Growing up in Hawaii the people are well aware of the traditions of the hawaiian people in the old fashioned and historic Imu. Over time people from other parts of America had their own influences of Barbecue that had described the process of using low and slow cooking techniques with fire and smoke, which led to the controversy of imu being a place of barbeque. Whichever part of the argument the people land on there was no denying the process involved the techniques of Barbecue, but was not an american invention, just viewed as a regional type of Barbecue.
Younger generations of eaters moved towards the american barbecue foods at home and while eating out. They had enjoyed the modern restaurants of what's shown on video, advertisements, and stories people say of food that came from the mainland and many had taken a liking to the new flavors of those places regional styles. This means all the local foods would have to fight against the incoming globalized food restaurants and still be relevant in competitive tastes nationally. Specifically in the way of the definition of what is in the word Barbecue. Commercial eateries took advantage of the eager audiences interest in Barbecue. They marketed and welcomed Barbecue as a business by ethnic groups. Barbecue joints had a variety like: Japanese Barbecue, Korean Barbecue, American Barbecue, and the controversial “Hawaiian Barbecue” title (see article. Barbecue of the 50th State). People went two ways with the introduction of commercial Barbecue. Some had seen it as an attack, making pushing people away from the traditional imu by connecting it to the word barbecue, those who had taken that path felt even more meaning in saving the traditions of how things always were. In response they worked hard at their efforts to pass down the ways of the imu to the next generation. This began to ingrain the idea of “us versus them” of hawaiian imu pit versus american barbeque pit. The other way took a stronger identity of a Haole community of foreign pride of home states. This involved the barbecue traditions of America's regional Barbecue styles: North Carolina, Kansas City, and Texas, which alienated many of the Hawaii residence. In the wake of argument, people who disagreed with both sides had begun just roasting, smoking, braising, and grilling what they liked. Neither which was traditional ways of the imu or the proven american barbecue. It was a new approach on an old argument. The origins of the “imu” and the process that comes with it “kalua” are very important, but it's just as important to appreciate the evolution and changes of them as well. The ancient ways make up the cooking methods of the hawaiian people and with it carries food traditions. There needs to be cooking differentiation between the old historic imu and the new modern imu of foods cooked and methods. This ends the claims of it being traditional and help recognize new ideas that are inspired by history, new perspective of the old ways, and new ways of doing things a way they never have been done. It's a balance of respecting the old and recognizing the new. Because at the end of the day it's all for the island, all for the residence, all under the banner of Hawaii Cuisine. Looking at the next generation of the Hawaii Pitmasters, the “Imu Pitmaster” is changing things that follow old ways while changing it up. They are still using leaves to flavor meats while mixing up the dry rubs, or marinating meats for addition flavors to be added. Getting a better understanding about flavors of smoke from the wood, flavors of moisture from banana stump, and differences in fat flavorings that accompany the meats and vegetables. It’s looking at all the parts of the original process to carefully to see how each component affects the end dish. They should be praised as those pushing the Hawaii Barbecue community in helping form a regional identity of cooking. Bringing the old ways into the discussion is important in knowing the history of where the imu came from and the history of 1819 Luaus and even farther back the name for a feast was a pāʻina. The methods of cooking in an underground oven has been passed on for generations and have been even making their imus in the same spot. It's important to be proud of the ancestors and in keeping with tradition while still bringing it up to inform the youth. Learning the new helps innovate, but teaching the old takes responsibility in respecting the past. Those who ignore both the past and the future are those who claim “Not Real Barbecue”, “Wanna be imu pit master”, “Wanna be hibachi grill master“True Barbecue”, “Fake Barbecue”, and wish for everything to remain stagnant. Everyone has become a barbecue critic by watching shows, so it's important to barbecue out of the love of it and not for anyone's approval of the idea, because one day the imu will become the king of all slow cookers.
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