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Old 07-03-2016, 11:11 PM   #41
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Quote:
Originally Posted by Kayelle View Post
You mean the recipe's you found were just with sea salt Kgirl? Odd.

That product you found is liquid smoke, right?

Color me confused.
Right! NO liquid smoke ...
https://www.pinterest.com/pin/469992911087087293/

The liquid smoke I found on something or another was this
Kiawe Wood Liquid Smoke,
GOT TO HAVE!!!
Kiawe wood is what make the Kalua Pig in the Imu taste
SOOOOOOOOOOOOO
ONO!
SO, if we use this Kiawe Liquid smoke, I deduce that it would taste even closer to the REALTHING... but my sistah K,
try with the banana leaf, way more better! That added Hawaiian touch...
I found my banana leaf frozen in the Asian Market also at the gourmet grocery store produce section...
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Old 07-04-2016, 01:16 AM   #42
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Right! NO liquid smoke ...
https://www.pinterest.com/pin/469992911087087293/

The liquid smoke I found on something or another was this
Kiawe Wood Liquid Smoke,
GOT TO HAVE!!!
Kiawe wood is what make the Kalua Pig in the Imu taste
SOOOOOOOOOOOOO
ONO!
SO, if we use this Kiawe Liquid smoke, I deduce that it would taste even closer to the REALTHING... but my sistah K,
try with the banana leaf, way more better! That added Hawaiian touch...
I found my banana leaf frozen in the Asian Market also at the gourmet grocery store produce section...

You can take the girl out of Hawaii, but you can't take Hawaii out of the girl.

Congratulations on your finds of home.
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Old 07-04-2016, 01:35 AM   #43
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Quote:
Originally Posted by Kaneohegirlinaz View Post
Right! NO liquid smoke ...
https://www.pinterest.com/pin/469992911087087293/

The liquid smoke I found on something or another was this
Kiawe Wood Liquid Smoke,
GOT TO HAVE!!!
Kiawe wood is what make the Kalua Pig in the Imu taste
SOOOOOOOOOOOOO
ONO!
SO, if we use this Kiawe Liquid smoke, I deduce that it would taste even closer to the REALTHING... but my sistah K,
try with the banana leaf, way more better! That added Hawaiian touch...
I found my banana leaf frozen in the Asian Market also at the gourmet grocery store produce section...
Oh ok, I'll look for that Kiawe liquid smoke you discovered Kgirl! Thanks for the tip! I couldn't imagine no liquid smoke involved. I've used banana leaves per your instructions but didn't notice a lot of difference, and they took up a lot of room in the freezer.
That being said, Kalua pork is a common treat for us. We love it..
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Old 07-04-2016, 07:23 AM   #44
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I made this recently..it was great and soooo simple. I did use liquid smaoke.
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Old 07-04-2016, 09:17 PM   #45
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Originally Posted by lyndalou View Post
I made this recently..it was great and soooo simple. I did use liquid smaoke.
lyndalou, have you tried Kalua Pig and Cabbage yet?
We'll be having that tomorrow night I think, MMM!
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Old 07-05-2016, 07:21 AM   #46
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No, I haven't. Will try it soon.
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Old 07-05-2016, 01:55 PM   #47
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Quote:
Originally Posted by Kaneohegirlinaz View Post
The liquid smoke I found on something or another was this
Kiawe Wood Liquid Smoke,
GOT TO HAVE!!!
Kiawe wood is what make the Kalua Pig in the Imu taste
SOOOOOOOOOOOOO
ONO!
SO, if we use this Kiawe Liquid smoke, I deduce that it would taste even closer to the REALTHING....
I've been on the hunt Kgirl. I was hoping it would be on the low cost shipping place for Hawaiian goods http://www.onlyfromhawaii.com/newnoh...urpose8oz.aspx, but no such luck. I may have to pay as much for shipping, as the cost of the bottle of smoke from Amazon.
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Old 07-09-2016, 01:03 PM   #48
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My kalua pig in the crock pot. We have thyme going crazy in the herb garden, so I decided to add some to the pot. I'll try to add more photos later.

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Crock Pot Kalua Pig It just doesn't get easier than this, and it's delicious....... 1 6lb pork butt roast 1 1/2 Tbs.. Hawaiian sea salt, or any sea salt 1 Tbs. liquid smoke Make deep slits all over the roast with a long knife. Make a paste of the salt and liquid smoke, and massage it into the meat. (I use latex gloves) Place the roast into the crockpot without any liquid. Cover, and cook on low for 10 to 12 hrs. Shred the meat, and add the drippings as needed to moisten. 8 stars 2 reviews
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