Aloha Hawaiian Barbecue...part 3: Back in Seattle

We've settled back in to Seattle weather after a relaxing Hawaiian vacation. In case you missed it, we sampled some tasty barbecue on our trip to Maui, recounted in part 1 and part 2.

Getting out of the routine always inspires creativity. One of the first things Eric did when he got back to Smokin' Pete's BBQ was whip up a Hawaiian marinade. He dunked a whole pork butt in the marinade for four days, then seared it on the grill, smoked it, chilled it, cut thick slices and grilled them to order. The last step was to dip the slices in a glaze. I was amazed by how well it matched the barbecue we ate on our trip. It took me back.

It sounds like a lot of steps, but in reality, this is a great way to make barbecue for a party, whether at home or professionally for you caterers out there. The long marinade and smoking times are out of the way before your event. All you have to do is slice and get the meat up to temperature on the grill, making some nice crosshatch marks on each slice for presentation.

Here is the recipe for Eric's Maui Marinated Pork. Serve it with white rice and macaroni salad for an authentic Hawaiian combination.

Marinade Ingredients. Note: You will make this twice, once for the marinade, and once for the glaze.
2 T. fresh grated or powdered ginger
16 oz pineapple, orange, guava juice (Nantucket Nectars has this flavor, substitute something similar)
1 cup brown sugar
1/4 cup sesame oil
1 cup soy sauce
1 T. pepper oil (we make our own at Smokin' Pete's, but any chili oil will do).
1 tsp. kosher salt
1/3 cup rice wine vinegar or 1/4 cup white vinegar

Combine all marinade ingredients and put one Boston butt in the marinade. Let pork marinate for 4 days in refrigerator. Turn pork a few times a day to make sure all parts get covered by marinade.

Remove pork and pat dry. Sear over direct flames of grill, then cook in smoker slow and low for about 10 hours. You want the pork to be tender but not falling apart.

Fully chill (at least 2 hours per pound). Before getting ready to heat and serve, make the marinade above again. Heat on medium low and add a little cornstarch to thicken. Keep warm near grill.

Cut 1 inch slices. Grill over direct flames for a few minutes, then rotate 30 degrees on same side to make crosshatch marks. Flip and repeat. Check that the slice is fully heated in the center.

Remove from grill and either mop with the warm glaze, or dunk the slice whole into the glaze. Serve with white rice and creamy macaroni salad.