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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-13-2006, 03:14 PM   #16
Hiloboy
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Quote:
Originally Posted by Single Fin Smoker
Ey Hilo boy, when you say you own #1 Hawaiian Imu, does that mean you own a hole in the ground?

Also, if I wanted to make a Kalua pork for my Kauai in-laws, could I do it in my offset? Should I wrap it in tea leaves? What wood do you recomend? My guess is Hickory.....

Malama Pono
Single Fin, yap, thats what it means. i use to have two holes but now i;m down to only one...the cost of land here is high.no the other one went for part of my new garage..
on the Kalua pork you could use you offset with hickory.. but it may dry out the meat. what are you useing porkbutt? if so heres the way i do it in the oven.if i'm doing just a small amount..

8lbs pork butt
4 tbsp. liquid smoke
4tbsp. hawaiian salt or you can use kosher salt
10 to12 ti leaves ribs removed

cook at 350 i score butt and then rub with salt and liquid smoke. then i wrap butts in the ti leaves tie with sting and wrap in foil. put butts in roasting pan add maybe 2 cups water cover. cook for 4 hours.. after its done i dissolve 1 tbsp of hawaiian salt or kosher into 2cups of boiling water then add a few drops of liquid smoke.. after pork is done i shred it and let it stand in the salt and water smoke for a few minutes.. not bad for a oven job... you take care to ...

sorry about the thread i will say raw sugar..on with the thread..
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Last edited by Hiloboy; 12-13-2006 at 04:51 PM..
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