Grilled octopus is a dish that lives or dies in the prep, not on the grill. The grill is the last forty seconds. The forty minutes before the grill is a slow braise in salted water, bay, wine, and peppercorn, until the tentacles surrender into something that bends but doesn't shred.
Matt Migliore is a private chef in Queens running The Chef Matt Experience for private dining. Private chefs cook for people who pay attention. Private chefs do not get away with the lazy octopus.
Bobby grilled hard. Migliore braised first, then grilled. The bite difference was, per the room, immediate.