or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Kalua Pork and cabbage and questions
New Posts  All Forums:Forum Nav:

Kalua Pork and cabbage and questions - Page 2

post #21 of 32
Thread Starter 

Ended up trashing the whole thing.  I had already added the juices to the cabbage before I took the temp, so that wasn't safe, and after having it out I figured it just wasn't worth the risk.  Live and learn I guess.  That's a good thought about the pan too, I'll have to try it with the pan on a different shelf next time.  And definitely can't trust the MES probe, I'm gonna have to buy one.

 

That char siu looks good!

 

I've also got a whole bag of taro leaves I gotta use now too, lau lau is apparently on the menu this week.  Any recommendations?

post #22 of 32
Quote:
Originally Posted by Caradoc View Post

definitely can't trust the MES probe, I'm gonna have to buy one.

I've also got a whole bag of taro leaves I gotta use now too, lau lau is apparently on the menu this week.  Any recommendations?

I got my Mav 733 from Todd. I think it's worth the extra $10 to have two hybrid probes. I don't know if his sale is still one but might be worth it to order. A lot of people here on SMF don't like the gen 2 MES. I live off-grid so an electric smoker isn't an option for me.

To make lau laus just cube up pork and lightly salt it with alae salt and wrap with the taro leaves and steam for about three hours. You could also do it with bone in chicken thighs. If you want to throw a smoke element into it cold smoke the salted pork/chicken with your MES and the amnts with the power off for an hour then wrap and steam. you can use ti leaves to hold together or wrap in aluminum foil.

You could also boil the leaves until tender add in cut up chicken or tako (again could be smoked) and ciconut milk.look up a recipe for chicken luau or squid luau.
post #23 of 32
Thread Starter 
I was just looking at this thread because I'm going to try again tomorrow, and I realize I never updated this. I figured out the problem. I had the AMNTS laying against the back of the MES and that was where the thermostat was, so it screwed up the heat reading. I put some rolled up foil in there and kept the AMNTS close to the front and its working fine now. Live and learn I guess...
post #24 of 32
I was I your neck of the woods last weekend!

I'll be following along again... I've never done Kalua in a smoker.
post #25 of 32
Btw, do a search for my "uptown funk" thread... I'm sure you'll see a lot of familiar places! ;)
post #26 of 32
Thread Starter 
Well, I put it in at about 1:30 since its about 4 pounds and I hoped to have it done by around 7. I'm cooking it at 240. But it's 545 now and temp is only 153 so I'm thinking I'm gonna be eating really late. Debating on foiling it now or waiting to 165 like meowy said. I'll see what it looks like at 6pm but probably foil regardless at that point. I'm using apple pellets, can't find my mesquite. Just rubbed it with some pink salt and threw it in a tin pan with a tiny bit of water. I'll just foil the whole pan is the plan. Don't have any pics as I was running late when I put it in.
post #27 of 32
Thread Starter 

Seems like it stalled @ 160 (is that when the stall happens?) but I foiled it then so that may have changed it.  Stayed there for just under an hour.  It's 7:50 now and it's 185, gonna take it out soon.  Won't be able to let is sit an hour cuz kids need to eat, but I'm hoping it will pull apart anyway.  Should get 20-30 minute rest.

 

BTW, that video was awesome.  My daughters are a lot younger, but the little one is pretty athletic, I'm seeing lots of either soccer or volleyball in her future. 

post #28 of 32
Thread Starter 

Just pulled it out a few minutes ago and am cooking the cabbage in the juices.  I'm a bit worried, it felt pretty solid when I moved it.  Got some pics will upload later.

post #29 of 32
Quote:
Originally Posted by Caradoc View Post


BTW, that video was awesome.  My daughters are a lot younger, but the little one is pretty athletic, I'm seeing lots of either soccer or volleyball in her future. 

If she plays soccer for the mililani ayso region tell Dunston I said hi!

Back before the recession I use to take my oldest over there to play for Leahi soccer club and they practiced at CORP; just down the road from you...

Btw, the mililani girls won the D1 championship game just after we win the DII game. I was rooting for them! I HATE the ILH!!!

I hope your smoke turned out...
post #30 of 32
Thread Starter 

Didn't come out again.  Was tough and overcooked.  Edible, but nobody really liked it.  Did not pull apart at all.  Can't think what went wrong.

.

.

Well the 4 year old is gonna start in the Mililani AYSO in the fall.  My older daughter tried when she was six, but she really isn't a fan of anything that resembles work or effort, so she mainly chased butterflies and hated every minute of is, and you can imagine how well that went over...

post #31 of 32
Don't give up Caradoc!

Since going to Hawaii in July I have been making Kalua pork. Here is how I have made it & so far I have not had any complaints on it yet.

I use a pork butt for this & banana leaves.

I take a disposable tin pan & line the bottom with 2 leaves, dropped in opposite directions.
Then put some salt and pepper on top of the leaves.
Then lay the pork butt on the leaves, then put salt & pepper on the butt.
Wrap the leaves up over the top of the butt.
Cover with tin foil & put in fridge over night. (Sometimes I let it sit for up to 2 days.)
Take butt out of fridge 30-60 min before cooking.
Warm up smoker to 225°.
Pull tin foil off of butt (may need to use a couple of toothpicks in top to hold leaves closed.
Putt butt in smoker till it gets an IT of 160°.
Recover with 2 sheets of tin foil & cook to 195°-210°.
Pull butt out of smoker & set on counter while I get out the crock pot.
Once I have the crock pot out & warming up to just warm (I'm not trying to recook it just keeping it warm to serve it) I pull the butt out of leaves & pan & put in the crock pot.
I then poor all the juices from the pan into the crock pot & pull the butt.
When all done pulling stir it up a bit and mix in the juices.
Let sit for about 15 min then serve & let the meat melt in your mouth.
Just for your info I use a pellet grill with Mesquite & an A-Maze-N Tube with Pecan pellets.

BTW I did 30lbs on Friday for the people I work with her is a pick before pulling


As always

Let'er Smoke
post #32 of 32
Quote:
Originally Posted by Caradoc View Post

Didn't come out again.  Was tough and overcooked.  Edible, but nobody really liked it.  Did not pull apart at all.  Can't think what went wrong.
.
.
Well the 4 year old is gonna start in the Mililani AYSO in the fall.  My older daughter tried when she was six, but she really isn't a fan of anything that resembles work or effort, so she mainly chased butterflies and hated every minute of is, and you can imagine how well that went over...

How are you measuring your IT? It sounds like it was undercooked... Again. If it pulls apart and is dry it was overlooked; if it doesn't pull apart and is dry its undercooked.

Don't trust the MES therms!!! Get a good therm like a mav or an igrill. That way you'll know what is actually going on in your smoker!

I'd suggest starting your smoke in the early am and if it's done early great. If not, you'll have more room for error to get that on the dinner table. Again not an expert here: I've never cooked PP in a smoker! Kalua in an imu? Yup, at least at work. I just love Hawaiian style smoked meat to much to go all the way to pulled pork...
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Kalua Pork and cabbage and questions