Wendell's Grilled Tako

Wendell saw this recipe on Facebook.  It's by Barlow BBQ and was super ono. 

 

1 lb wild caught baby octopus Kosher salt Bacon Olive oil Blackened seasoning Minced garlic Lime Set up your grill for indirect cooking, let grill warm up to 250 degrees. Rinse octopus and place either directly on grill or in a small grilling basket. Season with salt. Cover and let cook at 250 until tender. You should be able to pierce the tentacle flesh easily with the tip of a sharp knife. If the octopus still feels rubbery, continue to cook. Once octopus is tender, remove and set aside. If needed, add more charcoal to get ready for the sear. Using a frying pan or griddle, fry up a few slices of bacon, being sure to save any of the drippings. Remove tentacles from octopus and toss with olive oil, bacon drippings, blackened seasoning (or your favorite seasoning), and fresh garlic. Sear over direct heat until flesh begins to char and tentacle tips begin to crisp up. Serve hot with crumbled bacon and a squeeze of fresh lime juice. BLACKENED SEASONING 1.5 tbsp hot paprika 1 tbsp garlic powder 2 tbsp fresh thyme 1 tsp cayenne pepper 1 tsp basil 1 tsp oregano .5 tsp mustard powder 1 tbsp onion powder (2 tsp minced, 1 tsp powder) 1 tsp celery salt