A Niu Valley septuagenarian, who wishes to remain unnamed, wants Thanksgiving recipes and instructions for the Kamado, a fire-clay smoker/grill originally from Japan. Crack open
Big Green Egg
for turkeyBy Request got instructions for the son of Kamado - the Big Green Egg out of Atlanta. This high-tech ceramic smoker/grill has a lifetime warranty. Call 1-(800)-939-3447 for information on the Egg ($200 to $430) and its cookbooks ($10 or $17).
Barbeques Galore near Moanalua Shopping Center carries the Egg for military consumers. However, the public is invited to turkey-smoking demonstrations from 11 a.m. Saturdays and Sundays, through Thanksgiving. Call 422-7522.
HI. Hearth & Leisure on Maui will offer the Egg starting Jan. 1. Call 531-4569 directly from Oahu.
The Big Green Egg instructions say to: Open the slide vent door and crumple newspaper onto the grate. Ignite paper under charcoal piled three inches deep. When paper starts burning, close the lid, turn off the "damper top" and open the "slide metal top."
After coals burn 5 minutes, add charcoal to an inch above the "fire box holes." When the temperature gauge reaches 250 to 300 degrees, reduce the air flow by adjusting the damper top and slide vent door; this process takes 10 minutes, until there is a quarter-inch opening above and below.
For a "perfect turkey," rub turkey with margarine and season all over. Place turkey on a Spanek vertical roaster on a foil-lined roasting pan. Insert a meat thermometer in the thigh or breast meat, but not against bone. (Do not rely on commercial pop-up thermometers.)
Sprinkle wet wood chips on the coals and maintain a 300-degree temperature. If desired, baste with Kahlua every 30 minutes. Allow 8 to 9 minutes per pound, until turkey reaches 185 degrees. Let stand 30 minutes before carving directly on vertical roaster.
Following are "killer griller" recipes, from Gary Moore of HI. Hearth & Leisure:
Gary's Hawaiian Turkey
15-pound turkeySubmerge turkey in brine mixture ; soak 8 to 12 hours. Smoke in covered grill on low (180 degrees) 2-1/2 hours or more, until bird is dark brown. Aim for a smoldering fire made with a small amount of charcoal topped with wet wood chips; use tongs to add charcoal, a few pieces at a time. Inexperienced cooks should use a thermometer to measure cooker's interior temperature.
Brine:
2 quarts cold water
1-1/2 cups soy sauce
1 cup lemon juice
2 cups brown sugar
1 large onion, sliced
1 large piece fresh ginger, crushed
6 garlic cloves, crushed
1 tablespoon allspice
1 tablespoon black pepperThen, cook on high (300 degrees) 2 more hours; add a lot of charcoal and open air vents. Meat thermometer should read 180 degrees. Makes 18 7- to 8-ounce servings.
Ray's Tipsy Chicken
(Adapted from Traeger grill cookbook)3-1/2-pound chicken fryerRub chicken all over with 2 tablespoons EACH hot sauce and seasoning mix. Combine tipsy-mixture ingredients with remaining tablespoon hot sauce; pour into half-filled beer can and swirl to combine.
3 tablespoons hot sauce
2 tablespoons Cajun seasoning mix
1/2 of 12-ounce can beer
1/2 cup barbecue sauce
2 tablespoons canola oil
1 teaspoon onion juice
1 teaspoon garlic juice
1/2 tablespoon soy sauce
1/2 tablespoon Worcestershire
1/2 tablespoon liquid smokePlace chicken, cavity side down, over beer can; place in center of covered grill, and close lid. Cook 2 hours (heat will reduce to 250 degrees) or until juices run clear in thickest parts of breast and thigh.
In saucepan, warm barbecue sauce and oil 3 to 4 minutes on stove or grill top; brush sauce generously on chicken. Remove bird from grill, pour remaining beer can mixture over meat. Cut meat in pieces and serve immediately. Makes six 6-ounce servings.
Pfhish
(Gary's Grilled Tuna)2 fresh 'ahi or aku (tuna) steaks, each 10 to 12 ounces and 1-1/2 inches thickIn refrigerator, marinate fish in marinade 2 or more hours.
4 tablespoons (1/2 stick) butter or margarine
1 tablespoon olive oil, flavored with herbs to taste
1 tablespoon soy sauce
1/3 cup white wine vinegar
2 teaspoons fresh lemon or lime juice
1/2 tablespoon fresh cracked black pepper
1 teaspoon Cajun-style seasoning (cayenne based)
1 teaspoon minced garlicIn saucepan over medium heat, combine butter or margarine, olive oil and soy sauce to make a basting sauce.
Cook marinated fish in covered grill at medium (200 degrees maximum) 6 to 8 minutes. Turn fish over, baste, close lid and cook 6 to 8 minutes more; repeat and cook 5 minutes or until fish flakes easily with a fork. Serve immediately. Makes four 6-ounce servings. Use leftovers in a salad.
University of Hawaii Professor James Brewbaker's recipe for Corn Haupia inadvertently listed 1 cup water instead of 2 cups water in last week's Body & Soul section. The correct recipe follows. How to do haupia right
Star-BulletinTo order the free "Supersweet Corn-Ucopia Favorite Recipes" cookbooklet, call 956-2156 or 956-7985.
Corn Haupia
1 cup cooked corn kernelsMachine process corn and 1 cup of the water until very smooth. Add cornstarch, sugar and salt.
2 cup water
1/2 cup cornstarch
1/4 cup sugar
Dash salt
1 cup coconut milkHeat coconut milk and remaining 1 cup water in saucepan. Add corn mixture slowly, stirring constantly until mixture thickens. Pour into 9-inch-square cake pan. Cool, then chill in refrigerator. Makes 12 servings.
Options: Use more cornstarch for "finger food." Sprinkle grated coconut, slivered almonds or macadamia nut bits on haupia before chilling. Substitute 1 cup milk for 1 cup water.
