Cooking squid on the BBQ

[thumps]

if the squid is fresh......hot and fast

if its been frozen.....soak it in milk......then eat rubber

[GCBrett]

Cook it for a minute or an hour plus. Same goes for octopus. I simmer it for an hour, marinate it (lemon juice/olive oil/chilli) and then wack it on the grill plate just to black it a bit. Can't go wrong.

Squid actually is better if its been frozen first (can't say that of many things, but true in this case).

[gavsgonefishing]

Thanks, some excellent ideas and recipes here, actually looking forward to the next time.

"It never ceases to amaze me the amount of people who have to put a whole heap of other ingredients with seafood. Why for Christ's sake?"

Dave, Easy question to answer mate, my wife says so

[bidkev]

Fully recommend soaking squid in milk overnight....as mentioned by several on here before me.....this method also works well on lambs fry, making it very tender and not such strong flavoured offal (not that I’ve eaten lambs fry in many years).

Juicy

Been here over 10 yrs and i *still* fall about when I see "lambs fry". In the UK they call it like it is............liver. If you actually knew what is sold as "lambs fry" you'd never touch lamb again.
Very tasty btw and sure "puts lead in yer pencil"

kev

The greatest pleasure in life is doing what people say you cannot.

[redbullburley]

[quote author=Reel Nauti link=1137732324/0#7 date=1137758851]It never ceases to amaze me the amount of people who have to put a whole heap of other ingredients with seafood. Why for Christ's sake? Why would you want to disguise the taste of squid with garlic etc etc. Isn't doing that with steak enough? I have heard people say the same thing with muddies. Some garlic, chillies, onions and blah blah blah.
Enjoy the taste of the stuff cooked on it's own! You won't be disappointed.

Just my thoughts

Dave

It's called garnish! it improves the flavor without covering it over!
Most cooking involves mixing ingredients to make a meal.


[/quote]



Different strokes for different blokes

[Huggy_B]

Another for marinating in kiwi-fruit. My cousin is a chef and he put me onto that little secret a few years ago and I havent looked back since. 1 - 4 hours marinating in the pulp in the fridge will do the trick.

I tend to stay away from adding salt until the end after its cooked. Just get a really piping hot bbq, a little olive oil, a bit of freshly minced galic and chili and throw em on. If you cook em for any longer than 1-2 minutes, then its too long.

[Dug]

Both kiwi fruit and paw paw have very active enzymes in them to soften flesh.

tough meat will be tenderized by marinating in it in a purée of them.


Paw paw can be a good base for a sweet curry too.

[Dug]

Lambs fry Ewww

[sf17fisherman]

agree squid is very strage how after frezzeing it is better and more tender

apart from sokeing in milk the other best thing is to accualy roll it with a rolling pin to tenderise it

for me one of the best thing to do with squid is to just score it and grill it maybe a tad bit of salt and pepper

squid is great that you can either have it plain and it tastes great or cook with heaps of thing to have it taste great or even better use some of it for a nice snapper

[DaveSue_Fishos_Two]

Ok Ok I surrender! Doesn't matter how you cook it I would still like to be invited over!!!

Cheers
Dave