Grilled Octopus on the Big Green Egg offers a smoky, tender seafood dish with a crispy char. Cooked to perfection over lump charcoal, the octopus is marinated in a blend of olive oil, lemon, and herbs, then grilled to create a mouthwatering combination of flavors. The unique cooking method enhances the natural sweetness of the octopus while infusing it with a subtle smokiness, making it a standout dish for any barbecue.
Ingredients
- 1 x 2-4lb Octopus
Octopus Braising Ingredients
- 1/4 cup Olive Oil
- 1/2 Onion
- 4 Garlic Cloves
- 1/2 cup Vermouth
- 1 lemon
- 1/4 cup Castelvetrano Olives
- 1/8 cup Red Wine Vinegar
- Pinch of Red Pepper Flake
- Pinch of Dried Oregano
Vinaigrette Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 Lemon
- Black pepper
- 1/4 cup Parsley, chopped
- Pinch of Red Pepper Flake
- Pinch of Dried Oregano
- 1/4 cup Castelvetrano Olives
- Heavy Pinch of Salt
Instructions
Accessories/Equipment:
Method:
1. Light the Egg and get it to 300F.
2. Separate the Octopus legs from the head.
3. Get a pan on the Egg and add the olive oil, onions, garlic and give a few stirs.
4. Add the legs and head to the pan keeping the legs straight.
5. Add in the red wine vinegar, vermouth, lemon, red pepper flake and oregano.
6. Cook at 300F for 45 minutes and then baste the octopus with the cooking liquid.
7. Let cook for another 45 minutes to an hour until the legs are completely tender.
8. Remove the pan from the Egg, open the bottom vent fully and get the grill nice and hot! 500F-700F
9. Add some of the vinaigrette to the octopus and char them on the Egg.
10. Once they are evenly charred, plate them with some grilled lemon and a ton of the vinaigrette.