Luau Pork Teriyaki

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (1 1/2-pound) whole pork tenderloin
1 cup sliced pineapple in syrup
1/2 cup teriyaki marinade (see recipe, located here)
1/4 cup finely chopped green onions
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder

 

Instructions

Cut the pork into slices about 1/4-inch thick and place them in a zippered storage bag. 

Drain the pineapple, reserving all of the syrup. In a bowl, combine the syrup, teriyaki sauce, green onions, ginger and garlic powder; pour half of the marinade over the pork, reserving the rest. Cover and refrigerate the pork at least 1 hour. 

Meanwhile, prepare the grill for medium-high direct cooking. Remove the pork from the marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked.

Pour the pineapple and remaining marinade into a saucepan. Bring it to a boil and serve as a dipping sauce.

Teriyaki Beef

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (1 1/2-pound) top round steak
1 cup teriyaki marinade (see recipe, located here)

Instructions

Partially freeze the steak to make slicing easier. Cut the meat, across the grain, into slices 1/8-inch thick. Place the slices in a zippered storage bag and add 1/2 cup of marinade. Seal and refrigerate for several hours or overnight.
Remove the meat from the marinade and drain. Prepare the grill for medium-high direct cooking. Brush the steak strips with marinade and grill, 2 to 3 inches from heat, for 1 minute. Turn and cook 1 minute longer. Serve with reserved warmed marinade.

Kalua Pork

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (4-pound) pork butt
2 tablespoons liquid smoke
2 tablespoons coarse kosher or Hawaiian salt
1 banana leaf

Instructions

With a sharp knife, make several shallow long cuts along the roast. Brush the meat with liquid smoke and rub it all over with salt. Wrap the meat (like a birthday present) with the banana leaf and tie it securely with butcher’s twine. Cover the package with aluminum foil and refrigerate at least 4 hours or overnight. 

Prepare your smoker for 220° F. cooking. 

Place a water pan under the cooking grate and fill it with boiling water. Remove the foil and place the wrapped butt over the drip pan. Smoke the pork for 6 to 8 hours. Remove the leaves, shred the pork and serve.

Chile-Rubbed Smoked Lamb Chop Lollipops

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

Special Equipment: Cameron Stovetop Smoker; post oak or other favorite wood chips, soaked in water


2 racks of lamb, frenched

Olive oil

2 cups Pitmaster Pete’s Sweet Chile Rub (this recipe can be found here)

 

Chile-Rubbed Smoked Lamb Chop Lollipops

Instructions

Using a sharp knife, cut the racks of lamb along the bones into individual chops—you’ll have about 14 chops. They should be small and resemble lamb “lollipops.” Lightly brush all the surfaces of the lamb with the olive oil.


Pour the rub onto a piece of waxed paper. Holding each chop by the bone, dredge each side of the chop through the rub to coat the entire outside of each chop.


Once the chips start to smoke, place the chops in the center of the cooking grate and smoke-cook for about 15 minutes for rosy rare like the picture or a little longer for medium (pink) rare. The chops are best cooked to rare, but cook to your preferred level of doneness.

Pitmaster Pete’s Sweet Chile Rub

Dave DeWitt Recipes Leave a Comment

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

4 teaspoons mustard powder

4 teaspoons granulated garlic

4 teaspoons onion powder

4 teaspoons sweet Hungarian paprika

4 teaspoons cayenne pepper

6 tablespoons chili powder

1 1/2 cups packed dark brown sugar

1/2 cup Sugar in the Raw (turbinado)

1/2 cup kosher salt, preferably Morton

1/2 cup white granulated sugar

Instructions

Mix all ingredients in a bowl and sift through a strainer or flour sifter to make sure that there are no clumps of spice or sugar and ensure that it is well mixed. The rub can be stored in an airtight container for up to 3 months.