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Showing content with the highest reputation on 11/10/2022 in all areas

  1. This is more than you want to know about huli huli chicken. My favorite chicken in the entire world is huli huli chicken; often pronounced as hui hui chicken in Hawaii. It is very simple to make but too many people put way more spices and junk on it and destroy the taste of real hui hui chicken. Cook books and internet recipes provide a long list of ingredients such as brown sugar, pineapple juice, soy sauce, mustard, etc., etc. Some recipes call for soaking chicken in a marinade overnight. That is all good and I have no problems with those recipes. But in my mind’s eye, that chicken is not hui hui. True hui hui chicken must be flipped over in wire racks or prepared on a rotisserie over coals, and not baked in an 8x12 glass dish in an oven. I can not comment on the "true" nature of the marinades, rubs, or spices, but I believe they should be kept to a minimum to bring out the essence of the juice distribution from the flipping or rotisserie effect. Real hui hui chicken is very simple. We lived in Honolulu for many years and often drove on Nimitz Highway to Waikiki on Saturday mornings. As we drove on Nimitz, we always passed a huge hui hui chicken operation. We could see the smoke and smell the BBQ chicken blocks away. From Nimitz, we could see people mopping the chickens with sauce and turning the chickens which were sandwiched between wire mesh resting on top of, as I recall, long cinder block fire pits. We learned later they mopped a certain teriyaki sauce on the chickens. That place perhaps gets credit for being the original huli huli operation. However, hui hui chicken has been prepared by other Hawaiians somewhat differently. On Kauai, the best [my opinion] hui hui chicken is prepared using a certain Hawaiian wood to BBQ with. I do not recall the type of Hawaiian wood, nor can I find mention of it on the internet. But it is uniquely hui hui because it is fixed the traditional way of flipping the chicken in wire mesh over hot coals. Some folks use rotisseries. I doubt this technique is unique to Hawaii … but the special Kauai wood certainly is. On my KK32, I prefer spit roasting chicken on a rotisserie with just light salt and pepper. Even without the special BBQ wood, this chicken is absolutely the best! It is amazingly moist and tender. The key thing is when the birds turn on the rotisserie, they baste in their own juices ... and some of the juices drip on the coals. Those drippings cause some smoke which also helps add taste to the chicken. Al la hui hui rotisserie chicken. I am bragging in this video! Not only am I rotisserie roasting at 350*, I am showing off my Jackery solar generator which I use to power the rotisserie motor since I do not have electricity to my lanai area. Of course, I am enjoying Peter White doing “Groovin.” Listened to tunes on Spotify for about two hours as the rotisserie chicken roasted. Sorry to get carried away with the huli huli chicken stuff. But what comes first - - the chicken or the egg ... KK! djami in northern Virginia HuiHui chicken October2022.MOV
    2 points
  2. The cinder block pit and chicken wire rack reminds me of upstate NY's Cornell chicken. It's a staple at local fundraisers, fairs, etc. Very similar to Alabama white sauce chicken. Technique is also reminiscent of Jamaican jerk chicken, cooked on/over pimento wood. I used to be able to get pimento wood on Etsy, but the US Ag dept changed the requirements for importing it and it became too expensive for the folks that I bought it from to keep selling in the US. I think that you can get it on eBay, but it's a bit pricier. I'd always been lead to believe that to make "true" Huli-Huli chicken, that you had to have the red Hawaiian sea salt (same as used in Kalua pig). I've seen both Emeril and Fieri make it on TV. I have a recipe from Raichlen's BBQ Bible that I've used before. All use a similar mopping sauce - cross between ketchup-based BBQ sauce and teriyaki. I've not tried this twist, but I'm guessing that Yakiniku (yakitori sauce) would be excellent on it?
    1 point
  3. Knowing that hurricane Fiona was likely to hit Nova Scotia I did some meal preps, one thing I made a chicken stew and had that for breakfast and lunch the first day without power, had the same thing on the second day. It was a case of quick open the fridge grab what you need and shut that door. I wasn't going to touch the freezers. I did have a down comforter to put over the basement freezers. Late Sun. afternoon the power came on then Mon. my internet. I still had pasta and sauce in the fridge from the pre Fiona day prep so that's what I had today for lunch. Picked a lot from the garden before the storm, tomatoes and made sauce, my peppers and cukes. I also made a loaf of bread to use for cucumber sandwiches. I have friends who do not expect to have things restored until Thurs. so I was lucky. Here is Fiona pasta- I went into town to checkout generators and saw this on the way-
    1 point
  4. Did some chicken thighs on the KK the other day and today I roasted some cherry tomatoes, tomatillos and garlic. Also roasted a squash that someone had given me.
    1 point
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