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Kalua Pig BBQ

Clay Q
Clay Q Posts: 4,486
edited November -0001 in EggHead Forum
I'm off and running for my big Kahuna Kalua Kona Kook out. The pig is in the marinade and the egg is set to go. Lump loaded. Tiki lamps stuck near the egg. Beer loaded in the frig. Ok, now I'm ready for my first picnic shoulder cook starting 4:00 a.m. central.[p]Oh yeah, I have my Hawaiian shirt and Hawaiian music cd to help set the mood. Tiki god I bought in Maui will be placed near the egg.
Bought some banana leaves but I'm still wondering if I should wrap the pig in them or not. I also bought two coconuts. Going to see what coconut shell smoke is like. What do you think about coconut milk in the drip pan? Yeah, I'm crazy Clay this weekend. Thanks to Smokin Joe for his help getting me started.
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Comments

  • Seattle Todd
    Seattle Todd Posts: 227
    Clay Q,[p]Sounds like you're off and running on the most important parts! Attire, music and beer. =)[p]IMO the banana leaves don't really make a difference flavor-wise. They keep the meat moist in a buried pit but the BGE does that pretty well anyhow.[p]The coconut shells aren't 'traditional' Hawaiian but they might be tasty. Although I don't know if they are normally dropped into a cooker 'fresh' before made into charcoal.[p]Have a great Hawaiian party! Maui no ka oi![p]Todd
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  • Clay Q
    Clay Q Posts: 4,486
    Seattle Todd,
    Maui is best. Love Lahaina, Kaanapali coast, the rivers. We went exploring the river, left the others behind and ended up in Paradise. Pools of clear cool water with walls of ferns growing on the rock to each side. And the rainbows on the mountain sides! Beautiful.
    Kauai is nice, more traditional. Lot's of flowers. The food was great. Remembering the food, there is a lot of Asian influence in the cooking. I think there are two types of Hawaiian food. Both great.
    Thanks Todd. I'll post again tomorrow.
    Clay
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  • irishrog
    irishrog Posts: 375
    Seattle Todd,
    I got some charcoal briquettes from European Outdoor Chef last year made from coconut shells. They were easy to control temperature wise, and gave a lovely flavour to a joint of Belly Pork stuffed with sage leaves and caramilised onions. The smoke was not over powering, but was unique.
    I dont know if European Outdoor Chef have found their way to the US yet but they are very popular in Ireland and England as a starter charcoal BBQ. They have a very good range of accessories also.

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