The first thing people think of when they think of Hawaiian Barbeque is L&L Drive in plate lunches that are usually marinaded meats and fried meats. However, that may have been somewhat accurate in its depiction at the time... Hawaii Barbecue has evolved from the heart of the ancients in its modern form. It all started from those who were imu cooks that dug holes with heated stones and cooked with a earthen oven.
The Imu Pitmaster, while taking a specialty of Barbeque and taking on the pit flavorings with woods, sauces, and marinades in a direction of the Hawaii way it builds geological identity “Hawaii Barbecue”. The Imu Pitmaster differs from a traditional imu cook in paying closer attention to the Lawalu (wrapped in leaves) Ti Leaves, Ginger Leaves, Banana Leaves, Spice Mixtures, and Fat flavorings. It builds a style to mix and match the hawaiian dishes and hawaii local food in the ways of slow cooking pits, hibachi, and rotisseries. Historically this is different from those who work towards specializing with exclusivity to the Imu and different from those using contemporary barbecue practices. It was not the way of ancient Hawaiians, yet it had the spirit and mana of the ancestors... its different enough that its not simply a pitmaster of the grill and slow roasting, but both. This is what sets the Imu Pitmaster (aka. Hawaiian Pitmaster) apart from others with a similar practice in the world of imus and barbecue practices. It has brought on a way of life that seeks to modernize the ancient ways into contemporary use for economical considerations. The rising interest in dishes that have more modern touches and old processes is seen as a sort of rebellion of the time capsule ways that are typical of Hawaii. The origins date from the time of limited land where building an imu had been troublesome and recipes were regarded as secrets to each family from the 1970s-1990s. While its technique is unique it needed something to keep its ways from declining, so thus the introduction to the ways of Hawaiian Barbecue, Imu Pitmasters, and Hibachi Grillmasters had made their way with backyard cookouts.
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