Barbecue of the 50th State They say that Hawaii is the melting pot and there is nothing untouched by this, including Barbecue. While popular by ways of tailgating at University of Hawaii parking lot of an american football game, or at the tropical beaches with family, only in the 2010’s has a regional style been seeked out by tourists. There is no one main source of why, but locals say the spotlight was from shows like Diners Drive Ins and Dives with Guy Fieri, No Reservations with Anthony Bourdain, and Man versus Food with Adam Richman who put local eateries on the national map. A few of the eateries that relate with Barbecues american definition of indirect heat for slow cooking, grilling, and a flavoring by smoking process were: Mike’s Huli Chicken, Helena’s Hawaiian Food, and Fat Daddy’s Smokehouse. This runs the gamut of traditional hawaiian food that uses the underground oven “imu”, local foods that use rotisseries and the grill which was referred to as the “hibachi”, and national idea of “barbecue”. When all the ideas of the cuisines converge they make up the unique state identity of barbecue. Barbecue Colonial Controversy While the controversial struggle of what defines the word Barbecue continues of whether it's proper to call it Hawaiian, Local, or just Mainlandish. Barbecue has been growing on those who call Hawaii their home and have been popular in its multiple adapted forms. So, while some argue, others have been becoming Hawaiian Pitmasters of the Imu, Hawaii Hibachi Grillers, and mainland Barbeque aficionados of the backyard. The food and styles depend from family to family and eatery to eatery, but when people use the term “Hawaiian Barbecue” it is usually in reference to a “Plate Lunch” as marketed from Johnson Kam and Eddie Flores Jr for their restaurant franchise L&L Hawaiian Barbecue. Despite the Hawaiian Barbecue confusion locals navigate from menu items to identify cooking methods, while most tourists refer to all the styles with the Hawaiian Barbecue umbrella term. A History Before the Hawaiian Barbecue Oddly, Hawaiian Barbecue in direct definition of being Hawaiian of ethnic background and barbecue. Typical identifiers in being a national style of cooking that has emerged of sauces, dry rubs, smokers, grills, and rotisseries, are not all present in the ancient ways of cooking. Cooking methods of ancient Hawaii involved broiling with hot coals (ko’ala) or hot ashes (pulehu), roasting and steaming from the earthen oven (imu), boiling foods in gourds or wood with heated stones. While it may seem like a mainland import the history of Hawaii Barbecue in its sauce and rub form had started with the Paniolos (Hawaii Cowboys). Facing mountains, shoreline views, and land in the background, was the setting for slack key guitar, tasty barbecue, and time allotted to talk story. Later it was entwined with the many cooking cuisines to be involved in the end result of the regional style of barbecue we call Hawaii Barbecue. Hawaii Barbecue is not a new idea, as it isn’t a trend, or a plate lunch redefined. Those who cook under the banner of Hawaii Barbecue are apart of the culture and history of that moves the interests that fall under the definition that help move local cuisine forward. The community of those who cook Hawaii Barbecue is the able hands that will mold the direction of cooking for Hawaii’s cuisines next generation ohana (family). Voyaging for Barbecue in Hawaii Navigating a sea of local recipes from old books and being told that Barbecue is a mainland thing can close some paths of research. But with the paradise of cuisines that make up Hawaii local cuisine it allows for a sort of marked map of recipes that fit the description of Hawaii Barbecue. Meanwhile being surrounded by restaurants that have great local grindz (food) make the search enjoyable and delicious,like: Heights Drive Inn’s Teriyaki Beef special, Koala Moa Rotisseries Chicken’s Huli Chicken plate, Nam Fong’s roast duck, and Alicia’s Market’s Char siu Spare Ribs in Honolulu. Since Hawaii’s Barbecue scene can be confusing. With many different local cuisine subgroup paths it might be hard to figure out which ones are local and representative of Hawaii, but the answer is most of them by dishes, but not all of a single cuisine. People are starting to seek out particular dishes passed on by word of mouth by the local people. Television has been pointing people towards what is the regional food of Hawaii and what's traditional foreign cuisine. More people everyday are asking more questions about what the locals eat in Hawaii and eating like an kama’aina (Hawaii resident). Barbeque from all Over The voyage comes from focusing on regions to define where something was learned. The people who inspire the search are those filled with passion to share their spirit of the barbecue arts. The ones who influence are those with the commitment to competitive innovation to regional tastes, restaurant owners who serve barbecue dishes with passion, meat butchers, and families that eat barbecue food together with gusto. These groups lead the knowledge and know how into Hawaii Barbecue. What to ignore is restaurants advertising North Carolina, Kansas City, and/or Texas styles, unless you're interested in mainland barbecue. However, those who are looking to spark interest on on the local hunt of Hawaii Barbecue will have to lookout for food establishments that serve the likes of Teriyaki Beef, Kalua Pig, Huli Chicken, and/or Kalbi Short Ribs. Hawaiian Barbecue Understanding the local tastes take a lot of leg work of home recipes, food trucks, and limited restaurants. Some of the most interesting recipes are found from word of mouth from the elders who have been around, but the downside is that they tend to never write it down or have any measurements of the olden day recipes. Other hardships are authenticity with families not wanting the spotlight, so each book of recipes that are gathered may look very different from the next person gathering info on the same subject. Back in the Day and modern day comparisons are an everyday discussion of what use to be and what is current. There are new regional styles developing on other islands that are still family secrets. While being hit with the spotlight is other dishes of Barbecue that are being shared as competitive innovation of a restaurant blazing the way. But the balance of back in the day homage and adding new ideas of flavors and tastes are what make something a regional Barbecue experience. Pitmasters of an Ancient Style As an observer to those in the Hawaii Barbecue community there will be many things noticed. Like, there is nothing overlooked in the journey of taste. Hawaii Barbecue is the cooking process of: What is flavor imparted from the fuel of wood or stumps, what sorts of coverage is used for the earthen oven, is the weather sunny or rainy for the ground and the grill, the choice of meat from the provider and its marbling. Hawaii Pitmasters are gifted with their own set of skills that are different, yet they do share their overlapping similarities of their mainland pitmaster counterparts. Hawaii Pitmasters who use the imu use their eyes to spot leaks or pit imperfections, they use their noses to smell the scent of familiarity in the spices, they use their ears to hear the right frequency of sizzle on the hibachi grill and rotisserie, and use their judgement for temperature and time control of their cooking. After traveling on the voyage of the Hawaii Barbecue path it shows there is much time, passion, and care within the art of putting food on the plate of a hungry family that is armed with forks. No meat or starch unturned, no pickle or vegetable lay unattended. There is nothing that is left for chance in lessening the experience of the endless chase of ultimate flavor. Can Barbecue, No Can Barbecue
With limited college options in Hawaii residents are attracted to their alma matter, especially in the ways of sports, and sometimes there is Hawaii barbecue. High school sports is a big thing in Hawaii for the team divisions of different towns and areas that are represented, so it gets pretty exciting. After going to so many games on time and going home it brings the idea of other ways to support the team and celebrate. Going back home to the job and thinking about the game isn’t enough. There has to be a get together before the game to have that warm vibe. Catching the Game of the Home Team The experience of a tailgating event or a pregame party can open the doors to the enjoyment of hawaii barbecue. With only the idea that family members are getting together their isn’t much expectation of things to come, except waiting around. With the expectations of killing time before the game with sports nerds would be people in the parking lot all tired and bored. It is quite the opposite, with groups of families and friends having a good time with tents, folding out chairs, and tables of food from the hibachi. It is a celebration of passionate fans that are talking fun stories with the sides of food to fuel event. It really goes to show how being exposed to it can fill each person with warmth, regardless of if they are even a sports fan. While the sports is the reason to come together, there is no looking away from the barbecue foil pans, buckets of food, and pupu platters. Those who enjoy themselves are noticed and people who are having a blast want to relive the feeling of warmth, passion, and food. Going home from such an event makes the groundwork for people just getting into hawaii barbecue, mostly because it's the fuel keeping the tailgating of hawaii sports something to look forward to. It means the the food can bring people like that to any party or social event as long as there is the tantalizing smell of grilled food, slow cooked goodness, and an array of sides. If Can can, if no can no can Beginning in Hawaii barbecue happens with a decision, but if things are really fun at someone's parties, friends will take notice. It takes a lot of people a lot of thinking, before taking on the task of really getting into Hawaii barbecue and making more cook outs a more frequent thing. Even if they had dipped in it a little by contributing some of the eats at the sports events, sometimes it comes from hosting a independent cook out and being the main person who cooks majority of the main dishes instead of just a portion of it. To see people eating the food, to see the people talk in anticipation, and the warm atmosphere really just make things feel right to move forward in the barbecue arts. In Hawaii, there is a saying of “If can, can, if no can, no can…” which means if the person gets to it the thing can be great, but if not no big deal. It's the island vibe of having no worries and just holding barbecues or cook outs on days that just feel like there should be one. No angry auntie saying to make the imu, no drunk dad looking for another beer and grilled food, just some friends sitting around all hungry and craving some food and wanna put together a barbecue hawaii style. If there was a friend or family member who no could cook anything tasty they would be suggested to just bring Ice and Drinks. Which was sort of a nice way to say no can cook, but its okay. A Tasty Flavor Competition The biggest critics and supporters come from within the support group. Each person at the Hawaii barbecue is a guest and each family member likes things a certain way it makes for a balance of flavors. All in the ohana is the philosophy for the flavors. The palate of tastes have to have some things tasting a little sweet for the ones with the sweet tooth, some salty for those who like um savory, plain for those who are plain, and spicy for the ones who like that kick in the end to make things exciting. Each person is going to be attracted to what they like and everyone or mostly everyone will be happy and enjoy themselves. Once the dishes that work for the ohana come together it becomes the answer to the equation of having a good time. Its rewarding for all the small things and not the end result of the food, but it certainly doesn’t hurt. While some people might want to go make a name for themselves and be in noticed. Get attention for being the best hibachi master to be ever known, the king of huli huli chicken rotisseries, or building an extravagant imu that took moving trucks and an army of friends for the chief of all imu masters. It's usually the ones just minding their own business with their family and friend parties that tend to get the most noticed. The reason is to be passionate about Hawaii barbecue and take pride in making the best tasting stuff through whats available. Making good food makes big waves and people will talk about it and talk about, until the dish had made a name for itself and the person who cooked it.
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