Grilled Squid with Asian Slaw & Hoisin Barbecue Sauce

Yield: 4 to 6 servings. If you have bought uncleaned squid, clean it as follows: Remove the head with the tentacles from the body. Peel the thin outer membrane from the body. Pull the inner cartilage from the body (This is a single piece that looks like plastic). Discard but save the body. Cut the tentacles off below the eye and remove the hard pebble-like sphere that remains inside the tentacles. Reserve the tentacles. Wash the body thoroughly. It should remain in a bag shape after washing. Rub the squid with the sesame oil and salt and pepper to taste. Set aside while you prepare the slaw. In a large bowl, combine the cabbage, red pepper, and scallions. In a separate bowl, vigorously blend all of the remaining ingredients together. Just before serving time combine the cabbage mixture with the dressing and mix well. Combine hoisin, catsup, vinegar and soy, blending well. You'll need to have some tongs; and one clean, washed brick, covered with foil. If you have squid with 4- to 5-inch bodies, you can get 3 or 4 on at once. The idea here is that the squid bodies go on the grill and the brick goes on the bodies. Over a hot fire, cook the bodies 1 1/2 to 2 minutes per side. Then remove the brick, slap a coat of Hoisin Barbecue Sauce on the bodies use your tongs to roll them around on the grill for 30 seconds more, then remove them. Repeat this process for the rest of the bodies. For the tentacles, you won't need the brick. Just cook them for about 2 minutes, using the tongs to roll them around on the grill, so they are evenly cooked. You are looking for the tentacles to get brown and crispy. When both the tentacles and bodies are cooked, brush a little more sauce on the bodies and slice them in 1/4-inch slices so that they look like little rings. Serve the extra Hoisin Barbecue Sauce as a dipping sauce and encourage your guests to try the squid and slaw together.