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Everything’s Mo’ Bettah’ on da’ Hibachi


“Huli Huli” Chicken, rotisserie-cooked over Hawaiian Kiawe Wood

Since we’re on a roll with “Everthing’s Mo’ Bettah…”, living in Hawaii for many folks means we’re at the beach a lot when it’s time to play. And just as much as surfboards and sun tan lotion go hand-in-hand with the beach, so does barbecue!

GRILLING vs. BARBECUE

Which of course right about now, all you hardcore barbecue experts out there will stand me corrected by immediately pointing out that barbecue is NOT THE SAME as grilling. Which is what most folks are actually doing when they “barbecue”: when you COOK QUICKLY over an open, very HIGH HEAT on a grill, that’s GRILLING, not barbecue. When you COOK VERY SLOWLY and/or smoke food usually via indirect LOW HEAT while it’s COVERED, that’s BARBECUE, not grilling.

Then there are gray areas between those two methods, that we’ll just consider it barbecue, and wrap it up in a nutshell here. So this is all about basically cooking food over a fire using a grill or pit of your choice, whether it’s grilled or barbecued.

HIBACHI?

Now some of you are probably wondering what’s a “Hibachi”. Well, a Hibachi is a traditional Japanese cooking stove that’s either cylindrical or box-shaped and fueled by charcoal. And like many other Japanese terms, Hawaii folks adapted the name “Hibachi” to generally refer to any type of outdoor grill, with the most popular many folks used back in the 70’s and 80’s being this type of model…


Hibachi

Nowadays I don’t see many local folks using this old school style Hibachi, with most now using the kettle-shaped Weber grills. I think mainly because the cooking area on this type is too small for families or groups, plus they’re clunky to carry around and not built as good as they used to be.

What was great about these old school hibachis though, , is you could adjust the heat-holding cast iron cooking grate’s height between several notched levels. So if you had a flare up, you could easily and quickly move the grates up high to keep the food from burning. Or if you wanted a kick @ss sear, you could place or hold the grate directly into the fire from the hot coals, which was great for burgers ‘n steaks!


“Big Green Egg” Japanese Ceramic Pot Barbecue Grill. Image courtesy of MontanaEggFest.com

While we’re talking about types of grills, my dad bought himself the original Komoda Kamado Japanese Ceramic Pot Barbecue Grill way back in the early 70’s when I was just a small boy. Komodo Kamados were super-duper expensive back then, as even the “Big Green Egg” knock-offs are today. Yet I only remember seeing him using it a handful of times, then it just sat in our backyard under a cover for years, until my mom finally ended up growing a plant in it, I kid you not! lol  It eventually got given away to a friend who wanted to use it, thank God!

PROPANE vs. CHARCOAL


Top to bottom: Kiawe, Guava and Mesquite (chips, pre-soaked in water)

A cooking fire needs fuel, and in the US, there’s always going to be a debate on propane vs. charcoal briquettes; the latter of which being a wood byproduct. While some say “none of the above” and prefer “lump charcoal“, which are solid wood chunks that have been specially prepared to burn as charcoal, and much more desirable by grilling purists.

If you’re at a beach in a more remote countryside area of Hawaii, chances are there’ll be downed, dried-out Kiawe (Mesquite) branches lying around nearby, which some folks will add to or use entirely as their cooking fuel, especially if they want their meats to taste smokey, which I’m all for! It must also be noted that Kiawe burns VERY HOT, which makes it especially ideal for cooking steaks. Yes!

FLATTOP GRIDDLE vs. OPEN-FLAME GRILL


The Shack grills up SPAM Burgers at the 2008 Waikiki SPAM JAM

My huge “issue” is flattop griddle vs. open fire grills. To me, flattop griddle is just the same as cooking your food in a frying pan. Guy Fieri swears burgers taste better on a flattop, being “the burger cooks in its own fat and gets a nice crust”. However I beg to differ on that, much preferring an open-flame grill where the flames kiss the meat and form nice “papa’a” (seared) edges, while you get the cross-hatch sear markings from the hot cooking grate, plus that slight hint of smokiness.That’s the whole point! Can’t beat that!

BBQ MARINADES, SAUCES & SEASONINGS

Anyone who’s tried the Halm’s Man Nani brand Korean Barbecue (Kali style) or Hawaiian Barbecue Sauce know that one’s DA’ BEST! Let your beef and/or chicken marinade in that buggah’ over night, then pulehu (grill) ’em the next day… BROKE DA’ MOUT’ WINNAHZ! Costco carries the Halm’s Man Nani Hawaiian Barbecue Sauce in a large bottle for about $10. Cuz’, ‘das da’ one fo’ get!


Seared rare-medium-rare dry-aged Ribeye Steak

As for grilling steak, I LOVE McCormick’s Montreal Seasoning! However I can get burnt out on that flavor, and sometimes just use Hawaiian Salt ‘n Pepper. That’s it. After it’s done grillin’, I baste it generously with garlic butter and let it melt all over… and you KNOW that’s gonna’ be GOOD!

GRILLIN’ ‘n CHILLIN’ in HAWAII

Following are some grilled ‘n BBQ’d grindz featured here on The Tasty Island over the past years. Enjoy!

Jin Joo Kal Bi plate (the traditional Korean thick-cut butterflied short rib style!)…

Soon’s Korean BBQ Chicken and Kalbi…

Bob’s Bar-B-Que Mixed Plate of Kalbi, Teri Beef, Teri Chicken char-grilled goodness!…

Yakiniku tabletop grilling…

Yakiniku tabletop grilling is as popular as ever here in Honolulu, with most Yakiniku restaurants being owned  by Koreans. Some places have very elaborate ventilation systems to draw the smoke away from the tables. Yet no matter what, chances are you’ll smell like grilled Kalbi when you walk out the door, so look out for dogs chasing you. lol

Typical Yakiniku involves a spread of fresh cut veggies and meats, such as shown above there’s Choy Sum, Eggplant, Napa Cabbage, Green Onions and Bean Sprouts. The dipping sauces are Ponzu (tangy), Miso-Soy (robust) and Mirin-Soy (sweet).

Grab the raw meat and veggies you want, cook your own to your liking of doneness on the propane grill at the center of the table, seasoning it with salt and pepper, then serve over a hot bowl of rice and enjoy with your sauce. Good eats and great for parties!

Pho Bistro 2‘s Com Dac Biet: Combination of Vietnamese grilled Beef Short Ribs, Grilled Chicken and Special Marinated Grilled Pork Chop served with Jasmine Rice…

Bac Nam‘s Vietnamese Rice Plate with Barbecued Chicken…


Bac Nam‘s Vietnamese Rice Plate with Barbecued Shrimp and Beef Short Ribs…


Crash’ award winning Barbecue Baby Back Ribs…


Joe Aloha’s mesquite-smoked BBQ Ribs…

Koala Moa “Huli Huli” style rotisserie chicken cooked over Kiawe wood…

Tri-tip and skirt beef steaks: one seasoned simply with Hawaiian Salt and Pepper, and the other with Halm’s Korean Barbecue Sauce over charcoal…

Teddy’s Bigger Burgers grillin’ some burgers at the 44th Annual Ukulele Festival

Guava Smoked grillin’ some cherry guava wood smoked pork and chicken…

Guava Smoked Pork & Veggie Pulehu Skewers…

guava_smoked_kabobs_grill

guava_smoked_kabob

Kukui Sausage in a variety of flavors, including Portuguese & Kim Chee, being grilled at the KCC Farmers Market…

Pulehu Kona Coast Abalone…

Grilled Kona Coast Abalone with Shoyu ‘n Butter…

Kiawe Smoked Meat (pork) and Pastrami (seasoned corned beef brisket, wrapped in foil)…

The finished Kiawe-smoked corned beef brisket, now turned into Kiawe-smoked Pastrami!…

Then turned into a Kiawe-smoked Pastrami Rueben Sandwich!…

Ever almost burn down the beach cabin or home, or burn hundreds of dollars worth of ingredients? Let’s talk about all your grillin’ ‘n barbecue’n experiences, secret “ingrediments”, tips ‘n tricks!


RELATED LINKS

Everthing’s Mo’ Bettah with Shoyu

Everything’s Mo’ Bettah’ Fried


14 thoughts on “Everything’s Mo’ Bettah’ on da’ Hibachi

  • October 3, 2014 at 9:25 pm
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    Pomai,

    When I return home from Vietnam and got married I use to use a cast-iron Hibachi to cook with on my apartment patio (1st floor concrete). Always had plenty of beer to give to the gods in case of flair-ups and to flavor the meats. Never used charcoal lighter fluid or self-starting briquettes because imparted taste always used starter chimney and regular newspaper with best tasting wood charcoal briquettes: Royal Oak All-Natural Hardwood Charcoal Briquettes.

    After I purchased my house and developed three entertainment patios, I had 2 large 22 ½ Weber kettle grills, 1 Webber 3-burner gas grill and 1 Webber vertical bullet smoker with almost all the accessories for cooking. I also had 1 very large horizontal offset heavy duty steel drum smoker. I used only Canadian Nature’s Own Basque Hardwood Charcoal made from “Quebec Maple Hardwood”. This natural charwood would burn extremely hot so for steaks you would get a really great sear cooked direct heat but it was also great for slow barbequing and smoking using indirect heat. Peoples Woods sold to a lot of lower 48-states restaurants. I had 15 different smoking woods and herbs to add flavor to my dishes.

    Grilled pizza was first created in RI at Al Forno Restaurant and they used Nature’s Own Basque Hardwood Charcoal in restaurant but the secret to the flavor of the grilled pizza dough lie in the use of dried grape vines to mimic the taste of European workers grilling in the vineyards.

    Weber has a cast-iron flat-top grill insert for the 22 ½ kettle grill. You can’t beat building a crust on a flat-top grill or building color with either high heat or low slow heat on the griddle. There are things that you can do that no other cooking means can compare.

    My condo does not allow grilling or cooking barbequing on our lanais (they are all wood) so I mimic in my kitchen with my heavy duty All-Clad stainless steel fry pans, sauté pans, cast-iron fry pans, cast-iron flat griddle pan, cast-iron ribbed grill pans, enameled cast-iron French Dutch ovens, pressure cookers and Jet-Stream high velocity hot air oven with liquid smoke because I don’t want the hassle of going to on grounds small BBQ area, starting a fire and cooking for 1 person then having to do all the clean-up.

    I do miss my cast-iron Hibachi and the great cooking I did on it!

    Reply
    • October 3, 2014 at 10:53 pm
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      Ken,

      One of the local meat smoking competitors here uses several types of fruit tree wood he gets from the mainland, including Apple and Cherry wood.

      Dang, your house in Rhode Island was BBQ central! What a set-up! That Canadian Maple Hardwood Charcoal sounds great, and also sounds very expensive, as is Canadian 100% Maple Syrup.

      Interesting how Al Forno used dried grape vines in the pizza oven to mimic grilling in the vineyards. It must give off a very distinctive smoke to flavor the pizza. If I had the luxury of a brick fire-burning pizza oven at home, I’d be experimenting with ALL kinds of stuff thrown into the fire!

      Hmmm, never heard of that Weber cast-iron flattop insert for their 22½” grills. Nor am I interested. Ha! What I DO wish Weber would use, are CAST IRON GRATES for ALL their grills! I don’t care what the gauge, but steel wire grates just doesn’t hold the heat like cast iron for getting good sear markings. They do have a porcelain-enameled cast iron grate accessory, but it’s not shaped for the kettle grills.

      I’m in the same boat you’re in regarding using open flame equipment, and must do all my grilling and smoking either at mom’s place or at the beach park. I want try getting a Lodge cast iron grill pan and see if it gives the sear marks I’m looking for from my home stove. A fried of mine really likes the results he gets from the Foreman “Grill”, however, nah, that’s too gimmicky for me. I’ll stick with a good ‘ole cast iron grated pan, and to me, Lodge is the best.

      Reply
  • October 4, 2014 at 12:44 am
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    I see now people like special ways of grilling.  I use a simple hibachi for the family

    bar b q.   Recipes for meats make it so good.

    Reply
    • October 4, 2014 at 9:51 am
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      Richard,

      Yup, exactly what you said. :-D

      Here are the poll results thus far:

      What type of fuel do you grill and/or barbecue with? (multiple choice OK)
      Propane 36.36% (12 votes)
      Charcoal Briquettes 24.24% (8 votes)
      Wood (Kiawe, hickory, guava, lychee, apple, cherry, chips, pellets, etc.) 18.18% (6 votes)
      Lump Charcoal 15.15% (5 votes)
      Butane 3.03% (1 votes)
      Stuff I shouldn’t be using for cooking food (gasoline, tiki torch fuel, old plastic toys, etc.) 3.03% (1 votes)
      Electric 0% (0 votes)
      Other (I’ll elaborate in comments) 0% (0 votes)
      Total Votes: 33

      With it being widely available now, I’m not surprised Propane is in the lead, as it’s so much more convenient, easier to use and easier to clean up.

      Since I don’t have the convenience of a grill in my backyard that I can just switch on and off, I insist on charcoal, lump coal and/or wood, as I have to go out of my way to barbecue, so I want it done the RIGHT WAY that only charcoal and/or wood provide!

      Glad to see whoever voted for “Stuff I shouldn’t use to cook with (gasoline, tiki torch fuel, old plastic toys, etc.) is well enough to be surfing the web and voting here. lol

      I must admit, when I was little kid, I used throw all kinds of household stuff in the still burning charcoal after my folks were done cooking food. Afterwards when he’s cleaning up, dad would be like, “what the heck is this in here?” LOL!!!

       

      Reply
      • October 4, 2014 at 2:30 pm
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        When my older brother was little he toss some leftover firecrackers into the done

        grilling hibachi of my grandfather.  Boy was grandfather shock  and started to

        chase my brother all over the yard and shouting Why you little #!!??!!# .  Sorry of

        my langage.

        Reply
  • October 4, 2014 at 12:15 pm
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    In town, the Weber gas. In the country, the Webber kettle. I also smoke with only mainland wood. Hickory, cherry, alder. There is a general rule in smoking. Heavy woods for dense meats, light woods for poultry and seafood. And the latter includes duck or goose. So hickory and oak for beef or pork. Alder, maple or cherry for seafood.

    Reply
  • October 4, 2014 at 1:25 pm
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    Pomai,
     
    My house back in RI was big (3,000 sq. ft.) having 2 full kitchens (his and hers) because my wife and I could not cook together in the same kitchen. I also had 3 entertainment patios, a smoker patio in yard, a 12’X 24’ attached solar greenhouse with an 8’ dia. Jacuzzi redwood hot tub and the 1,000 acres behind my house was sheltered watershed with wild deer and wild turkeys. The deer and turkeys loved to hang around my house. The deer would look in the windows and turkeys would fly up to upper patio to sit.
     
    Nature’s Own Basque Hardwood Charcoal (green and white bags) burnt very hot, clean and almost with no residue. I had the deluxe Weber 22 ½ grill (now called one-touch gold) with built in thermometer in top, lid holder and big ash catcher in the bottom. It took a year of cooking before I had to empty the ash catcher. It was also very cheap at $13 for a 17 lb. bag. I would go through 2 bags a year. When I would go to a BBQ cook-off competition I would see pallets of Nature’s Own distinctive green and white bags near contestants: http://www.basquescharcoal.com/?lang=en
     
    When George from Al Forno Restaurant was in Italy he saw workers in the vineyards making pizza over an open fire so he brought the concept back to RI and his restaurant. He is credited with developing the grilled pizza in the U.S.A. They do not use a pizza oven to make grilled pizza but use an open grill. The dried grapevines are added to impart a special smoky grape flavor to the pizza dough as it grills.    
     
    In the Weber accessories for the 22 ½ grill there is a porcelain-enameled cast-iron sear grate and a porcelain-enamel cast-iron domed Korean style cookware designed for grilling marinated pork, beef or chicken. They insert into a special made 22 ½ grill grate with flip-up sides made specifically for the kettle grill.
     
    My Lodge cast-iron grill pan over 20 years of seasoning makes great sear marks on anything I cook. Especially if I am cooking something thick, I can sear it off with a diamond pattern and finish it in the oven. I’ve almost got a full set of Lodge cast-iron pots and pans all seasoned the old fashion way.  
     
    By the way I have a Yakiniku tabletop grill for making my Korean style Kalbi.
     
     I also speed up my BBQ process by pressure cooking my meats for ½ the cooking time and infusing them with all the flavored natural juices and artificial liquid smoke. That way when I grill or broil to finish I only have to worry about the grill marks, finish color and sauce. Also works great for doing deep fried chicken having that golden crust and not worrying if it is cooked to the bone (no blood).

    Reply
  • October 4, 2014 at 11:03 pm
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    We use natural gas. Same stuff that is used to heat many homes in Canada. The beauty is that most homes are plumbed for this so they just stick another gas line access outside that you can hook your natural gas type BBQ into. Very convenient as you never run out of gas, nor do you have to fight with lugging around propane tanks or charcoal!

    Reply
  • October 5, 2014 at 3:37 pm
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    @ Yvonne – Nice! Older homes in certain areas around Hawaii were built with propane gas utility for kitchen stove, water heater and/or clothes dryer service, with some centrally serviced, and others with their own tank. Even some older condos around the Honolulu area have gas service for the same large appliances. I wish my kitchen had a gas stove! A guy I work with recently renovated his kitchen, and told me he was contemplating installing a dual-supply stove, which uses both electric and propane, where you store the propane tank in a cabinet next to the stove, and supposedly it’s totally legal to use, with no permit required. Neat! I might look into that type of unit.

    @ Ken – Wow, that was quite a large home. A lot to clean-up between just the two of you! How neat to have wild turkeys and deer in  our backyard. Did any of them ever end up becoming smoked sausage and Thanksgiving dinner? lol

    $13 for a 17 lb. bag of Nature’s Own Basque Hardwood Charcoal (green and white bags) ain’t bad at all.  Yet with all that BBQ equipment you had and obsession with meat, I find it hard to believe you only went through two bags a year!

    Ah that’s right, you said GRILLED Pizza. Sorry, wasn’t paying careful attention on that one. I take it you can’t find dried grapevines in any stores here in Hawaii, unless perhaps if you go to vineyard in Upcountry Maui and ask the owners.

    Ah, you’re right! There IS a cast iron grate accessory for the 22½” Kettle Grill! It’s this BBQ System Sear Grate Set. Speaking of Weber, they once featured the Weber Grill Restaurant on the Travel Channel, where most of the dishes are cooked on commercial grade Weber Kettle Grills (multiple grills!) fueled with charcoal. I bet that restaurant would do very well in Waikiki!

    I LOVE my Lodge cast iron pan! I have the really big one. It’s handful to carry around, but it’s unbeatable when I need a good sear. My pan is nicely seasoned as well, where it pretty much is non-stick when I fry eggs with it. I always tell people, if your home ever burns down (God forbid), if there’s anything left that’s salvageable, it will your cast iron cookware. Guaranteed!  Now that you say the Lodge grill pan makes great cross-hatch sear marks, I’m definitely getting one!

    One real quick note on that, have you ever made Steak Au Poivre (French style Pepper Steak)? I love Steak Au Poivre! I usually make mine by crusting the steak generously with fresh crack black pepper and crushed Hawaiian Salt, sear it just under finished rare-medium-rare, then remove from pan. I then add Brandy (or Cognac) to deglaze the fond in the pan and set it afire to burn off alcohol. I then add beef stock and let that reduce, then I add cream and butter to finish. Put Steak back in the sauce to let it infuse and warm back up, then serve on plate, generously smothered with sauce, garnished with chopped parsley. Served with Mash and steamed asparagus. C’est ci bon!

    I tried the same dual pressure cooker/grilling method and it turned out fantastic! I did with pork baby back ribs by coating it generously with BBQ Sauce then sticking it curled-up in my pressure cooker with just a little water on the bottom and cooked the ribs until tender, which was QUICK (I forget exactly how long, but it was less than 30 minutes). Afterwards I took it to the grill and seared it, then covered it to get some smoke flavor, then finished it with a generous slathering of more BBQ sauce and let that caramelized. Turned out just as good as Tony Roma’s!

    @ Pat -Yeah, there’s BBQ experts here in Hawaii who don’t like to use Kiawe, saying it’s too strong and/or bitter. I never did do a direct comparison using Kiawe vs. say Guava or Lychee tree wood. The company Guava Smoked uses Strawberry Guava tree wood (an invasive species just like Kiawe), and I think it gives off a FANTASTIC smoke flavor, being not as in-your-face as Kiawe. Guava Smoked has a restaurant in the Kalihi Kai area. You should give them a try.

    @ Amy – LOL! Been there did that! Setting firecrackers off in the BBQ on New Year’s Eve was fun! And yup, my dad used to scold me too! He got pissed! Ha ha!

     

    Reply
  • October 5, 2014 at 4:39 pm
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    My gas weber is 21 years old. I have rebuilt it 3 times. Saving hundreds of dollars. Gasprom carries all the parts and does so at a fair price. Free shipping for neighbor island if you can wait for barge. I love Gaspro.

    Reply
  • October 5, 2014 at 7:23 pm
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    Pomai,
     
     
    My house was small by New England standards. You have to remember in New England there are 3 months of real summer weather, 4 months of shoulder weather and 5 months of deep freeze weather. Plus it’s at the end of the supply chain with prices higher than HI! Its $15,500/year cheaper living in Honolulu than back in RI based on 2013 cost of living and taxes.
     
    In New England you entertain a lot in your house all the time and my departed wife came from a very large family (2 girls and 3 boys) and her mom and dad also came from large families. When we had a party at my house my driveway had 8 cars and over flow went out into the street.
     
    My house was a 44’X28’ 1,232 sq. ft. ranch style with a walk-out basement purchased for $32,000 which I added the solar greenhouse, enclosed heated breezeway and 2-car garage with workshop and storage. It worked out great because all you saw was this little ranch on a hillside with breezeway and garage but once you got in the read it was a whole different story because it became 2-stories 3,000 sq. ft. of living and entertainment space. When I put it on the market it lasted 2 weeks during 2006.
     
    No deer and turkeys did not end up becoming smoked sausage and Thanksgiving dinner because they trusted us. They did not go into my garden to eat my vegetables and I have a lot of photos of them in the yard and walking around and up to front door. My wife would not let my put up a fence because it was their world.  
     
     I did have the gas Weber to use and also a Weber Smoky Joe, Go-Anywhere® Gas and a large propane wok for camping with my godchild’s family. Her father and I would battle it out all weekend trying to out cook each other and drive the other camper crazy with smells.
     
     People’s Woods in RI (now closed) did sell packaged harvested grape vine for smoking so you can do a search on it. There is a square and round ribbed grill pan and I have the round which fits a nice sized steak! Yes I’ve made Steak Au Poivre and had it at Michel’s. With my new All-Clad French fry pans it should be even better. I find meat is a lot juicier pressure cooking first and then grilling or broiling to finish. MAC-24 braises boneless short ribs, cuts to pupu size and then coats in tempura batter to deep fry.
     
     I sent you an email how I smoke my meats and whole meals in my condo without setting off the smoke detector or filling my condo with smoke with an easy clean quick clean up. Also information about Hawaii making its own bratwurst sausage.

    Reply
  • October 6, 2014 at 8:32 am
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    Ken,

    $15,000/year higher than Hawaii on the CONUS east coast? GTFO! Absolutely absurd!

    The home I grew up in Kaneohe (can’t remember exact square footage, but it was sizeable) was purchased by my parents for less than $25k (FS) back in the late 60’s, and is now valued at nearly $1million. Crazy, right? Such is the real estate market in Hawaii.

    The deer and turkey “trusted you”? Talk about a wolf in sheep’s clothing! LOL!!!!

    I’m curious what type of local foliage would create a similar aroma as grape vines. While far from similar, if I were to grill pizza here, I’d try strawberry guava or lychee tree twigs.

    Mac 24-7 has tempura-battered braised short ribs? That sounds AWESOME! And here I was thiking that place was like anywhere-USA iHop.

    Got your eMail on the smoking pouches. Neat! Very convenient!

     

    Reply
  • October 6, 2014 at 11:14 am
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    Pomai,
     
     
    That’s right—-State of Rhode Island cost more to live in than living in Honolulu, HI for me by $15,500.00 more. I’ll send you a detailed point paper I did showing the difference in pricing. RI taxes everything it can tax plus they even have a death tax! Plus the last governor overruled the PUC which said an offshore wind farm was not in public interest and forced the offshore wind farm down everyone’s throat. As a result state and cities and towns will see $500,000,000.00 surcharge in electric rates on top of current electric rates which will raise taxes and an annual 3% compounding COLA on electric rates for the next 20 years for the 5 offshore wind turbines. RI will end up with highest electric rates in nation.
     
     
    For Christmas I like to eat reindeer and venison sausage in recognition of Rudolph and Bambe!
     
    Grapevines produce flavors that are distinct from other woods. In my experience they provide a very piquant and fruity flavor that is intense but not as overwhelming as mesquite or hickory.

    Reply
  • October 19, 2014 at 10:18 pm
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    How you Pomai,

    As always, late to the party again as I’m “marathoning” your past TIH write-ups tonight.

    My thoughts are that BBQ nerds, most of us, respect the misuse of the term BBQ.  We really get it.  To most folks a BBQ is a flame source cooking meat and…. the terminology works for me.  While not traditional BBQ, heck, most of the people don’t do traditional BBQ.

    I totally miss those old hibachis. Cheap charcoal, lighter fluid, match, WHOOSH…singed eyebrows and arm hair.  We’ve move on to the Weber One Touch Silvers as it provides more cooking capacity for beach BBQs…and you don’t have to bend over so low to cook.  IMO, those hibachis always cooked too hot (usually due to operator error) and left meat with a black char.

    We use Kingsford Blue Bag only for grilling and smoking, and always stock up at HD or Lowes on the sales dates (Memorial Day, 4th of July, Labor Day).  We always get a ton of comments when we roll out with a flatbed full of 400+ lbs of charcoal.

    Gas cooking is super convenient and what most backyarders cook on.  I’m proud to say, we finally bought our first propane cooker a few months ago and it’s a heckuva a lot easier for grilling.  Charcoal grilling takes time and fire management dedication, so it’s nice to just fire up the grill and cook small kine stuff quickly.

    As you know, we’re against using kiawe/mesquite to smoke on, but will definitely use mesquite lump or burned down kiawe to grill on.  As I always say, too each their own and kiawe is a mainstay here in Hawaii, it’s usually going to be the “go-to” wood for smoking for most locals. Fruit woods for us, apple cherry, peach with a mix of oak, pecan and hickory.

    Great write up.

     

    Reply

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