grilling Always a good day to grill

[grantmichaels]

nice!

 

[organic pepper]

Finished off the ham from Friday with some soy sauce and chili peppers water mix. This was off the hook! The beer was nice too. Lol!

 

[organic pepper]

The fun begins for this weekend. About 750lbs boneless pork butt. 1200 pieces of chicken thighs in the building. forgot to get a pic of. Will try to get one tomorrow. Everything defrosting for the moment.

Cheers all!
 

 

[grantmichaels]

Crazy scale!

 

[organic pepper]

Grills rolling with the kalua pork. 

Making 125lbs of poi on the double military propane burner. 

Cuz doing his thing.

Military style square heads. we are running 13 of them in the grills.

Kalua pig ready for shredding.

Some of the trays we shredded. I forget how many trays we did. I stopped counting after 3.

This was the first batch. At it again tomorrow. Just about the same amount as today. Been a busy day!  Chopped up 100 lbs of onion while the pork was cooking and oh boy was that fun! I'm tearing up thinking about it. Lol!  I'll get pics of the slabs of ahi fish still to cut up and if I get a chance the other stuff that going on. Couldnt ask for a better day though. 72 deg. That was fantastic! 
Cheers all!

 

[grantmichaels]

Love seeing the massive quantity of Q ... kudos!

 

[organic pepper]

Thank Grant. The next 2 days are going to be long ones but, its all part of the fun. 

 

[grantmichaels]

Happy Birthday

 

[organic pepper]

Happy Birthday

Thanks Grant! Spent it doing the cook out. Got so busy that I didn't get a chance to take any pics of the rest of the grilled food. This was by far the largest amount of people we cooked for. There was well over 2500 people there. We ran out of most of the food. Taking a week off to recover. LoL!  Cheers

 

[Hawaiianero]

Wow!! so you ship up kalo and make the poi fresh?? Awesome idea.
Love your setup too. FBI all the way

 

[organic pepper]

Howzit Brada, Dis one we got da poi shipped up in 25lb bags. I think this one came in from da big island. It came in frozen so we had to break it down and cook it down in a double broiler setup. Most of the time if we get fresh kalo, we usually make kulolo. Mahalo brada. Getting prep for the next 2 for this month. the last one should be a 300 lb Hog.   Cheers all!

 

[organic pepper]

It's been a while since I last posted. Just been busy with bunch of graduation parties for family members and close friends. This is the last one we did about a week ago for 1 of the grand kids.
80lb pig. Little prep work with salt, black pepper, lemon grass, fresh garlic, sliced onions and apple juice/cider injection. Added extra shoulders to fill up pan space.

 
Couple hrs in.. Starting to get a nice tan going on. 

 
Almost ready! The smell is off the hook.

 
Them Shaka's signs means that baby getting ready to come off the grill. 

 
While the pig was doing its thing on that grill, we had the other grill rolling with batches of Pork Ribs, Char Sui, Teriyaki Chicken.

 
I didn't get a chance to get pics of the third grill we had going with charcoal for seasoned thin sliced brisket. Next time I'll try to gets some Pics of that dish. 
 
Always a good day for grilling while spending time with family and friends! Cheers all!
 
 
 

 

[The Hot Pepper]

Epic
Grant will appreciate the char sui.

 

[grantmichaels]

Totally. Mahalo!

 

[organic pepper]

Thanks guys!  We been tweaking the recipe around and found the NOH Mix Char Sui packs seems to work the best. We cut the water in half from the directions and add some brown sugar to it and that sets that baby up with a beautiful candy looking glazed on the final product. We also marinade it for 5 days which really dials in the flavor. I think I'm going to try using some pork belly (heart attack material but oh so tasty) one of these week ends with that recipe. The pork butt works great with what we are doing. It has nice fat content through out for flavor.  Cheers all!

 

[oldsalty]

Hey braddah dat look like serious Island style Q!! You never fail to amaze me my friend!! We should give you an honorable mention Crown for all your EPIC cooks. You bring warm island breezes and the Aloha spirit were ever you are brah !! Shocka

 

[grantmichaels]

Thanks guys!  We been tweaking the recipe around and found the NOH Mix Char Sui packs seems to work the best. We cut the water in half from the directions and add some brown sugar to it and that sets that baby up with a beautiful candy looking glazed on the final product. We also marinade it for 5 days which really dials in the flavor. I think I'm going to try using some pork belly (heart attack material but oh so tasty) one of these week ends with that recipe. The pork butt works great with what we are doing. It has nice fat content through out for flavor.  Cheers all!

Agreed re the NOH

 

[organic pepper]

Hey braddah dat look like serious Island style Q!! You never fail to amaze me my friend!! We should give you an honorable mention Crown for all your EPIC cooks. You bring warm island breezes and the Aloha spirit were ever you are brah !! Shocka

il_570xN.951875612_ey0f.jpg

How zit bradda, Mahalo for da kind words. Da shaka is good enough for me bradda, Just wanted share da aloha! 
 

Agreed re the NOH

Wow Grant! That looks awesome! I'm drooling here.   Now I gotta go check out the fridge and hopefully I can find something in there.   I'm sure I'm going to be disappointed after looking at your pics. Cheers all!