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.

Hey, I'm Misty, and thank you for stopping by my channel. I feature local restaurants to show case what food and menu items that they have to offer. If any of them interest you, please stop by and show them your support. Support local businesses to keep them going!

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