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Smoked Octopus Done with PICS!!!
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Mish
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PostPosted: Wed Mar 13 13 6:53 am    Post subject: Smoked Octopus Done with PICS!!! Reply with quote

So Octopus smoked is pretty damn good. I have had before and it was always rubbery this came out tender enough to cut easily with a fork.

Started with 2lbish Octopus


A quick dunk in boiling water made him easier to season up


Half hour in at 225° and he is releasing juices quickly.


I didn't time things very well but this was around 3.5 hours


he was still tough so chopped and back in the juice for a bit longer


Another 1.5 hours and it was done, reduced his juices down some to thicken and after a quick char he was eaten.


Wife took this of my son and I, future smoker in the making

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Last edited by Mish on Thu Mar 14 13 8:16 am; edited 1 time in total
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BBcue-z
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PostPosted: Wed Mar 13 13 7:14 am    Post subject: Reply with quote

I think the answer was right in the article:

“So try this instead. Blanch the unbrined octopus arms for 30 seconds in boiling water, cook them in a covered dry pan in a 200-degree oven for four or five hours or until tender, and cool them slowly in their own juices. Pour off the juices and boil them down to concentrate them. You get tender octopus and a flavorful, colorful, gelatinous sauce. (Brining makes the sauce too salty.)”

Translated:
Blanch the unbrined octopus arms for 30 seconds in boiling water, cook them in a covered dry environment (the smoker) at 200-degree oven for four or five hours or until tender.

I’ve only had it cooked the Greek way, I am from Mediterranean origin, where it was beaten on the rocks Laughing , boiled in vinegar and water, and then grilled over coals. It was always tender and smoky enough Very Happy
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1buckie
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PostPosted: Wed Mar 13 13 7:24 am    Post subject: Reply with quote

Personally, I would beat it on a rock, then add gelatinous sauce....................... Shocked

Z knows his stuff, so don't listen to me...... Rolling Eyes
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Mr Tony's BBQ
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PostPosted: Wed Mar 13 13 7:25 am    Post subject: Reply with quote

wrap it in BACON and smoke it ...thats all I got.
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RollinontheRvr
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PostPosted: Wed Mar 13 13 8:37 am    Post subject: Reply with quote

Personally I would have left at the store...LOL!!!
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Mish
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PostPosted: Wed Mar 13 13 8:41 am    Post subject: Reply with quote

Mr Tony's BBQ wrote:
wrap it in BACON and smoke it ...thats all I got.


Hmmm tentacles wrapped in bacon does sound good...
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Maniac
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PostPosted: Wed Mar 13 13 8:41 am    Post subject: Reply with quote

RollinontheRvr wrote:
Personally I would have left at the store...LOL!!!


+1 i hate to say i'd be scared Embarassed
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Cat797
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PostPosted: Wed Mar 13 13 8:46 am    Post subject: Reply with quote

I've ate it quite a few times, and the best is grilled. I think it would turn rubbery if slow smoked.

We're it mine I would throw some wood chips on the fire and give it a quick sear.......it won't take long. Seafood takes smoke pretty easily so I would think that would be the best way to go.

Check out google for some ideas on la pulpa a la Parilla.....a delicacy in Peru.

Let us know what you come up with....

Ed
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PostPosted: Wed Mar 13 13 8:55 am    Post subject: Reply with quote

x3 on left it at the store.
I can just see one of them arms reaching out and grabbing something near and dear, the yanking IT back inside the cooker. Shocked Laughing Laughing Laughing
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ComradeQ
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PostPosted: Wed Mar 13 13 3:28 pm    Post subject: Reply with quote

There are two ways to cook cephalopods, the first is the most common, you cook it quick and on high heat. Most typically you will see this done with calamari when it is flashed fried or grilled. With octopus, I find a long braise best, then you peel the outer layer off and grill it on high heat for 30 seconds to a minute. The only way you get it tender is very quick or slow to break down the proteins. I have done octopus smoked and I turned out great. What I would suggest is you braise for a bit first, or better yet use a pressure cooker, add your aromatics and get it tender. Then remove and place in your smoker with any additional seasonings and smoke. It shouldnt take long to get a nice smoke flavour, for me 45 minutes was more than enough.
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daddywoofdawg
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PostPosted: Wed Mar 13 13 5:59 pm    Post subject: Reply with quote

If it reaches out and gives you a hug when you open the smoker it's not done.Use some 007 sauce with it.LOL!
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Changeling
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PostPosted: Thu Mar 14 13 4:39 am    Post subject: Reply with quote

[quote="ComradeQ"]There are two ways to cook cephalopods, the first is the most common, you cook it quick and on high heat. Most typically you will see this done with calamari when it is flashed fried or grilled. With octopus, I find a long braise best, then you peel the outer layer off and grill it on high heat for 30 seconds to a minute. The only way you get it tender is very quick or slow to break down the proteins. I have done octopus smoked and I turned out great. What I would suggest is you braise for a bit first, or better yet use a pressure cooker, add your aromatics and get it tender. Then remove and place in your smoker with any additional seasonings and smoke. It shouldnt take long to get a nice smoke flavour, for me 45 minutes was more than enough.[/quote]

Hi ComradeQ, you know what you are talking about (Compliment Very Happy )

I always thought "Squid" was like eating an eraser on a pensil! Then I had it cooked by a chef who knew what the heck he was doing! It was absolutely AWESOME (Calamari), to this day I cook and order it whenever I am in a restaurant that I Know can cook it correctly.
Octopus to me is the same situation, one probably has to know how to prepare it, Ive only had it a couple times and it was very obvious it had been cooked incorrectly.

From my understanding there is two ways to cook squid and octopus, either quick like in calamori or low and slow for a long time. I have never had it cooked the latter way, but am going to!

Not helping with a smoking enviroment, I know, just my experience with the product.
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Mish
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PostPosted: Thu Mar 14 13 4:46 am    Post subject: Reply with quote

Well I went with a light dusting of Big Rons critter dust and threw in a half pan on the Akorn at 225° been there for 2.5 hours so far braising in its own juices. About another hour and I will take it off run the Akorn to 600° or so and get some char on it.

I figure even if it is still rubbery I will still eat it. Pics to come once it is done.
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TX727
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PostPosted: Thu Mar 14 13 4:57 am    Post subject: Reply with quote

Can't wait for this Mish Very Happy
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Mish
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PostPosted: Thu Mar 14 13 5:51 am    Post subject: Reply with quote

TX727 wrote:
Can't wait for this Mish Very Happy


Flavor wise it is good still damn tough so I cut it up into chunks and foiled over the pan and letting her go for a bit more.

This is my first time using my Big Rons critter dust and wow that stuff is good.
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TX727
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PostPosted: Thu Mar 14 13 5:58 am    Post subject: Reply with quote

Stuff is great. Goes with just about anything you can imagine. I had told him I used it on eggs a couple weeks back, lol.
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GF
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PostPosted: Thu Mar 14 13 8:29 am    Post subject: Reply with quote

Mish, the after pics look great, before pics look like bait. Wink
Can't say I ever looked for one but after seeing this, I'd certainlly try it out.
Nice job. Very Happy
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1buckie
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PostPosted: Thu Mar 14 13 8:36 am    Post subject: Reply with quote

Alright !!!!

Good show, smoked octopus, what a deal !!!

That tat goes great with the pre-cook pics.....

It's like some things I've done, just keep your head down & keep cooking until it turns into something good to eat !!!!
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TX727
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PostPosted: Thu Mar 14 13 8:40 am    Post subject: Reply with quote

Quote:
Another 1.5 hours and it was done, reduced his juices down some to thicken and after a quick char he was eaten.


no, no. no Mish, lol.... You are leaving something out Wink

So how was it? Can you compare the taste to anything else? Details man!!!

The kiddo steals the show though Wink
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Mish
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PostPosted: Thu Mar 14 13 9:38 am    Post subject: Reply with quote

TX727 wrote:
Quote:
Another 1.5 hours and it was done, reduced his juices down some to thicken and after a quick char he was eaten.


no, no. no Mish, lol.... You are leaving something out Wink

So how was it? Can you compare the taste to anything else? Details man!!!

The kiddo steals the show though Wink


Taste was very rich due to the sauce it is not a taste I can describe except for reminiscent of the sea. It would be similar to how you would describe a oyster or mussel they have there own unique taste. the taste of the "sea" I will call it was not overpowering and went well with the flavor of the critter dust, I added a little extra as I reduced the sauce so it had a little bite to it. As far as texture it was a little tougher then a scallop with a slight chew but not much.
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