We have a Hawaiian themed event coming up in our neighborhood. I thought about doing a double smoked ham and gracing it with some grilled pineapple. Any other ideas?
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Anything with Spam in it. Seriously, they love it there.-
My wife is out of town so I've been cooking whatever I like. She despises Spam and we have had a can in the pantry for a couple of years so Sunday I made some Spam Burnt Ends.
They tasted almost as good as smoked baloney burnt ends. It was a simple smoke and they could be reheated easily for a party. Would fit the Hawaiian theme very well.
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Hawaiian pulled pork sliders.
Use pineapple chunks and pineapple juiceComment
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Huli-Huli chicken is always a hit around here ... Spam musubi, too. Kalua pork is another easy winner.Comment
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Hula girls in grass skirts. We went to a Pig roast there, so any type of pork, pulled, tender loin, sweet potatoes.Comment
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Rotisserie pineapple:
And ya don't have to mention that this is a Brazilian recipe.
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Funny, we're in Kona right now. Plenty of Hawaiian meals,to consume. Your ham sounds good.Comment
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Kalua Pork - Tasty and relatively cheap.
Ingredients
• 5-7 pound bone-in pork shoulder
• 2 tablespoons Knorr chicken bouillon
• 1 tablespoon SYD* All Purpose Rub *Slap Your Daddy but anything similar will do.
• 2 teaspoons Hawaiian Red Alea Salt or coarse salt
• Worcestershire sauce
• 2 pieces banana leaf, 9” X 9” (frozen from Asian market)
• Couple pieces of frozen banana leaves to wrap the pork butt
• Aluminum foil
• Mopping Liquid
• ¼ cup of golden brown sugar
• 1 13-ounces can of Crushed Pineapple (in juice)
• ½ stick butter, melted
• 3 tablespoons of apple juice or pineapple juice
• 1 tablespoon liquid smoke Stubbs brand (optional)
Instructions
• Create a pork rub by combining the chicken powder, SYD rub, and
coarse Hawaiian salt
• Sprinkle a couple of dashes of Worcestershire sauce to wet the pork
butt so the rub will stick and be tacky
• Apply a generous layer of the pork rub all over the butt
• Wrap in plastic wrap for 1 hour or overnight
• Preheat Weber Kettle to 275F using Kingsford briquettes with a hot
zone and a cool zone for indirect smoking
• Take meat out of fridge and remove plastic wrap.
• Place butt on grate on the cool side of the Kettle and adjust the
damper vents to maintain 275F
• Add a tennis-sized chunk of mesquite wood. Add another after 30
minutes. Two chunks are enough
• Smoke until the crust forms and it passes the scratch test. That is, if
you gently scratch the surface of the butt, the rub should not come off
in your fingernail. For a 7 lb butt, it should take 4-6 hours to reach this
stage. Spray with tap water using a $0.99 cent plastic spray bottle
every 30 minutes starting at the 3 hour mark
• Lay out aluminum foil on a counter. Place one piece of banana leaf on
the foil.
• Remove butt and place on banana leaf. Add the mopping slurry of
brown sugar, crushed pineapple, melted butter, and fruit juice. Top
with second banana leaf.
Wrap tightly with foil. Rewrap with a second layer of foil if needed to ensure
an airtight seal.
• Place in 250F oven. (I just use the Pellet Smoker) Remove when probe tender (about 198F internal
or about 2 to 2 ½ hours in the foil stage).
• Cut open foil and let vent for 30 minutes.
• Remove from foil and shred. Pour the pork jus in the foil onto the
meat. Season to taste with more SYD All Purpose Rub.Comment
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Considering the other items you have planned, huli huli chicken sounds like a great add...Comment
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Thank you all for the input!!Comment
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