Grilling Octopus: Is It the Same As Barbecue? | BBQ&A | Southern Living
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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In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
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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
- - - - - - -
Want to see more Southern Living videos? Subscribe to our channel! - http://goo.gl/JJ5WqY
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine: http://www.southernliving.com/subscribe
Like us on Facebook: http://www.facebook.com/SouthernLiving
Follow us on Pinterest: https://www.pinterest.com/southernliving
Follow us on Twitter: https://twitter.com/Southern_Living
Follow us on Google+: https://plus.google.com/+southernliving
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