While the Hawaiian style version that didn’t get a Brandy massage treatment was still acceptably tender, thanks to the fact that the Tako had been frozen for several months, the ones that got the Brandy massage were noticeably more tender. So I took the pan-fried Smoked Tako, which included a combination of pieces from the Big Island, Hawaiian and Misoyaki style batches and made a “STLT” a.k.a. Box 930 You should try the Heeia Kea Pier General Store and Deli’s approach. lol And, thanks! You have to know your wood, as well as your flame. Smoked Tako Hawaiian style • Flavor profile: In comparison to the others, kinda’ weird. Two Tako caught off Oahu’s Windward coast by Diner E. Approximate weight 1.35 pounds each. • Texture profile: Brandy massage did it good. Your tako looks so ono. Hanalei Treasures - The Waioli Mission House, Princeville Concert in the Park Sunday August 21, Kalalau Valley and the Na Pali Coast on Kauai, Kauai Vacation Rentals Provide Luxury In Paradise, Hanalei Taro Patches Produce Hawaii Poi - Facts About Taro, Kauai Vacation Rentals On the Scenic North Shore, Stunning Kauai Luxury Vacation Rentals For Sale. Next to that is my “Podagee Heat Shield” which helps maximize the cooking surface inside the grill by blocking direct heat from hitting the side nearest the smoking pyre. I know I have cooked with it, but do not remember smoking. So I would smoke it earlier in the process but use less chips. Here’s a short video clip I took of a diver who just caught 10 Tako off Diamond Head Beach today (1.27.13). Alan Wong, center, dips meat in marinade and prepares it for smoking. A slight semi-dry, semi-moist sheen going on from the caramelized marinade. Deep-fried Tako? I then rinsed the Tako repeatedly and thoroughly to what I thought was removing the salt. The Charsiu flavor and meaty texture of the Tako certainly complimented the nice ‘n al dente saimin noodles, but the dashi broth being almost completely overpowered by a smokey flavor was counterproductive to that. Now let’s set-up the 22″ Weber grill for smoking duty by first getting the dry Kiawe wood chunks burning, where here I used some newspaper, along with Peanut Oil, which has a lower flash point than your typical Canola or Vegetable Oil…, Soak a separate batch of Kiawe in water, which will be the smoking wood…, Kiawe wood soaking in water for the smoke, Once the Kiawe kindling wood is fully burning, move it to one side on the very edge of the bottom grate, then set-up a heat shield like this…, 22″ Weber Grill, with Kiawe kindling wood, smoking wood, makeshift heat shield and water pan. Add pork and marinate overnight. Kauai Real Estate – Diverse North Shore Properties on the Market. 1/4 cup cane sugar (add more if you like ’em more sweet, up to you) Mesquite) that’s already been started and is at its fully burning stage (the ashed-over black logs underneath), while on top of that are two pieces of unburnt Kiawe wood that’s been soaking in water for about an hour, which is done to create more smoke (on top of what smoke comes out of the kindling wood). This one was also the most salty of them all due to it being rubbed and marinaded in just Hawaiian Salt and Hawaiian Chili Pepper Water by “eyeball” method, plus sitting in that for an extended period of time, frozen state notwithstanding. P.O. Oh, and don’t worry, I’m still predominantly pescetarian, however Steak Au Poivre will be yet another weekend indulgence worth posting about. lol What kind of smoker do you have? Kalua Pig, or Kalua Pua'a in Hawaiian, is the central main dish and featured element at almost every Hawaiian luau.