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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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12-20-2003, 05:32 PM | #1 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Doing Kalua pork today
My son (previously stationed in Hawaii for 2 years) decided to do kalua pork for his store's Christmas party as well as his always excellent hot wings.
We did up two pieces of pork butt this a.m. one for us and the other for the party tomorrow. Followed recipe (no matter where we looked it always included liquid smoke -- I didn't write the recipe and I'm willing to give it a go) and scored and seasoned the meat then wrapped in banana leaves (didn't have a source for ti leave) and then foiled and into the ECB. We're into hour six and it's up to about 160 so we're doing the 185ish and then into the cooler to let it rest :D Figure we'll pull and season it with finishing sauce when Anne and I get back from a Christmas program later this evening. Will give a full report later -- if anyone finds a real live kalua pork recipe with no liquid smoke (and I don't mean you can make one up!!) I would love to have it or at least the URL.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-20-2003, 08:08 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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I would just leave out the liquid smoke and just smoke it with out the foil. There's your smoke flavor. Then just baste every so often with whatever the rest of th recipe calls for without the liquid smoke. Can you post the recipe? Sounds excellent
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12-20-2003, 09:22 PM | #3 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
Anyway, it turned out great -- really moist, pulled easily, and the finishing sauce has just a hint of "smoke" from the bottle :D Trust me, I've researched this recipe and even the most traditional I could find used the liquid smoke. I tried it as I was pulling the meat and its great with no finishing sauce at all. But, cooking it uncovered to get the smoke flavor would have you wind up with pulled pork instead of kalua. Interesting experiment -- and the meat is great. My son was commenting this afternoon that it's interesting that nearly every culture has some variation on slow roasted meat -- either in a pit or over a slow fire.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-20-2003, 09:27 PM | #4 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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The recipe is really simple:
Take a pork butt, score the fat side in several places. Rub with salt (kosher or "hawaiian" salt) then rub with (hang on!!) a couple tablespoons of liquid smoke. Wrap in ti leave (we used banana) and then wrap in foil. You could oven cook this but we did it in the ECB just as we would a butt for pulled pork. Cooked it to about 185 -- into the cooler -- down to 165 -- pulled it. Finishing sauce is a couple cups of water, some salt, and a dash or two of liquid smoke. I'm still scratching my head over this method -- I must have looked at 12-15 different recipes and they were all about the same. Even if you dig the pit, burn the wood, heat the rocks, etc. you still finish it with the "sauce". Anyway, the meat was super moist -- I think the leave help keep the meat off the foil and may add some moisture to the pack. I know I had at least a cup or two of juice in each foil package.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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06-21-2004, 04:05 PM | #5 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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That can't be authentic, even if it is good! Polynesians didn't origianlly have liquid smoke. I'll check with my Samoan friend for details.
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06-21-2004, 06:55 PM | #6 | |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Quote:
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06-22-2004, 07:47 AM | #7 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
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My wife is Polynisian so I asked her. She said it comes from the smokawoka tree.
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Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality. |
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06-22-2004, 10:59 PM | #8 | |
On the road to being a farker
Join Date: 03-31-04
Location: Austin
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Quote:
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west coast chapter |
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06-23-2004, 08:27 AM | #9 |
Quintessential Chatty Farker
Join Date: 12-05-03
Location: Mt Carmel IL
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Is a Hula Skirt required when making this ?
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Former Texan Former New Englander Former Husband :-) |
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06-23-2004, 04:33 PM | #10 | ||
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Quote:
Here is a quote from my Samoan friend: season it up, use hawaiian rock salt, bath it with liquid smoke ( cut slits in the shoulder pork for seasoning and liquid smoke to get down in thepork) put in a oven bag and bake for 3.5-4 hrs. at 400 degrees........you could also wrap in tea leaves before you put in the oven bag......then shred it into fine strips of pork......don't drain the fat......if you do.....use warm water while you shred it ,( sprinkle it on as you shred it ) it keeps the pork from drying up..... Now if I could just get him to teach me to make his potato crab salad!! Humble Mod
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-23-2004, 05:41 PM | #11 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Apology accepted! :D
You'll note in my original post that I was SURPRISED at what I found. I know some places do the whole pig in the ground with some kind of Hawaiian indigenous wood and some palm tree trunk "wood" along with the ti leaves or banana leaves (I use banana since they do grow around here in FL) - supposedly the native wood does give some flavor but it's mild. So, I didn't believe that liquid smoke was used for kalua pork either -- but, like I said, every recipe I found used it on the meat and/or in the "sauce". Go figure!
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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06-23-2004, 05:51 PM | #12 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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My friend said it is just slow cooked pork. They add the smoke because there aren't a lot pits in the ground here. The traditional way was with in the ground wrapped in tea leaves over coals and buried.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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06-23-2004, 09:16 PM | #13 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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