They say that Hawaii is the melting pot and there is nothing untouched by this, including Barbecue. While popular by ways of tailgating at University of Hawaii parking lot of an american football game, or at the tropical beaches with family, only in the 2010’s has a regional style been seeked out by tourists. There is no one main source of why, but locals say the spotlight was from shows like Diners Drive Ins and Dives with Guy Fieri, No Reservations with Anthony Bourdain, and Man versus Food with Adam Richman who put local eateries on the national map.
A few of the eateries that relate with Barbecues american definition of indirect heat for slow cooking, grilling, and a flavoring by smoking process were: Mike’s Huli Chicken, Helena’s Hawaiian Food, and Fat Daddy’s Smokehouse. This runs the gamut of traditional hawaiian food that uses the underground oven “imu”, local foods that use rotisseries and the grill which was referred to as the “hibachi”, and national idea of “barbecue”. When all the ideas of the cuisines converge they make up the unique state identity of barbecue. While the controversial struggle of what defines the word Barbecue continues of whether it's proper to call it Hawaiian, Local, or just Mainlandish. Barbecue has been growing on those who call Hawaii their home and have been popular in its multiple adapted forms. So, while some argue, others have been becoming Hawaiian Pitmasters of the Imu, Hawaii Hibachi Grillers, and mainland Barbeque aficionados of the backyard. The food and styles depend from family to family and eatery to eatery, but when people use the term “Hawaiian Barbecue” it is usually in reference to a “Plate Lunch” as marketed from Johnson Kam and Eddie Flores Jr for their restaurant franchise L&L Hawaiian Barbecue. Despite the Hawaiian Barbecue confusion locals navigate from menu items to identify cooking methods, while most tourists refer to all the styles with the Hawaiian Barbecue umbrella term. Oddly, Hawaiian Barbecue in direct definition of being Hawaiian of ethnic background and barbecue. Typical identifiers in being a national style of cooking that has emerged of sauces, dry rubs, smokers, grills, and rotisseries, are not all present in the ancient ways of cooking. Cooking methods of ancient Hawaii involved broiling with hot coals (ko’ala) or hot ashes (pulehu), roasting and steaming from the earthen oven (imu), boiling foods in gourds or wood with heated stones. While it may seem like a mainland import the history of Hawaii Barbecue in its sauce and rub form had started with the Paniolos (Hawaii Cowboys). Facing mountains, shoreline views, and land in the background, was the setting for slack key guitar, tasty barbecue, and time allotted to talk story. Later it was entwined with the many cooking cuisines to be involved in the end result of the regional style of barbecue we call Hawaii Barbecue. Hawaii Barbecue is not a new idea, as it isn’t a trend, or a plate lunch redefined. Those who cook under the banner of Hawaii Barbecue are apart of the culture and history of that moves the interests that fall under the definition that help move local cuisine forward. The community of those who cook Hawaii Barbecue is the able hands that will mold the direction of cooking for Hawaii’s cuisines next generation ohana (family).
0 Comments
Leave a Reply. |
Hawaii BlogThe Hawaii is run by the Imagine Hawaii's team of writers.
Article ListState of Hawaii
Flag of Hawaii Hawaiian Nene Goose Hawaii Days New Years Day Martin Luther King Jr Day Presidents Day Kuhio Kalanianaole Day Memorial Day Kamehameha Day Independence Day Statehood Day Labor Day Veterans Day Thanksgiving Day Mele Kalikimaka Day Hawaii Cuisine Hawaii Food Pioneers Hawaii Cuisine Story Innovations of Hawaii Food Soup Wars in Hawaii Hawaii Establishments Hawaii Convenience Stores Hawaii Super Markets Hawaii Cooking Styles Style of Kauai Style of Oahu Style of Maui Style of Hilo Style of Kona Style of Lanai Hawaii Food Guides Guide to Hawaii Juices Guide to Hawaii Coffees Guide to Hawaii Sodas Guide to Drive Inn Burgers Guide to Saimins Guide to Hekka Hot Pots Guide to Grilled Sticks Guide to Malasadas Guide to Hawaii Pancakes Guide to Ensemadas Guide to Hawaii Fried Rices Guide to Loco Mocos Guide to Hawaii Gravies Guide to Hawaii Stews Guide to Guide to Pokes Guide to Lomis Hawaii Umeke Bowls Saimin Bowls Hawaii Sushi Bowls Hawaii Granola Bowls Hawaii Poke Salad Poke Bowls Oahu Regional Poke Maui Regional Poke Hilo Regional Poke Kona Regional Poke Hawaii Sauces Lets Talk Mayonnaise Hawaii Loco Moco Lets Talk Loco Moco Loco Moco Bowls Pohoe Red Gravy Kalima White Gravy Hawaii Saimin Lets Talk Saimin Saimin Secrets at Home Prawn Saimin Hawaii Saimin Chef Hawaii Rice Lets Talk Fried Rice Hawaii Filleter Hawaii Pokemasters Hawaii Chop Suey Manapua Deliverers Hawaii Okazuya Going to Hawaii Okazuya Hawaii Regional Okazuya People of Hawaii Okazuya The Okazuya Experience Nostalgia of Okazuya Challenges of Okazuya Hawaii Musubimasters Hawaii Barbecue Starting Hawaii Barbecue Hawaii Regional Barbecue Hawaii Barbecue Experience Hawaii Grillmasters Hawaii Imu Pitmasters Hawaii Imu Oven Hawaii Psychology Hawaii Figures James Cook Kamehameha Kuhio Kalanianaole Hawaii Psychology Hawaii Citizenship Hawaii Social Life Collection Obsession Rain Sun and Rainbows Island House Humidity The Spirits of Aloha Ohana Hawaiian Island Fever Hawaii Martial Arts Lua Martial Arts CategoriesMatt MaedaCook, artist, and writer |