Hawaiian Smoke Meat Recipe Food Fiend Style | Smoke Meat Kim Chee Fried Rice
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- Опубліковано 1 жов 2024
- As requested, I did a cooking video. I am showing you how to do Hawaiian style smoke meat. The recipe is below. You can use a Weber grill or an electric smoker.
Marinade:
1 cup shoyu (Aloha Shoyu is preferred but any will do)
2 cups water
2 cups sugar
1-2 Hawaiian chili pepper (I used a small sliver of Ghost Pepper)
3 big slices of ginger bruised with a knife
10 cloves of garlic finely minced
3lbs pork butt
Put all ingredients in a sauce pan and simmer on medium heat until sugar melts. Then let it cool down to room temperature.
Slice pork butt length wise at 2 inch thickness. Lightly salt and pepper the slices. Once your marinade is at room temperature double bag gallon Ziploc bags to ensure it doesn't leak. Put sliced pork in bag and pour cooled down marinade in bag. Put in the refrigerator for 1 day minimum. 2 days is optimal. Flip bag every 12 hours.
Use kiawe and guava wood. Equal parts. If you don't have kiawe, use mesquite wood and a fruit wood such as apple, or cherry. If using mesquite, use less than the fruit wood as it is stronger than kiawe wood and may be overwhelming. If using an electric or propane smoker, cut guava and kiawe into small pieces and put equal amounts of each in smoker pan until full. I used an axe and electric saw for the kiawe. If using a Weber grill with coals, cut into 3-4 inch big chunks. If you can't find chunked wood, use wood chips. I do not soak my wood or wood chips. If using wood chips use a big handful for each wood for each hour (for Weber only).
For an electric/propane or Trager type grill smoke for about 3-4 hours at 225 degrees Fahrenheit. Add wood/pellets every hour.
For a Weber type grill, I do not measure temperature. Just be sure to place a charcoal halfway to dome of grill on one side and put the meat on the side of the grill that has no coals. Add wood chunks or chips every hour. Usually it is done in 2-3 hours. If using a meat thermometer it is usually a rule that at 170-180 it is well done. Open top and bottom vents.
Fried Rice:
Sautee half an onion and 2-3 cloves of garlic in olive oil until halfway cooked. Add about a cup of diced smoked meat. Push to other side of pan. Add 2 eggs and scrambled until done. Incorporate all ingredients together. Add 1/4 cup diced kim chee. Add 2 cups of cooked white rice. Mix together. Add salt and pepper to taste. MSG if you wish. You can add shoyu or oyster sauce but I find that salty in this particular fried rice as the smoked meat and kim chee are already salty. Garnish with green onions.
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If you are interested in making this, the detailed directions and recipe is in the description box of this video.
@@SakuraSpring Thanks so much! Appreciate your thoughtful comments.
Aloha, mahaloz for the great vid. However, i have an electric smoker (traegar) and i get a very distinct smoke ring. I go lower at 180 degrees for 3 hours or until my internal temp hits 145 degrees. Mahalo
Mahalo for the comment. Traegers will have smoke rings due to more oxygen being let inside and more wood pellets being burnt for the nitrogen dioxide to form, which makes the myoglobin in the meat to form a smoke ring. The closet case Masterbuilts with that tight seal (the one I use) won't make a smoke ring due to the seal not letting much oxygen inside and small wood chip box that only makes small kine smoke. It's basically a glorified oven. You're lucky you have a Traeger!🤙
You are multi-talented! That was a well made cooking video, filled with great grilling tips. Delicious looking smoked meat.
good job looks ono love smoking meat here do it once a year just for my freezer and give to friends n family mahalo for sharing 🌺🤙🌺
I’ve used Aloha Shoyu Mango Pineapple marinade, the sugar to water to shoyu ratio is pre-made works just as good, mahalo for sharing your recipe
Aloha Misty, a very good cooking video, looking forward to seeing more of them!
youre so talented looks real yummy thanks for sharing
I shared this video with my dad because his is the best I've tried. He said your recipe is the big island traditional method for when they get wild boar. Needless to say, he was very impressed! What do you think about putting some laulau in there?? We usually use a pressure cooker but my brother has a couple of Traegers. Our recipe doesn't use the chunks of pork fat, so I'm thinking it might not be too good since it's more likely to come out dry. Just a thought and very interested in your skilled opinion. Mahalo Misty 🤙🤙
Aw thank you so much! I have never smoked a laulau before. Great idea! maybe just put a pan of water on the side in the smoker to keep more moisture in since you guys don't put too much fat inside? I have tried the deconstructed laulau in the Instant Pot. Actually tastes really good with less work.
I think you should take over the “Dining out” in Sunday’s newspaper because you show case the eateries that need the notoriety. Seems like the person that does it now interviews restaurants that are known islandwide already. To me it’s mostly high end restaurants or fine dining. Just a thought 🤙🏽
Mahalo Kenney for the very nice compliment. Sounds like a wonderful job, but with my real day job, I am so busy. And I love my real job. Maybe when I retire, which is soon. 🤙
Thank you for sharing! Looks fantabulous!
Good vlog! I enjoyed you showing how to do the sauce Hawaiian-style. I will give it a try. Much mahalo and aloha! 🤙🌅😀
Thank you. Hope you like it. 🤙
great video! im impressed with your bbq skills and knowledge. i need a wife lol…
🤣
I am impressed Misty! You got some serious skills!!! 😯😯😯
Thanks Walter!
Never knew you were multi talented in this area. Can we come over to get some of that fried rice? Looks delicious shall try in my old kamado. Thanks.
Looks Ono 💪🏾🤠 mahalo's
Thank you for this delicious recipe Misty! I’d give anything to have a bowl of your fried rice, yummyyyyyyy! 😋😋😋😋😋😋😋😋😋
You have a great voice! Very pleasant listening to the recipe. Looks delicious!
Mahalo Misty ! We will try it ! Ono recipe & it will go so well with Kim Chee fried rice ! Yummy Goodness !
Ho! Misty, the fried rice looked ono!
Would Uncle Roger approve? 🤣🤔
@@FoodFiend lol!
Just ate supper, now I’m hungry again!
🔥🔥🔥
You did a great job sharing this basic recipe. Easy to follow for beginners. Not sure why you landed on my feed, but grateful that it did. Mahalo nunui no kau kokua. Malama pono 🤙
Mahalo! I am glad it was easy to follow. I try my best to make it simple and I think anyone can do it!
I’m on soft diet till further notice from the doctors.Food porn is killing me🤣😉Kim he is easy to make.They have Aloha brand in Alabama.I’m safe😉🤣
Hope you get better soon.
Congrats on the smoked meat it looked delicious made me hungry for some fried rice great job loved this video ✌
looks delicious! I bet smoked pork belly fried rice would be pretty good too
Enjoyed your cooking video. Mahalo🤙
Thank you Gamaliel!
@@FoodFiend you are very welcome
Thanks for sharing your recipe!! Can it be made with beef and would the marinade be the same? Would you mind sharing more recipes, maybe once a month?
Hi Elaine, I've never tried with beef. I responded to another viewer that if you were to try I'd marinate it longer for 2 days as beef tends to not soak up the flavor as well. And also use a marbled fat cut so it is not dry. Maybe kal bi, chuck roast, etc. I'll try to do more but it does get hard since I eyeball most of my cooking. I'm supposed to smoke turkey legs so maybe I'll try film that.
Thank you for this! I've been on the mainland for a while and have never smoked anything in my life but your video has been so helpful for me to start.
You're welcome! Thanks for watching. 🤙
This was a good upload. Enjoy
You should put a note in this video that if you don’t want to use MSG, then you can use shiitake mushrooms and here in AZ I’ve been able to get shiitake umami powder. Which is just powdered shiitake since glutamate is what gives the umami flavor and shiitake mushrooms are very high in glutamate.
Thanks for the suggestion.
@@FoodFiend it’s the health friendly way to get the same results as MSG. I think people believe MSG is worse than it actually is, but it’s still is not good for you while shiitake mushrooms are healthy as can be and will produce the same results.
Thank you for making this video! I live on the mainland now and just got a smoker. So now I can make smoke meat!
You're welcome! For the best taste soak for 2-3 days in the fridge in the marinade. One day is fine if you're in a rush but I find the sauce really goes into all parts of the meat with more soaking time. You can also freeze it for a couple months and defrost when you want to eat if you make in big batches.
Oh yeah! This was awesome! I'm not a cook but I love watching others and you are a natural. I love smoke meat and if it's on the menu, I'm ordering! Yours looks so ono and that fried rice...salivating! Thanks for sharing your secrets! More please!
Thanks so much! I'll try my best to do more. I cook by eyeball so it's hard to show measurements. I have a few I think I can do.
Buggah looks mean!!!!!
Mahalo! And Merry Christmas to you! 🤙
Looks delicious.
Thank you
Thanks for doing this video. I’m gonna try this on my Traeger.
Awesome! Try soak em for 2 days. Better flavor. Have fun!
Great job..👍👏🤙🏽
That looks so good
Mahalo🤙
Love Hawaiian food
Hello. Great video, thank you for sharing! Where can I buy Kiawe or Guava wood in Oahu?
I buy kiawe from City Mill. You can get them cheaper from people that sell it on Facebook Marketplace or in Waianae. I got my guava from Times a long time ago in their charcoal section. I went to look recently and never have anymore. If anything there's lots of strawberry guava on hikes. You can collect some 3 thin branches and dry them out.
@@FoodFiend Thank you for the reply. I will try City Mill and Strawberry guava. Thanks for the tip.
We love watching all your cooking videos!! Mahalo for all the awesome recipes! 🤙
Thanks so much, Nicole! Happy New Year!
Fried rice looks delicious. Great job.
Da buggah looks ono!
Great video!!!
Thanks for the tip on the Weber
Mahalo for watching!
Thank you for sharing! Love your channel!!
Thanks so much! 🤙
very nice
Enjoyable !
Looks delicious! Now I want a smoker.
Ooooh go get one. You know you want it! 🤣
I am going try are smoke
Meat recipe 😋 😎👍🤙
Awesome. Let me know how it goes!
your recipe is easy to follow, and it looks so good, thank you
Thank you!
Thanks for this - appreciate the time you took to share your recipe with us.
Farine
Nice 👍
Nice vid! 🤙🏾🤙🏾🤙🏾
Looks ono!
Looks delicious 😋
Looks Ono. If I use beef, what cut of meat should I use? Mahalo.
Hrm good question. I've never used beef in Hawaiian smoke meat. I would assume you could use a chuck roast and slice the same way. It probably needs marbled fat to not be dry. I'd marinate it longer for 2 days to get the flavor into the beef. Usually it's pork that's used. Good luck!
@@FoodFiend just asking. I’m gonna try this recipe first. I have a smoker and usually only do ribs. Mahalo again. Keep posting recipes.
@Danny N Hope it works for you. Let me know how it goes with beef! Maybe try with kal-bi and smoke for less time. That would be good. You can add a dab of sesame seed oil too.
One of the best videos on this topic. Mahalo!!
Thanks so much! 🤙
I shared your video with my dad because he was born and raised in Pahala, big island. He makes the best smoke meat imo, so I was curious to hear his thoughts on your recipe and skill. Much respect to you, Misty. You passed my OG dad's review! He told me that your recipe is the traditional method to smoke wild boar to remove the gamey smell and taste from the meat. It's no wonder I often agree and trust you with your reviews, you get good taste and you know what you're doing😁🤙🤙
That rice look 🔥
Thank you!
Wow, lau lau! 👍
It's kiawe not keawe.
Awesome smoked meat and fried rice Misty! I smoked a turkey in my Kamado Joe the week before Thanksgiving for our church fellowship lunch. Why waste the fire? I marinated country style ribs couple nights before. Marinade was what I had on hand: Yoshida's sauce, some cheap pinot noir, a little hot sesame oil and mirin. The meat had a nice smoke ring. I used a mixture of hickory, apple, kiawe and dried lychee wood from my kaimana tree. A tip from Harry Soo: Try adding a little celery seed to get a good smoke ring. Don't know how this would work with marinade but it works mixed in with Kosher salt and black pepper in a Texas style brisket rub. Cheers!
Thanks Mark! Sounds so ono what you made! I usually get a great smoke ring when I smoke in a conventional smoker. Kamados also are considered that. But I used my electric smoker and due to no oxygen flow there will never be a smoke ring unless you use nitrates. I do love celery salt on my ribs! I hope you had a wonderful Thanksgiving and God bless!
Mesquite and kiawe wood is the same thing.
Kiawe is a species of mesquite. Not quite the same as the mainland one. It gives a sweeter smoke than haole mesquite. Ours is a species from South America and is invasive.
That's local smoke meat not Hawaiian
Electric smokers make smoke rings
I have yet to see one that produces enough nitric oxide to achieve this besides an electric pellet smoker like a Traeger. What kind do you have that makes a ring?
Masterbuilt but it didn’t cook well a large amount like claimed. Wood chips soaked or dry would get a ring
Also, Kiawe is a species of mesquite, only difference is longer thinner thorns