Ep 31: Octopus! Sous Vide and Char Grilled Octopus - Kamado Joe Classic 2!
Vložit
- čas přidán 7. 09. 2024
- Octopus!
In this episode, Geoff demonstrates how to sous vide and char grill octopus for the perfect seafood accompaniment for your next platter for appetisers or dinner party.
Before you begin, ensure octopus legs are thoroughly rinsed in cool water and clean and dried with a towel.
In the bag:
The octopus legs (of course)
1/2 tsp dill (or a few fresh sprigs)
Few sprigs of thyme
Couple bay leaves
10 peppercorns
Squirt of olive oil
Hold off on the salt!
For the dressing:
1/4 cup lemon juice
1/8 cup olive oil
Tsp Oregano
Salt and pepper to taste. A good pinch of each. Taste it!
Be sure to emulsify the dressing well by stirring vigorously.
As an optional pre step, you can dip the octopus in boiling water for no more than 30 seconds to achieve a desirable even curl shape. As we’re slicing it here, we didn’t bother with that this time.
Sous vide between 75-80C for 5 hours. Lower temp for a bitier texture, higher temp for more tender. You'll find the octopus will shrink a little more, the higher you go. Find the best balance for you :)
Grill 2 minutes max VERY HOT! Around 300-315C if you have a dome thermometer or as close to that as possible.
Slice and serve with the dressing and some chopped fresh dill or parsley on top. Optionally, some kalamata olives warmed in the pan and sprinkled over the top are also a great pairing.
Enjoy and comment below! Lets us know what you'd like to see next. Cheers! GtC x
It’s NEVER too early for a drink. Love it brother
Cheers mate. 5pm somewhere??!!
Hi Geoff, just purchased a Sous Vide and loving it. Won't be upset if you do more recipes using the sous vide. Cheers.
One coming very soon! Well done.
Here’s a free one. Baby potato side dish. Unpeeled baby potatoes with butter, thyme (Or dill. Or Rosemary) and garlic. 85C for at least an hour. Thank me later. 😂
Great recipe, have made this many times. Always get asked by my guests when invited to a bbq if it’s on the menu. Thanks Geoff 👍
We saw this message and said “Let’s make it this weekend!”
Thanks for the message. That’s great!
Genius gotta do this - thanks for sharing
Pleasure Tim! Let us know how you go :)
Legend mate, Keep the content going!!
🙏🏼🙏🏼👊🏼👊🏼
Just fantastic thank you
Cheers! Glad you liked it!
Should Calamari be prepared the same way?
@@danielcottmain4035 I’ve never tried to be honest. Only one way to find out! We are doing a calamari video today … but it isn’t sous vide …. Stay tuned.
Can you do squid / calamari on the kamado. Greek style?
Love your channel. New Subscriber here.
Hey thank you! Great to have you aboard 👍🏼👋🏻
This is something I’ve wanted to try for a while , though my misses is no a fan of octopus
It’s a great way to get it tender that’s for sure :)
This looks amazing! So many times when we order octopus we're disappointed because it's tough. Problem solved! Only problem is I don't have a kamado! I don't think I could get anything that hot! Any ideas?
Your gas Bbq would be fine. Or griddle pan? Just make sure it’s very hot. You want the charring / searing time to be very quick. 👍🏼👍🏼
This looks positively dreamy but do have a question: Its unlikely that I will be able to find quality fresh octopus, but the Asian market I shop at always has it frozen. Thoughts on trying this with frozen octopus?
I’ve never made from frozen. That said, I’ve used frozen scallops, Prawn, Lobster, Calamari …. Give it a try! Let me know how you go. I’d be curious to hear about it :)
I usually just stir fry them in a hot wok. Seems too much trouble to bring out the grill for two minutes of action. Octopus looks much better with sous vide than simmering in the pot.
Not too much trouble at all. The char at the end is everything 🙌🏽
@@GeoffTheChefOfficial Can't beat that char. 😆