You might remember the grilled octopus I did a couple of months ago. For my first time doing grilled octopus, it actually came out great - maybe a little overcooked in the boiling water and a little bit under cooked on the grill! The problem with boiling the octopus is that you have to be very on top of it, otherwise it's easy to under cook or overcook it.
In this video, instead of boiling the octopus, I sous vide, marinate it for 24 hrs and then grill it. Sous vide takes the hassle and guesswork out of the process by making it easy and repeatable, time after time. I also cut the octopus into legs because in the first video I wasn’t happy with the amount of char we got on each leg, it was not enough. By cutting it up, you have greater control when grilling it and can work better on each leg to get it perfect.
Charcoal Pro-Tip: For this cook I used FOGO Premium Black Bag because it is perfect for searing as it has consistent medium size chunks that are great for searing and allow me to raise the temperature quickly.
- FOGO Premium Black Bag, the First Ingredient. Light with FOGOstarters
- 1 whole octopus
- 1 cup of extra virgin oil
- 1 teaspoon of Salt
- 1 teaspoon of Pepper
- A couple of garlic cloves
- Seafood blend of herbs (thyme, parsley and dill)
- Take your octopus and wash it well, then cut off the head right underneath the eyes and remove the beak by pushing your finger through the hole in the head.
- Shock the octopus in boiling water, submerging it 3 times and then put it on ice so it can cool down quickly.
- Put together a simple but tasty marinade, a cup of extra virgin olive oil, a teaspoon of salt and pepper, a couple of garlic cloves and a seafood blend of herbs, thyme, parsley and dill.
- Place the Octopus in a bag, add the marinade and vacuum seal it. Cook it in a sousvide bath at 171 degrees Fahrenheit for 6 hours. Once it's done put it back on ice and then refrigerate it for up to 24hrs so that the Octopus can absorb all the flavor of the marinade.
- I am going to use the FOGO Premium Black Bag in my Kamado Joe to sear the Octopus. Searing it will add some crunchy texture and that incredible grilled flavor you can only get on a charcoal grill. I set the grill to direct cooking, at high heat around 400-500 degrees.
- Cut the Octopus into individual legs, that will make it easier to grill it and to get each leg perfectly charred.
- It takes about 5min to grill each leg, at this stage the octopus is already fully cooked, so we are just adding a bit of char on all sides of the legs. Carefully turn them until it is grilled to your liking!
What’s the takeaway?
The octopus looked and smelled amazing. Actually when I opened the sous vide bag before searing it, all the aromas just came out, and I couldn’t wait to try it!
Setting the octopus on the water bath for 171 degrees for about 6 hours really did the trick! It is not soft and mushy, but still has a lot of body to it. I think overall, not only did we do better cooking with the sous vide than the boiling method, but we also seared it better. Searing it adds some crunchy texture and that incredible grilled flavor you can only get on a charcoal grill. Cutting the legs helped a lot with the searing. This time around, all the octopus suckers got that perfect searing and charring.
And...don’t forget to grill the limes while you’re grilling the octopus! There is such a difference in flavor between a lemon that’s grilled and one that’s not. It takes the octopus up a notch!
All in all, I think this method of sous vide then searing is simpler and easier process. It is a method I can see myself doing over and over again! I think octopus makes a great appetizer for parties, definitely one with a WOW factor!
I hope you liked the video! If you do, please don’t forget to subscribe and share with your friends. I love to hear from you too, so sound off in the comments below!