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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-07-2010, 06:49 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Young Chicken Dry Rubbed & Smoked w/ Kiawe Wood
I received a sample shipment of Hawaiian Kiawe Wood from fellow Brethren Saiko, who was kind enough to send me for a trade of my rubs. I was very intrigued by his description of the kind of smoke it creates, so I was eager to try it. As I picked up a piece of the wood, I realized how heavy and dense it was. This is going to be interesting!
I thought a fresh young chicken would be the perfect candidate to see how the smoke from this wood impacts the flavor profile of meat. Here it is all rubbed down with my Chicken Rub #2, my seasoned pepper, and rosemary sprigs underneath the skin: I put a nice sized chunk of Kiawe wood on my hot coals, and smoked the chicken indirect for an hour. Finished it off with a nice direct sear to get some crispy goodness on the skin. I was not disappointed with the outcome. The Kiawe wood produced a very distinct, fragrant, mellow smoke, and the flavor it imparted to the chicken was equally as good. Can't wait to try this with Pork. I REALLY like this stuff! Thanks, Saiko!
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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03-07-2010, 06:51 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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So, how much like mesquite, or not like mesquite?
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-07-2010, 07:01 PM | #3 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Well, that makes at least three of us in the mainland that are smoking with Kiawe, glad you liked it!
Yeah, that wood is extremely dense, I had to sharpen my chainsaw twice when I was chunking it up. Chicken looks incredible, very nicely done. I grilled some chicken this week on the same Kiawe and really liked how it came out. Didn't look as nice as yours though.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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Thanks from:---> |
03-07-2010, 07:05 PM | #4 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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While Kiawe is related to Mesquite, it has a totally different flavor profile. As I said in my first post, it's mellow and fragrant. Haven't had anything like it before or even that I can compare it to.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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03-07-2010, 07:50 PM | #5 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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That wood sure is purdy, and
that chicken sure is purdy too!
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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Thanks from:---> |
03-07-2010, 07:56 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Moose, I just wanted to verify before buying some, as some folks don't find mesquite too strong. Thanks to you and Saiko for the information.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-07-2010, 09:10 PM | #7 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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No problemo. I actually found some on E-bay and placed an order. Good stuff.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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03-07-2010, 09:29 PM | #8 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
Another option is to just fly there and bring some home with you. That will only cost you a few thousand bucks.
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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03-07-2010, 09:41 PM | #9 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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03-07-2010, 09:43 PM | #10 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks great! This Kiawe wood sounds pretty cool.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-07-2010, 10:15 PM | #11 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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That's actually a good deal. It cost me about a buck a pound to ship direct from the post office in Maui (parcel post) to Atlanta, and that doesn't include the cost of the wood. Of course I'm East coast and your West coast, so you get a break there. If it's coming from Oahu, I'd be interested to here if you can tell any difference between the wood from Maui compared to Oahu.
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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03-07-2010, 10:19 PM | #12 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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That wood has a beautiful color. Chix look good too!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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03-08-2010, 12:39 AM | #13 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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03-08-2010, 05:29 PM | #14 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
Oh, and on a side note, Mililani is on Oahu (the same island that has Honolulu). The Big Island is kind of out there on it's own on the eastern edge of the islands, with all the active volcanos. A lot of people get the Big Island and Oahu mixed up, but Oahu has by far the biggest population (900,000 plus). The Big Island, although the largest of the islands, has a much smaller population (around 200,000). Just thought I'd throw that out there.
__________________
"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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