A Hawaiian luau offers a blend of Hawaiian, Polynesian and Asian-influenced flavors, so gather your friends in your backyard and get your pigs ready for a Hawaiian style roast during National BBQ Month.
Preparing the menu is essential to the authenticity of a Hawaiian BBQ. The traditional Kalua pork, which translates as “the hole,” is cooked underground. Traditionally it is seasoned with sea salt, garlic cloves, green onions and sweet potatoes. Also a great Hawaiian staple to accompany the dish is poi: starch dish made by pounding boiled taro roots and mixing with water until it reaches a smooth consistency.
Fill the air with traditional Hawaiian slack key guitar or Hawaiian style reggae. You can have loose flowers on hand for your guests to tuck behind their ears. If you’re romantically taken, put the flower closest to your heart, behind your left ear. Chocolate-covered macadamia nuts make for great party favors. Paper umbrellas and pineapple slices on the edge of your Mai Tais will put your guests in a tropical mood. And how could a luau be complete without hula dancing and a ukulele?
Here’s some recipes to help you get started!
Oven Kalua Pig & Sweet Potatoes
5 lb Pork butt
Bar-B-Q- Smoke Liquid
Preheat your oven to 325°F. Score the fat of the port butt into 1 inch squares and rub with Hawaiian or plain salt. Sprinkle Bar-B-Q Smoke Liquid over all sides of the meat and into the fat. Wrap securely in tin foil and bake in oven for at least 4 hours. Shred the meat off the bones as they do for Kalua pig.
Add sweet potatoes for the last 1 and 1/2 hours.
The Mai Tai
1 ounce Light Rum
1 ounce Coruba or Red Heart Jamaican Rum
1/2 ounce French Orgeat
1/2 ounce Orange Curacao
1/4 ounce Rock Candy Syrup
Juice of one fresh lime
Fill a large 15 ounce glass with ingredients, then add crushed ice and splash of orange juice. Garnish with mint leaves, pineapple slice and for a real tropical look add an orchid and a miniature paper parasol.