British BBQ Society Forums

Anyone smoked squid and if so what wood did you use? Im a massive fan of squid. Normally juat with salt, pepper, fresh chilli pepper and sautéed onions and then fried or seared over a hot grill.

Squid suggestions welcome.

Ben

I'm pretty sure that all you'd get out of it is smoke flavoured rubber. I'd stick to hot and fast

You could be right. But I was thinking a dead short smoke 15 mins or something? Im gonna try. Just need to find a goid wood

The way i do it is simply clean the squid completely and soak them in a mix of brown sugar and cold water (1 part water to 2 parts sugar) for 20 minutes. The squid are best if they are sliced into bite sized squares about 1" square rather than cut into rings as the squid when smoked is a lil chewy.Generally i also prepare some scallops, small thick pieces of fish and prawn tails or crab meat in the same manner. Just cover the pieces with the brown sugar mix and soak for 20 mins then drain off completely. I use the smoker rack to drain them off so i dont handle them and get sticky fingers again.The sawdust i prefer is either mangrove or a mix of apple and hickory.About 10 minutes in the smoker (snowbee stainless steel job with the metho burner underneath) is all it takes to cook this superbly.Dress the plate with some sliced capsicum, avocado, sliced fresh onion, baby corn and boiled rice. A little bowl of chilli sauce and soy sauce don't go astray either.



A lot of stuff I just saw in Google said practically the same as what I jyst copied and pasted

Ben

Don't really like squid but it has to be cooked long and slow Portugeuse style in a stew kind of thing OR as suggested HOT and fast.
Good luck let us know.

I think me and my son are the only persons I know who like sqiid. I'll definitely let you know

Could you cold smoke it first then hot n fast grill it?

I bet you could. Sounds like a better idea. I have never attempted a cold smoke though

The secret to squid believe it or not is to soak it in milk for up to an hour which will tenderise it
simalair to conger eel etc.works very well on larger squid. If you are only using fresh baby squid
which are naturally tender these wont need it.
For me a fast hot cook as well and chillies always work well with it.