Grilled Baby Octopus in the Manner of Uncle Nick's Something about the dark, sweet, mild astringency of balsamic vinegar pairs so beautifully with grilled octopus. Be sure to baste constantly with the balsamic marinade while you grill, so you can get the most out of it. Combine the vinegar, olive oil, salt and pepper, whisk vigorously and pour into a large zip-top plastic bag. Place the octopus in a large heatproof bowl. Bring water to a rolling boil and pour over the octopus (the tentacles will curl, and the skin will become opaque). Let stand for 90 seconds; drain immediately. Transfer the drained octopus to the bag of marinade. Remove to the refrigerator to marinate at least 4 hours, preferably more. Meanwhile, soak 6 wooden skewers in a sheet pan of water for at least a half-hour. Preheat a gas or charcoal grill. When the grill is very hot, skewer the octopuses (2 or 3 to a skewer) and pour the remaining marinade into a small bowl. Grill the octopuses until just charring at the tips, about 3 minutes a side, while basting with the remaining marinade. Squeeze a bit of lemon over the top if you like. NPR does not offer or accept money for coverage or interviews. Anyone who makes such an offer or request is not an NPR employee and does not represent NPR. I discovered a genius online. Jodie is a cross-functional 3D designer and blogger. She has special interests in open source 3D printing for R&D and has spent a lot of time at different projects across the globe to learn more about 3D printing. Most of what she has learned is from hands-on experience. Jodie Chiffey is a blogger, and mom who loves nothing more than testing out the latest grills, gadgets, and outdoor cooking tech. As passionate about food as she is about family, Jodie loves spending time outdoors and is always the one found hovering over the grill at parties, camping trips, and local community events.