Huli-Huli Chicken

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

Ingredients

1 (3 1/2-pound) chicken

For the huli sauce:
3/4 cup dark soy sauce (shoyu)
1 cup pineapple juice
1/2 cup honey
1/3 cup brown sugar (Hawaiian cane preferred)
3 cloves garlic, peeled and minced
1/4 cup ketchup
2 tablespoons minced fresh ginger
1 teaspoon Asian chile paste
Coarse kosher salt to taste
Freshly ground black pepper to taste

 

Instructions

Split the chicken down the backbone, removing backbone but leaving the halves attached at the breast.


In a medium mixing bowl, combine the soy sauce, pineapple juice, honey, brown sugar, garlic, ketchup, ginger, chile paste, salt and pepper. 


Place the chicken in a large zippered storage bag and marinate, refrigerated, at least 4 hours.

Roast the chicken over medium-high direct heat, turning and marinating often, for about 1 hour or to an internal thigh temperature of 175° F.

Hawaiian Teriyaki Chicken

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

Ingredients

1 (3 1/2-pound) chicken, quartered
1 cup teriyaki marinade (see recipe, located here)Coarse kosher salt and freshly ground black pepper

Instructions

Preheat the grill to 375° F. for indirect cooking. 

Rinse the chicken and pat it dry; sprinkle it all over with salt and pepper then brush it with teriyaki marinade. Grill the chicken over indirect heat, basting every 15 to 20 minutes, for 1 hour or until a meat thermometer in the thigh registers 175° F. Allow the chicken to rest 10 minutes before slicing.

Alternately, use chicken breasts instead of whole chicken. Indirectly cook for 30 to 40 minutes until tender or grill over medium-hot coals 15 to 25 minutes, turning occasionally.)

Cedar Plank Salmon with Pineapple Salsa

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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

1 tablespoon lime juice

2 cloves garlic, minced

1 ½ to 2 lb. fresh salmon fillet, skin on

1/2 teaspoon chili powder 

Several grinds of freshly ground black pepper

 

Salmon on Plank 

Instructions

Soak the cedar plank in warm water for 20 minutes. Brush the plank with olive oil.


Prepare coals (or gas grill) for grilling over hot fire (450˚F to 500˚F).  


Combine the lime juice and garlic on a plate.  Dip the salmon in the mixture, let it marinate for 12 minutes (6 minutes per side).  


Sprinkle the salmon with chili powder then place it on the cedar plank and put the plank in the center of the grill.  


Grill until it is just opaque in center and still very moist, about 20 minutes.


Have a spray bottle of water handy if the edges catch fire, but smoldering, smoking and charring on the underside of the plank is normal.


Serve the whole plank of fish on a large platter.

Nepal-style Smoked Lamb (Lamb Sukuti)

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My youngest daughter recently visited Tibet and Nepal. She came back with this recipe that I’ve modified a bit. Traditionally, Sukuti is prepared with a dried meat, almost like a jerky. This recipe could also be prepared with beef or buffalo although beef is never eaten in Nepal. This recipe requires advanced preparation to allow the meat to marinate.

Ingredients

3 pounds boneless lamb shoulder, cut into thin three-inch long slices

1/2 cup chopped yellow onion

2 tablespoons dark molasses

2 tablespoons clover honey

2 tablespoons olive oil

2 tablespoons minced ginger

1 tablespoon ground cumin

1 tablespoon chili paste

1 teaspoon ground Szechuan peppercorns

1 teaspoon turmeric

1/2 teaspoon grated nutmeg

1/4 teaspoon fennel seed

Coarse kosher salt and freshly ground black pepper to taste

Instructions

Combine all of the ingredients, except the lamb, in a blender and process into a smooth paste.

Mix the lamb pieces with the spice mixture in a large bowl; cover and marinate for at least 2 hours.

Prepare a grill for indirect cooking and place the lamb pieces on the cooler side of the grill. Smoke for about 1 hour or until the slices are slightly crisp.

Owensboro-style BBQ Lamb Shoulder

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This is my take on the pulled mutton served at the Moonlite Bar-B-Q Inn. It’s not their recipe but the final outcome is pretty close to their great mutton buffet offerings.

Ingredients

1 (5-pound) lamb or mutton shoulder roast

For the rub:

2 tablespoons coarse kosher salt

2 tablespoons freshly ground black pepper

2 tablespoons granulated garlic

1 tablespoon crushed rosemary

For the basting sauce:

1 cup white vinegar

1 cup water

1 cup beer

1/4 cup Worcestershire Sauce

2 tablespoons rub mixture

1 tablespoon dark brown sugar

2 teaspoons coarse kosher salt

2 teaspoons granulated garlic

1 teaspoon ground cayenne pepper

Instructions

Combine the rub ingredients in a small bowl and mix well.

In a medium saucepan over medium heat, combine the basting sauce ingredients and bring to a simmer, stirring occasionally. Use this to mop the roast every hour during cooking and as a dipping sauce at the table.

Prepare a smoker or grill for indirect 225 degrees F. cooking using hickory and cherry wood.

Generously season the roast with the rub and place the roast, fat side up, on the cooking grate. Cover and cook for one hour. Baste with the warm mop and continue cooking, basting every hour and replenishing the coals as needed, for another 8 to 9 hours or until the roast has an internal temperature of 145 degrees F. Remove the roast from the grill and allow it to cool until it can be shredded.

Serve with remaining dipping sauce. Accompany the lamb with potato salad, baked beans and cornbread.