Grilling Octopus: Is It the Same As Barbecue? | BBQ&A | Southern Living

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Chef Michael Lewis and Southern Living Editor-in-chief Sid Evans debate whether or not this grilled octopus is considered barbecue. Technically, it's cooked the same way as barbecue, but it's a bit of a stretch to consider it real barbecue. Nonetheless, it's a fun way to grill.

Michael seasons the octopus in a pot of water with onions, carrots, chili, lemongrass, kaffir lime leaves, ginger, kosher salt, and soy sauce. The pot simmers on the grill for about 45 minutes. In the meantime, they prepare the salad. The hearts of palm-and-red onion ceviche compliments the octopus perfectly.

Once the octopus is done cooking, store it in the refrigerator for about an hour -- this makes it easier to cut. Cut the tentacles off and rub it with smoked paprika and olive oil. Char the tentacles on the grill. Serve with the salad and drizzle with the paprika rub.

Michael and Sid enjoy the octopus while they discuss how to become a better barbecue chef. What's the best way to do it? Practice. And note everything that works and everything that doesn't. And don't be afraid to leave your comfort zone!

Get the recipe: https://www.southernliving.com/recipes/grilled-octopus

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