Angel that can be done on a flat plate but cutting them later on a open grill allows you to turn the whole piece without having to turn many little pieces. Also you don’t lose them through the grill.
Not much cheaper in SC 5.25 per pound. They normally only sell small one and are so hard to find. Not many people know just how good octopus, eel, and squid are. It's really sad.
Barry Adams yep this would cost a minimum of $60AUD per kilo in Australia at Christmas time. So this piece could cost as much as $90-$120 ( looked to be around 2kg) at this time of year. Prices are crazy here!
I live in the Torres Straits in Australia's Far North Queensland and you can walk along the reef when the tides low at night and catch them by hand or stick them with a spear. The largest one I caught was a meter long.
Cheers from New Smyrna Beach, Florida, Andrew! And thanks for the video. I have a 3 1/2 pounder in a pot right now. And I have all the ingredients for your marinade. Just have to fire up the grill now.
Thats an easy conversion. Thank you and sorry for taking it out here... I just get ticked of sometimes when it is a video or something informative and it is not metric. I feel if you speak to global audience you need to use, global terms. When the US gets nuked no one would no what a fuck is going on because of that!
Watching you cut the octopus AFTER placing it on the grill grate was painful! There are many ways to prepare octopus, but for goodness' sake, cut the tentacles before placing them on a grill!
That is just unbelievable, I'm going to try this for sure . Can't beat charcoal Barbie's ,my $1000 gas Barbie never gets used useless things they are , I've never known a Greek to own a gas Barbie. How yum this is .
Chris thanks for the comment - it’s just another technique which possibly will come out similar - I’ll give that a go next time to test it out. I do boil it just to prevent having to bbq it for too long in the grill. Others also place it in oven for 15’mins in low heat to achieve the same result l. In Santorini the man cooking at a tavern also said to freeze it and then cook when thawed as it breaks down the toughness.
Bought one for this Memorial Day weekend! Can't wait, I'm going to follow your video. Your octopus is HUGE! The ones available here in the US are frozen, and usually from Portugal or Spain.
Very funny ! This Xmas the video is one of the side dishes - chilli Parmesan and garlic pasta. Check it out: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-zfufALPVi_w.html
I’ve done it that way also ! I don’t cut it to smaller pieces until the end - this way you can start to take off thinner part of legs as they cook faster.
I do it this way as it is easier to handle and means less pieces to turn - but you can do it either way- as long as it is cooked well and tastes delicious!
My mate does the Greek festival octopus. His trick is same marinade , but no pre cook in the pot. What he does is on the charcoal, then when the skin starts pulling away he lays a sheet of alfoil to cover the occy. It steams under that.
emmmm i love octopus, what a huge one you had there.. its hard two find.. i would eat it everyday i love it,, can be a bit chewy but even if it is i still enjoy it.
