› Forums › Just for Fun › Test Area › test with pics
New Posts  All Forums:Forum Nav:

test with pics

post #1 of 14
Thread Starter 
This is a tako (octopus) that I recently smoked. The hole in the head is where the beak was.

I forgot to take the "after" pics. I was too eager to eat it. It turned out ok but not great.

The indignity that a dog suffers at the hands of childrenicon_biggrin.gif

Thanks for the advice from glued2it, richtee, and low&slow.
post #2 of 14
Wow, that's a first here PDT_Armataz_01_10.gif
post #3 of 14
That is exactly what I was thinking !!!

Smoked octopuss huh..... Now that you got our attention, tell us more. If I walk up to the meat counter and ask for octopuss I do think the meat market manager will laugh me out of the store !!!
post #4 of 14
Wow! That's a big octopus!

Cute dog too!smile.gif
post #5 of 14
d88de looks away...........

post #6 of 14
Huh... yer welcome, BTW. Never had smoked Octo. Plenty of fried tho, and baked. Interesting.

Poor dog...LOL!
post #7 of 14
Um...ok...WOW...I think. Aloha!!!PDT_Armataz_01_23.gif
post #8 of 14
looks like your getting the hang of it!
post #9 of 14
think i'm with the dude on this one,i was hungry but hm.PDT_Armataz_01_27.gif
post #10 of 14
I guess when it falls off the bone it is done.
post #11 of 14
Looks like something straight out of area 51. Had octopuss one time and wasn't impressed. Maybe it just wasn't done right.
post #12 of 14
The only time I ever had octopuss is out of those little Goya cans and at Sushi Bars. I never seen one that big. When you smoke it, is it still kinda rubbery?
post #13 of 14
Thread Starter 
The meat is not rubbery but firm. Its softer than beef jerky but its almost like dried meat. The kind of tako used in sushi bars is a different type so I can't say if the texture would be any different if prepared this way. Next time I will try and post pics of the finished product. But only if I can retain some self control and not immediately pig out on it. I also had to cut off the ends of the legs because the were getting downright crispy. Its really not gross looking after cooking and slicing. And I don't think there should have been that hole where I removed the beak. But it was my first one done solo. There is also a really good post on smoked tako at the Virtual Webber Bullet website.
post #14 of 14
Smoke Puss. Hmm? What type of smoke agent did ya use...Plankton...LOL
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Test Area › Forums › Just for Fun › Test Area › test with pics