pineapple juice, ginger , garlic , tomato ketchup, soy sauce, sherry or Chinese cooking wine , honey , Sriracha, rice vinegar, sesame oil. We have no hawaiian wood so use use Binchotan with Mesquite chips.
Aloha Friday 🤙 any marinade with Shoyu, citrus and sugar is da winner.. But the real star the show was that l300 delica camper! Is that your rig? I've got a l400 I'm building out now
I'm a ma`kuli Hawaiian (74) when we made Huli, huli in the 50s, 60,and 70's. There was No such thing as Huli Huli sauce back then. Every place you saw chicken turning in a pit was rubbed a few minutes before it was put on the fire. Carnivals or Luau's wherever. Then, one day, somebody made a sauce using teriyaki sauce as a base, called the Huli Huli, and trademarked the Huli Huli name. All of a sudden you couldn't use the words Huli, Huli because of the trademark. That was like greeting somebody with a lei and saying Aloha. Then trademarking the word Aloha. and saying You created the word Aloha and no one else can use it! Like Somebody in the mainland trademarking "POKE". Most Hawaiians recognize Huli Huli as a chicken seasoned with a rub and then put on the rotisserie. Rub recipes are passed down from generation to generation within the families.
Mahalo for sharing the info, Uncle. Would you say there are any specific ingredients in the rub that are essential to the flavor? Or just the Kiawe smoke plus whatever you like in the rub?
FYI...Huli-huli is Dry-rub, first & foremost! There's no liquids in huli-huli "marinade"...S/P, chili powder, paprika, onion powder, dry oregano, chili flakes, granulated garlic, crumbled dried rosemary. The taste, flavor & crunch on huli-huli chicken comes from kiawe(Hawaiian mesquite) wood. When you add ANY liquids, especially shoyu(soy sauce) ketchup or pineapple...You create Wholly different flavor profile
Kinda odd you mentioned the Portugese guy but didn't mention the link between Huli Huli and Peri Peri, considering how much of a foundation the portugese method is to the hawaiian icon.
it’s the kiawe that gives huli huli it’s unique taste
100%. Smoke meat too.
Mahalo for sharing 🐓🍗really enjoyed your video Aloha 🌺🤙🌺
Appreciate it!
Yup. Kiawe fire wood 🔥 authentic flavor
pineapple juice, ginger , garlic , tomato ketchup, soy sauce, sherry or Chinese cooking wine , honey , Sriracha, rice vinegar, sesame oil. We have no hawaiian wood so use use Binchotan with Mesquite chips.
Yup, thatʻll do it. Binchotan is so much better than black charcoal, do you make your own?
@@EatAndBeEatenHAWAII I wish, but i dont have the space, but have a good supplier. great channel!
@@afro208 Thanks, appreciate it!
Love your channel!
Holy Toledo… cool tip on how to make your own charcoal
Thanks, we appreciate it!!
Fantastic 🌸❤️ Aloha Nui Loa
Aloha Friday 🤙 any marinade with Shoyu, citrus and sugar is da winner.. But the real star the show was that l300 delica camper! Is that your rig? I've got a l400 I'm building out now
Mahalo yeah that is ours, itʻs a beast, youʻll have lots of fun with the l400!
I'm a ma`kuli Hawaiian (74) when we made Huli, huli in the 50s, 60,and 70's. There was No such thing as Huli Huli sauce back then. Every place you saw chicken turning in a pit was rubbed a few minutes before it was put on the fire. Carnivals or Luau's wherever. Then, one day, somebody made a sauce using teriyaki sauce as a base, called the Huli Huli, and trademarked the Huli Huli name. All of a sudden you couldn't use the words Huli, Huli because of the trademark. That was like greeting somebody with a lei and saying Aloha. Then trademarking the word Aloha. and saying You created the word Aloha and no one else can use it! Like Somebody in the mainland trademarking "POKE". Most Hawaiians recognize Huli Huli as a chicken seasoned with a rub and then put on the rotisserie. Rub recipes are passed down from generation to generation within the families.
Mahalo for sharing the info, Uncle. Would you say there are any specific ingredients in the rub that are essential to the flavor? Or just the Kiawe smoke plus whatever you like in the rub?
Look at this viral video! Go you!!
Tell us YOUR marinade for rotisserie chicken.
FYI...Huli-huli is Dry-rub, first & foremost! There's no liquids in huli-huli "marinade"...S/P, chili powder, paprika, onion powder, dry oregano, chili flakes, granulated garlic, crumbled dried rosemary. The taste, flavor & crunch on huli-huli chicken comes from kiawe(Hawaiian mesquite) wood. When you add ANY liquids, especially shoyu(soy sauce) ketchup or pineapple...You create Wholly different flavor profile
Kinda odd you mentioned the Portugese guy but didn't mention the link between Huli Huli and Peri Peri, considering how much of a foundation the portugese method is to the hawaiian icon.
Good point, we hadnʻt known much about peri peri when we made the video. Maybe we will do a comparison video one day.
You guys kinda cook like us Jamaican. The food looks great. Check out jerk chicken. Check out jerk chicken.
Thanks will do
Only way to eat outta plastic bag 🤙🏾
Guaranteed
You really should avoid any galvanized metal in making your charcoal!
I know that is bad for welding, but would it make a difference in the charcoal? Best to be safe I suppose.