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Post by gracoman on Apr 24, 2017 8:51:07 GMT -5
Hawaiian BBQ begins with an interesting and extremely flavorful marinade made with Shoyu soy sauce (Aloha brand please), brown sugar, grated fresh ginger, grated sweet onion, pineapple juice, lot's of grated garlic, Sriracha, and a splash of toasted sesame oil. There is a lot of Asian influence here but that ends with the final step which thoroughly coats the meat(s) in melted butter before sprinkling sliced scallions on. Shoyu soy sauce is the original soy sauce and is made from wheat. Tamari is a byproduct of miso fermentation and has much stronger flavor. Shoyu is the poor man's sauce. Tamari belongs to the wealthier population as it was, and is more expensive to produce. I cooked Hawaiian ribs and chicken. There is a lot of sugar in this marinade and I was afraid it might burn on the long cooked ribs. It got pretty dark but turned out okay. I'd do pork tenderloins next time though. Ribs in the marinade Marinated chicken thighs on the grill Finished chicken in the butter bath Finished Hawaiian chicken close up Finished Hawaiian ribs Hawaiian BBQ plated with the requisite Hawaiian macaroni salad and sticky rice A good recipe for Hawaiian chicken can be found here. I used a different recipe for the macaroni salad
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Post by gracoman on Apr 25, 2017 8:12:41 GMT -5
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Post by BBQ Butcher on Apr 27, 2017 10:30:05 GMT -5
Will try it soon
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