First off, you need alaea salt if you want to do this right. I learned this from Hawaiian guys here.
1. Take cheap stakes and heavily salt them with medium to coarse alaea salt, let them sit in the salt for at least two hours. Pour a good Hawaiian Lager over the steaks at that point, to rinse off the salt. Let sit for 15 minutes, remove and let sit to dry.
2. Prepare 'tare', they used sugar, pineapple juice, shoyu (Japanese soy sauce), garlic, ginger and red pepper flakes, just a pinch, it should not be hot.
3. Get the grill going, they used charcoal because that is what we had stateside. You can use a little mesquite in there, to get the Kiawe feel to the cook. I don't care for it, I feel it messes up the flavors.
4. Grill the steaks hot, you want to char the surface a bit, aboiut halfway through, sit them in the 'tare' for 10 minutes or so. Remove and back on to the grill to finish to your chosen temperature. Some folks added cornstarch to some of the 'tare' to make a glaze.
3 cups shoyu
1 cup or so of sugar, make as sweet as you like
1/2 cup pineapple juice
1 tablespoon each of grated garlic and ginger
pinch of red pepper flakes
Mix and heat to dissolve sugar, do NOT boil.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
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