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Grilled Octopus on the YS640 is delicious and makes for an amazing seafood plate presentation at your next backyard barbecue. It’s so simple and quick to make and can be eaten as an appetizer or a main course — so if you’re a fan of seafood and want to elevate your menu without making it complex, give this a try!
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Recipe from @Fire_Made on Instagram
Learn more about the YS640S Pellet Grill here:
INGREDIENTS
- Fresh Octopus
- EVOO (Extra Virgin Olive Oil)
- Plowboys Fin & Feather Rub
- Fresh Cherry Tomatoes
- Fresh Butterhead Lettuce
- Fresh Lemon (optional)
INSTRUCTIONS
- Get your Yoder Smokers YS640S pellet grill set up for direct grilling and up to a temp of 400°F.
- While the grill is heating up, boil the octopus for about 15-20 minutes to tenderize. A temp probe should slide into the meat with little resistance when it’s ready for the grill.
- Remove from the boiling water and pat dry with paper towels.
- Very lightly brush on some EVOO to keep the octopus from sticking to your grill’s grates.
- Lightly season with the Plowboys Fin & Feather rub on all sides.
- Place over direct flame and grill until you have nice visible grill marks / char.
- While the octopus is grilling, cut your tomatoes and lettuce to make a small bed of salad..
- Once the octopus has reached an internal temp of at least 150°F remove from the grill.
- Plate the octopus on a bed of salad and if you’d like squeeze a lemon over the top.
Grilled Octopus on the YS640 is delicious and makes for an amazing seafood plate presentation at your next backyard barbecue. It’s so simple and quick to make and can be eaten as an appetizer or a main course — so if you’re a fan of seafood and want to elevate your menu without making it complex, give this a try!
—
Recipe from @Fire_Made on Instagram
Learn more about the YS640S Pellet Grill here:
INGREDIENTS
- Fresh Octopus
- EVOO (Extra Virgin Olive Oil)
- Plowboys Fin & Feather Rub
- Fresh Cherry Tomatoes
- Fresh Butterhead Lettuce
- Fresh Lemon (optional)
INSTRUCTIONS
- Get your Yoder Smokers YS640S pellet grill set up for direct grilling and up to a temp of 400°F.
- While the grill is heating up, boil the octopus for about 15-20 minutes to tenderize. A temp probe should slide into the meat with little resistance when it’s ready for the grill.
- Remove from the boiling water and pat dry with paper towels.
- Very lightly brush on some EVOO to keep the octopus from sticking to your grill’s grates.
- Lightly season with the Plowboys Fin & Feather rub on all sides.
- Place over direct flame and grill until you have nice visible grill marks / char.
- While the octopus is grilling, cut your tomatoes and lettuce to make a small bed of salad..
- Once the octopus has reached an internal temp of at least 150°F remove from the grill.
- Plate the octopus on a bed of salad and if you’d like squeeze a lemon over the top.
