The Fiance is having a big birthday on Monday, so we celebrated the last days of his sixth decade over the weekend. He lived on Oahu for a number of years, so I decided on a Hawaiian theme.
Made Kalua pork which I highly recommend, it was out of this world. Very moist, tasty and earthy. The banana leaves really added a distict flavor. Thanks to everyone who gave me advice when I thought it wouldn't cook in time. Rubbed Hawaiian sea salt into a 9 lb pork butt, wrapped it in banana leaves, put in an aluminum pan and let it smoke at 250 - 275 for 12 hours. Then bumped it up too 300 for 4 more hours. Pulled it at 197, let it rest wrapped in HDAF for about 45 minutes, shredded and mixed with the juices from the pan. Served it with Hawaiian rolls, an Asian inspired slaw and macaroni salad.
And what is a Hawaiian menu without Spam????? Scored and rubbed with Tsunami Spin on one and Dizzy Dust on the other. Put them on for about 2 hours.
Also did a pineapple upside down cake (at the Fiancee's request) and Chubby's Chick's Chocolate Chip Kahlua cake. I would say it was a success as I have no leftovers and think I sold a couple of eggs!
I tried grilling pineapple chunks wrapped in ham and sprinkled with Pineapple Head, but the ham turned to mush, so I threw it away. We had prepped them earlier in the day, don't know if that is why.
Thanks for looking.
The birthday boy and his daughter on the right. I swear people were smiling, just not when it came to getting the food!