Our first stop was at a shack, Ka-Haku's BBQ Smokeshack. You won't find this one in any guidebook. It was as rustic as it comes, but the young man behind the grill put plenty of love into his food. I ordered the pork, of which there was some left, plus he "added some chicken because I had it ready." I also made sure to grab a still-warm loaf of banana bread that just about every little fruit stand or craft shack sells along the way. These aren't your mama's banana breads - they are dense and gooey slabs mostly of fresh picked ripe bananas, a little flour and sugar to keep it all together. Mmmm.
The meat was of the sweet kalbi-marinade grilled-style of Hawaiian barbecue. I think it spent a few days in the marinade, almost cooking it, giving it a deep sweet flavor. It was of course served with rice. The smoked pig you find at the expensive tourist luaus would be more for special occasions, while grilling seems to be the standard "everyday" barbecue. Like I said in part one, Hawaiians know the difference and do both well.
We ordered the chicken, pork, and short rib plates. I wish I had a better picture. I thought I left my camera there so I had to dash back there while the family ate. They left me plenty, but you don't see how hearty the portions were.