Hawaiian BBQ & Local Eats
Recipes, Rubs, Marinades & More
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.
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)
1 tbl each:
2 tsp each:
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.
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
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.
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!