Octopus on the BBQ recipe

When octopus succeeds, it is a true delicacy! And this way it always succeeds. An octopus needs time to become tender and tasty. So do you still have a warm corner in your barbecue? Or does it still have a few hours of residual heat in it? A Kamado barbecue, for example; it stays hot for hours after you’re done barbecuing. Perfect to put your octopus in there and forget about it for a few hours. Then you can grill it afterwards or let it cooling down in the sauce and it will be even tastier the next day!


  • 1 whole octopus
  • 1 piece of fennel
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 tomatoes
  • 2 medium-sized onions
  • 6 cloves of garlic
  • 1 leek
  • 1 winter carrot
  • 1 piece of celery
  • 1 lemon
  • 1 bunch of parsley
  • 1 twig of rosemary
  • 1 baguette
  • Grate Goods Seafood rub
  • Good olive oil
  • Balsamic
  • Witte wijn


Preparation: 30-60 min
Preparation time: 2-4 hours
Timing: 4-5 hours
BBQ temperature: 110-140 ℃


  • Dutch Oven, Cast Iron
  • Cutting board
  • Chef’s knife
  • BBQ tongs
  • Closed / lockable barbecue
  • Open Barbecue / Grill
  • Charcoal, Briquettes or Pellets
  • Starting wicks or cubes

Step by step

Step 1: Preparation

Cut the vegetables and the lemon into chunks. Put the octopus in the Dutch Oven and add the sliced vegetables, rosemary, lemon and garlic on top. Season to taste with the Grate Goods Seafood Seasoning BBQ rub. Top with a generous amount of olive oil, a small amount of balsamic and a glass of white wine.

Step 2: Preparation

Fire up a sealed barbecue to 110-140 ˚C. Or use the residual heat from your Kamado which is still at least 150 ˚C. Or heat your Dutch Oven by putting coals on and under it. Forget about it for at least an hour or two. As long as you just don’t let the stuff boil (an occasional blip is just right), your octopus will become increasingly tasty and tender. With the tip of a knife in the thick part of a tentacle, feel if the octopus is already tender. Then the Dutch Oven may be taken off. You can now cut the octopus into pieces and grill it on a hot grill. Or let it cool off in the Dutch Oven and grill it the next day.

Step 3: Serve

Grilled pieces of octopus can be served together with the garnish that is still in your Dutch Oven. This has now become a sauce. Add another dash of olive oil and some chopped parsley. Serve with a piece of bread, if only to soak up that delicious sauce.

Tips from René:

  • If you like a smooth sauce, you can also use a hand blender to smooth the garnish in your Dutch Oven.
  • You can make this dish the day before. Let everything cool down in the Dutch Oven and refrigerate until the next day. All you have to do the next day is grill the octopus shortly and heat up the sauce.