We’ve got a lot up our sleeves, but we’re sure Tom Gibson, the executive chef at Baby Blues BBQ (3402 Sansom St.), has more. He says the strangest thing he’s ever grilled is a whole octopus, and here’s how he got it done.
Marinate the octopus in balsamic, salt and pepper, and green onion. Grill off the body (the octopus will diminish in size as it cooks) over very low heat — about 45 minutes. Remove from grill, cut into slices and if you want to do it fancy, place them on crostini for octopus a la Tom.
