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One Picture Post - Huli Huli Chicken & a Bloody Mary


 
Clint

Clint

TVWBB Olympian
Not a lot needs to be said about this one, but Huli Huli chicken is new to me - this won't be the last time I do it.

http://tvwbb.com/showthread.php?59006-Huli-Huli-Chicken-tips&p=654643&viewfull=1#post654643

This stuff was only marinated for around 2 hours, maybe 2.5 hours - the recipe I used called for 8 hours or overnight.

I used Bragg Aminos (also new to me) as a partial fill-in for low sodium (I had regular) soy sauce. I used powdered ginger, and went heavy on it but couldn't taste it. I followed the recipe fairly tightly.... I saved a good portion of the marinade in a jar in the fridge as a sauce or to try again since I didn't pick up as many thighs as it called for.

The closest thing I've had to this was Kaz's Carnival Kabobs.

Cooked with some old KBB from the neglected OTP. I also put the mini and the WSM away..... the Genesis & OTP are now on center stage.

Long Story Short :)

11182240_10204242698129540_483155668025300630_n.jpg


That's some house brand Bloody Mary Mix w/ 2 oz Skyy Vodak, a few kalamata olives, and a pepperocini.
 
Kick up your Bloody Mary's with a little Old Bay crab boil spice. Actually that with some Tabasco will make it a Bloody Bayou!!!
 
How'd it taste Clint? Most of the Huli Huli sauce I've looked up had either Pineapple juice or Pineapple puree part of the recipe.

Ohh craving a Bloody Mary now.. Tabasco + a splash of Worcester.
 
Looks good, Clint. Huli Huli is great on pork chops too. Try it. I call it Puna Lu Pork. :D
 
Tasty Looking Huli Huli! It does get better the longer you marinate it. I have also injected it in the past when I haven't had enough time to let it soak. Fresh ginger will really spice it up Here's the recipe that a chef friend of mine from Hawaii uses:

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

Over medium-low heat bring to simmer. Simmer for 10 minutes. Cool entirely before adding to meat. Marinate for 6-8 hours
 
LeoP. said:
No problem, the Bloody Mary game is strong down here. Here is a sampling from one of our local brunch joints:
Click to expand...

I think I'd like that place :)

Matthew Y said:
How'd it taste Clint? Most of the Huli Huli sauce I've looked up had either Pineapple juice or Pineapple puree part of the recipe.

Ohh craving a Bloody Mary now.. Tabasco + a splash of Worcester.
Click to expand...

It was really good - cheap, & easy - I didn't even baste.... I have a bunch more in the fridge marinating so I'll have more to play with tonight!

JimK said:
Looks good, Clint. Huli Huli is great on pork chops too. Try it. I call it Puna Lu Pork. :D
Click to expand...

Even the name is fun - sounds good Jim

CaseT said:
Tasty Looking Huli Huli! It does get better the longer you marinate it. I have also injected it in the past when I haven't had enough time to let it soak. Fresh ginger will really spice it up Here's the recipe that a chef friend of mine from Hawaii uses:

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

Over medium-low heat bring to simmer. Simmer for 10 minutes. Cool entirely before adding to meat. Marinate for 6-8 hours
Click to expand...

Fresh ginger was lacking from this - I was going to get fresh ginger, a lot of times I have it on hand but I had too much dried/powdered I thought I needed to use.

In case anyone is wondering, this is the cheap/easy/quick recipe I tried (this is the first time I've tried Huli Huli Chicken- it won't be the last): http://www.tasteofhome.com/recipes/grilled-huli-huli-chicken
 
Clint,I agree with Matthew on the Huli Huli sauce the one I use has Pineapple concentrate in it. Yours still looks real yummy.
I like the last pic showing the Bloody Mary that sure looks good from here.
 
BMs are one of my favorites, but I use low sodium V8 to keep the sodium down and add a little tabasco and pepper to kick it up (yeah it's an acquired taste). Huli Huli is great I've used it on chicken, beef and pork. But I will say it needs to marinate at least 4 hours to get any flavor and better with 8+.
 
Practice makes......Better!

The chicken sat in the marinade for nearly 24 hours, I roasted the tomatoes and they got softer quicker than I expected.
11210422_10204247260123587_575573207400028596_n.jpg


So I took the tomatoes off & put them on a plate in the freezer to chill while the chicken finished
15595_10204247259763578_5216371888548236630_n.jpg



and I had a little practice last night (with a little help from my friends here) on my bloody marys...

This is a well rounded plate, right? I think a quarter of a baked potato in the drink (ha ha) would just about complete the meal.

11208667_10204247259603574_4374410985444476480_n.jpg


For this BM, I took one of the roasted tomatoes, muddled it in a plastic dish with my pestle, picked out & ate the hard parts from the tomato (maybe a third of it), put the roasted tomato in the plastic cup, 2 shots (3 oz) vodak, 7 kalamata olives, a few shakes of old bay, a little black pepper, a few shakes of tabasco, a shake of worchestershire..... a pepperocini, added a little house bm mix, a few cubes, & it's my best yet!
 
Looks great. I can go for a plate.

Try Clamato (or Spicy Clamato) + Vodka + worchester. Makes a killer Caesar(The Canadian version of the BM).
 
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