Hawaiian-Style BBQ, Marinade & Rubs
Maui Foods (BBQ) & Recipes
There is nothing quite like some teriyaki meat in Hawaiʻi for the holidays. Whether it’s a turkey or something a little more luxurious like duck, a good island marinade and an herb rub can bring a Hawaiian flare to your holiday meal. In Maui we have the added benefit of some amazing ingredients and year around fresh herbs but substitute what you have in your area. Here are some recipes and ideas to add a bit more aloha to your day.
Teriyaki Marinade Recipe
The marinade can be used for prime rib roast, turkey, chicken, duck, etc. Start with about a 4 or 5 lb rib roast or 8 to 12 lb turkey.
(Half these measurements for 5 lbs or less)
- 3 pints (48oz) Aloha brand shoyu (sub any soy sauce)
- 32oz of Aloha Mango Pineapple Teriyaki Glaze (sub any Teriyaki glaze)
- 2 cups brown sugar
- 1 cup saki
- ½ cup fresh peeled ginger coins (¼ inch thick)
- Pineapple juice
1 tbl each:
- dried oregano
- brown sugar
- onion powder
- garlic powder
2 tsp each:
- curry powder
- white pepper
- yellow mustard powder
Combine ingredients into mixing bowl. Stir until sugar dissolves. Let sit for an hour or more (ginger infuses). Put meat in large ziplock bag or pot and add marinade. Top off with pineapple juice if needed. Let sit in refrigerator for 4 to 6 hours for anything under 5 lbs and 10-12 hours (overnight) for a turkey.
Reserve 1 cup of marinade. Boil reserved marinade in a saucepan for at least 10 minutes and use as a basting mop. Mop every 30 minutes or so. Roast or smoke meat till desired done-ness (140 degrees is medium rare for beef and 165 degrees for poultry) Always let roasted meat rest for at least 10 to 15 minutes before carving. This lets the meat finish cooking and it will retain moisture.
Hawaiian Style Turkey Marinade
Hawaiʻi is home to numerous Asian and Pacific island cultures which has resulted in some incredible culinary techniques and flavors.
Give this marinade a try and bring a classic flavor of Hawaiʻi to your holiday meals!
Hawaiian Style Turkey Marinade
- Start with an 8-12 pound turkey. For bigger birds double the recipe.
- 1 quarts (4 cups) Aloha brand Shoyu (soy sauce) Substitute with low sodium soy sauce if needed.
- 1 cup brown sugar
- 8-12 ginger coins (peeled ginger root sliced ¼ inch thick)
- ½ cup Saki
- 1 ½ cup pineapple juice. (I prefer ½ or more of a fresh Maui Gold pineapple peeled,cored,diced and pureed)
- 4-5 garlic cloves (minced in garlic press)
- 3-5 fresh Rosemary sprigs about 4” long
- Combine ingredients in a saucepan.
- Warm on low heat till sugar dissolves. I like to let it simmer a little longer till it starts to smell and taste perfect.
- Let marinade cool and place in roasting bag or turkey sized ziplock bag with the bird. Add water, chicken stock, pineapple juice or a combo of each till turkey is covered.
Refrigerate overnight or up to 48 hours. Rotate bird periodically.
Cook turkey as directed or until internal temperature (use a meat thermometer) reaches 170 degrees. Baste every 30 minutes or so while roasting with Huli Huli sauce, your favorite Hawaiʻi/Asian marinade or use reserved marinade boiled in a sauce pan for 10-15 minutes.
A Delicious Rub Recipe
Doug’s BBQ Rub
As with any recipe this one is definitely up for alteration. Try adding your favorite curry powder (1/2 tsp) or add dry herbs like sage for poultry or dill for fish!
- 3 tbsp paprika
- 2 tbsp brown sugar
- 1 tbsp pepper
- 1 tbsp Hawaiian rock salt
- 1 ½ tsp each of Chilli powder, onion powder and garlic powder
- ½ tsp cayenne, chipotle or dry Hawaiian chili pepper…..to taste
- Coat meat thoroughly.
- Let it soak in several hours or overnight.
- Cook it right.