparation Directions:
1 Clean squid. Pull head and tentacles from body (most of the guts will pull out with it). Cut off tentacles just below ink spots. Reserve. Remove thin purplish specked membrane from body. Pull out cartilage from body (looks like sheet plastic). Wash body inside and out, leaving it in a sack shape.
2 Prepare marinade with sesame oil, half of the garlic, half of the ginger, and cilantro. Sprinkle squid with salt and pepper, and marinade for 1-2 hours.
3 Prepare finishing sauce (also can be dipping sauce): Sautee other half of the garlic, other half of the ginger in peanut oil. Add Hoisin, Ketchup, Vinegar, and Soy Sauce. A bit more pepper if desired.
4 If you like heat, squirt a bunch of that Siracha Chili Sauce in the mixture.
Cooking Directions:
1 Bring your egg to at least 700. Hotter is better. Cook bodies about 1 minute per side but not over 90 seconds. Brush on finishing sauce while cooking 30 seconds more each side. I cooked the tentacles in a grill topper wok with holes. Coat it good with high temp pam, or peanut oil. Stir over high heat for a couple minutes.
Special Instructions:
1 Cut bodies into ring shapes, arrange gorgeous tenticles onto your platter, and serve.
2 Dish goes great jasmine rice, and with any of the Asian style slaws. You won't believe how tender squid can be. Although it smells fishy when cleaning, the final product is not fishy at all.


Servings: 1

Recipe Type
Main Dish, Seafood

Recipe Source
Author: Nature Boy capell@erols.com

Source: BGE Eggtoberfest '03, Nature Boy