Been craving Huli Huli so here we go.
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
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
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