CaseT
TVWBB Platinum Member
Fired up the mini-WSM with a good load of KBB and some Kiawe. Man that wood smokes good.!
Made my Huli sauce. Only made a single batch since I wasn't marinading anything. Stuck it in the freezer after simmering to cool down so I could mix a half cup into the turkey burger. I reheated the rest to reduce for a basting glaze.
This is the base recipe a friend in Hawaii gave me. I typically don't measure much and make approx. a double batch. I reserve a cup or so for basting during the cook. This one of the only times I ever baste while smoking.
3/4 cup, shoyu (soy sauce)
3-4 fresh squeezed limes
1/2 cup, honey
1/3 cup, brown sugar
3-6 garlic cloves - minced
3 tablespoons ketchup
1 tablespoon mustard
2 tablespoons, minced fresh ginger
1 teaspoon Sambal oelek (Asian Chile paste) or 3-6 Hawaiian Chiles
Hawaiian Sea salt to taste ( I omit as I feel the Shoyu has enough salt)
Good amount of pepper
Once I mixed the Huli sauce and the turkey burger together I put the formed burgers into the freezer for about 30 minutes. They were a bit squishy.
Can't tell you the temp of the smoker but it was low and I did have the steamer insert in for a diffuser.
Set up the Mini with KBB and Kiawe wood that a friend in Hawaii sent me. its really a nice wood to smoke with!
Huli Huli Sauce
Formed patties
And done!
If my wife hadn't been home, I would've topped this with some fried spam and a sunny side up egg and called this Huli HUli Loco Moco!!!
Made my Huli sauce. Only made a single batch since I wasn't marinading anything. Stuck it in the freezer after simmering to cool down so I could mix a half cup into the turkey burger. I reheated the rest to reduce for a basting glaze.
This is the base recipe a friend in Hawaii gave me. I typically don't measure much and make approx. a double batch. I reserve a cup or so for basting during the cook. This one of the only times I ever baste while smoking.
3/4 cup, shoyu (soy sauce)
3-4 fresh squeezed limes
1/2 cup, honey
1/3 cup, brown sugar
3-6 garlic cloves - minced
3 tablespoons ketchup
1 tablespoon mustard
2 tablespoons, minced fresh ginger
1 teaspoon Sambal oelek (Asian Chile paste) or 3-6 Hawaiian Chiles
Hawaiian Sea salt to taste ( I omit as I feel the Shoyu has enough salt)
Good amount of pepper
Once I mixed the Huli sauce and the turkey burger together I put the formed burgers into the freezer for about 30 minutes. They were a bit squishy.
Can't tell you the temp of the smoker but it was low and I did have the steamer insert in for a diffuser.
Set up the Mini with KBB and Kiawe wood that a friend in Hawaii sent me. its really a nice wood to smoke with!
Huli Huli Sauce
Formed patties
And done!
If my wife hadn't been home, I would've topped this with some fried spam and a sunny side up egg and called this Huli HUli Loco Moco!!!
