BBQ Recipe Secrets

You Just Can't Beat Hawaiian Barbecue!

Long ago, the ancient Hawaiians discovered barbecue independently... and their version is delicious

Saturday, June 02, 2018

If you've ever had proper Hawaiian barbecue, you've been blessed. Thousands of years ago, the ancient Polynesians brought their pigs along to the Hawaiian Islands, and since then their unique style of barbecue has evolved into something special.

If you haven't had it, prepare to be jealous - or even better, use this recipe to create your own Hawaiian-style feast!

The Basics

You have to understand that up until the Europeans came, there were only two types of mammals in Hawaii: humans and pigs. Since birds and fish can get kind of old, pigs were basically the only other acceptable meat option.

A roast (kalua) pig is the culinary centerpiece of any luau, even today. While the long rice and haupia are nice, everyone looks forward to the uncovering and distribution of the pig, which is cooked in a big hole in the ground overnight.

Now, most of us don’t know how to cook in a hole in the ground, and that might be a little disfiguring to your petunia patch anyway. Luckily, you can cook Hawaiian-style roast pork in a smoker fairly easily.

The Recipe

Here's what you need for a homespun version of kalua pig:

A large pork butt, weighing 8-10 pounds
Sea or rock salt
Banana leaves
Aluminum foil
Ten hours worth of charcoal

You need to be aware from the git-go that this process takes a long time. And if you don’t have any banana trees on hand, you can usually get the leaves at Asian or Latino markets.

Now, the actual procedure:

Sprinkle the salt on the pork, covering it thoroughly but not too thickly, then wrap the butt loosely in banana leaves. This is as far as traditional Hawaiians go, but you can then wrap the entire package in aluminum foil. This is a good idea if you want to keep the meat moist.

Once your charcoal is nice and hot, put the meat in the smoker. If you like, you can add some mesquite or hickory chips to the charcoal to add flavor. Although the Hawaiians use neither, mesquite is similar to native Hawaiian barbecue wood.

Hours later...

Try to keep the smoker temperature at about 230-240 degrees, adding wood chips and charcoal as necessary. Keep an especially close eye on it for the first few hours. Add more charcoal at eight hours, if necessary, and take the meat out of the smoker at the ten-hour mark.

Once you've lined a tray with your banana leaves, you can let the meat cool for about ten minutes before unwrapping it and shredding it with a big fork. Place it in the tray, and voila! Classic Hawaiian barbecue, ready for the eating!

Heavenly Pulled Venison
The Allure of Grilled Crustaceans
The Ultimate BBQ Seafood Treat: Grilled Calamari
An Awesome Idea for Barbecued Meatloaf
Grilling the Big Birds: Barbecued Emu and Ostrich
Grilled Quesadillas: A Wonderful Treat
The Joy of Grilled Sweet Potatoes
Piedmont Barbecue Sauce, a Carolina Treat
Introducing Pumpkin-Molasses Barbecue Sauce
Two Awesome Vegan Barbecue Dishes
Tasty Korean Barbecue
Barbecued Kangaroo, Yet Another Red Meat
Delectable, Spicy Honey Barbecue Sauce
Horseradish Barbecue Sauce: All the Heat and Half the Pain
Grilled Portobello Mushrooms, Plus Dessert
Savory Barbecued Cheese
Unforgettable Apricot Barbecue Sauce
Grilled Tofu, a New Vegetarian Delight
Introducing Espresso Barbecue Sauce
My Favorite Grilled Venison Recipe
Two Grilled Desserts to Die For
Cabrito Al Pastor, a Tasty Mexican Treat
Traditional Aussie Barbecued Shrimp
Grilled Corn On The Cob: The Perfect Side Dish
Grilled Barbecued Cabbage
Let's Grill Up Some Moink Balls!
Alabama-Style White Barbecue Sauce
Man Bites Shark: A Delicious Barbecued Shark Recipe
Duck a l'Grill: Tasty Barbecued Duck Recipes
Raspberry Barbecue Sauce: Mmmmmmmm!
Barbecued Pizza: the Perfect Culinary Combination
And Now For Something Completely Different: Crockpot Barbecue
A Tasty Filipino Barbecued Pork Recipe
Lobster Barbecue, Mexican Style
You Just Can't Beat Hawaiian Barbecue!
A Low Carb Barbecue Sauce Recipe
Easy, Tasty Jamaican-style Barbecue Sauce
Pig Prep: A To-Die-For Barbecued Pork Combo
Liven Up Your Grill with Some Apple Barbecue Sauce
Chocolate Barbecue Sauce: A New Taste Sensation
The Bacon Explosion: Now That's Good Barbecue!
Want To Be A Barbeque Expert?
BBQ Favorites For A Crowd
Here's A Simple Way To Choose The Best Cuts of BBQ Meat
Are You Guilty of Any of These Seven BBQ Mistakes?
Why Some People Swear By BBQ Rubs
The Secret For Making Your Own BBQ Sauce
See How Easily You Can Learn BBQ Smoking
3 BBQ Tools You Must Have For Great Results
The Two Greatest Beef BBQ Recipes
Who Else Wants To Know the Difference Between Gas and Charcoal?
Two Fail Proof BBQ Chicken Recipes
Would You Believe You Can Cook Dessert on the BBQ?
You Don't Have To Be A Chef To Cook Ethnic Food on the Grill
Is Your Gas Grill Hot Enough?
The Secret of Shopping For and Using Gas Grills
How Long Is Long Enough?
Marinades Mean You'll Never Have To Serve Dry Meat Again
The Lazy Way To BBQ An Entire Meal
Four Simple Recipes for BBQ Pork
The Basics of Regional BBQ Cooking
BBQ Seafood Like A Native Islander
Four Sure-Fire BBQ Side Dishes
Specialty Wood: Your Secret Weapon for Flavorful Meat
What You Must Know About The Temperature of Your Grill
Why Weber Grills Are Some Fans Favorites

Subscribe Free
HOME: BBQ Recipes and Recipe Secrets
BBQ recipe secrets

Privacy Policy       Terms of Service       Contact Us