Smoking an Octopus - Challenge Reluctantly Accepted

[WillTravelForFood]

Bumby Can't comment on the smoking aspect, but have observations from the numerous times we've tried grilled.

The absolute best grilled octopus we've ever had was at a steak house. We asked the chef how it was prepared, and they said they sous-vided the octopus for [an unknown disclosed amount of time] first, then finished it on the grill.

Through trial and error, we've come to the UNTESTED conclusion that the secret is to cook the octopus first (boiled? sous-vide? pick something...), then put it into the fridge to chill. Then grill it back up to temperature and serve.

We've done from sous-vide to grill as a few recipes suggested, and it was just okay - hence the suggestion of that cooling period.

[Meathead]

Yes. I have done this with success. Don't boil, simmer.

[BourBonQ]

This!

[Bumby]

WillTravelForFood Thank you. I've started making octopus over the last few weeks - I braised some Octopus over the stove with a wine / Spanish paprika / garlic braising liquid to good success. I'll have to try the sous-vide...

[Digiman]

I recently had a smoked octopus in a Michelin starred restaurant. Their approach was different and supports Meathead's comment #15.3. They smoked it for 4 hours (mild wood) until it got hard/rubbery. They then used the smoked and dried octopus to grate it over food to give it some taste without overpowering everything. Think of it as "parmigiano reggiano" of the sea.

[smokyYank]

Howdy all,

Didn't want to post a duplicate, but please see my questions here:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/seafood-recipes/313016-who-has-smoked-octopus/page2

Thank you.