Hawaiian style smoked meat

Discussion in 'Pork' started by welshrarebit, Apr 18, 2015.

  1. welshrarebit

    welshrarebit Master of the Pit

    A friend at work asked if I could smoke some Hawaiian style smoked meat, we just call it smoke meat here. I told him that he had to butcher and marinate it and that I would smoke it.

    This dish is basically teriyaki pork with some spice.

    I decide to go with the 22.5 WSM with KBB and kiawe for the flavor wood.

    Starting the chimney:

    [​IMG]

    I figure since this is going to be a smoke that's only gonna go a little over three hours and I didn't want to fill up the charcoal basket and have a TON of charcoal leftover I put my mini charcoal basket inside the WSM basket and fill the two outside edges wit unlit coals and poured half a chimney into the middle.

    [​IMG]

    I had to make a run downtown while this was going and returning home this guy was hanging out on my cattle gate.

    [​IMG]

    [​IMG]

    So after a couple of hours I move the meat that was on the outside of the grill into the center and the stuff from the center to the outside. Note: the dude totally cut this wrong!!! (I'll edit in a pic of a previous smoke I did with it cut correctly).

    [​IMG]

    After three hours of smoke it's time to Carmelize them up for the final coupe deville... Err, coup de grace. Took the middle section out and put the grill right on the charcoal basket.

    [​IMG]

    The temps stayed right at 225 for the entire smoke and I still had over half the charcoal left after three hours.

    [​IMG]

    Cooling and gonna get bagged. I have gave my youngest a couple of pieces for dinner and she said it was the "best ever..."










    Sent from my iPhone using Tapatalk
     
  2. welshrarebit

    welshrarebit Master of the Pit

    Oops, missed the last photo!

    [​IMG]


    Sent from my iPhone using Tapatalk
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    nice job...lovin' the lizard......Willie
     
  4. welshrarebit

    welshrarebit Master of the Pit

    Thanks chef!

    I've never seen a Jackson chameleon on my property before! They are way cool... The smoked meat was ono!!!
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Cute chameleon. I guess his colour palette does not include metallic grey or rusty brown :)

    What cut of pork was this? Looks delicious.
     
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    The pork looks great...I'll bet it was delicious!  Very nicely done!  That reptile looks like a miniature version of a monster out of an alien horror movie!  [​IMG]

    Red
     
  7. sota d

    sota d Smoking Fanatic

    Looks great! I've seen a lot of smokes lately with kiawe wood. Not available around here. Nice pics,thanks for posting, David.
     
  8. welshrarebit

    welshrarebit Master of the Pit

    This is usually made with pork butt.


    They are very unique! Thanks Red.


    Thanks David! Kiawe is the primary smoke wood here. I also use guava and ohia sometimes as well.
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    WRB, Nice looking pork and a great post, that's a weird little reptile ![​IMG]
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks awesome. Great cook.
     
  11. welshrarebit

    welshrarebit Master of the Pit

    I did this batch a while ago...


    This is the same thing but char siu style:


    These were done in my old weber kettle. I'm still using that same aluminum pan!

    Edit: char siu! Not sui... I don't know if that's dyslexia or that I dated a Chinese girl named How Sui before!
     
    Last edited: Apr 23, 2015
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Not sure how I missed this Woody, nice smoke man ! Thumbs Up

    🍻
     
  13. welshrarebit

    welshrarebit Master of the Pit

    Thank you! This is something we serve here at party's and special occasions! Christmas eve dinner at work one of my coworkers brought some in for us. The batch I did previously was taken to work and shared with my coworkers for my b-day...


    Thanks Adam!


    Thanks Justin!
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Welshrarebit I am still amazed at the color that wood gives the meat. Nice job.

    [​IMG]
     
  15. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Nice smoke. How did the lizard taste? [​IMG]
     
    Last edited: Apr 23, 2015
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Well done!

    Disco
     

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